For more than 25 years, French-born chef Jean-Louis Evennou has filled Café Normandie with Gallic cuisine peppered with flavors from the Eastern seaboard. A chef since the age of 13, Evennou seasons endive salad with strong roquefort cheese and rabbit with tangy dijon sauce and simmers beef bourguignon in another rich sauce. Dinners also include American-inspired recipes such as crab soup with Maryland vegetables, as well as housemade pastries and crème caramel.
In 2008, Café Normandie was certified as a sustainable steward by the city of Annapolis for its eco-friendly initiatives. The restaurant follows intensive composting and recycling guidelines; in addition, it stocks biodegradable carry-out gear and serves its meals on tabletops made of marble salvaged from the ruins of the Louvre.
Blast through battalions of crepes or invade the sparkling champagnes of diverse regions of France with today's Groupon: $10 for $25 worth of food and drink at Napoleon Bistro & Lounge. Napoleon Bistro is renowned for its fresh and flavorful brunches and sparkling champagnes served in a sultry downstairs lounge.Follow @Groupon_Says on Twitter.
Today's Groupon gets you $35 worth of French café fare and Belgian beer for $15 at L'Enfant Café & Bar. This Parisian-themed eatery is best known for their perfect crepes: "cooked enough to lose the doughy flavor and just thick enough to keep from tearing," according to The Washington Post. Get them with fresh strawberries, Nutella, amaretto liquor, lemon and sugar, stuffed with mushrooms and gruyère in béchamel sauce, or with roasted red pepper and goat cheese. With seven savory dinner crepes and more than 12 sweet options, L'Enfant can cook a staggering stack of crepe combinations (click here to see the sweet crepe menu).
Follow the tantalizing scents and stroll into Crepeaway, a crêperie originally based in Athens, Greece, which slings a variety of savory and sweet crêpes. Instead of mashing pancakes at home with a sizzling-hot blacksmith mallet, browse the mouthwatering menu and nosh on hearty crêpes such as the Big Papa with cheese, chicken, bacon, ham, turkey, and hot sauce ($7), the Leila with cheese, tomato, and fresh basil ($6.23), or the Antonio with cheese, ham, tomato, and mayo ($6.23). Pair foldable fare with a side of chips ($1), or wrap up filling lunches with sweet selections such as the Angel crêpe with Nutella chocolate, strawberries, and banana ($5.70). Crepeaway is open until 3 a.m. on Thursday and 4 a.m. on Friday and Saturday.
Urbana is a hip wine bar with an award-winning happy hour and menu of Northern Mediterranean fare—but that’s only part of the story. The popular after-work destination is located in Dupont Circle, one of DC’s most vibrant and fashionable neighborhoods since the late 1800s. Given this location, the crowd inside is young and stylish, with a mix of locals and visitors enjoying artisan cocktails made with house-infused liquor and selections from an extensive wine list passionately curated by resident wine director Sean Quinlan. In the kitchen, chefs craft dishes from Northern Italy to Southern France, with fresh ingredients sourced from small, local farms and markets. Pastas include squid ink papardelle with maine lobster tail, while main courses feature roasted alina duck breast with celery root and grilled northeast swordfish with a black garlic puree. Nearly a dozen pizzas are also available, such as the prociutto arugula and the carne with hand-crushed tomato and sausage. Urbana also distinguishes itself with its Earthcare program, for which they won the 2012 Mayor’s Sustainability Award. The tenets of this program—sustainability, conservation, efficiency, rooftop garden, green cleaning supplies, and soy inks and recycled paper—find their way into almost every aspect of the business. Produce and meat are organic and locally sourced, and their seafood selection adheres to the Monterey Bay Aquarium Seafood Watch standards. The staff pours organic and biodynamic wines, as well as organic, shade-grown, fair trade coffee. They also eliminated their use of bottled water, use 100% biodegradable packaging, recycle all glass, paper, and cardboard, turn cooking oils and grease into bio-diesel fuel, and compost 54,773 pounds of food scraps each year. Additionally, they grow a variety of herbs and vegetables, and clean the restaurant with eco-friendly cleaning products while humming tunes about the environment.