Petite Violette’s Chef Gropp applies the culinary techniques he learned from his time studying in Europe in order to deliver a consistently superior dining experience. Celebrate their 50th anniversary sampling the menu of familiar specialties and hors d’oeuvres, but make the Escargot Butter-Poached Swordfish, served with chevre potato cake, sauteed spinach and braised leek a must-try. 

Details: 2948 Clairmont Rd. NE, petitevioletterestaurant.com