Michel At the Ritz-Carlton Tysons Corner

Went here for an anniversary dinner. The best part of the experience were the warm bread rolls.
The space is attractive, but the tables for two are very close together. We could hear both conversations on either side of us…
The snapper was good but my husband’s dorade choice was uninspiring and did not seem fresh. He ate only half of it and had some mild food poisoning aftwerwards.
Expensive and not worth it. Hard to believe it’s the same portfolio as Citronelle and Central. This one doesn’t even compare!

New restaurant here in Tysons 2. The food was delicious, and very nicely plated. It has a very nice ambience and faded purple color that was really nice… The mixed drinks we ordered were fantastic too… Dessert. we took the first one the waiter recommended but since he noticed our unsatisfaction, he swapped it with the chocolate cake? and that was pretty decent.
I’ll be back here when I can get the chance.

Michel at the Ritz is basically the suburban Virginia version of Central in downtown DC. Frankly it’s a bit more contemporary than I was expecting. In fact, the décor feels a little bit like what you’d find in a Vegas restaurant and is a little bit cliched. It felt so nouveau riche I almost expected to run into a taping of an episode of Real Housewives of DC.
When the Mrs. and I stopped in recently, it was later in the evening and we just wanted a snack, a drink and dessert. After we placed our order, they brought out a basket of bread, which was warm — a good sign at 10:15PM. While probably baked earlier in the day, at least they made the effort to warm it. My wife really enjoyed the frisee salad and I thought the beef tartare app was above average. We also shared some gougere (less fresh tasting than the aforementioned bread basket) and the Brussels sprouts, which seemed like they were sitting in bacon soup. 50% success ratio so far.
Dessert was also kind of hit and miss. My crème brûlée Napoleon was very good, especially with the accompanying caramel sauce and raspberries. My wife ordered the Michel’s Breakfast, which was just odd. I’m sure the intent is to be «playful» but there’s nothing fun about an odd tasting dessert. The «sausage» was really chocolate bread pudding which had a shape and color which owners of small pets or parents of children in diapers would instantly recognize. The «hash browns» of julienned apple with raspberry sauce was boring. The «bacon,» some sort of chocolate ribbon, was bland.
Service was very good. I wish Michel looked a bit more fresh and tasted a bit more consistent. Batting .500 will put you in the baseball Hall of Fame, but it will sink a restauarant pretty quickly.

I love the dining room — it’s modern, with very comfortable seating with a surprising color scheme that to me is totally cheery. A great view of the kitchen, too.
The wine list is very good, especially by the glass section. It is rare to see such nice wines (and such variety) by the glass. The bread that is brought out is warm and soft with a nice crust, but the butter looks like they just chopped a chunk off of a store bought stick.
The salmon tartare as my appetizer was excellent — it has nice big chunks of salmon, it wasn’t chopped to death, and had a nice lemony taste. It was served w/​tiny diced accompaniments — hard boiled egg yolks and whites, red onion, capers — and topped with crispy croutons that added a nice change of texture.
The short rib entrée…ahhhh I was in LOVE. I was told it’s braised for 72 hours at 56 degrees C. So that it is perfectly tender and still red, though it is thoroughly cooked. It is melt-​in-​your mouth good and served with an excellent wine reduction, perfectly cooked haricot verts, and a garlic potato purée.
The banana split… ohhhh the banana split was the perfect way to finish dinner. It came with a ton of whipped cream; raspberry, chocolate, and caramel sauces; chocolate pearls and pineapple chunks; vanilla and chocolate ice cream; and strawberry sorbet.
I loved it and would love to come back again… but was told I need to try Michel Richard Citronelle and/​or Central! I plan on doing just that!

Michel
Great cocktails — top notch bartenders and house drinks. Try the French 1700, you will not be disappointed.
Appetizers are excellent. Crab spring roll is inspired.
Skip the ‘lobster burger’. Meh.
The star of the show is the desserts and other baked goods (best French bread I’ve had in years)

We had breakfast at Michel after staying at the Ritz Carlton. It was very lackluster. The menu is small and unimaginative. We waited forever for our food. The coffee was decent, but never refilled. The kitchen was clearly overwhelmed and both it and the dining room were understaffed. The 10am rush really should have been anticipated, or at least acknowledged.
When we got our food, it was slightly below average breakfast food 5 minutes past its peak. The sausage was particularly terrible and the toast was ice cold. Frankly, I felt so bad for the over-​stretched staff, I didn’t say anything and simply don’t plan on returning. I was glad enough the breakfast was included in our room rate.

