BRESCA
Restaurant · U Street
1906 14th St NW, Washington, DC 20009
Highlights
Bresca delivers a relaxed Michelin-starred dining experience with inventive French fare and stellar cocktails, all in a lively bistro vibe.
Bresca delivers a relaxed Michelin-starred dining experience with inventive French fare and stellar cocktails, all in a lively bistro vibe.
"A contemporary restaurant set on busy 14th Street, featuring a mix of neighborhood warmth and special occasion talent. Casual yet ambitious cooking by Chef Ryan Ratino." - Kevin Chau
"A contemporary restaurant with a menu divided into snacks, medium plates, and large shareable plates. Known for its ambitious cooking under Chef Ryan Ratino." - MICHELIN Guide
"Chef Ryan Ratino’s buzzy bistro on lower 14th Street NW whips up dinners dreamed up by the ambitious chef, who’s among the youngest to have a restaurant earn a Michelin star (sample course: tuna crudo with Calabrian chile, wild fennel, makrut lime and foie gras gateau with pistachio, strawberry, celery, and anise). The restaurant pushes boundaries everywhere: The menu incorporates a vintage French duck press gifted by gourmet supplier D’Artagnan into a theatrical tableside offering, while the bar program spearheaded by beverage director Will Patton is also not to miss. Chef’s tasting menus ($158) can be augmented with seasonal delicacies like luxe truffles, and there’s now a la carte options available too. This fast-growing team, which is also behind two-Michelin-starred tasting room Jônt upstairs, recently opened a new restaurant in Fort Lauderdale and will soon expand to LA." - Tierney Plumb, Emily Venezky
"Delicious N/A options at this Michelin-starred stalwart are aplenty: “Prickly Pear No-tini” made with Amass Riverine, pear, apple, sorrel, and thyme or her “Brumal Kick” made with Ritual zero=proof whiskey, lemon, and almond orgeat or the “Cold Weather Kombucha” made with Teaism Rooibus, red and black currant, hibiscus, and elderberry." - Claudia Rosenbaum
"Chef Ryan Ratino’s one-star bistro on lower 14th Street NW whips up a four-course opening act menu ($75) and a six-course dinner ($165 per person) filled out by Kanpachi crudo with daikon and dry-aged duck with apple and endives. The a la carte menu riffs off dishes on the tasting menus, with the added option of large format dishes. These meaty options serve two to four people, ranging from Australian wagyu with koginut squash and black walnut to chicken cooked with mushrooms and jus ($95-$123)." - Tierney Plumb, Emily Venezky
