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Posted at 04:14 PM ET, 06/06/2011

Food in focus: Jacques’ Brasserie

Tom Sietsema says the appealing house-made strawberry cheesecake at Jacques’ Brasserie is “fluffier than the usual wedge, thanks to the inclusion of sour cream.” (Scott Suchman/For the Washington Post) (Scott Suchman - For The Washington Post)
This week, Post food critic Tom Sietsema reviewed the casual and brand new Jacques’ Brasserie , carved from a storage room beneath its parent restaurant, the storied L’Auberge Chez Francois . Take a peek at the food and the design of the newcomer with these photos by Scott Suchman.

The 30-seat addition has classic wicker bistro chairs and “a single mirror, which gives the intimate space the illusion of more size,” Sietsema says. (Scott Suchman - For The Washington Post)

The brasserie can replace the meat in the choucroute platter meat with seafood, such as smoked trout, salmon or rockfish. (Scott Suchman - For The Washington Post)

Owner Jacques Haeringer sits at one of tile-topped tables at his new restaurant. (Scott Suchman - For The Washington Post)

“An entree of trout showered with slivered almonds is decorated with a garden of accessories — pared carrots, zucchini, potatoes and a wisp of puff pastry — that reflect a classical French sensibility of the sort you rarely see outside of a 1960s-era Time-Life ‘Foods of the World’ cookbook,” Sietsema says. (Scott Suchman - For The Washington Post)

By  |  04:14 PM ET, 06/06/2011

Categories:  Restaurants

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