BRESCA
Restaurant · U Street
1906 14th St NW, Washington, DC 20009
Highlights
Michelin-starred French bistro with ambitious, seasonal dishes & cocktails
Michelin-starred French bistro with ambitious, seasonal dishes & cocktails
"Chef Ryan Ratino’s buzzy bistro on lower 14th Street NW whips up dinners dreamed up by the ambitious chef, who’s among the youngest to have a restaurant earn a Michelin star. For spring, sample yellowtail crudo with shiso, cacio e pepe with taleggio and Pecorino, or its much-loved Amish chicken. The restaurant pushes boundaries everywhere: The menu incorporates a vintage French duck press gifted by gourmet supplier D’Artagnan into a theatrical tableside offering, while the bar program spearheaded by beverage director Will Patton is also not to miss. Chef’s tasting menus ($175) can be augmented with seasonal delicacies, and there’s now a la carte availability and an abbreviated prix fixe option ($95). This fast-growing team, which is also behind two-Michelin-starred tasting room Jônt upstairs, is a 2025 James Beard finalist for Best New Restaurant (Ômo by Jônt in Winter Park, Florida). Must-try dish: Pull-apart brioche bread with cultured butter accented by fleur de sel" - Tierney Plumb
"Bresca is a French restaurant on U Street. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Chef Ryan Ratino holds a trio of Michelin stars. One of those comes courtesy of his work at Bresca, a French-accented modern bistro that celebrates seasonality and puts a treasured duck press to work. The restaurant offers a decadent chef’s tasting ($175) featuring springtime highlights like yellowtail crudo with shiso and cucumber. Ratino is also offering a short-term four course spring menu that is $95 a person. A la carte dishes can also be ordered at the marbled bar. Reservations are on OpenTable." - Tierney Plumb
"A contemporary restaurant set on busy 14th Street, featuring a mix of neighborhood warmth and special occasion talent. Casual yet ambitious cooking by Chef Ryan Ratino." - Kevin Chau
"A contemporary restaurant with a menu divided into snacks, medium plates, and large shareable plates. Known for its ambitious cooking under Chef Ryan Ratino." - MICHELIN Guide
