About 1789 Restaurant
In an age when restaurant staff are more likely to greet you with “Hey there” than “Welcome, madame and monsieur,” 1789 is a rare bastion of hospitality. The Georgetown institution maintains the old-school elegance of its antique-filled dining rooms, though the menu is anything but retro. Chef Samuel Kim focuses on a prix fixe format with contemporary American dishes (think lamb porchetta), though à la carte options are still available. Diners can choose their own four to six courses, including multiple dishes from the same category—a deal if you home in on luxe ingredients. Each plate comes with an artful, often eye-popping presentation that makes even weeknight dinner feel like a special occasion. Very expensive.
Also great:foie gras torchon; bucatini with duck confit; gnocchi with truffle; Arctic char with red cabbage and sunchokes; maple flan.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
