The Occidental has operated in Northwest Washington since 1906, a dining room built on a history of presidents and diplomats passing through its doors. The restaurant continues that legacy today with polished service, classic cocktails, and tableside traditions restored to the room.
The menu is built around steakhouse fundamentals: prime cuts and dry-aged steaks, a raw bar with oysters and Alaskan king crab, and a caviar service plated with the classic accompaniments. Beyond the broiler, entrées lean into old-school American fine dining — Dover sole meunière, pheasant under glass, salt-crusted prime rib with fresh horseradish — with tableside desserts closing the meal.
The wine list runs into rarefied, traditional vintages, paired with a cocktail program built around martinis. The Infatuation gave The Occidental a 9/10, and Robb Report named it to its 2025 list of Best New Restaurants.
The menu is built around steakhouse fundamentals: prime cuts and dry-aged steaks, a raw bar with oysters and Alaskan king crab, and a caviar service plated with the classic accompaniments. Beyond the broiler, entrées lean into old-school American fine dining — Dover sole meunière, pheasant under glass, salt-crusted prime rib with fresh horseradish — with tableside desserts closing the meal.
The wine list runs into rarefied, traditional vintages, paired with a cocktail program built around martinis. The Infatuation gave The Occidental a 9/10, and Robb Report named it to its 2025 list of Best New Restaurants.