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Bazin's On Church - 8 Reviews - 111 Church St NW, Vienna, VA - Restaurants Reviews - Phone (703) 255-7212
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Bazin's On Church

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111 Church St NW
Vienna, VA 22180
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(703) 255-7212
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Bars, Pubs & Clubs , Restaurants

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Food & Dining

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Bazin's On Church - Vienna, VA
Bazin's On Church - Vienna, VA
Bazin's On Church - Vienna, VA
Bazin's On Church - Vienna, VA
Bazin's On Church - Vienna, VA
Bazin's On Church - Vienna, VA
Bazin's On Church - Vienna, VA
Bazin's On Church - Vienna, VA
Bazin's On Church - Vienna, VA
Bazin's On Church - Vienna, VA
Bazin's On Church - Vienna, VA

Reviews

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( 2 )
( 2 )
( 1 )
( 1 )

Best

This is an excellent all-around restaurant, and it's quite cozy, too. We've been several times, and I'm...

Worst

My family and I expected more from Bazin's than what was delivered. The service was slow and the waitress was not familiar with the preparation of the meals nor with the wines off...

Better than good, but for the money, not great. 4/18/2012

Bazin's is a nice place to go, and we go there often for lunch or dinner and certainly enjoy it. It's... more

Better than good, but for the money, not great. 4/18/2012

The_CS Provided by Partner
Bazin's is a nice place to go, and we go there often for lunch or dinner and certainly enjoy it. It's somewhat upbeat and energetic over there, to... more

Somewhat Disappointing 7/4/2010

My family and I expected more from Bazin's than what was delivered. The service was slow and the waitress was not familiar with the preparation of the meals nor with the wines offered. The dinner itself left much to be desired. While the monkfish itself was tasty, the cheesy goop that smothered it mitigated against the flavor of the fish. My wife's porkchop was dry and tasteless, and my son's filet mignon was covered in a sauce that tasted soy-ish. I ordered a glass of Sancerre, however the it did not have the body and flavor that one expects from a Sancerre. This was my second and certainly my last visit to Bazin's on Church. more

Terrible, Terrible... 6/10/2010

I visited Bazin's for the first time, and I will NOT be coming back! First off the host shoved us at a table...without menus. Our waitress never cracked a smile and took years to serve us. The steak was so mealy that my Husband couldn't even eat a 1/3 of it. My brother didn't touch his plate. We ordered wasabi mashed potatoes, but they did not come as wasabi, so we had to send those back. But, it took a decade to get the new mashed potatoes. The only thing good, was what my mother had to eat and that was the lamb chops. Not once did our waitress ask if our food was alright and didn't even ask if we wanted dessert, just gave us our check and left. The atmosphere was none too pleasing. Everything felt wrong. more

A Very Social Place 3/10/2010

I visited Bazin's for the first time and I was impressed with the sophidticated yet simple menu, the extensive wine list and the excellent service. My flatiron steak was a little more than the medium I had hoped for, but tasty nevertheless. The ambience is a classy casual, attracting an upscale clientele that easily enjoys itself. I will bring visitors from out of town to Bazin's, a palce where one can get a good dinner while having fun together. more

A Tasty Sunday Brunch 12/26/2009

This was my first visit, and I will be back! The crab-filled Asian Spring Roll, on the appetizr menu, is the most interesting blend of flavors I've had in a long time. The mimosa was the right blend of champagne and orange juice, and I had a fluffy, well seasoned omelet. The service was excellent. more

This is an excellent all-around restaurant,... 11/26/2007

This is an excellent all-around restaurant, and it's quite cozy, too. We've been several times, and I'm... more

This is an excellent all-around restaurant,... 11/26/2007

treyb Provided by Partner
This is an excellent all-around restaurant, and it's quite cozy, too. We've been several times, and I'm sure we'll be going back soon. more

2007 Fall Dining Guide 10/13/2007

2007 Fall Dining Guide By Tom Sietsema Washington Post Magazine Sunday, Oct. 14, 2007 Food lovers admire this husband-and-wife-owned American restaurant for its interesting flavor combinations. Wine mavens know they can drink as well as they eat in the simply dressed dining room, which features brick walls, wood floors and an arched ceiling whose sound-absorbing panels mute the noise of the inevitable crowd. A warm hello at the door is followed by knowledgeable service at the table and food that smacks of the big city: Chef Patrick Bazin spent almost seven years at the historic Occidental in Washington before venturing out to make a more personal statement with his spouse, Julie, in the suburbs. Crab-filled spring rolls with ginger vinaigrette, crisp fried oysters and a pretty chopped salad of chick peas, feta cheese, green beans and pistachios start dinner on the right note. Entrees such as red snapper on a bed of bacon-laced spinach, and a mixed grill of lamb, pork and skirt steak -- each protein sporting its own vivid sauce -- continue the pleasure. But don't stop there. Key lime pie in a coconut crust and crisp cannoli stuffed with ricotta, pistachios and orange zest show that the kitchen takes its last impressions as seriously as its first. more

