Chocolate Tasting

Join us in opening the new year in French-Mediterranean Style at Barbouzard! The Washington Post review (by Tom Sietsema Sept. 18, 2025) The crackle of energy whenever a new restaurant debuts reminds me of opening night at the theater. In many cases, the dining room is (over) staffed with a cast of well-rehearsed people, dressed to impress in whatever uniform the owners think represents the theme, everyone eager to introduce you to a concept they hope you enjoy. A new-car smell typically mingles with kitchen aromas. “Welcome to Barbouzard,” a server says to my posse, launching into a spiel that announces veteran chef Cedric Maupillier, of the late Convivial in Shaw, as the headliner and a theme designed to bring a taste of the French Riviera to downtown Washington. The name, suggested by a friend of principal managing partner Nasr El Hage and rooted in French slang, alludes to the city’s sense of power, intrigue, the clandestine. “Barbouzard means ‘secret agent,’” says our server, whose gaze then pivots to me. “You never know,” he says playfully. “One of *you* could be a secret agent!” Maupillier and El Hage met at a Bastille Day party at the French Embassy last year and launched Barbouzard on K Street NW with a cocktail party for friends and supporters July 14 — a year to the day later. Maupillier seems born for this job. A son of Toulon, the chef has relatives in Cannes and Marseille. (His résumé includes the late Mintwood Place, Central Michel Richard and the long-shuttered Citronelle.) “I want to cook for everybody,” he says, acknowledging that not everyone has “a budget for caviar,” a feature along with shellfish platters at Barbouzard. One of his more gently priced dishes, a rabbit pasta, is $31 and harks back to his youth, when he spent time in Provence, hunting with his grandfather. Maupillier uses ruffled, bell-shaped campanelle, the better to catch juicy bites of braised rabbit, lightly sweet with carrots, woodsy with mushrooms and whisked to the table beneath filings of pecorino. If you pay any attention to menu categories, an increasing number of restaurants are offering what amount to two sets of appetizers. One is usually described as “snacks” or “bites,” sometimes for sharing; the other is a typical first course. A sly way of getting diners to spend more money? A chance for chefs to put more of their creativity on display? Whatever the reasoning, focus on what the menu at Barbouzard calls “easy to share finger food.” The showiest of the bunch look like petits fours: bases of brioche layered with foie gras mousse, preserved cherry and port jelly. Each of the five bites of “Foie Gras Opéra” glints with edible gold. “I feel bad about eating this,” says a companion as he pops the rich art into his mouth. Even the more common combinations call to me. Crimson slices of bell pepper slowly cooked in olive oil and paired with Nicoise olives and plump, intense Calabrian anchovies feels like eating red peppers for the first time, and salt cod whipped with potato, olive oil, garlic and thyme and sprinkled with toasted breadcrumbs makes a standout brandade de morue. Kudos to the restaurant for welcoming more people to the party by flagging dishes that contain nuts and pork and are gluten-free or vegetarian. Cracker-like chickpea pancakes served with a pistachio-colored foam of whipped scallions and cream cheese present like some of the fanciest chips and dip in town. Your next stops on the menu ought to be crudo and scallops. Maupillier creates what resembles a rose from ribbons of raw tuna, which blossom in a frothy pool of coconut milk and minced bell peppers dotted with cilantro oil. Influencers (aren’t we all these days?) are also likely to snap and post seared scallops interspersed with miniature corn flans in a foamy orange pool coaxed from red curry paste, fish stock, milk and sharpeners including ginger and lemongrass. The dish tastes of sea, summer, the tropics. Chef might consider bottling and selling just the sauce. (Hint, hint.) This being downtown, the owners thought Maupillier should put steak on the script, which the chef reluctantly did. D.C. is stocked with places that excel at grilled beef, after all. Still, hanger steak served with a bold green peppercorn sauce and housemade fries could compete with the city's best. More novel is a fan of smoked duck, each slice rimmed in a band of flavor-carrying fat, splayed over braised leeks and endive and a dark red beet puree. Orange in different guises lends vibrancy to the main course. Some lesser moments sneak in, among them the rich-on-rich lobster Américaine, the seafood a little muted, the pasta cooked nearly to mush. I love the sauce, though, a creamy, cognac-laced bisque fueled with lots of flavor from lobster shells. Maupillier is proud of his elegant bouillabaisse, in which the different fish and shellfish are cooked separately and the broth is added at the table. Fans of the traditional, more robust and saucier version of the classic might be disappointed. (In fairness, the dish is listed with quote marks.) The restaurant doesn’t pause between lunch and dinner. Instead, it offers “golden hour,” during which lighter fare — a wagyu cheeseburger, gazpacho, truffle prosciutto croquettes — is offered. Basically, the amenity is a happy hour that does double duty, playing up the room’s gold accents and its location in the Golden Triangle, downtown’s business district. I can see the room animated with diners who prefer way-late lunches, super-early dinners or anyone who needs a little festivity at odd hours. Convivial enjoyed a well-deserved reputation for sweet endings, renown that continues at Barbouzard, where the warm date pudding is enhanced with halvah ice cream and a cardamom-infused toffee sauce. Fittingly, one dessert is designed to look like a tin of caviar. In reality, it’s tiramisu paved with chocolate pearls set with chilled oil (hence a shimmer like pricey roe) set in a tin atop faux crushed ice. Very Vegas, the confection goes by “Caviamisu.” The charm award goes to what looks like a pear robed in chocolate, named for the chef’s mother, who adored the dish. Slicing into the dessert, Poire Belle Michèle, reveals a delightful surprise: the form is shaped from hazelnut financier, diced pear, white chocolate and more, then centered in a wavy bowl of marzipan-sweetened custard sauce. El Hage says he wants to make Barbouzard a dining destination, and he’s off to a strong start. More than $4 million went into the interior whipped up by designer Olvia Demetriou of HapstackDemetriou+. The light fixtures suggest champagne bubbles, the floors are paved with stone or tiles that look like white oak, the ceiling is coffered, and the seating — plush red chairs, cinnamon-colored booths with their own sound systems — is all about your comfort. El Hage says he plans to dim the lights and use blackout shades for future brunch service. Already, a DJ emerges on Friday and Saturday nights, when the owner hopes “After Dark” catches nightcappers. Is now a proper moment to talk about luxury dining? The times are some of the most sobering I can remember in the past 25 years, what with wage hikes, the federal takeover of DC police and ICE crackdowns on immigrants. I point this out to say the word “restaurant” comes from a French verb that means “to restore” and that eating establishments are, good times and bad, the backdrop to many of our lives — indeed, some of them make life more worth living. Barbouzard aspires to help light the way. Looking forward to sharing this experience with you! ***Check out menus [here](https://barbouzard.com/menu/)*** We ask that ALL folks honor their RSVP. If you are unable to attend after sending in a YES, please update your status so that others may join. In the event our group incurs a fee for no-shows / late cancellations, your ability to RSVP for future events will be restricted. Thank you in advance for your understanding. **WAITLIST:** Meetup does not allow a waitlist for paid events. If this event fills and you are interested in adding your name to the waitlist, please send host a message through the app. \*Note: Event fee is non-refundable\* In the future, we will vary the days of the week and the types of restaurants so that we can attract many different types of diners. Feel free to make suggestions for future meet locations. All diners will pay their own tab. before departing the event. If you are unable to join us in January we hope you'll stay interested and join us for a meal in the future. Looking forward to catching up with you for a fantastic dinner at Barbouzard!

