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(202) 965-1789

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6 PM - 10 PM
FRIDAY 6 PM - 11 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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Fazzoletto with Maryland blue crab, bechemal, fine herbs, summer peaches & brown butter beurre blanc.
@lombardoa82 and @DCCK Liz Reinert at @fanoflamb
House made duck prosciutto & ricotta
Tasting a new addition to our wine list: Champs de Reves Pinot Noir
Icelandic Cod with chanterelle mushroom puree, sweet corn, cherry tomatoes and garlic scape. #nofilter Chef #sambenkim
Executive Chef Samuel Kim prepared Maryland jumbo lump crab meat with sweet corn fondue and potato purée for @Washingtonianmagazine BestofWashington event
The Making Of: Chilled Cucumber Gazpacho with lump blue crab, tomato concassé and borage sprouts
Golden Tilefish (after)
5 days ago
RT @DiningBisnow: Make sure you visit these 10 restaurants this summer! Today's Dining Bisnow: http://t.co/Au7LZzrnZ3
5 days ago
What a perfect day for some peaches & cream! http://t.co/GODobCXRgk