Very impressive restaurant as far as location and ambience.
Location is in the Ritz Carlton .
Parking is in mall or Ritz garage — Validation provided by front desk.
I ate dinner here recently and had the Crab Rolls (crab meat was amazing, but I am not a fan of fried foods in general), short ribs (DELICIOUS) on mashed potatoes with asparagus.
Food was great, Service was excellent.
As far as restaurants go, I thought it was very good.
I would love to go back to try the other items on the menu instead of off a set party menu, but it’s unlikely that I will be heading back on a normal day to eat there.

I was concerned about the mixed reviews. I shouldn’t have been. Michel’s was great. The décor is fresh and cutting edge. There service was right on the spot. And the food. Just yum. Whether you order the rib eye, the diver scallops, or any of the deserts, the presentations dazzle and the flavor is what you would expect from an award winning chef. I will be back again and again.

This brand new restaurant from Michel Richard is meant to be a middle ground between the formality of Citronelle and the casualness of Central. I would say that Richard has managed to pull of the balancing act quite well. The menu mixes upscale items with casual fare and is also full of Richard’s famous quirk and playfulness. The (small) dining room was much more hip and fun than I was expecting it to be. As you enter, your eye is caught by the huge, modern lighting sculpture and the neon purple lighting scheme. The music is a modern blend of electronica and techno-​pop (but not the irritating kind). There is a pretty cool table at the back — a long piece of translucent stone, lit from within, and hung from the ceiling. It has one long bench on one side, and is separated in the middle by a funky centerpiece so that multiple parties can sit at the same table. It also has a great view of the open kitchen and Executive Chef Levi Mezick hard at work.
The wine list is very good, especially the by the glass section. It is rare to see such nice wines (and such variety) by the glass. The bread that is brought out is warm and soft with a nice crust, but the butter looks like they just chopped a chunk off of a store bought stick.
The gougeres are fantastic — they come out in an adorable mini fry basket and are warm and puffy and cheesy.
The burrata is also fantastic — soft and pillowy and luscious, served with ripe cherry tomatoes, olive oil, and balsamic vinegar.
The eel carpaccio is «sushi deconstructed».
They take a whole eel, roll it up and thinly slice it (so thin it is translucent); then they top it with microgreens, rice pearls, and a delicious ginger sauce. I would come back just for that one dish alone.
The salmon tartare is also excellent — it has nice big chunks of fish, it isn’t chopped to death, and had a nice lemony taste. It is served w/​tiny diced accompaniments — hard boiled egg yolks and whites, red onion, capers — and topped with crispy croutons that added a nice change of texture.
The beef tartare is not one of the better ones I have had — stick with the salmon.
The diver scallops are perfectly seared and served with a crispy onion strings and a gorgeous shallot jus that is perfectly sweet and pungent.
The smoked salmon terrine is thinly sliced and layered with super thin strips of cream cheese mixed with tobiko (flying fish roe), served with a salmon purée and dice cucumber. It is fresh and delicately balanced, another excellent dish.
The goat cheese ceasar salad with avocado is a pillar of romaine leaves, layered with goat cheese in between, topped with avocado, tomato, bread crumbs, and a hearty drizzle of dressing. It is good, but I didn’t realize that the majority of the goat cheese was in the center of the pillar and ended up with too much goat cheese towards the end.
The bacon and onion tart is very smokey, served with some kind of cheese and chives on a tortilla-​thin crispy crust.
The onion carbonara is a little strange — it is long strands of onion coated in a creamy sauce with bits of bacon. It is good, but the onion flavor is still a little strong, so I cannot eat much of it.
The short rib entrée is really a star — it is something that Michel Richard is famous for — braised for 72 hours at 56 degress C (132.8 degrees F) so that it is perfectly tender and still red, though it is thoroughly cooked. It is melt-​in-​your mouth good and served with an excellent wine reduction, perfectly cooked haricot verts, and a garlic potato purée.
The mustard rabbit with spaetzle is also very good. The rabbit is served in a number of different ways — as a roulette, as tender chunks of meat. And the spaetzle is outstanding.
The banana split comes with a ton of whipped cream; raspberry, chocolate, and caramel sauces; chocolate pearls and pineapple chunks; vanilla and chocolate ice cream; and strawberry sorbet.
The cherry tart with pistachio is fantastic.

