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Thoughts after Three visits to Brasserie Tatin


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Restaurants & Bars

Thoughts after Three visits to Brasserie Tatin

BaltFoodie | Oct 15, 2005 07:45 PM

OK, cut them some slack, this is a restaurant that just opened three weeks ago. They are still in their “soft opening” stage and have been slammed every night since they’ve opened. They have been averaging 150 – 200 guests an evening and have done no advertising and are trying to get staff trained and settled in. Even established restaurants would have trouble keeping up with the numbers Brasserie Tatin has been having.

Now, I have eaten there three times, twice for lunch and once for dinner. Lunch was exceptional both times. Dinner was superb, with one small serving miscue.

Lunch #1, Me alone, I had the Frog’s legs, salad nicoise, potato tartlet and marjoline dessert. The frog’s legs were some of the best I’ve had. The niciose salad was good, though I wondering why they added seared tuna to it. It certainly didn’t need it. The potato tartlet was out of this world a heart attack on a plate. INCREDBLE, as was the marjoline dessert.

Lunch #2. I took my wife and my parents, who love Petit Louis. Again all raves. Some highlights included trout almondine which my father had and loved. My wife had one of their pizzas. I had the daily fish special which was a grilled tuna. Desserts were again excellent. (Personally, I think this is Tatin’s strong suit). My Mother loved the crepe suzette, though she did say not enough Grand Marnier. My Father loved his Profiteroles and I had the baked Alaska, excellent.

Visit # 3 was a dinner party for ten. We went this past Wednesday, expecting it to be slow for Jewish New Year. That night they had 150 tops. Ours was not the only large party. John Shields was there from Gertrudes with a large party, because it was a staff members birthday. Again, the place was slammed and we had great food. One of our party was down from Philadelphia and exclaimed that she will be telling her friend sup there about Tatin. There was one miscue, at one point nine plates of food came out not ten and one member had to wait about 2-3 minutes for his plate.

So, cut them some slack, for being brand new, for being slammed from day one, from doing lunch and dinner service, I think they are doing an incredible job and I PREDICT THAT BRASSERIE TATIN WILL BE THE BEST FRENCH RESTAURANT IN BALTIMORE.

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