Winter just got a lot more delicious. ❄️🍝 Celebrate DC Winter Restaurant Week at Divino, extended January 19–February 1, with a three-course dinner for $40. Cozy flavors, Italian favorites, and the perfect excuse to order that extra glass of wine. See you at the table. DINNER MENU $40 =ANTIPASTI= POLPETTE meatballs, San Marzano tomatoes DOP, Parmigiano Reggiano CAESAR SALAD Earth - Eats romaine, Grana Padano, anchovies, pangrattato BUTTERNUT SQUASH SOUP crispy prosciutto, sage foam, pine nuts =ENTREES= LINGUINE pomodoro or broccolini pesto TAGLIATELLE BOLOGNESE San Marzano tomatoes DOP, beef, peperoncino GRILLED SALMON zucchini, red pepper sauce, cherry tomatoes BAROLO BRAISED BEEF SHORT RIBS creamy polenta, oyster mushroom, demi-glaze DOLCI MOUSSE AL CIOCCOLATO chocolate, cream, strawberries CLASSCI TIRAMISÚ

This is for those who like a somewhat less competitive game. We are at Montgomery College, Rockville. Google maps link for lot 3 https://goo.gl/maps/kKXnNoGakmcdbtaT7 Please take a moment to review the RSVP Guidelines: NO SHOWS: No Shows and Late Cancels prevent other members from playing and create organizing difficulties for the host. If you cannot attend a Meetup, please change your RSVP to No not later than 2 hours before start time. Attendees who are 30 minutes late or RSVP less than 2 hours before start are marked as a No Show and will be contacted by the host/organizer. Meetup event comments do not change your RSVP. If you would like to attend this event you must be a of minimum 2.5 level. USTA guidelines prior for signing up for the Meetup: https://assets.usta.com/assets/1/15/ExperiencedGuidelines_02142011_V2pdf.pdf Singles and doubles game play flexible depending on court availability. If you have any questions, please feel free to drop the group organizers a message. See you on the courts! • What to bring Tennis Balls and Racquet, Water.

