We have to say that we haven't been more intrigued about a restaurant than the Bleu Group's IndeBleu, which is set to open at Seventh and G streets NW later this month. The opening lines from its press release set the bar high for the fusion Indian-French-lounge-restaurant-experience: "Think Parisian cachet set against the lively backdrop of South Beach. Think refined linens splashed with exuberant colors. Think of world-class French cuisine accented with the exotic flavors of India. Think style. Think IndeBleu."

While words are one thing, proper execution is another and from what we've seen and heard, General Manager Jay Coldren and Executive Chef Vikram Garg have what it takes to make their vision a reality. How will often-stuffy Washington react? That is the question. This DCist is fortunate to have been invited to take it all in IndeBleu's grand opening festivities next weekend when first impressions will be officially made. (We've actually already been there. We got a tour of the place when it was still under construction back in October.)

While European bottle service and swinging sofas in the lounge may suggest that IndeBleu may be a bastion for stylistic bragadocios, Coldren told us in October the vibe will be more subdued, light years away from the steak house culture of Washington's political restaurant circuit and equally distant from the boom-boom-shake-the-room atmosphere of other concept restaurants. As the release says, "it all spells no pretense, no attitude."

Just as the French-Indian fusion is new to D.C.'s increasingly adventurous culinary palate, the social dynamic and levels of service IndeBleu hopes to achieve is as well. Coldren is bringing together the Bleu Group's various services. All staff will be trained by the Bleu Group's dance studio for proper appearance, posture and style. Service, we're promised, will be meticulously coordinated, which will be a radical depature for Washington, a city where complaints about restaurant service can be common.

Besides the swinging sofas in the lounge, IndeBleu has many other interesting features.
>> The Inner Sanctum: Its special "peek-a-boo" rotating table will allow select diners to observe the workings of IndeBleu's "theatrical and modern kitchen." The kitchen, by the way, boasts not one, but two, 100,000 BTU Tandoori ovens, in addition to its top-of-the line Montague range.
>> Metro Cocktail Drinks: For this transit-happy DCist, we're intrigued by IndeBleu's plans to offer martinis from the Red Line (no word whether they offer de-rail gins and vodkas ... yes, bad joke), sparkling wines from the Yellow Line and blue-themed drinks from the Blue Line.
>> While we're expecting an architectural masterpiece -- designed by Theodore Adamstein and Olvia Demetriou (who designed Bistro Bis, Zola, and Zaytinya, among others) -- we are particularly interested to see the glowing curving bar in its finished form. It is crafted from custom-cast amber glass, inspired from a jewel-encrusted wall in India.
>> The view (seen at right in this DCist photo ... we hope the city fixes the broken street light) from the dining room offers an unrivaled view of the Seventh Street corridor and when the renovations at the National Portrait Gallery are complete, the view of the city's third-oldest federal building should enhance the dining experience.

And then there's the food. Coldren, a veteran of the Inn at Little Washington, recruited Garg from the Leela Kempinski Palace in Bangalore, where he commanded the kitchen. Coldren told us in October that Garg is a master at "controlling spices" and the menu marries the best of French and Indian cuisine. Some examples: Petite Provencal naan with sundried tomato chutney; wild mushroom dosa (which is a crispy Indian crepe) with bleu cheese gratin with white truffle oil; scallops scented with cumin on a bed of braised chicory; and veal-stuffed gnocchi served with chanterelles and infused with a fenugreek-chardonnay sauce.

In short, we're quite interested to see how IndeBleu fits into the restaurant culture in the District and what the reaction will be from the general dining public and discerning restaurant goers.