Temple of Earthly Delights 6/10/2006

Sietsema Review Temple of Earthly Delights A new Vienna eatery doesn't offer cutting-edge cuisine -- and that's fine with diners By Tom Sietsema Washington Post Magazine Sunday, June 11, 2006 We finally know what Patrick Bazin looks like. Having left the historic Occidental restaurant in Washington after a 6 1/2-year run as executive chef -- a job that kept him behind the scenes and away from his audience -- he opened his own place in Vienna in March. Now he's on view, in an exhibition kitchen behind a small "chef's counter" at Bazin's on Church, and can even be seen roaming the dining room when there's a pause in the action. The difference between working in a sprawling downtown restaurant and a space of his own in the suburbs? "This is much more personal," says Bazin, whose wife, Julie Bazin, a former men's clothier, is general manager. And, from selecting wine to making desserts, "I'm involved in every detail" of the infant business, adds Patrick Bazin, a 43-year-old New Jersey native. As at Occidental, he continues to dish up modern American cooking, though the recipes at Bazin's tend to be less elaborate. As he puts it, "I'm not trying to be a food temple." Yet the chef isn't dumbing down much of anything, either. His excellent fried oysters, dotted with aioli and served atop creamed spinach and bits of ham, are a reminder of his days downtown, while an entree of seared scallops comes with a polenta cake zipped up with kimchi, Korea's fiery fermented cabbage. Polenta and cabbage salad? The match works just fine in the mouth. And while the wine list is imperfect (hello, spell check!), it has variety, decent prices and some fine labels going for it; the respectable Drylands sauvignon blanc from New Zealand, with its lovely citrus aroma, sells for $24 a bottle. Bazin's isn't very big, but it's plenty inviting. Early in the evening, the restaurant's broad windows pull in lots of light, and a flat-screen TV behind the granite bar, tuned to the Food Network, sparks an appetite. The room's design is simple: brick walls, green trim, a tilted mirror here, an arched wooden ceiling above your head. Most of the floor is bare, and the windows are free of drapes, details that contribute to the restaurant's noise pollution. The owners hope to minimize the problem with sound-absorbing panels, scheduled to be in place this month. Meanwhile, plan to dine early if you don't want to shout through dinner. Scrape, scrape, scrape. The man sitting next to me one night is determined not to leave a drop of crab chowder in his bowl. Having sampled the soup myself, I understand his reaction to the appetizer, a very satisfying union of cream, corn, seafood and diced potatoes. And when I overhear an effusive server tell the couple on the other side of me that the spring salad is his favorite first course, I find my-self smiling at the memory of mesclun splashed with an herby vinaigrette and fenced in with endive spears. The composition is made more interesting with julienned green apple, toasted almonds and crumbles of blue cheese. Everything reads well on the menu, and much is to be admired. Thin shavings of roasted portobello mushrooms scattered with pine nuts add up to a fine meatless beginning, and peppery bits of chicken in crisp spring rolls meet a kicky match in a dip of chilies, mango and pineapple. Bazin and his teammates -- two of his sous chefs from Occidental followed him here -- need to pay a bit closer attention to their cooking times and temperatures, however. Ravioli fattened with pureed potatoes and garnished with sweet bites of lobster is lovely on its own, though when I tried the appetizer, its buttery lobster sauce was cool to the touch. And filet mignon did a great imitation of roast beef -- overcooked and oddly flat roast beef. Two details made that entree palatable: a frame of sweet baby carrots and a fragrant white truffle cream sauce draped over the meat. Some nights, the food comes out of the kitchen as speedily as the sort you order from your car and a speakerphone; if you're not in a rush, be sure to say so from the get-go. Flounder, fine-grained and delicate in flavor, is even more enticing with a stuffing of sweet crab, a bed of vegetable-flecked basmati rice and a sauce bright with lemon. If roast chicken doesn't break any new ground -- it's merely pleasant -- I very much like the way Bazin dresses the breast, with velvety strips of bell pepper in three colors on top and a base of creamy orzo enriched with a reduction of pan juices. A diner here is tempted to order a main course based on its accompaniments. Buttery leeks and crisp gnocchi lead me to a plate of tender veal, for instance. And a succulent, inches-thick pork chop comes with a drift of pureed sweet potatoes scented with vanilla -- just enough to elevate the starch but not enough to turn it into dessert -- as well as crisp diced apples that pack a vinegary punch. The neighbors seem thrilled to have a place that falls between fancy and carry-out near their homes. Young as it is, Bazin's developed regulars as soon as its doors opened. One of them is 84-year-old Charlie Nackos of Vienna, who drops by every night he's in town and prefers Budweiser to microbrews. The restaurant doesn't list Budweiser on its menu, but the staff buys a case of the stuff just to make their No. 1 fan happy. That's customer service. Bazin doesn't skimp on the last course. Instead, he offers eight or so desserts -- a lot for a small shop -- and they run from the simple to the sophisticated. Strawberry shortcake celebrates the fruit with a tender, bun-size biscuit, and whipped cream and blackberries are nicely showcased in a cobbler set off with a scoop of ice cream reminiscent of an old-fashioned orange Creamsicle. Pineapple upside-down cake is a C student in comparison, and dry to boot. Of the more upscale endings, I'm partial to the warm, pudding-like chocolate tart and the decadent peanut butter tart, the latter elegantly displayed on a long white plate with zigzags of chocolate sauce and a dusting of crushed peanut praline. Those endings make a sweet impression, as do the affable young waiters, the wide-ranging menu and the willingness of the host to buy a loyal guest his suds of choice. Bazin's isn't a food temple; it's something better: an earthbound restaurant that works really hard to make you glad to be there. more
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Menu for Bazin's On Church




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Additional information

  • Hours:

    Lunch: Tue-Fri 11:30 am-2:30 pm; Dinner: Tue-Sat 5-10 pm, Sun 5-9 pm; Brunch: Sun 11 am-2 pm
  • Payments:

    American Express, Diner's Club, Discover, Master Card, Visa
  • Neighborhoods:

    Vienna
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