The Capital

Tuesday, July 20, 2010 - You could and should go for Ponchelle's cooking, which turns out to be right on the money. We started with some plump scallops served with puy lentils and bacon in a gently curried sauce, and foie gras ravioli in a foamy truffle sauce. These were both rich, enlivening dishes cooked with care and precision, and the ravioli was particularly fine...The service is deferential and slick, and the wine collection is impressive. It's a restaurant that lives up to its classy history in every element, and with Ponchelle's tenure The Capital appears to be in a safe set of hands.