Bresca Reopening Dine-in Reservations November 11th Plus “winter lodge cabins” too

1906 14th Street, NW courtesy Bresca

From Bresca:

“Chef Ryan Ratino and his team at Bresca are excited to renew dine-in operations!

For the safety of our guests and staff, tables will be socially distanced from each other. In addition, 6 indoor “winter lodge” houses will be set up for couples who want to experience our contemporary bistro in a modified, more intimate, yet sophisticated new setting.

  Reservations require a $20 deposit but no additional charge.

Guests can choose an a la carte or a pre-fix dinner priced at $75 per person (opening menu below).
In addition, Bresca will continue to offer carry-out options and Sunday lunch inspired by European high tea lunches and mid-day meals. Expect indulgences like tiered cake towers with canapes, caviar, champagne, tea sandwiches, leg of lamb roast, suckling pig, and large dessert displays. Lunch is priced at $65 per person.

Guest will be able to complement their experience by adding a stellar new offering, the Homard Lobster a la Presse – the two-clawed European lobster iconic of French cuisine prepared in Chef Ratino’s 19th century duck press – priced at $40 for the entire lobster.

WHEN: Bresca will open with limited seating on Wednesday, November 11th
New dine-in hours will be the following:
Wednesday – Sunday 5:30PM – 9:30PM
Sunday lunch: 11:30AM – 1:30PM

HOW: Reservations are now live via Tock.

WHY: As the forerunner in bistronomy, Michelin-starred Bresca is the ultimate venue to enjoy a delightful meal with festivity and style. Chef Ryan Ratino and his culinary team’s passion and artistry is mirrored in the creative array of dishes and cocktails that they have curated for this special occasion. For more information you can visit www.brescadc.com

Menu

Ala Carte or a 4 course Pre Fixe @$75

Caviar Service: $65
Kaluga Caviar & Pheasant Jelly
mushroom creme fraiche – chive – brioche
—–
Scallop Mi – Cuit  $21
apple – buttermilk – matsutake

Puffed Beef $15
shiitake – black bean – tendon
Baby Beets  $18
yogurt – mango – vadouvan curry
—
Foie Gras “Pastrami” $25
red cabbage – asian pear – rye

Cauliflower Raviolini $27
black truffle – milk – vanilla – brillat savarin
—
Main Courses Serve 2 (all accompanied by bread and butter)
Black Bass & Sauce Americaine $69
lobster – potato – black olive – citrus

Roast Heritage Chicken $67
foie gras – dandelion – fig – chanterelle mushroom

Dry Aged Pork “Ribeye”  $75
chestnut – honey crisp apple – radicchio – mustard
—
Rohan Duck ala Presse $125 (4 per night)
chestnut – honey crisp apple – radicchio – mustard
(only available ala carte not pre fixe)
—
Chocolate Ganache $14
salt caramel – double cream – pistachio

Ambrosia $12
tapioca – mango – passion fruit”