Lucky are the denizens of Georgetown to have this delightful bistro in their backyard. With bottles of wine lining the shelves above, the dining room is a charming, date-night oasis, thanks to exposed brick, hardwood floors and a pressed-tin ceiling. Not far behind the décor, the seasonal menu is tight-knit, offering only a handful of appetizers and mains that could change on a moment’s notice. Chef Matt Conroy and his team are turning out an impressive array of cleverly rendered hits, like scallop crudo sauced with blood orange and yuzu koshō and gently cooked cod plated with razor clam-studded farro. Don't skip dessert, or you'll miss out on the passion-fruit sparked baba au rhum.Cocktails are thoughtfully crafted and accentuate the ebullient vibe here.