Open 7 days a week

(202) 965-1789

6 PM - 10 PM
SATURDAY 5:30 PM - 11 PM
SUNDAY 5:30 PM - 10 PM

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Talk of the Town

Washington Post

"The ambiance in the Federal-style, antique- filled destination can place you in a tony pub, a hunt country inn or a garden that happens to be indoors. Gentlemen are no longer required to wear jackets to dinner."

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Rabbit: roulade of sausage stuffed loin, cardamom squash puree and melange of summer vegetables. #sambenkim
King Salmon crudo. #nofilter
Peaches and cream from Pastry Chef @rwestover11
Best Looking... I mean Best Employee of the Year winner, Stelios Alexandris
Peach pie with bourbon vanilla ice cream.
Fig & black walnut jam, shortbread, Greek yogurt panna cotta, bruleed figs, and amber caramel ice cream
Oregon morel.
Executive Chef Samuel Kim prepared Maryland jumbo lump crab meat with sweet corn fondue and potato purée for @Washingtonianmagazine BestofWashington event
3 days ago
The bottle display behind the bar, is a 16th century monk’s pew from an Irish monastery. #the89 #history
3 days ago
Our black & white marble bar was salvaged from the lobby reception desk of Washington Evening Star dating back to 1852. #the89 #history