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 2010: 1789

No. 31: 1789

Cuisine: What’s the best way to freshen up a meat-and-potatoes institution that dates to the early days of Camelot? In this case, hire a couple of kids. Daniel Giusti, 25, gently pushes boundaries, drizzling beef carpaccio with chili oil and pairing a New York strip with chestnut polenta, while Travis Olson, 28, is one of the best of a new breed of area pastry chefs.

Mood: Like stepping back to the Federalist era. Five dining rooms are wedged throughout two floors of a historic mansion and done up with gaslights, antique maps of Georgetown, and bud vases. In this come-as-you-are age, 1789 has a jackets-only policy, but a loyal brass-buttoned crowd is only too willing to comply.

Best for: Celebrating a birthday or anniversary.

Best dishes: The menu changes frequently, but recent hits have been lush veal cheeks with bits of preserved orange over celery-root purée; broiled Gruyère-topped oysters; a stunningly pretty and delicious rack of lamb with white beans; pork chop with cider jus; Nantucket bay scallops in any preparation; addictive, slightly tangy cider doughnuts; pumpkin-soufflé cheesecake; peach-and-blackberry buckle (in summer).

Insider tips: The restaurant tends to go all out for the holidays, with lavish Christmas decorations and an Easter bunny come spring. Ask for a table in the downstairs John Carroll Room—with its crackling fireplace, it’s more inviting than the rooms upstairs.

Service: ••½

Open daily for dinner. Very expensive.

See all of 2010's 100 Best Restaurants