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.