1789 Restaurant

1789 Restaurant Restaurant Review:

Typically, when a new chef takes over a kitchen, as is the case with Samuel Kim at 1789, the menu will undergo some slight changes. At this Georgetown restaurant, even daily shifts may occur. But when you sit down for an elegant meal and encounter the foie gras torchon among the appetizers, be sure to select it. Smooth and delicate as butter, it’s sided by hazelnuts and baked figs with slices of toasted brioche. Another must is the duck confit strudel with mascarpone and berry jam. As for entrées, you could be fortunate enough to enjoy the pork tenderloin with slices that are juicy and, well, fork tender. Alternatively, go for the unusual lamb shoulder with a slightly spicy merguez-seasoned lamb slice with eggplant and yogurt. Other mains will likely include several seafood options and one vegetarian dish, perhaps “Zucchini Marrow,” a ratatouille version composed of squash, chard, cheese and bread crumbs. You can pause at the cheese course or head straight to dessert for the handcrafted and slightly eccentric offerings such as a “Pumpkin Pie” made with raisin jam and dried cherry cream, and a shortbread with fig and walnut jam. Naturally, such a smart establishment demands an equally elevated wine list, and you will find nearly 200 wines collected from the world's best vintners. Wines are available by the glass or by the half bottle for those wishing to sample different selections. Puzzled by the best choice for your meal? Be sure to ask for suggestions.