Amidst the excitement of all the new restaurants opening in DC, it's easy to forget the tried-and-true standards that have remained open throughout the city's many changes. Our "Old Guard" series profiles restaurants that have stood the test of time, remaining open and popular for over a decade.

Name: Bistrot du Coin

Address (Hood): 1738 Connecticut Ave NW (Dupont)

Number of Years in the Business: Memorial Day will be its 13th anniversary

Owners: Michel Verdon and Yannis Felix

Biggest Differences Between Year One and Today: Michel, who handles the front of the house, tells us the biggest change has been in the neighborhood. When they first opened, there were only two or three restaurants on Connecticut, and everyone told them they were on the "wrong side" of the circle. Now they're at an ideal intersection of the commercial, residential, diplomatic, and student communities. Yannis, who's in charge of the back of the house, explains that they've changed up the menu once a year since opening. Staple dishes like moules frites (they go through 1,100 pounds of mussels a week) and steak frites always remain. Other dishes, like the salmon, may get a makeover; that dish's latest iteration now involves quinoa.

Secrets to Success: Both Michel and Yannis agree that it's crucial for the owner(s) of a restaurant to be present every day. "Having the owner there shows that you really care," explains Michel. Yannis adds, "You have to be there because people come to see you, to haveyour food andyourhospitality." If you're not going to show up, or have to split your time between multiple locations, then you have to train your management to be just like you, and that's very difficult. Here's Michel with more on why they're not interested in opening another location:

What's Next? They're focusing on improving their waitstaff. Michel explains that finding staff who understand and embody their hospitality philosophy can be difficult. "In America, working in restaurants is just a job; it's not a career, not a part of your life, the way it is for us. And you can really feel that difference."