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12 Restaurants That Are Totally Worth the Splurge

Washingtonian Magazine Top 5 Steaks

Jacques Brasserie in Eater DC

L’Auberge wins 2014 top 100 restaurants in America for second year in a row

The results are in! These are the OpenTable 2014 Diners’ Choice Top 100 Best Restaurants in America. The list of honorees are decided after analyzing more than five million reviews of nearly 19,000 restaurants across the country — all submitted by verified diners.

Diners’ Choice 2015 Winner

We are honored to win in 14 categories for the Diners’ Choice Awards by OpenTable diners in the Washington DC area and Virginia -DC Suburbs, including Best Overall. 

Élan Publication

Félicitations à Chez François by Karen Washburn, Part 1: Humble Beginnings of a Country Inn, and Part 2: Continuing a Patriarch’s Dream, feature articles in Élan Magazine documenting the history of Chez François, L’Auberge Chez François and its founder, Chef François Haeringer.

AAA World Profile

Today, the restaurant remains very similar to when François first opened its doors. From the décor, which features family heirlooms and artifacts purchased in France by François for the original D.C. location, to the traditional Alsatian cuisine, L’Auberge Chez François is, as noted in Virginia Living magazine, classically, unapologetically, French.

L’Auberge in top 100 Best Restaurants in America!

The results are in! These are the OpenTable 2013 Diners’ Choice Top 100 Best Restaurants in America. The list of honorees are decided after analyzing more than five million reviews of nearly 19,000 restaurants across the country — all submitted by verified diners.

Best of NOVA 2014

L’Auberge Chez François voted Best French Restaurant by Northern Virginia Magazine in the June 2014 publication.

May 2014 Newsletter

Jacques’ Greetings from the Garden   We’ve already harvested several bushels of spinach from the gardens here at L’Auberge Chez François, and many of the lettuces and greens we planted in early spring are almost ready for picking. After last year’s success at growing our own organic produce here at the restaurant, I’m doubling the size of the gardens once again. The greens and herbs are coming in nicely, and the tomatoes, cucumbers, beans, and peppers will all be planted in the next few weeks.  My father started our on-site herb garden out of necessity, when he first opened L’Auberge in 1976. Finding very fresh herbs such as tarragon and chervil, standards in French cooking, was not always easy. Dad’s only recourse was to grow these essential ingredients himself.  This summer almost all the herbs used at the restaurant will come directly from our gardens. We’ll be growing basil, tarragon, rosemary, chervil, mint and shiso to name a few. We’ll be serving them in our summer cocktails, adding them to salads, and of course flavoring our sauces and main dishes with them. Please come by and take a tour of the gardens and enjoy an herbaceous cocktail on the terrace. Summer is just around the corner, and at L’Auberge Chez François it is going to be absolutely delicious.