Monday, February 20, 2012

Overview: 1789

Initial thoughts:
  • Design and Decor:  Refined, cozy and eclectic in a three-story Federal townhouse with fireplace and gas-lit rooms. 
  • Food:  Seasonal American Cuisine with lots of local ingredients
  • Drinks: Excellent wine list
  • Price:  Entrees $18-$45
  • Service:  Exceptional
  • Would I go back?  Yes.
I've liked 1789 ever since former chef, Daniel Giusti, was a guest on my show almost four years ago.  Dan's moved to Noma in Denmark and 1789 hired Chef Anthony Lombardo to take over.  Prior to relocating to the nation’s capital, Lombardo worked in Southfield, Michigan for four years as the chef de cuisine of Bacco Ristorante, which has captured numerous awards and is ranked by Zagat as a one of “America’s Top Restaurants.”  He also gained valuable experience at other notable establishments including Galileo Ristorante in Washington, Villa Maiella Ristorante in Guardiagrele, Italy and at the four-star, five-diamond Everest Room in Chicago. 
Don't miss the Red Snapper with lobster farro, baby carrots and rose lobster beurre blanc.  It is a rich dish, but worth every calorie.  

If you're a scallop fan, you'll love the Diver Scallops with creamed leeks and crispy fingerling potatoes.  

If you're in the mood for beef, go with the special cut of Teres Major.  It is so tender and delicious! 

Make sure to save room for dessert and Chef Mallory Staley will blow you away.  On the lighter side, try the Blood Orange and Cream.  This delicate yogurt panna cotta has the perfect amount of citrus flavor.  

The Double Chocolate Donuts are like warm pillows of chocolate that melt in your mouth.  

I loved the Brown Butter Cinnamon Wafffles with the caramelized bananas and rum ice cream.  

The 1789 Chocolate Coin is kind of like a peanut butter Kit Kat.  It will definitely fill your chocolate fix. 

I always recommend 1789 for a business dinner, but it is also a great place to celebrate a special occasion.  You can't go wrong with any of the dishes and your service is sure to be exceptional. 

1789 on Urbanspoon

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