BRESCA
Restaurant · U Street
1906 14th St NW, Washington, DC 20009
Highlights
French-influenced bistro offering innovative dishes and craft cocktails
French-influenced bistro offering innovative dishes and craft 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
