“After 167 years, Tadich Grill will be opening its doors to the public in D.C. on Thursday, October 1”

1001 Pennsylvania Avenue, NW

From a press release:

“After 167 years, America’s third oldest, continuously operating restaurant, Tadich Grill, will open its doors on the East Coast on Thursday, October 1 at the corner of 10th and Pennsylvania Ave, N.W.

Located strategically between the White House and the Capitol, the D.C. version of this iconic restaurant will be at the pulse of the political district, just as the original is in the heart of San Francisco’s financial district.

Staying true to its roots, the Tadich Grill tradition of fine seafood and meats grilled over mesquite, established in San Francisco, will continue in Washington, D.C. Under the direction of Executive Chef Wil Going, menus will be prepared from scratch and printed daily, serving the freshest seafood, meats, poultry and produce available.

Tadich Grill is larger than the San Francisco original, with 175 seats in the main dining room, 16 seats at the bar and 20 seats in the lounge area. It will also offer an outdoor patio that seats 54 and private dining room that will seat up to 42, which are two more features that are specific to the D.C. location.

Dinner service will be offered at the restaurant Monday through Thursday from 5pm to 10pm, Friday and Saturday from 5 pm to 11 pm, with lunch and take-out service to follow in subsequent weeks. Starting spring of 2016, weather permitting, Tadich Grill will also offer outside seating specifically for the take-out service (on 10th Street, NW), separate from its full-service outdoor patio on Pennsylvania Avenue, N.W.

One distinctive difference that will make guests rejoice is that Tadich Grill in Washington, D.C. will take reservations as well as customers coming in on a walk-in basis.”

Back in the day:

ten Penh

29 Comment

  • Ew. I am honestly surprised something this douchy originated in California and came to DC, not the other way around.

    • OTOH, at least they will take reservations. I couldn’t be more sick of new restaurants that think it’s “trendy” to make me stand in line or wait nearby for 4 hours for a table. Even Toki got over itself and started offering limited reservations a couple years ago…

      • That’s the one thing that sucked about the original. You had to get there early to get a seat, otherwise you’re standing around glaring at people to leave. Hopefully, they stick to the classics instead of precious small plate slop. Solid seafood and great cioppino.

        • I’m always on east cost time when I go there, so when I get there at 5:30 I rarely have a hard time finding a seat. But by the time I leave, it’s packed.

    • justinbc

      What’s “douchy” about it? This is nowhere near the most offensive press releases I’ve read here.

      • I’m with justinbc on this one. I actually thought it was one of the most… boring… press releases I’ve read recently.

      • “One distinctive difference that will make guests rejoice” is presumptuous and hyperbolic, for one thing. I doubt even the most diehard of fans will be THAT happy.

        • It’s PR – not quite sure what you’re expecting. It’s all about fluff and hyperbole. Seems like you’re not the person they are targeting.

        • justinbc

          I dont know, have you seen the way people bitch incessantly about the lack of reservations at Rose’s? The SF location of this fills up similarly, so rejoice might be an understatement.

  • Is it me, or is that an incredibly poorly constructed opening sentence in that press release? “After 167 years” the restaurant is opening its doors? That was one hell of a wait.

    • It’s not just you — it’s poorly phrased. The opening sentence should be something like “After 167 years in San Francisco, Tadich is opening its second [?] location in Washington, D.C.”
      The wording in boldface (“menus will be prepared from scratch and printed daily, serving the freshest seafood, meats, poultry and produce available”) is poorly done as wel. They’re using “menu” in two different senses (the paper list and the food _on_ the list) in the same sentence.

      • I’ve seen worse buzzword-laden PR pieces. At least they’re not chef-driven with an analytics-based approach, where they push themselves to innovate every aspect of the game day, from the ingredients they source, to the dishes they inspire and how they leverage technology to create a dynamic, high-touch experience for fans with.

    • As someone who works in this building, the phrasing actually seems somewhat appropriate. The sign advertising that the restaurant is coming has been up for what feels like 167 years, and the renovation has moved at a snail’s pace.

    • The headline made me think it was a private club that was going to start letting the public in for dinner.

  • jim_ed

    “menus will be prepared from scratch and printed daily”
    Seems wasteful to cut down fresh trees every day to prepare and print new menus, tbh.

  • I understand why they did this (who doesn’t like money?) but I do not approve. The original is an institution, and the thought of it being reimagined in a 250-seat stainless-steel behemoth is depressing – then more depressing than the proliferation of Joe’s Stone Crabs from the original Miami location. And I can’t imagine that the petrale sole will be any damn good. That said, if the cioppino is up to snuff, I’ll be there.

    • DC doesn’t have a lot of restaurant institutions left, so if they want to import them from other parts, that’s fine with me. Can we get a Galatoire’s and a Grand Central Oyster Bar while we’re at it?

    • Stainless steel? Where?

      I think the Joe’s Stone Crab in DC is pretty nice actually.

  • Next thing I will see is an Antoine’s and Tujague’s operating places up here.

  • It’s weird that California’s oldest restaurant is opening a second location 167 years later and on the other side of the country. Not sure they can replicate the tastes and vibe of the original, but if their cioppino approaches the SF version I’m in. One of my favorite dishes.

    • justinbc

      Replicating the vibe will be nearly impossible, the tastes depend on how much they want to pay for ingredient sourcing (and then pass it on to you).

      • I don’t think they’re intending to replicate the food. Just bring they quality to the East coast. It seems obvious this location will focus a great deal on eastern seafood.

  • Reading this it seems unclear if it will be open for lunch?? Maybe that is implied. But I cannot understand why it wouldn’t open for lunch based on the location.

    • It says they’ll open for lunch service later, after dinner service has started.
      (“with lunch and take-out service to follow in subsequent weeks.”)

      • Places typically do lunch second to work kinks. Lunch diners are typically less forgiving if something takes a little longer than it should.

        • Gotcha. Somehow I glazed right over that phrase.

          I work nearby and am just glad something is finally opening there. Ten Penh is sorely missed. Now, if that building (which is also getting a new Dry Bar on the E Street side) can just lease out the old Elisir space (and the two neighboring businesses that are now gone and empty as well) and put in another nice restaurant, we’ll be set until we see what person Trump pays to open something up in his hotel across the street.

          It’d be awesome if Jose Andres moved in across the street. I don’t think the old Elisir space would be big enough, but it would be hilarious to have him open something in eyesight of the Trump hotel.

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