Details

Poste (Hotel Monaco)

555 Eighth St., NW
Washington, DC 20004

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

Website: http://www.postebrasserie.com/

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 2010: Poste

No. 38: Poste

Cuisine: Respectful of the classics but with a bit of whimsy, Robert Weland, one of the area’s most underrated chefs, has turned this hotel restaurant into an exciting and consistent destination for smartly conceived, carefully executed American cooking.

Mood: A bright and bustling multilevel space with vaulted ceilings, an open kitchen, and the air of a big night in the making.

Best for: Dinner before or after a show or a game or concert at Verizon Center.

Best dishes: Steak tartare on brioche, a clever variation on the mini-burger craze; a slow-cooked hen egg on toasted brioche with hollandaise and black truffles; wild-mushroom consommé, earthy and intense; spit-roasted poussin; a crisp-skinned filet of sea bass capped by a red-wine-poached egg; a loving ode to salted caramel, a multipart dessert that never descends into gimmickry.

Insider tips: The restaurant hosts Poste Roasts several times a year during spring and summer—moderately priced prix fixe dinners centered on spit-roasted meats and small-batch whiskeys and served in the courtyard.

Service: ••

Open Monday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner. Expensive.

See all of 2010's 100 Best Restaurants