About 1789 Restaurant
This history-soaked Federal-style rowhouse in Georgetown isn’t just a gorgeous spot to revel in old-Washington formality. It also serves impeccably prepared and elegant fare. Ask for a table in the pub room in front—it boasts a lovely nook of a bar, the perfect place for waiting for a late companion. We like to begin chef Anthony Lombardo’s feasts indulgently, with a brûléed torchon of foie gras sweetened subtly with grape jam and aged maple syrup, or a silky terrine of crispy pork and Bosc pear with parsnip polenta. Among the best follow-ups: Icelandic cod on a bed of lobster-flavored farro and caviar-topped day-boat scallops with Riesling-cream leeks.
Open: Daily for dinner.
Don’t Miss:Fluke-and-plum tartare; duck-confit strudel with mascarpone and foie gras cream; Shenandoah Valley-raised beef with wild-mushroom bread pudding and baby bok choy; sorbets and ice creams.