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Le Sel is a reimagined French bistro, a charming and modern award-winning restaurant near the Dupont Circle and Logan Circle neighborhoods. Led by Executive Chef Walter Silva, Le Sel offers casual French food with a twist, in an intimate and vibrant atmosphere. Inspired by Parisian bistros with a sleek, sexy filter applied, Le Sel (which translates to salt) is the heartbeat of the neighborhood. Whether you’re in the dining room or the dog-friendly, garden patio, you’ll feel the energy that pulses through our Logan Circle restaurant, exemplified by the sounds of celebration and laughter. Try our cassoulet, recently elected Best Cassoulet in the World (Cassoulet War – NYC – Feb 2024)
Address and Contact Information
Address: 1315 16th St NW, Washington, DC 20036
Phone: (202) 234-6390
Website: http://leseldc.com/
Menu Photos
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Le Sel | Dupont Circle Restaurant in Washington DC
Le Sel is a reimagined French bistro, a charming and modern restaurant near the Dupont Circle and Logan Circle neighborhoods.
Le Sel – French Restaurant in Downtown DC | Kimpton Banneker Hotel
french restaurant entree. A modern French restaurant near Dupont Circle. 1315 16th St NW ○ Washington, DC 20036. Le Sel – Dupont Circle French Restaurant.
Le Sel Restaurant – Washington, DC – OpenTable
Book now at Le Sel in Washington, DC. Explore menu, see photos and read 187 reviews: “Definitely a vibe. Portions are light, but in a refined way.
Reviews
J G
Le Sel French Bistro is an absolute gem! Helen, our waitress, provided outstanding service—polite, warm, and attentive. The manager/owner was equally welcoming, making us feel right at home. The food was a true flavor explosion: from the perfectly made ham and cheese omelet with a refreshing pineapple kale smoothie at breakfast, to the most tender, juicy beef tenderloin at dinner that melted in my mouth. The romantic décor and cozy ambiance tied everything together beautifully. My husband and I thoroughly enjoyed every detail—highly recommend!
… moreElizaveta Bakunina
Very average food, or I was unlucky.
French onion soup was below average – over-salted, bread was dry inside, and cheese was all white, melted, but not tanned, I doubt they heated it up in the oven. Looked more like a microwave, or really undercooked in the oven.
Duck breast confit: I was not asked how I want it cooked. On the plate it was random, mainly well done. Plate also contained foie gras, which was noted in the description, however, also pieces of other parts of duck, which were definitely not freshly cooked and re-heated, and not mentioned in the plate description in the menu. Disappointing.
The only really nice plate was the creme brûlée. Very recommended.
However, I wouldn’t go again.
… moreFrench onion soup was below average – over-salted, bread was dry inside, and cheese was all white, melted, but not tanned, I doubt they heated it up in the oven. Looked more like a microwave, or really undercooked in the oven.
Duck breast confit: I was not asked how I want it cooked. On the plate it was random, mainly well done. Plate also contained foie gras, which was noted in the description, however, also pieces of other parts of duck, which were definitely not freshly cooked and re-heated, and not mentioned in the plate description in the menu. Disappointing.
The only really nice plate was the creme brûlée. Very recommended.
However, I wouldn’t go again.
Sneaks35
French Food for Ratatouille
(Pinot Noir)-2021
Prosper Maufoux, Burgundy
(Escargot)- Garlic
Pernod butter, baguette
(Duck Breast Confit)- Fole gras,
Crispy rice, heirloom carrots
… more(Pinot Noir)-2021
Prosper Maufoux, Burgundy
(Escargot)- Garlic
Pernod butter, baguette
(Duck Breast Confit)- Fole gras,
Crispy rice, heirloom carrots
Paul Wehner
Walked into the restaurant and there was no host. Had to stand in the middle of the restaurant for a few minutes for a waiter to come up and finally ask me if I would like a table. The place was had maybe 3 or 4 tables going and 20 tables open. He wouldn’t sit me at a table with a couch back in case a big group came in. There were 5 tables like the one I wanted available. He sits me instead at another table, brings me water and utensils but no menu. Eventually after 10 minutes I had to ask for the menu. I decided what I wanted right away, put the menu to the side and waited another 10 minutes for someone to take my order. Eventually some staff member walks by and I asked if there was service. She looked confused and said yes but didn’t stop by the table or take my order. Waited another 5 minutes and gave up. As I was leaving and had already gotten up and put on my jacket and was walking out the original waiter comes by and asks me if I would like to order. Went down the street to Mallard. Excellent service. Incredible food. 10/10. Go there instead. Think this restaurant just gets a trapped audience because of the hotel so they don’t have to bother about basics like seating guests, giving them a menu, and taking their order.
