Owner and Executive Chef Claudio Pirollo of Et Voila!, the classic Belgian French bistro located in the heart of the Palisades neighborhood in Washington D.C., is pleased to announce the debut of his totally new restaurant. Pirollo expanded his bistro-style restaurant, doubling the interior by taking over the neighboring building, which affords diners a wonderful light-filled entrance and bar, sporting a communal table and an upcoming new market space later this summer. Et Voila! now has two main dining rooms. One room can be made totally private when looking for event space for up to 30 guests, along with an enhanced 12-seat private room in the rear of the restaurant.

Guests will continue to enjoy Pirollo’s French and Belgian classics featuring robust spring flavors and ingredients during dinner service Sunday and Monday, from 5 p.m. to 9:30 p.m., and Tuesday through Sunday, from 5 p.m. to 10:30 p.m. Et Voila! also opens for lunch Tuesday through Friday from 11:30 a.m. to 2:30 p.m. and for weekend brunch on Saturday at 11 a.m. At brunch, one will want order Pirollo’s new Stuffed Waffle Chicken, stuffed with chicken, mushrooms, spinach, topped with fried chicken with mixed greens or Stuffed Waffle Salmon, stuffed with salmon and leeks and topped with smoked salmon with mixed greens. One will also find new spring cocktails at the nine-seat bar, along with two Belgian on-tap beers and one American beer.

New spring appetizers include Napoleon de foie de volaille, or Napoleon of Chicken Livers Mousse with pickled onions and quince Jelly; Croustillant de Chèvre Chaud, or warm goat cheese with cranberry and nuts brioche, mesclun, pear, apple and date; Aceito and the Assiette de Fromages, salade et Gougères Platter, and mixed greens with cheese puffs. Appetizers are priced from $9.95 to $14.90.

For entrees, one will want to order the Cavatelli au Homard, which is fresh cavatelli with half lobster, Jerusalem artichoke, Brussels sprout and mushroom consommé; Truite A l’Ostendaise, which is trout stuffed with Mussels, celery root puree, and Champagne sauce with North Sea shrimps; Beef Filet Tartar with seasoned green galad and Belgians fries; Cuisse de Canard Confit, duck leg confit, mashed potatoes with dried Fruits, green salad, red wine sauce, and Et Volia!’s signature Mussels Burger, with Blue Bay mussels, spring onions, and chives with house-made aioli, fried onions, and sweet potato fries. Entrées are priced from $16.95 to $32.95 each. 

For a sweet finish, new seasonal desserts crafted by Pastry Chef Alex Malaise are the Gaufre de Bruxelles, a Brussels waffle with pumpkin compote; Mousee au Chocolat, dark chocolate mousse; Ile Flottante, soft meringue with vanilla custard cream, and the Alex Cake (Chef’s Favorite Cake), dark and milk chocolate ,ousse and almond biscuit. Desserts are priced from $9 to $10 each.

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