L'Avant-Garde sits inside a historic Georgetown row house on M Street, keeping the building's original wood-burning fireplaces and hardwood floors rather than stripping them out. The room leans into a Paris-not-Washington feel — dim, moody lighting and music with a pulse rather than background hum.
Partner Chef Sébastien Giannini, originally from the French Riviera, runs the kitchen with a menu built on classic technique and seasonality: a four-course prix-fixe alongside à la carte dishes that evolve monthly. Duck and steak tartare have become the dishes regulars point to first. The wine list is French-leaning and built to pair with the food, with a cocktail menu drawing from the same flavor palette as the kitchen.
L'Avant-Garde has been named to Eater's Eater 38 list of essential D.C. restaurants and reviewed by The Infatuation. Regulars consistently cite the service and hospitality alongside the cooking and the room's romantic, upscale atmosphere.
Partner Chef Sébastien Giannini, originally from the French Riviera, runs the kitchen with a menu built on classic technique and seasonality: a four-course prix-fixe alongside à la carte dishes that evolve monthly. Duck and steak tartare have become the dishes regulars point to first. The wine list is French-leaning and built to pair with the food, with a cocktail menu drawing from the same flavor palette as the kitchen.
L'Avant-Garde has been named to Eater's Eater 38 list of essential D.C. restaurants and reviewed by The Infatuation. Regulars consistently cite the service and hospitality alongside the cooking and the room's romantic, upscale atmosphere.