Four Seasons Pops Back With Eno Azur

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Executive Chef Sébastien Giannini at the Four Seasons and Eno Azur. Photo by Robert Devaney.

“When life gives you lemons, you turn it into lemonade … exceptionally fresh, spiked lemonade with a Champagne float, of course!” There were the words of the Four Seasons Hotel management, announcing the opening of Eno Azur.

After an Aug. 15 fire shut down the hotel and its restaurant, Bourbon Steak, the Four Seasons at 2800 Pennsylvania Ave. NW in Georgetown has launched Eno Azur — “a French Riviera Pop Up Bistro” — to accommodate the reopened hotel.

It is a creative mid-pandemic and post-fire pivot by the hotel team and Executive Chef Sébastien Giannini on the outside terrace, using the kitchen of Eno Wine bar.

“I will be cooking the food of my youth, recipes passed down to me by my grandmother, that highlight the freshest ingredients of summer and early fall — simply a taste of sunshine,” said Giannini, who began working at the Four Seasons in January, as the novel coronavirus was beginning to explode into a global pandemic.

Born and raised in Toulon, a port city on the French Riviera between Marseille and Saint-Tropez, Giannini’s culinary career started in Michelin-starred restaurants on the Riviera and in Courchevel in the French Alps.

The menu includes dishes such as petits farcis (sausage-stuffed roasted vegetables), Niçoise salad, braised Mediterranean branzino with fennel and Giannini’s personal favorite, lobster spaghetti flambéed with pastis.

And yes, the hotel assures, there is a lemonade cart serving alcoholic and nonalcoholic versions of the signature drink.

Hours of operation for indoor and outdoor patio service are 5 to 10 p.m., Wednesday through Friday, and 3 to 10 p.m., Saturday and Sunday.

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