Adour’s Executive Chef Julien Jouhannaud takes the best of local ingredients, such as Maryland blue crab, Amish chicken breast and quail eggs from Virginia, and infuses them with the charm of southwestern French cooking. The ultra-contemporary setting features black walls, white seating and chrome galore. A backdrop of a floor-to-ceiling, temperature-controlled wine vaults serves as a reminder that French fare always goes down better with wine.

Adour Information:

• French, American menu. Breakfast, lunch, dinner.