- The Washington Times - Friday, March 14, 2008


302 King Farm Blvd.

Rockville, 301/963-3400


The menu of L’oustalet in Rockville is ambitious; the cooking emphasizes solid bourgeois dishes with an occasional flight of fancy with spices and seasonings.

Profiteroles come as a not-so-classic-French first course. Three small rounds of puff pastry are stuffed with a creamy mixture of avocado and crabmeat, sauced lightly with an unexpected chocolate balsamic vinegar. A variation on a classic dessert is the transformation of creme brulee into a savory three-cheese appetizer.

Other first courses include snails, mushroom ravioli with a porcini sauce, sauteed shrimp, seared foie gras, and smoked trout. Most appetizers are available on the lunch menu at slightly reduced prices.

The menu offers a wide choice of entrees from farm and field: mussels and french fries, sauteed filet of trout with vegetables, sauteed scallops, poached filet of sole with crabmeat, fricassee of lobster with oriental noodles, duck breast, grilled lamb chops, stuffed chicken breast, roasted pork chop, and a steak.

Desserts include a splendid souffle, available in chocolate, Grand Marnier and peach-and-pepper.

Corinna Lothar

Greystone Grill

200 Westgate Circle, Annapolis



This Greystone Grill is in the new Severn Bank building in an Annapolis area booming with new development.

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