Bresca

It's set on busy 14th Street, but beautiful Bresca far from blends in with the crowd. Instead, it mixes the warmth of a neighborhood treasure with the talent of a special occasion spot. Inside, splashes of gold, a living wall crafted from moss and design elements teetering between whimsical and downright surreal, create a contemporary vibe. The cooking is casual yet ambitious, thanks to Chef Ryan Ratino’s cutting-edge credentials. Find a clear sense of artistry in the likes of a foie gras negroni topped with Campari gelée or the agreeably priced and perfect pappardelle with lamb ragù. Service is highly professional without a trace of pretense.Cocktails, like The Daulphine St. Punch, may be relished in lieu of dessert.

• Surreal, design-forward room: Gold accents and a living moss wall, the look is more dreamlike than bistro.
• Cocktails as a course: The bar programme is treated as part of the meal, not an afterthought.
• Neighbourhood energy, special-occasion precision: Warm, informal pacing with notably professional service.

• Foie gras: Turned into a "negroni" style bite, finished with Campari gelée.
• Campari: Used as a gelée topping, the bitter note is part of the restaurant's signature play.
• Pappardelle: Pasta served with lamb ragù.
• Lamb: Cooked down into a ragù that anchors the pasta course.

Contemporary bistro on 14th Street NW with a Michelin-starred kitchen and a bar programme that leans as hard into cocktails as it does into plates.

How to eat

• Dinner service Wed–Sun, closed Mon and Tue.
• The menu is built around changing offerings, with both a la carte and set options.
• A 20% service fee is added, menus change with availability.

Signature plates and drinks

• Foie gras "negroni" topped with Campari gelée.
• Pappardelle with lamb ragù.
• Cocktails such as the Dauphine St. Punch, often taken in place of dessert.