Café du Parc is French, but my appetizer, Salmon Gravlax, was Scandinavian. Gravlax is a Nordic dish made with raw salmon, and, in this case, a Port wine reduction. It was served on a thin band of cantaloupe.
The “Tagliatelle” in this Short Rib Tagliatelle dish is a reference to the long, flat noodles. The sauce is a tomato and red wine blend.
Once again, dessert was the high point. The cremeux rested on a wafer-thin dark chocolate brownie. I often find coulis to be tasteless, but here, the strawberry coulis really added to the dish.
Café du Parc fronts on Pennsylvania Avenue, so there’s a lively street scene. It was muggy in most of Washington today, but not at the restaurant. There was a slight breeze, and the shade from the trees and umbrellas made for perfect al fresco dining. I lingered.