Adour

The restaurant gets its name for the river in the southwest of France near where chef Alain Ducasse was born and first discovered his love of food.

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One of the best-presented appetizers is the Maine lobster salad, served with rainbow beets and caviar cream, the beets complementing autumn’s purples and maroons.

Other tasty options include the day boat large scallops with Adour’s signature clam chowder, and a special appetizer of endive salad.

Braised-beef Wagyu short ribs are a must-try at Adour. Served with a contrast of carrots, they melt in your mouth. If you’re looking for a more traditional route, the 8-ounce filet mignon with Adour’s peppercorn sauce is a steak lover’s dream.

Also worth a try is the boneless ribeye. Order the steak medium or rarer for one of the most-savory pieces of meat you’ll try in the area.

Side dishes (if you’re even still hungry at this point) include potato puree, Adour macaroni and cheese, creamed spinach and panisses.

For dessert, ask for the Adour chocolate bar — and be ready for the most decadent bar of chocolate mousse you’ll taste. Served with a swirled slice of heavenly dark chocolate and a small cup of almond ice cream, the Adour chocolate bar will end your meal with a smile.

If you’re not that much of a chocolate lover, try the honey-roasted fig French toast with black currant, jus and fromage blanc sorbet. It satisfies your sweet craving after a salty entrée.

Wine director Brent Kroll is young but definitely well-versed in all things red, white, pinot noir and cabernet. Ask for his advice on the perfect bottle to go with your meal.

Adour is tucked away in an intimate corner of the St. Regis Hotel, off 16th and K streets. The lobby is quite cozy, and if you’re waiting for a seat at Adour, it’s worth sticking around for Kroll’s 6 p.m. “champagne sabering,” which involves cutting a bottle with a sword.

For more information on Adour, visit www.adour-washingtondc.com.