About Us

Like its namesake Lutetia, the Roman predecessor to modern day Paris,

Lutèce is rooted in history and dreams.

This cozy space once housed Café Bonaparte,

The Popal Family's beloved French crêperie, for 16 years.

Historic Georgetown has been the perfect setting for a European-inspired café from The Popal Family's immigrant journey through Europe on their way
to America over 30 years ago.

Chef-Partner

Matt Conroy

A Michelin-starred chef trained first in classical French and then Mexican cuisine, Matt’s passion is creating simple, modern dishes full of flavor using seasonal, high-quality local ingredients.

He moved from New York

with his wife Isabel Coss (who just happens to be our pastry chef) to introduce DC to the

neo-bistro movement taking over Paris, providing modern takes on French classics, rounded out by a carefully curated list of natural wines.

At Lutèce, you’ll see glimpses of his diverse culinary background, from the Oaxaca-inspired Duck Carnitas paired with Buckwheat Galettes à la Brittany to the perfectly prepared Parisian Gnocchi.

Chef de Cuisine

Bruno Enciso

Coming soon!

Pastry Chef

Isabel Coss

Originally from Mexico City, Food & Wine Best New Chef Isabel seeks inspiration from local ingredients, as well as the flavors she grew up with, to tell stories through a delightful, technique-driven & playful menu that weaves seamlessly into the Lutèce experience.

Coming to us from New York City, where she oversaw the pastry program for one of the World’s 50 Best Restaurants, Isabel believes food is the most humble and vulnerable way to give and find joy and connect as humans, which is evident in every bite of her desserts.

General Manager

David Sales

Coming soon!

Sous Chef de Pâtisserie

Ana Sofía Pino

Sous Chef

James Graney

Chef James Graney brings over two years of French culinary experience from Michelin-starred Bresca, an avant-garde bistro where he worked every station, including garde manger, sauté, and roast. As longstanding admirer of French cuisine, Graney is inspired by its thoughtfulness, rich flavours, and refined techniques.

At 15, in Hockessin, DE, he began cooking at William and Merry, working different positions for ten years. He later earned a degree in Culinary Arts and Food Business Management from the Culinary Institute of America in New York.