Duck leg confit with frites is a popular menu item at Bearnaise restaurant on Pennsylvania Avenue.
Per Lazar, a couple breezed into the bar awhile back and ordered two bottles off the carefully curated reserve list. They then got to work.
“They started off with a steak tartare and escargot before their entrees,” Lazar said of a multicourse feast that ultimately involved four refills of the signature frites. “They were drinking a lovely red — what could go better with that than fries with tarragon and sea salt!” she said.