A new cafe will bring a Parisian twist to The Shops at 2000 Penn next month.
The old-fashioned French eatery PAUL Bakery will move into Foggy Bottom Nov. 15, the company’s president and CEO Philippe Sanchez said last week.
The cafe, known for its pastries, crepes and sandwiches, will seat nearly 80 customers, becoming the largest of its District locations.
The restaurant will open up at the corner of 20th Street and Pennsylvania Avenue, across from Founding Farmers. Sanchez said the bakery is in talks with the city to open an outdoor seating area by the spring.
Sanchez said the eatery would accept GWorld shortly after opening. University spokeswoman Michelle Sherrard said GW is “working toward” making the bakery a GWorld partner.
First launched more than a century ago in Croix, France, about 140 miles north of Paris, the restaurant operates in more than 20 countries. It recreates the atmosphere of its Northern France location, displaying antiques and artwork.
“It will be a warm and welcoming environment where you feel like you’re transported to another country,” Sanchez said.
The PAUL company opened its flagship U.S. location in the District last spring and plans to put “a lot of money” into the Foggy Bottom location, Sanchez said, but he could not provide specific numbers.
The bakery can also be found in Penn Quarter, Georgetown and Farragut Square.
The bakery joins seven other eateries in 2000 Penn. Margaret Fisher, associate manager of the Au Bon Pain there, said she does not expect PAUL Bakery’s arrival to impact her business.
“It’s going to hurt at first, but kids are familiar with our specials, so they’ll come back in here,” she said.
Inside or outside Paris…there is no better Croissant…light …feathery…just fabulous. KHS
very exciting news! coming to Foggy Bottom….
I used to work at another location of PAUL. They horribly mistreat their employees, the food is unbelievably overpriced, and the pretentiousness is unbelievable. Don’t patronize these jerks.
Not to mention greeting you snottily as “stupid Americans”
Ah yes, the most gloriously pretentious part of working at Paul’s was that you had to greet all customers with “Bonjour!” I guess if you’re going to fleece somebody with overpriced pastries and coffee, perhaps you ought to begin by speaking to them in a language neither of you knows.
Are you trying to tell me that ABP isn’t French?
Treason.
NOOO WAY! Next thing you’ll say is that the Olive Garden isn’t authentic Italian cuisine.