Poste
A hip hotel restaurant with an ever-changing modern American menu.
Reviewed By Todd Kliman, Ann Limpert, Cynthia Hacinli
Comments () | Published October 18, 2006
Best Breakfasts 2012 Happy Hour 100 Best Restaurants (2011) 100 Best Restaurants 2012 100 Best Restaurants (2010)

Poste (Hotel Monaco)
Address: 555 Eighth St., NW, Washington, DC 20004
Phone: 202-783-6060
Neighborhood: Penn Quarter/Chinatown, Downtown
Cuisines: Modern, American, Breakfast
Opening Hours: Open for breakfast Monday through Friday 7 to 10. Open for lunch Monday through Friday 11:30 to 2:30. Open for dinner Monday through Thursday 5 to 10, Friday and Saturday 5 to 10:30, Sunday 5 to 9. Open for brunch Saturday and Sunday 8 to 2.
Wheelchair Accessible: Yes
Nearby Metro Stops: Gallery Place-Chinatown, Archives-Navy Memorial-Penn Quarter
Price Range: Expensive
Noise Level: Chatty
Reservations: Recommended
Best Dishes Steak tartare on brioche; a slow-cooked hen egg on toasted brioche with hollandaise and black truffles; wild-mushroom consommé; spit-roasted poussin; a crisp-skinned filet of sea bass capped by a red-wine-poached egg; a loving ode to salted caramel, a mul
Price Details: Lunch appetizers, $7 to $15; entrees, $10 to $18. Dinner appetizers, $7 to $14; entrees, $19 to $27. Three-course pre-theater menu, $30.06. Brunch entrees, $10 to $22.
Special Features:
Wheelchair Accessible, Valet Parking Available

From January 2006 100 Very Best Restaurants

THE SCENE. The most intriguing of the hip hotel restaurants, with bold colors and modernist lines playing out in a high-ceilinged, monumental former post office.

WHAT YOU'LL LOVE. At its best, which is to say at its most crowded, the place thrums with excitement. If you tire of keeping tabs on the procession of well-heeled patrons, you can always eavesdrop on chef Robert Weland as he barks out orders to "fire a beef tartare!" from the counter. Weland has an uncanny sense of the culinary moment, crafting a constantly changing menu attuned to the things we want to eat now (short ribs, black cod) and investing his cooking with smart, contemporary touches without crossing the line into pretension.

WHAT YOU WON'T. The back room can't compare to the grandeur of the mirror-dominated front room--quiet midweek nights tend to accentuate its relative gloom; venturing beyond the often thrilling, carefully wrought first courses can turn up a disappointment or two; and although some of the staff can compensate for their gaps in knowledge with energy and enthusiasm, not all can.

 

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