I’m a fan, yes, after one visit, but in my usual manner I don’t want to give 4 or 5 stars quite yet. And, given the upscale prices, judgment must be stricter and demanding.
Our server was excellent. He answered my questions patiently and thoroughly. Throughout the evening he provided good advice and watchful service.
The bread brought to our table was excellent, and the butter was served at the perfect temperature for spreading.
I chose Japanese Eel Carpaccio for my appetizer and thought it was presented beautifully and completely delicious.
Mustard Rabbit with Spaetzle was my entrée. Three preparations of rabbit were served. I liked the belly part best, but I’m not familiar enough with rabbit anatomy to know exactly what I was eating.
This restaurant can be quite expensive if you order drinks, appetizers, sides, desserts, and entrees.
Definitely recommended for others to try. I’m anxious to hear new opinions and to see how Michel’s latest endeavor develops.
P. S. I took a couple of fotos with my cell phone, but the color did not do the dishes justice, and I did not want to post them.

Very pleased with Michel. Service was top notch — as expected in the Ritz Carlton. The atmosphere while a little stark, actually provided me with fond memories of an upscale London bar that I have been to a few times in past travels there. It has a very cool European vibe that I welcome here in Northern Virginia.
I ordered the Skate — it was delicious! Somewhat salty, but I think it is just how this particular fish is prepared. We shared a few appetizers, including the scallops and crab spring rolls. Both tasted like we just pulled them straight from the sea.
The wine was expensive, but honestly if you have a few people and order a bottle, it is well worth the money. I never order by the glass in these type of places anyway. You get your monies worth by choosing a bottle for sure.
I can’t praise the service enough. They were so attentive and courteous.
I don’t find the prices all that high for this area of Northern Virginia. My entrée was $ 26. I don’t think that is much more than what you’d spend at any restaurant in Tyson’s I or II.
I am planning to go again and bring my friends! (this time was a work event).

I was a little skeptical coming here after reading some of the reviews, but overall we really enjoyed the food, service and atmosphere. It was a Friday night, and the place was crowded. We used to dine at Maestro, and there was no trace of it except for the ceiling in the main dining room.
For appetizers, we ordered the Yellowtail Carpaccio, Onion Carbonara and scallops. We thought the scallops and yellowtail carpaccio were pretty good. The yellowtail carpaccio was a little salty though. I didn’t know what to expect from the onion carbonara, but they made it so the onions looked like pasta — pretty clever.
For entrees, we had the Hake, Skate and 72 hour braised short rib. I would stick with ordering seafood here. The short ribs were fatty, and wasn’t tender at all. I mean, kalbi jhim (Korean short ribs) is so much tender and tasty. I was hoping these short ribs would be similar, but we were wrong. The skate and hake was really good.
For dessert, we had the Napoleon and Celebration cake. That is some decoration they put for the cake, but I thought the Napoleon was a lot better. We would definitely come back here.

