In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multicourse meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why every Friday, we’re highlighting our Bib of the Week: where to go, what to order, the best time to stop by, and everything in between. So, whether it’s Asian family recipes in Washington D.C. or a taste of Mexico City in the Big Apple, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
Inspired by owner Sara Conklin's Middle Eastern heritage and European upbringing, Glasserie's goal from the start has been a simple one—to create (and maintain) a neighborhood spot filled with warmth and generosity.
"We have always wanted the experience to feel approachable, yet still honor quality products without being overly fussy," Conklin explains.
Here, diners can expect Mediterranean flavors infused with French techniques like smoky eggplant puree with pita and chicken liver mousse served with arak.
But don’t take our word for it, check out what our Inspectors had to say here, and below, learn from the team about what you need to know before you go.
What is the dish to order at Glasserie?
Stuffed Olives, Boquerones & Horseradish, Yams & Duqqa, Halibut & Saffron
What is Chef's dish to order?
Labne & Griddle Bread, Beef Tartare, Dorade & Pomegranate
What price range can customers expect?
You can share a brunch mezze with a friend and a glass of wine and be under $45 or you can go all-in and be closer to $200. It's entirely up to the patron and occasion.
When is the best time to stop by?
There is always great energy on the weekend evenings; date night is better for Tuesday/Wednesday, and Mezze Feast is only offered by day.
How did you conceive of a menu that is delicious and good value?
Although Chef and his incredible team are the creative force, I jump in on presentation, pricing, and tweaking a dish to ensure it feels "Glasserie." It's important to stay within the confines of our 10-year-old identity and keep the regulars coming back. There are a limited number of restaurant business models or approaches to making the numbers make sense; it's important to me that the consumer does not feel taken advantage of, so we sometimes need to adjust dish pricing accordingly. The consumer is mostly unaware of the price and shipping increases, and I do not think that it is our job to inform them during their visit. We try to keep the romance alive and pick up the deficit from one dish in other areas where a patron will be less sensitive.
Have you been able to maintain your standards as costs have increased?
Price increases have been a roller coaster for the past few years! It's unclear if they will continue to rise; at some point most restaurant business models stop working!
We have absorbed some of those additional costs and raised where we think the consumer will not mind as much. It has been a bit of an ongoing juggle that needs to be looked at constantly.
Hero Image: Michael Detemple / Glasserie
