Macon Bistro & Larder, Chevy Chase, Washington, DC

Nancy and I recently went back to Macon Bistro for our second visit since COVID. It’s a pleasant place, and each time there’s been something on the menu that’s really delicious. Once it was a side of mustard greens that just knocked me out. I recall that Nancy and I went on their opening night with Tom and Kit Moore, and it was controlled chaos, as opening nights usually are. When Macon is packed, the noise reverberates around the restaurant and it gets very loud. Restaurants are rarely packed these days, alas. Our last visit was a lovely meal with Kathy Patterson and Jim and Dean McDonald, and we sat outside on a lovely evening. This time we chose a rainy weeknight, and the crowd was just large enough to create a comfortable buzz.

Nancy and I started with the deviled eggs “snack.”

Deviled eggs are wonderful, as a rule, and these were no exception. The dusting of bacon and the dab of roe on the top were nice touches. Nancy had ordered a glass of the Be Human cabernet ($15), and I had my favorite cocktail, Woodford and ice ($14).

Nancy chose the Summer Salad ($12) to start.

It included various lettuces, tilting toward spinach, and almonds, strawberries, and red onions, all with a fruity vinaigrette on the side. It was very fresh, and Nancy commented that there was no grit in the spinach, which I guess refers to one or more recent experiences elsewhere.

I chose the Salad Lyonnaise ($13), as I do every chance I get.

The salad was distinguished first by the size and number of the lardons–they were big and thick and delicious. Second, the egg was soft boiled rather than poached or, better, fried, so that there wasn’t as much yolk as there should be. The salad was dressed well, and the crostini had a real bread flavor.

I ordered the Poulet Grand-Mere ($27), and had a glass of the cabernet along with it.

This was a fine dish, based around two leg quarters from what seemed like a top quality chicken. It had far more flavor than the typical US chicken, and it came with a very flavorful sauce of pearl onions and mushrooms. I cut up that big, thick strip of bacon you see on top, and mixed it in with everything else. The chicken was meltingly tender. The dish was served alongside a lemon rice pilaf, which had a good flavor in its own right, but which I ultimately viewed mainly as a vehicle for the chicken’s lovely, earthy sauce.

Nancy ordered the Pan Seared Salmon ($29).

It was cooked to order and was tasty and the beans and mashed potatoes were just right. She commented that there was no glaze on the salmon, which was helpful as far as calories go.

I see I’ve forgotten to discuss the service. It was excellent, from our engaging server to the friendly and efficient man who kept our water filled, cleared plates, and looked out for our every need. Well done.

This was another fine meal at Macon. I do wish that they’d poach or fry the egg on the salad. Fried eggs really do wonders, and since I care little about presentation, I’d add the bacon at the outset to let its flavor permeate the dish. Those are quibbles. Both dishes were delicious. Oh, I included the prices this time because it isn’t cheap. But Macon is an excellent restaurant, and we’ll look forward to future visits.

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