Classics Revisited: 1789
The restaurant world is notoriously fickle, but these15 places—all a half century old or more—have withstood the test of time.
Chef Anthony Lombardo has given the elegant menu subtle Italian touches. Photograph by Scott Suchman.
Comments () | Published November 12, 2013
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 53-year-old Georgetown gem remains as elegant as ever. Six dining rooms sprawl across the stately mid-1900s house, their walls festooned with floor-to-ceiling antique prints. We especially love the warmly lit chamber up front, where nattily dressed diners await their parties at a pretty marble bar. Throughout, the sense of history is palpable, and you can’t help but imagine all the important conversations that took place there. In fact, they still do—it’s not uncommon to spy a senator or two tucking into chef Anthony Lombardo’s handsomely plated dishes.

Among the best: a fluke-and-plum tartare with lime aïoli and purple potato chips and a decadent foie gras torchon brûlée featuring grape jam and aged maple syrup. Seafood fans will appreciate Lombardo’s deft way with fish—potato-crusted black bass and buttery halibut served over nutty, lobster-enhanced farro are can’t-miss dishes. For dessert, order the sampler of bright sorbets and rich ice creams. Flavors shift with the seasons, and we’ve yet to try one we didn’t love.

Open daily for dinner.

More Classic Restaurants ››

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 04:43 PM/ET, 11/12/2013 RSS | Print | Permalink | Comments () | Restaurant Reviews