Details

1789 Restaurant

1226 36th Street, NW
Washington, DC 20007

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.

Nearby Metro Stops: Rosslyn

Price Range: Very expensive

Dress: Formal

Noise Level: Intimate

Reservations: Recommended

Website: http://www.1789restaurant.com

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

100 Best Restaurants 2009: 1789

No. 45: 1789

Cuisine: It doesn’t get more old Washington than this clubby Georgetown dining room. But fresh talent in the kitchen—24-year-old chef Daniel Giusti—is shaking up the rear-guard American menu, slipping Burgundy snails into the broccoli soup and jazzing up the rack of lamb with pierogi.

Mood: With its stuffed pheasants, flowery Limoges china, and aged Currier & Ives prints, the place is imbued with a stately stodginess.

Best for: Anyone with hard-to-please tastes; winter dinners by the old stone hearth; privacy seekers (there are plenty of places to hide away among the six dining rooms).

Best dishes: Steak tartare topped with a runny quail egg; caramelized veal sweetbreads with figs, bacon relish, and bleu cheese; rack of lamb; rockfish with smoky littleneck clams; deconstructed tarte Tatin, each of its parts delicious; chocolate brownie laced with mission figs and dotted with Marcona almonds.

Insider tips: A $40 three-course menu, served every night, is a terrific deal, but you have to request it. Desserts are one of the best parts of the meal, courtesy of new pastry chef Travis Olson. The most desirable tables are in the John Carroll Room near the fireplace.

Service: ••

Open daily for dinner. Very expensive.

See all of 2009's 100 Best Restaurants