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.
"Chef Ryan Ratino holds a trio of Michelin stars. One of those comes courtesy of his work at Bresca, a French-accented modern bistro that celebrates seasonality and puts a treasured duck press to work. The restaurant offers a decadent chef’s tasting ($175) featuring springtime highlights like yellowtail crudo with shiso and cucumber. Ratino is also offering a short-term four course spring menu that is $95 a person. A la carte dishes can also be ordered at the marbled bar. Reservations are on OpenTable." - Tierney Plumb, Emily Venezky
"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