As I walked through the dining room of Michel, I felt like I was like going back in time to my awkward adolescence. I admit, I cringed just a little.
The décor is elegant yet oddly splashed with geometric shapes and neon lighting. Around me were startling displays of pyrotechnics – diners clapped with glee as their Celebration Cakes ($ 15) arrived, topped with high-​intensity flares that would have caught the attention of any helicopter passing by.
This is Weird Science and I’m Anthony Michael Hall waiting for Kelly LeBrock to appear.
To start, I ordered the escargot tart ($ 16), which Tom Sietsema raved about. It tasted like something I would have prepared in Home Economics – a pathetic version of a tiny pan pizza topped with fresh arugula but tasteless, bland snails which could have used a dunk in garlic butter.
The roulade of foie gras with fall spices ($ 22) was also in desperate need of advertised spices and quite simply, some salt. It was all fat and no flavor, like a cold stick of unsalted butter.
| Crème brulee Napoleon.
The salmon with lentils and shallot dressing ($ 27) was the equivalent of the boy who hadn’t reached puberty yet – uncomfortable, awkward and someone I kissed just because he was there.
Things finally started to look up when the 72-​hour braised short rib ($ 28) impressed with an understated magnificence.
It smelled and tasted of butter, and cut like butter with a butter knife.
So sublime was the meat on a simple bed of haricots verts and garlic mashed potatoes, it is the hottest boy in high school who is the quarterback and captain of the football team who graduated summa cum laude who finally came to his senses and asked me out!
Or something.
Pastries are consistently good at Michel Richard’s restaurants. The crème brulee Napoleon ($ 9) came highly recommended, and I strongly agree.
It is the prom queen, with whisper-​crisp layers of puff pastry, softly cushioned between smooth pillows of crème. With the touch of a spoon, it shattered into a million flaky, delicious bits, onto a pool of caramel and raspberry sorbet, which give a satisfying tease of flavor. I wished I didn’t have to split it with my dinner companion.
I hope Michel is still working out its kinks, because at these prices, I have to say the value of the experience was poor, despite the great service.

Came here for breakfast
Overpriced eggs benedict
Good thing work paid it

Great apps. Poached egg salad, diver scallops. Mains: rockfish and risotto, filet. All very good. Service was 5 stars. No wait. Deserts was amazing. Have to say… poss the best apple tartin ive had. 4 stars instead of 5 because the dinner didn’t blow us away. It was very good… just not the best ever (as a whole)

Really lackluster in service, food and overall. When dinner cost over$ 125 a person… I expect an amuse, service with a smile… not cold food and bistro bread.
This was our second time and we will not be back.
After a 1 hour wait time past our reservation time they tried to put us at a bar table. I said that it was unacceptable and after a chat with the hostess she reluctantly gave us a table near the kitchen.
The hostess said she would «acquiesce». Seriously?

Bottom Line: good appetizers, bland main dishes, pretty pretty desserts.
This is not the place to take a steak and potato person or a vegan.
The snail tart was beautiful and loved by the person who ate it. The leek appetizer was tasty and presented very well.
The veal cheeks were smothered in a bland grainy gravy that did not have good mouth feel to it. Or a good flavor. The cheeks were extremely fatty and perhaps should have cooked some more to remove more fat.
The baked chickens that are offered in the local Giant delis have more flavor than the main baked chicken dish.
The xmas tree dessert was quite beautiful. It was a meringue shell, decorated as a tree and a real sparkler for the star. Another dessert was a sort of chocolate bombe decorated with another type of sparkler. The xmas tree had an odd innard of pumpkin pie filling. It did not go well together.
Our waiter was lackadaisical and not attentive– he was invisible most of the time. We had to frequently wave our hands or look around ostentatiously for him. Also he gave very incomplete information on the dishes and lots of «I’m not sure». So the pumpkin filling in the dessert may have been a surprise to him as well.
Not worth a second visit. And I couldn’t take guests here.

I’ve been here a few times, and I think I can safely say that the food is really, really, really okay. It speaks of great technical skill but not an inspired culinary touch. Meals are composed of quality ingredients, chopped and arranged to look pleasingly tidy while portions are small, but just large enough to sate your hunger. They are also overwhelmingly lacking in flavor and conspicuously absent of any vegetarian options. The French have never been big on vegetarian cuisine, but I find the lack of any non meat dishes to be a little wrong. Besides, the food isn’t strictly French; the menu has a weird phở that is completely bland. I understand the desire to keep a small menu, but if you are going to offer so few dishes, then at least perfect what you do have.
Other qualms: They either don’t have a sommelier or the man who came to serve us wine ran away really quickly without talking. The décor could also be improved. White plastic wreaths on black mirrored windows look like oversized lifesaver mints hanging on a luxory prison wall.
On the plus side, they have an immaculate open kitchen and an excellent waitstaff. The general manager is this beautiful, warm, unpretentious lady who wants to help you make the most of your experience.
In sum, great service and boring, way overpriced food. The next time I go shopping in Galleria, I will probably eat at Legal.

