macon flavorpaper
bistro larder
mon – thu 5 – 10 mon – sun opens @ 2
fri 5 – 11
sat 5 – 11
sun 10 – 2, 5 – 10 bar
mon- sun opens @ 4

for reservations
call tue-sun from 2-11 pm
202-248-7807
or use Open Table
For large parties, please
contact macon directly
at info@maconbistro.com

Sunday Night at the Movies!

Every Sunday night we will feature great movies from legendary actors, actresses, and directors in The Magnolia Room at Macon! Movies start at 5pm and we’ve got Happy Hour Specials all night long.  Nothing is better than dinner and a movie!

 

May 8th

John Waters-Serial Mom, Pink Flamingos, Cry-Baby

May 15th

Elizabeth Taylor-Butterfield 8, Cat On a Hot Tin Roof, Cleopatra

May 22nd

Carey Grant-His Girl Friday, Notorious, An Affair to Remember

We’ve Expanded!

The Magnolia Room at Macon is our new expansion space located at the end of the Chevy Chase Arcade.  It is available for seating every night starting at 5pm.  We’ve got Happy Hour daily from 5 to 7pm and classic movie nights on Sundays!

The Magnolia Room is also a great space for private events!  For inquiries on the space or to set up a full or half room buyout, please contact Andra ‘AJ’ Johnson at ajohnson@maconbistro.com.

 

Alphonse Mellot Wine Dinner May 11th

May 11th we will be hosting one of the most heralded winemakers in the Loire Valley, Alphonse Mellot.  He is in town and will be here to walk you through some of his most beautiful wines paired with a five course dinner menu.  Seating is limited and are expected to fill quickly.  Dinner starts at 7pm. $150/per person including tax and gratuity.  For more information or to reserve your seat, please email Andra ‘AJ’ Johnson at ajohnson@maconbistro.com.  A credit card is needed to reserve but will not be charged before the event.

Featured wines:

2014 Sancerre Rose “Domaine La Moussiere”

2012 Sancerre Blanc “Cuvee Edmond”

2012 Sancerre Vielles Vignes Blanc “Les Romains”

2008 Sancerre Rouge “En Grand Champs”

2005 Sancerre Rouge “Generation XIX”

amuse

Essie’s Biscuits with honey butter and pepper jelly

first course

Frisee Salad with asparagus, crispy shallots, radish, sieved egg

second course

Escargots

third course

Wild Mushroom Risotto with truffle essence

fourth course

Rabbit Ballotine with rainbow baby carrots and whole grain mustard sauce

to finish…

Fromage a la Planche with raclette, Roquefort, American grana, cornichons, honey