Set inside a restored Federalist-style building, 1789 Restaurant occupies some of Georgetown's oldest walls — short doorways, narrow halls, and a dining room that carries the feel of an earlier Washington. Executive Chef Charles Kreiser runs the kitchen, sending out first courses like Hudson Valley foie gras with blueberry mostarda, Hokkaido scallops with carrot-miso purée, and a farm egg raviolo with beech mushrooms and guanciale, followed by entrées such as the Australian rack of lamb, Dover sole grenobloise, Berkshire pork loin, and a Linz heritage filet mignon.
The portions run large — the pork chop in particular has a reputation for testing even big appetites — and the service is the part people remember most, with staff known for anticipating requests before they're asked. That combination of intimacy and attention has made 1789 a regular choice for anniversaries, birthdays, and other milestone dinners in Georgetown.
1789 Restaurant has been selected for the Michelin Guide in 2025 and was named a James Beard Foundation Best Chef finalist in 1999.
The portions run large — the pork chop in particular has a reputation for testing even big appetites — and the service is the part people remember most, with staff known for anticipating requests before they're asked. That combination of intimacy and attention has made 1789 a regular choice for anniversaries, birthdays, and other milestone dinners in Georgetown.
1789 Restaurant has been selected for the Michelin Guide in 2025 and was named a James Beard Foundation Best Chef finalist in 1999.