This Georgetown vintage restaurant has a rich interior and is a lovely place to dine! Unfortunately, they may have over-stepped the creative bounds and settled on too much 'farm to table'. Foie Gras Torchon Brule should remain untainted by blow torched sugar! Torchon for a purist is slightly bitter and is a cold terrine preparation... Leave 'brûlée' for the creme desert! Farm raised local meats don't marry we'll with refined sauces such as a bordelaise - especially a thin and limp version of same. Collard greens may be the latest rage from the farm cheering section, but sharing a menu with foie gras and fish roes? Nice wine list. Really overdone, over-priced and currently over-rated.
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