Gerard Pangaud and his restaurant have been here for quite some time now, both still going strong. Though Pangaud changes his menu every 2 weeks, he can be counted on to combine exquisite taste sensations, like confit of osso bucco with a gratin of potatoes, curried eggplant soup, cod with sautéed endives, or fricassee of monkfish in a red wine sauce. Washingtonians won't let Pangaud remove his...