Brasero Atlantico Georgetown
Restaurant · Georgetown ·
Elevated Argentinian cuisine, creative cocktails, intimate vibe
Elevated Argentinian cuisine, creative cocktails, intimate vibe
"Arguably Georgetown’s most anticipated opening this year, this wood-fired Argentinian import on the banks of the C&O Canal greets you with a theatrical oven grilling meats as you enter; sizzling steaks presented tableside may steal the spotlight, but the one-page menu holds more. A short pasta section pays homage to 19th-century Italian immigrants, and Chef Manuela Carbone’s Sorrentino—domed discs filled with gloriously velvety butternut squash—is a standout. To start, delightfully crispy empanadas encase beef (or king crab, to appease pescatarians), and a spreadable circle of foie gras pâté is almost outshined by its dollop of delicious chutney of the day. Date night calls for the “taste of Argentina for two” ($155): a choice of 24-ounce tenderloin, rib-eye, or New York strip with meaty french fries and grilled vegetables like shimmering stalks of sliced yellow carrots; on the à la carte side, a glistening plate of ruby-red peppers is a must. Soaring ceilings and exposed brick in an 1800s firehouse set the scene, with sea creatures hand-drawn by founder Renato “Tato” Giovannoni and his growing gin line showing up in fragrant, fruity cocktails." - Tierney Plumb
"Opening one door over from the flower shop, the restaurant greets diners with a striking grill firing up the sizzling prime cuts of meat Argentina is known for, bringing the brasero-driven heart of the Buenos Aires concept to Georgetown’s converted historic firehouse." - Tierney Plumb
"A dramatic, open-flame restaurant set inside what used to be D.C.’s oldest firehouse, where a striking, car‑weight grill visible from the street sears the prime Argentine cuts and a sky‑high ceiling still hints at the old firefighter pole. A gleaming copper‑wrapped counter—an homage to founder Tato Giovannoni’s engineer grandfather—anchors a room with an open kitchen that blends into the bar so diners can watch chefs and bartenders work in tandem. Seasonality drives a menu that goes beyond steak to house‑made pâtés, preserved vegetables, wild game, and empanadas (served on both levels), with white‑and‑blue French plateware adding a classic touch. Artful flourishes abound: two graphic‑pencil sea creatures watch over the 55‑seat space, bathrooms make moo‑ing sounds in a wink to the countryside theme, and a dramatic private dining room hides in back with an upside‑down tree‑like chandelier recalling La Pampa, reclaimed Virginia barn wood, and a records‑only setup where hosts pick five vinyls to spin and take home. A growing 250‑bottle wine list lines an upstairs runway that leads to a slim terrace overlooking the C&O Canal." - Tierney Plumb
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