**NOTE: AN RSVP ON MEETUP DOES NOT SERVE AS A BOOKED SPOT. YOU MUST BOOK VIA LINK BELOW TO RESERVE YOUR SPOT.** **You must book your spot through our website: [[Booking Link Here](https://www.lesbifriendstravel.com/events/art-of-desire)]** Paint. Sip. Flirt. Repeat. We have partnered with **[DMV Black Fem 4 Fem Lesbians and Bisexual Women](https://www.meetup.com/dmv-area-black-fem-4-fem-lesbians-and-bisexual-women/?eventOrigin=home_groups_you_organize)** for *The Art of Desire*, an after-dark paint & sip designed to turn up the heat and the vibes. This is your chance to explore creative expression in a space that celebrates queer bodies, bold strokes, and liberated fun. There will be a live semi-nude model for us to paint on canvas and guided instruction. **This space is exclusively curated for feminine women who date feminine women.** If you do not identify as such, we kindly ask that you respect the safe space we are creating and sit this one out. **Event Details You Should Know:** 📅 Date: Saturday, January 31, 2026 ⏰ Time: 6:30 PM - 9:00 PM 📍 Location: Private Lounge - in Washington, DC 💸 Cost: $60 **What to Expect:** 🎨 Guided painting instruction with semi-nude live model 🍷 One drink ticket 🌈 Bold conversation and sexy ambiance **Who This Event Is For:** Black queer feminine women craving a night of creativity, connection, and confidence. You bring the allure and we’ll bring the paint. ✨ Lesbifriends Travel invites you to let art and desire collide, let’s get into it. Learn more details and claim your spot here: **[The Art of Desire](https://www.lesbifriendstravel.com/events/art-of-desire)**! **Booking deadline is January 21, 2026.** **Note:** By attending this event, you agree to being photographed. However, if communicated, we will try our best not to capture you in photos and post you publicly. That request must be communicated ahead of time/at the beginning of the event to photographer and host.

Playtesting Agent and Battle-scale of the Zone-17 role-playing and miniatures game.

Winter just got a lot more delicious. ❄️🍝 Celebrate DC Winter Restaurant Week at Divino, extended January 19–February 1, with a three-course dinner for $40. Cozy flavors, Italian favorites, and the perfect excuse to order that extra glass of wine. See you at the table. DINNER MENU $40 =ANTIPASTI= POLPETTE meatballs, San Marzano tomatoes DOP, Parmigiano Reggiano CAESAR SALAD Earth - Eats romaine, Grana Padano, anchovies, pangrattato BUTTERNUT SQUASH SOUP crispy prosciutto, sage foam, pine nuts =ENTREES= LINGUINE pomodoro or broccolini pesto TAGLIATELLE BOLOGNESE San Marzano tomatoes DOP, beef, peperoncino GRILLED SALMON zucchini, red pepper sauce, cherry tomatoes BAROLO BRAISED BEEF SHORT RIBS creamy polenta, oyster mushroom, demi-glaze DOLCI MOUSSE AL CIOCCOLATO chocolate, cream, strawberries CLASSCI TIRAMISÚ

New (old) location - La Madeleine at 500 King St! Hope to see you there

Venez apprécier l'ambiance chaleureuse d'une conversation en français autour d'un verre de vin et d'apéritifs. C'est ouvert à tous quelque soit votre niveau, que vous soyez intermédiaire/avancé ou bien que le Français soit votre langue maternelle. ***GRAB A DRINK AND YOU WILL BE ALL SET TO FLEX YOUR LANGUAGE CAPACITY. YOU NEED TO GET AT LEAST A DRINK OR FOOD :) To get the event going and show support. We know that you like our events. P.S. : We have non-alcoholic drinks as well.*** We have a tiny venue and we hit capacity often and early arrival is suggested. We have the discretion to decide entry. It is irresistible, to enjoy French convo with a glass of wine, appetizers and drinks. The Event is open to all levels of French language, from intermediate to native fluency. This is mainly a social for Intermediate/Advanced/Native Speakers. It is not as such to learn a language. Beginners, if you want to learn a language, reach out to us ([info@merevents.com](http://info@merevents.com/)). We have a school and will arrange you a class. ***AFTER THE HAPPY HOUR, WE HIT THE DANCE FLOOR! BRING YOUR DANCING SHOES, WE WILL DANCE THE NIGHT AWAY!***

All, it is that time of year. Ground Hog day in the US, Badger Day in Germany and Candlemas to Catholics...La Chadeleur in France celebrated countrywide with Crepes. Come read the weather guides and make your own crepes. Sweet crepes obviously, maybe a few galettes. I will provide sweet and savory crepe batter. Please let us know what you will be bringing either as a filling for the crepes or a beverage of choice. Cidre bouche is the traditional drink of choice. And if you can flip your crepe one handed while holding a coin you are in for a year of good fortune! A Bientot!

