While foodie aficionados at Bon Appetit and The New York Times have opined about the future and acceptance of fine dining, Washingtonians are still eating it up—and two new spots are more than ready to feed them.
Opaline Bar & Brasserie in the luxury Sofitel Washington DC Lafayette Square has recently completed a refresh of its space and overhaul of its menu.
“Since our opening in 2018, we have been delighted to serve exceptional French cuisine at Opaline, and we are thrilled to invite our loyal patrons and new visitors to savor the flavors of our new menu,” said Karla Erales, General Manager of Sofitel Washington DC Lafayette Square. “From the moment they step in, we want our guests to feel as if they’ve been transported to Paris, as they enjoy the charming décor and fresh takes on traditional dishes.”
The restaurant’s Parisian inspiration is immediately apparent as guests enter to see the Opaline logo embedded in tile on the floor, leading to a custom mosaic pattern found throughout the restaurant. Etched mirrored tile makes the bar a standout feature, while the traditional brasserie chairs and mix of modern and traditional artwork hung on the walls invite guests to make themselves at home in the dining room.
Opaline’s updated menu, curated by Executive Chef Kevin Lalli, features classic French dishes such as Duck a l’Orange, Ratatouille, Tuna Nicoise, and the forever favorite French Onion Soup, while also highlighting local fresh ingredients in dishes like Butternut Squash Agnolotti. Lalli was responsible for the success of Opaline’s opening and daily operations from April 2018 until the spring of 2021 as the restaurant’s Executive Chef. He now returns to the role after spending more than a year as Executive Chef of high-end steakhouse Prime 25 in Colorado.
Helmed by five-time Food Network winner Chef Brandon Sumblin, Parlour Victoria is the newest concept from the award-winning Atlas Restaurant Group.
Parlour Victoria is located in an intimate townhome on 11th and K, near the upscale CityCenterDC development. The restaurant’s name is taken from one of the townhome’s former tenants, William Burr’s wife, Victoria, who lived in the mansion in the early 20th century, when the block was deemed “the Park Avenue of Washington” by architectural historian James Goode.
The restaurant’s decor features whimsical design details like gold fixtures and opulent sofas. A spiral staircase connects the intimate main dining room to an upstairs whiskey bar that showcases an impressive spirits list and provides a relaxing space to leisurely sip on signature concoctions and classic cocktails.
Executive Chef Sublin, formerly the Executive Sous Chef at The St. Regis Hotel in DC, has created a sophisticated seafood menu with classic offerings like Hake Fish & Chips, Maryland Crab Cakes, and Maine Lobster Roll. There is also a selection of artisanal caviars and various-sized selfish towers. Among Parlour Victoria’s non-seafood offerings diners will find items such as Eastern Shore Fied Chicken and Black Angus Prime Filet.