100 Very Best Restaurants 2014: 1789
The dining room at 1789 restaurant in Georgetown, Washington, DC. Photograph by Chris Campbell.
Comments () | Published January 28, 2014
100 Best Restaurants 2014 100 Best Restaurants 2013 100 Best Restaurants (2011) 100 Best Restaurants 2012 100 Best Restaurants (2010)

1789 Restaurant
Address: 1226 36th Street, NW, Washington, DC 20007
Phone: 202-965-1789
Neighborhood: Georgetown
Cuisines: Modern, American
Opening Hours: Open Monday through Thursday 6 to 10 PM, Friday 6 to 11 PM, Saturday 5:30 to 11 PM, and Sunday 5:30 to 10 PM.
Kid Friendly: Yes
Nearby Metro Stops: Rosslyn
Price Range: Very expensive
Dress: Formal
Noise Level: Intimate
Reservations: Recommended
Best Dishes The menu changes frequently, but recent hits have been veal cheeks with bits of preserved orange over celery-root purée; broiled Gruyère-topped oysters; a rack of lamb with white beans; pork chop with cider jus; Nantucket bay scallops in any preparation;
Price Details: Appetizers, $9 to $16. Entrees, $23 to $38. Three-course prix-fixe menu (served after 9 PM Sunday through Thursday and after 10 PM on weekends), $35. Three-course pre-theater menu (served weekdays before 6:45 PM), $35.
Special Features:
Kid Friendly, Valet Parking Available, Party Space

This history-soaked Federal-style rowhouse in Georgetown isn’t just a gorgeous spot to revel in old-Washington formality. It also serves impeccably prepared and elegant fare. Ask for a table in the pub room in front—it boasts a lovely nook of a bar, the perfect place for waiting for a late companion. We like to begin chef Anthony Lombardo’s feasts indulgently, with a brûléed torchon of foie gras sweetened subtly with grape jam and aged maple syrup, or a silky terrine of crispy pork and Bosc pear with parsnip polenta. Among the best follow-ups: Icelandic cod on a bed of lobster-flavored farro and caviar-topped day-boat scallops with Riesling-cream leeks.

Open: Daily for dinner.

Don’t Miss:Fluke-and-plum tartare; duck-confit strudel with mascarpone and foie gras cream; Shenandoah Valley-raised beef with wild-mushroom bread pudding and baby bok choy; sorbets and ice creams.

Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 06:40 PM/ET, 01/28/2014 RSS | Print | Permalink | Comments () | Washingtonian.com Restaurant Reviews