Three and a half. Bottomline: great food, but pricey.
I have mixed feelings about this review, and I have to agree with a lot of what others have said. I just had dinner here the other night with a friend, and I was surprised how expensive it was for a purported «bistro». We each got two drinks (glass of wine and a cocktail), split an appetizer, each ordered an main course, and no dessert. Final bill? $ 140 with tip.
I don’t mind expensive restaurants, and I had an absolutely fabulous meal at Citronelle when we ordered the grand degustation menu (which was $ 240 per person with tip). But to be honest, it is hard for me to reconcile the prices for what I thought Michel was trying to do – create a bistro. As Sandra mentioned, it seemed as though there is a bit of uncertainty about the overall vision of the menu. Fine dining does not serve french fries and tator tots. That’s a bistro. But a bistro shouldn’t command such high prices either! Maybe that’s the premium for being in the Ritz. Who knows.
At any rate, the important part: the Food:
The waiter recommended the crab spring roll, which we ordered (and it was apparent that most other tables were ordering at the recommendation of their waiters). The crab was luscious and fresh, with an ultra crispy wrap, but overall, tasty, but not amazing, served with a non-​descript ginger sauce. To be frank, I am surprised that this is what is being recommended.
The main courses: Michel has put his famous 72 hour braised ribs on the menu. This is among the most amazing things I have put in my mouth. it is a must order for at least one person at your table. It is delectable, melt-​in-​your-​mouth, flavorful goodness. It comes in a nice portion with mashed potatoes and haricot verts.
I ordered the duck two ways. I unfortunately made a fatal mistake, as I took a couple bites of my friend’s ribs before I tried my duck. The duck has much more subtle flavors, so they were lost after the flavorful pork. Don’t get me wrong, both presentations of the duck were delicious (a sausage and a more traditional duck breast), but the flavor was lost. If you are a sharer like I am, be sure to finish whatever course you get first before tasting the pork, so you can enjoy Michel’s brilliance. This was also a nice-​sized portion as well.
Service: Was spotty. Our waiter seemed nervous, stuttered, and when asked what the best dishes were, he answered with what most people order (a pet peeve of mine). He was not present when the dishes were served to explain them. I am not going to knock Michel’s on this though, as it just opened, and service takes some time. Michel will get it right, I have all confidence, especially after having seen the phenomenal staff at Citronelle.
Michel was at the restaurant that night, and he was very hands on. It is clear that he is working hard with his staff to get it right, and give it time, it will be right.
Overall? I hate to say it: skip it unless you are on an expense account. Shell out the real dough and go to Citronelle instead. I have not dined at Central, but I have friends who have, and it sounded like they had more value for the same deliciousness. Michel Richard is a chef you must taste, but try it at one of the other two restaurants.

I attended a pre-​opening dinner for clients of a large banking institution (I think they’ve repaid all TARP money :)). The event took up the entire restaurant and consisted of four pre-​selected courses accompanied with wine.
The first course was very good and I wish that it had been more representative of the rest of the meal. Crab spring rolls with ginger sauce were stuffed with crab and accompanied with an amazing ginger tahini sauce. The accompanying sancerre was very good, not to acidic.
The second course was rockfish with green lentils — meh. The rockfish was tasteless and the lentils were overpowering in their smoked flavor (bacon?). The red burgundy was nice.
The third course was 2 braised short ribs served with garlic mashed potatoes with a few little carrots and snow pea pieces stuck in them, almost like a child would do to decorate a plate. I’m not much of a short ribs fan so I’m probably not the best judge of their flavor. I found them fatty and tasteless. The potatoes needed more garlic. The Jordan Cab which was served with the course was okay but not my favorite.
For dessert, they offered a «chocolate bar» but I would label it a «kitkat bar». Too much sugar and too much like your average grocery store chocolate treat.
Given the fact that the restaurant was new and they were plating and serving everyone at the same time, I was impressed with the organization and efficiency.
We also perused the wine list and were disappointed with the lack of breadth. It was mostly CA and French wines with a few other things sprinkled in. Given wine prices in those regions and the economy, I expected more selections from regions like Argentina, Chili or Spain.
Overall, I’m sure it will be successful given the location and headliner chef but I hope that the quality of the food improves.