Yes, the [Chocolate Café](https://www.chocolatecafecolumbus.com/menu-1?menu=signature-desserts) serves chocolate fondue *(Chocolate Fondue Day is Feb 5th)*! No one does chocolate fondue like they do. It's rich, creamy, and served with an array of fresh fruit and other dipping items. They encourage making it a party! A perfect winter warmup to share with friends! **Chocolate Fondue Kit:** Served with dippers, including marshmallows, Rice Krispie treats, graham crackers, pound cake, strawberries, and pretzels. **COST**: Bring ***$5.00 cash*** to cover your portion of our delightful dessert bar. **EARLY ARRIVALS**: Go ahead and order dinner (before dessert). I love their toasted sandwiches and their soups. **PARKING**: In our parking lot, on the street (but not between 4-6 pm) or behind the Buckeye State Building. [Chocolate Cafe](https://www.chocolatecafecolumbus.com/): A fully stocked amount of *chocolate candies* including truffles, chocolate covered pretzels and chocolate and caramel turtles. We have menu options for breakfast, lunch and dinner. Join us for brunch or a late night meal. Soups, salads & sandwiches served daily. Check out our [menu](https://www.chocolatecafecolumbus.com/_files/ugd/7ea733_0ebab62dcfc0435aa189b6d1a3c3ec82.pdf) for more information. We also offer wine, martinis and cocktails! Enjoy a *famous chocolate martini* or hand crafted cocktail, too!

Let’s meetup at Cafe Istanbul for the last day of Restaurant Week. You get three courses for $30. This is the menu: https://614now.com/rw-menu/cafeistanbul-easton

Join us for an hour of writing! We’ve discovered that it’s strikingly helpful to write with other writers. See if it’s true for you at 7:00pm on Wednesday, February 11 at Streetlight Guild. Be it a book, blog, script, essay, dissertation, resume, melody, poem or just plain work stuff, you are invited to write it with us. No one will see what you've written or give you unsolicited advice. Instead of just thinking about writing, come and get some real writing done. **SCHEDULE:** 6:45ish - Quick introductions 7:00 - Timer starts: write for 1 hour 8:00 - The End **OPTIONAL SOCIALIZING** happens before and after the writing hour. Writing is very solitary. Connecting (and sometimes even commiserating) with other writers is a cool thing. **BEING LATE IS OKAY:** just show up and get settled! If you were on time, please be willing to make room for the friendly latecomer. Happy writing & I look forward to seeing you at Streetlight Guild! **WHAT SHOULD I BRING?** Whatever you need to be able to write! You're welcome to bring earplugs/headphones if noise will bother you! **OTHER IMPORTANT DETAILS:** * **RSVP:** Please RSVP by 6:00pm the evening of the meeting. This helps me know how many to expect, and if we'll need additional space! * **COVID:** While masks are not required, please be mindful of the other writers around you and their comfort levels. * **WIFI/OUTLETS:** Outlets are limited, so please ensure your devices are charged when you come! But Streetlight Guild does have free WiFi! Yay! * **PARKING:** There is free public parking at Streetlight Guild.

Bring your Raspberry Pi, Arduino, microcontroller, or any other electronic project and join fellow electronics makers for a night of creativity and collaboration! This session is open forum to share your current projects—whether complete or in progress, it’s all interesting! Whether you’re deep into embedded systems, exploring new ideas, or just getting started, you’ll find a welcoming space to collaborate, share, and get inspired. This session will be at the Worthington Park Library in the Olentangy Meeting Room.

✨ **Wicks & Sips: A Candle-Making Experience** ✨ Join us for an afternoon of creativity, connection, and calm. **Wicks & Sips** offers a beautifully curated candle-making experience designed for every woman who deserves a moment to unwind. 🕯️ **Two Experiences. One Elegant Vibe.** **Creative Experience** Create a custom, single-wick fragrant candle while enjoying light appetizers and cocktail-inspired mocktails in a relaxed, welcoming atmosphere. **Elevated Experience** *(limited availability)* Step into a more refined experience featuring designer-inspired decorative candle vessels, premium colors and fragrances, and guided instruction to bring your candle vision to life. Enjoy curated appetizers, desserts, cocktails, and cosmopolitan-inspired sips—plus a keepsake takeaway bag to remember the moment. [Purchase Tickets](https://www.thepastry-boutique.com/event-details/wicks-and-sips-a-candle-making-event-1)