Having seen Tom's teaser in the 13th's Weekly Dish, I was looking forward to checking this place out. Gorgeous room, spotless open kitchen, and well designed place settings.
I know its the first week, so nothing too critical, but the food was not the best. Moules Marinere - WAY too much garlic - there was at least a whole head of garlic through my pot, some still whole. No other flavors at all, no carrot, no onion, no celery - just garlic. Oddly no real wine flavor either. The mussels were very sweet, and the fries were excellent. Funny - I asked for some ketchup, and was told by the server only mayo - "that's how they do it in France and Belgium" - well, not exactly, I remember having a choice of anywhere from 10 to 40 sauces, including ketchup, at almost every restaurant serving fries on multiple visits to both countries. It would be much more simple for them to lose the attitude and buy a case of Heinz (or W ketchup depending on your political preference).
The date had scallops, they looked good and were plated nice, but were very tiny - larger than bay scallops, around the same size you see in Italian restaurants with pasta. Nothing compared to the beauties on hand at DC Coast, I've had for the same price - around $23.
All in all, a nice place, a pleasant dinner, and a welcome addition to the Hill, but some kinks definitely need to be worked out.