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From Tom Sietsema's Annual Dining Guide, Fall 2002
1789 has been around only since 1962, yet it's as steeped in tradition as any Washington monument. Here's where generations of Georgetown University students have been given a respite from cafeteria fare by their visiting parents and countless men have proposed to their girlfriends (and later returned to celebrate them having said yes). It's a handsome backdrop to these life moments, five nicely aged dining rooms spread over three floors. For all its Federal charm and decorum -- guys, be sure to wear a jacket -- it's no dinosaur. The American menu is just about as modern as any in town. Thus, roasted red pepper soup is freshened with basil and orange; grouper adopts an Asian accent with its gingery coconut broth; and the vegetarian sampler is a true celebration of the season rather than some kind of penance. That said, the more tradition-bound diner knows he or she can count on good crab cakes, an even better veal chop and roast rack of lamb lapped with red wine sauce, a 1789 mainstay. Desserts run to fruit crisps, chocolate cake and lemon chess pie -- classics all.
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