Location: Washington, DC
Visit Date: July 19, 2019

“Bresca is a contemporary Parisian bistro showcasing techniques rooted in France but influenced by our regionality, carefully sourcing only the best ingredients from both the mid atlantic & abroad. Building off the vibrant food scene of Paris's Neo-bistro movement, Bresca displays an inspiring take on French cuisine in a relaxing environment. This enables our genuine approach to food & hospitality to shine.

Bresca was recognized with one star in the 2019, 2020 & 2021 Michelin guides.”

Food

Snacks: Puffed Beef Tendon / Japanese Cucumber
Cured Scallop: Snap Pea / Buttermilk / Plum / Trout Roe
Truffled Egg: Australian Truffle / Ricotta / Fava Bean / Brioche
Guinea Hen: Romesco / Pepper Ragu / Zucchini / Thai Basil
Supplement 45 Day Dry Aged Striploin
Black Forest: Dark Chocolate / Cherry / Hyssop / Sherbet

Drinks

Bee’s Knees: Gin | Mead | Honey | Lemon

Guinea Hen: Romesco | Pepper Ragu | Zucchini | Thai Basil — **Guinea Hen**: Romesco | Pepper Ragu | Zucchini | Thai Basil

MICHELIN Guide’s Point Of View

“It may be set on bustling 14th Street, but beautiful Bresca far from blends in with the crowd. Instead, this inviting restaurant mixes the warmth of a neighborhood treasure with the talent of a special occasion spot. Inside, splashes of golden yellow, a living wall crafted from moss, and design elements teetering between whimsical and downright surrealist (think bronze fish heads) create a singularly contemporary vibe.

The cooking is at once casual and ambitious, thanks to Chef Ryan Ratino’s cutting-edge credentials—minibar, for example. Here, his menu is divided into three categories, like snacks, medium plates and large, shareable plates. Find a clear sense of artistry in such dishes as the foie gras negroni, topped with Campari gelée and accompanied by warm madeleines. Squab and lobster united by a sauce Américaine turns classic surf and turf on its head; while impressively executed pappardelle with lamb ragù dazzles palates with wow-worthy flavor and agreeable prices.

Cocktails, like The Daulphine St. Punch, may be relished in lieu of dessert. Featuring a clarified milk punch of brandy de Jerez, satsuma, Anisette, Peychaud's, and jasmine, it is a clever and subtle play on a Sazerac.”