… moreSheryl Mowry
We ordered the French Onion soup, and it was the very best we ever had. Ricardo was superb and very helpful. He explained everything and was very attentive to our order. We also had the escargot and the branzini, and both were outstanding. The escargot was done to perfection, and the spinach added a nice touch of flavor. The branzini was scrumptious, especially since I had never had this fish before. An extra added touch was there were no bones. I hate having to deal with bones! So, that was a huge added plus to the meal. It is well worth the price for the meal and they look after your every need. For dessert, we had creme brulee, which was the crowning touch for our 50th anniversary. By far, it is the best restaurant we have gone to. Wish I had found this place sooner.
… moreBrooke Konsky
We had a fantastic experience here and wouldn’t hesitate to return.
We were lucky enough to have a special opportunity for a chef’s tasting menu, and were impressed at every turn. Executive chef Walter Silva was warm and kind, and we loved hearing his explanations and inspirations for the menu he created. Each dish was fantastic – the foie gras was to die for, cassoulet was super flavorful and rich, desserts were mouth-watering, and none of us like beets much but all agreed these are the best beets we ever had!
Juan the sommelier was attentive and informative and his wine pairings complemented each perfectly, his attention and care made the meal extra special.
Thank you so much for having us and for a memorable experience!
… moreWe were lucky enough to have a special opportunity for a chef’s tasting menu, and were impressed at every turn. Executive chef Walter Silva was warm and kind, and we loved hearing his explanations and inspirations for the menu he created. Each dish was fantastic – the foie gras was to die for, cassoulet was super flavorful and rich, desserts were mouth-watering, and none of us like beets much but all agreed these are the best beets we ever had!
Juan the sommelier was attentive and informative and his wine pairings complemented each perfectly, his attention and care made the meal extra special.
Thank you so much for having us and for a memorable experience!
Nikki Banner
This place needs some serious work in all departments. I went for dinner here despite the multiple negative reviews. The service was pretty bad and so slow. I got up twice to ask them to clear. We had a reservation for 7 pm and left at 9:30. We were not trying to wine and dine this long but everything took forever. The dishes they just changed on the menu are winter dishes but served in the summer? The muscles had absolutely no flavor and were very cold. The manager tried to save the meal and he was super nice. However he can’t fix the whole restaurant. As it is, I would not recommend dining here.
… moreMarshall J
Ricardo, Abbas and the chef were an absolute delight. They truly celebrated our love as a newlywed couple and genuinely treated us to a wonderful evening. Best service we’ve had at a restaurant in DC in forever. Can’t wait to come back. The food was spectacular as well.
… moreGina DiMattia
We came on a Saturday night. The restaurant was pretty dead, very few people seated. It took 40 minutes to get bread and butter for the table, then about 10-15 minutes before our onion soup came out after that. Ordered medium steak, came out as rare. Then sat for 15-20 minutes without seeing wait staff before we could ask to have the steak sent back. Probably one of the worst espresso martinis I’ve ever had as well. Overall, the food was good, but this was far overshadowed by abysmal service. Wouldn’t recommend this restaurant to anyone I liked.
… moreDaniel Amador Renard
Visited on a Sunday evening for dinner. Overall, too expensive for what you get in terms of service and food. From the start the service was very cold and unwelcoming. We ordered a cheese plate that was served with 5 slices of bread for a table of three – barely enough for the cheese. We ordered a wine bottle that was dated 2016. When the bottle was brought to the table it was a 2022. No price adjustment – same price. Food was okay with some of the dishes having a high probability of not being prepared at the restaurant.
Save your money and go elsewhere.
… moreSave your money and go elsewhere.