Troy Clayton Biography

Troy Clayton, the chef, updated his cozy 110-seat restaurant's décor in a nice manner and created a new menu in September 1998. In her review of Geranio for The Washington Post in October 2000, Eve Zibart noted that Chef Troy Clayton had not only given the restaurant a new lease on life but also a fresh perspective and cuisine that combined some of the hottest ingredients with time-honored methods. One of Eve Zibart's 10 outstanding dishes from the dining column from the previous year was Chef Clayton's chilled mallard breast filled with foie gras and leeks and drenched in a walnut vinaigrette.

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