Macon Bistro & Larder

Specialties

Our goal is to provide the warm, friendly atmosphere of a locally owned, neighborhood place and the fresh, quality cuisine of a first-​rate restaurant. We want our restaurant to be the type of place where the hostess greets you by name and you stop to chat with other diners you know on the way to your table. The soaring windows of the historic arcade building allow diners to look out onto Connecticut Avenue, where the sidewalk will provide more seating in the warm months — perfect for an enjoyable al fresco dinner or a place to drop by on a moment’s notice with friends for a refreshing beverage.

History

Established in 2014.

The idea for macon bistro & larder has been in the making for the better part of 10 years — ever since Tony Brown sold his last restaurant years ago. His down-​home childhood as a country boy was filled with buttermilk biscuits, fried green tomatoes and stone-​ground grits — all items you’ll find on his restaurant’s menu. But as the son of a career Army officer, he traveled the world, experiencing the tastes and flavors of cooks all over the United States and Europe. It’s the marriage of these experiences — his southern roots and far-​flung travels — that form to make the rare blend you see reflected in his cooking. That’s where the name comes from: Macon, Georgia, meets Mâcon, France.

Meet the Business Owner

Tony B.

Business Owner

I’ve been a pre-​med student, a salesman, and a technology consultant, but I always return to what I’m best at, my first love: cooking. I trained at the Institute of Culinary Education in New York and at the elbow of my genteel grandmothers in downtown Macon, Georgia. My down-​home childhood as a country boy was filled with buttermilk biscuits, fried green tomatoes and stone-​ground grits. But as the son of a career Army officer, I traveled the world, experiencing the tastes and flavors of cooks all over the United States and Europe. It’s the marriage of these experiences — my southern roots and my far-​flung travels — that form to make the rare blend you see reflected in my cooking. As a Chevy Chase resident since 1999, I know for a fact that my neighborhood cries out for a community hub — so when the location in the arcade at Chevy Chase Circle opened up, I seized the day.