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Macon Bistro & Larder—a new restaurant combining influences from Macon, France and Macon, Georgia—opens in Chevy Chase tomorrow. Chef/owner Tony Brown comes from the latter Macon but traveled throughout Europe as the son of a U.S. Army doctor. He has worked in restaurants in New York and San Francisco and also started a Cal-Mex quick-serve chain in D.C. called The Burro, which he sold in 2001 and is no longer around. Over the last decade, Brown has traded the restaurant world for government consulting.

But now, Brown’s returning to his culinary roots. Helping him in the kitchen is chef de cuisine Michael Matis, who most recently worked at Yardbird in Miami but who also spent time at CityZen and now-closed Citronelle.

The menu at Macon brings together both French bistro fare and southern home cooking with dishes like fried green tomato napoleon with pork belly and tomato jam; braised short ribs with stone grits and pan gravy; and grilled mountain trout with green lentils and pecan persillade. Prices for entrees range from $17 to $24. (Check out the full menu below.) The restaurant will also sell prepared foods made in-house, like caramels, pickles, biscuits, and “heat-and-eat” entrees.

Drinks include a French-focused wine list and American craft beers with a focus on southern brews. Meanwhile, cocktail consultant Steve Oshana, who’s worked with Water & Wall and BLT Steak, has created a menu that’s split between classic French cocktails and southern/classic American cocktails. On the French side, you’ll find plenty of cognac and brandy-based drinks, including a take on a Sidecar. On the other side, there’s a variation on an Old Pal (a negroni with rye whiskey instead of gin) as well as a moonshine cocktail. Prices range from $10 to $12.

Macon Bistro & Larder, 5520 Connecticut Ave., NW; (202) 669-2115; maconbistro.com

Photo courtesy Macon Bistro