Poste (Hotel Monaco)

555 Eighth St., NW
Washington, DC 20004


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

100 Best Restaurants 2008: Poste Moderne Brasserie

No. 33: Poste Moderne Brasserie

Cuisine: Contemporary American bistro cooking by turns traditional (oysters on the half shell), playful (steak tartare mounded on a bun to resemble a burger), and ambitious (crispy striped bass with a red-wine-poached egg over a fluffy brandade).

Mood: This modish, dramatic space breaks from the hotel pack with slanted wall mirrors—ideal for catching glimpses of the young, well-burnished Penn Quarter crowd—and a bustling open kitchen, where rows of newspaper-lined cones await stuffing with truffled French fries. At prime time, it has the excitement of a nightclub—minus the exclusivity.

Best for: Diners looking for good, creative cooking without getting too dressed up or reaching too deep into their wallets, as well as anyone in need of a meal before or after a play, movie, concert, or game.

Best dishes: Steak tartare mounded on a small brioche bun; crispy-skinned bass topped with a red-wine-poached egg; a brined, pan-roasted Amish chicken, one of the best birds in town; olive-oil-poached halibut; delicate, palm-size ravioli stuffed with fresh ricotta and herbs; an ice-cream-cone “sampler”—small scoops of housemade ice cream topping a trio of spiced miniature cones.

Insider tips: Brunch is first-rate, as satisfying for the traditionalist in search of eggs and French toast as for the brunch hater in search of something new, such as duck pastrami on rye and lavender-flecked sugar doughnuts fried to order.

Service: ••½