Alain Ducasse is one of those celebrity chef names whispered in hushed tones of reverence (or screamed through a gold bullhorn of marketing exuberance, if you do PR for Adour). People talk about Adour, Ducasse’s first Washington, DC outpost, based in the St Regis Washington hotel, in more down-to-earth terms: good. Very good. Really good. Great? That’s getting there. Admittedly, this restaurant has a big name to live up to, and our experience is limited by its newness – but we expect great things. The menu changes with the season, but in general it pays homage to the richest traditions of French cuisine and the universal palette of a discerning foodie (a summer dish of buttered lobster speckled with light seasonal fruits is a good example). Bonus: the wine list here is phenomenal.