After three months of renovation, Georgetown’s classy and classic 1789 Restaurant reopened its doors Sept. 6 with a new menu under chef Samuel Kim, who has designed a tasting menu of either four, five or six courses. Priced at $85, $97 and $109 respectively, the menu is available seven nights a week.
According to owner, the Clyde’s Restaurant Group, the restaurant is offering a menu that includes “Uni Jar with roasted lobster, fennel, maitake mushroom and black truffle; beef tartare with spiced red wine, caviar, poached quail egg, tendon puff, cured egg yolk and shallots; salsify carbonara with duck confit, shishito peppers, pancetta and Parmigiano-Reggiano; Arctic char with zucchini, squash blossom and pickled cucumber; duck with cauliflower, couscous, pearl barley, Meyer lemon, foie gras truffle and huckleberry; and rib-eye with mille-feuille potato, mushroom puree, bone marrow flan and carrots. Dessert options include maple flan with a walnut financier, ginger toffee tuile, bruleed spiced pluot, and pear-reisling sorbet as well as a chocolate pave dark chocolate mousse, amaretti cookie, espresso caramel sauce, salted ganache and vanilla mascarpone ice cream.”
Renovations to the buildings at 1226 36th St. NW included the preppy rathskeller, the Tombs, which is in the basement beneath 1789. Along with getting the roof repaired, the 1789 kitchen and the Tombs kitchen have gotten new stoves and ranges.
“We’re excited about the new flat top stove,” chef Samuel Kim said. “It opens up technical and creative opportunities for the kitchen and a perfect time for us to offer a prix fixe menu. The tasting menus will allow our guests to experience more dishes at a great value.”
Here’s an insider tip, according to 1789: “Corkage fees are waived on Tuesdays for oenophiles with their own collection.”