1789 Restaurant
1226 36th St. NW (Prospect St. NW)
Send to Phone
Washington, DC 20007
202-965-1789 | Make Restaurant Reservations
Cuisine
Open
Dinner nightlyFeatures
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Valet parking
- Jackets required
Wine
Great Wine List* Click here for rating key
Perhaps the grande dame of Washington restaurants, 1789 plays host to many of DC’s and the nation’s power players---and it was a favorite of the late Julia Child. Housed in an historic federalist residence, the restaurant retains its distinctive air of gentility while brash newcomers open, operate, and close. Open for dinners only and decadent holiday brunches, the restaurant has made its reputation on more than its good looks: it’s the cooking, as its fans can attest. Executive chef Daniel Giusti’s menu reflects seasonal adaptations, such as herb-crusted rack of lamb, rosemary fingerling potatoes, stewed mustard greens and lamb jus or roast pheasant, butter-roasted salsify, spinach, toasted hazelnuts and Meyer lemon. First courses might include Nantucket Bay scallop crudo or, on the lighter side, a petite greens salad with herbs and a sherry vinaigrette. Toss calorie cares aside to enjoy one of the pastry chef’s treats: griddled sweet apple bread with eggnog ice cream or milk chocolate hazelnut pot de crème may be a couple of your choices. |
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Serve
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RESTAURANT AWARDS
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Perhaps the grande dame of Washington restaurants, 1789 plays host to many of DC’s and the nation’s power players---and it was a favorite of the late Julia Child. Housed in an historic federalist residence, the restaurant retains its distinctive air of gentility while brash newcomers open, operate, and close. Open for dinners only and decadent holiday brunches, the restaurant has made its reputation on more than its good looks: it’s the cooking, as its fans can attest. Executive chef Daniel Giusti’s menu reflects seasonal adaptations, such as herb-crusted rack of lamb, rosemary fingerling potatoes, stewed mustard greens and lamb jus or roast pheasant, butter-roasted salsify, spinach, toasted hazelnuts and Meyer lemon. First courses might include Nantucket Bay scallop crudo or, on the lighter side, a petite greens salad with herbs and a sherry vinaigrette. Toss calorie cares aside to enjoy one of the pastry chef’s treats: griddled sweet apple bread with eggnog ice cream or milk chocolate hazelnut pot de crème may be a couple of your choices. 

