Table Hopping with Dave

The Citrus Reigns at 1789 Restaurant

Executive Chef Dan Giusti of the historic 1789 Restaurant is pleased to unveil his next seasonal prix fixe, three-course menu for the entire month of January. The menu will highlight an assortment of winter citrus which will be incorporated into the appetizer, entrée and dessert courses.

Priced at $40 per person (beverages, tax and gratuity not included), standout dishes may include Salad of Winter Greens with Satsuma Tangerine, Pomegranate and BLiS Sherry Vinegar; Chesapeake Bay Rockfish Crudo with Oro Blanco, Baby Fennel and Fried Bread; Citrus-Braised Breast of Rose Veal with Market Carrots, Parsnip Purée and Gremolata, as well as Roast EcoFriendly Farms Young Chicken with Crisp Rosemary Potatoes, Braised Escarole and Meyer Lemon Marmalade. Then for the perfect ending, Pastry Chef Travis Olson is making desserts such as Chocolate Blood Orange Bombe and Tangerine Chocolate Pavlova.

Sign up for 1789’s monthly cooking class to work with Chef Giusti and learn the art of preparing shellfish. Guests will learn everything from how to shuck oysters and make Chef’s signature oyster gratin, cook crab cakes with various accoutrements, boil lobster, and steam mussels with white wine, garlic and parsley. Two classes will be available on Saturday, January 30^th at 10 AM and Sunday, January 31^st at 11 AM and is followed by a shellfish lunch paired with wines from 1789 Restaurant’s expansive list. Priced at $85 per person, seating is limited and reservations are required.

With complimentary valet parking, 1789 Restaurant on 1226 36^th Street, NW, is a must for winter dining. Reservations can be made by calling (202) 965-1789. For additional information, please visit www.1789Restaurant.com.