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Bazin's on Church Restaurant Review: Chef Patrick Bazin, formerly of The Occidental restaurant in DC, offers an American bistro menu with starters like delicate crab cakes and a barbecue duck quesadilla with chipotle cream dipping sauce. Mains include a cooked-rare flatiron steak resting on a bed of garlicky mashed potatoes enriched with mozzarella. Dessert offerings are few, but well-suited to a menu with such first-rate food; if you hanker for crème brûlée, his mocha cream version is elegant, but we vote for the pineapple upside-down cake with its coconut and mango sorbets sweetening a cupcake garnished with slivered and candied pineapple slices. As interesting as the food is, the décor also merits mention: open kitchen, brick walls, vaulted wood-beam ceilings and subdued lighting.