France’s world-renowned Alain Ducasse was in town to re-launch the menu of his restaurant, Adour DC at the St. Regis. The hotel is now sans scaffolding, and the restaurant has made a few tweaks to make its menu more accessible. A handful of plates can now be ordered as half portions, including a deep red tuna tartare appetizer and a scallop entrée served with herb gratinated vongoles, like perfect baby buttons of clams casino. Cuts of meat such as a Flintstonian bone-in ribeye for two or a bargain priced hanger steak are on offer, with a spiced up spaghetti squash. And for dessert, we’d go with the silky hazelnut soufflé or anything else that comes with sorbets that embody the essence of their fruits. more ›

Where: Adour by Alain Ducasse more ›