Kingbird

The story

Crafted with passion, served with love

A Name with Character

Kingbird takes its name from the Eastern Kingbird, a Washington D.C. native whose dark gray plumage mimics a business suit and whose crown of bright feathers appears only when he wants to impress. Dapper and adaptable with the seasons — solitary in summer, lavishly social when wintering along the Amazon — the bird is a fitting emblem for a restaurant that prides itself on being equally versatile and equally well-dressed.

The Setting

Perched inside The Watergate Hotel on Virginia Avenue, the dining room was designed by world-renowned Ron Arad, who created a space that is dramatic yet warm, honoring the building's original 1960s architecture. Views stretch over the Potomac River, and the Kennedy Center sits just steps away, making Kingbird a natural choice for pre-theater dining. The room was conceived to work equally well for an intimate table of two or a lively gathering of friends that lingers into the evening.

The Cuisine

Kingbird operates as a contemporary Italian steakhouse, sourcing from local purveyors and making its pastas in-house. The dinner menu centers on Roseda Farm dry-aged steaks — the fourteen-ounce New York strip arrives with a choice of béarnaise, housemade steak sauce, or horseradish cream — alongside Italian-inflected plates such as Pappardelle with veal Bolognese and citrus pangrattato, Shrimp Scampi over organic semolina pasta, and a sixteen-ounce braised Osso Bucco. Black Angus Beef Carpaccio, Mafaldine, and Bucatini Carbonara also feature on the broader menu. The kitchen's commitment to the Italian steakhouse format extends through every daypart: breakfast brings a Watergate Omelette with truffle vinaigrette and Steak & Eggs from Roseda Farm, while weekend brunch adds Eggs Benedict with Prosciutto di Parma and bottomless mimosas along the Potomac.

Afternoon Tea and Special Experiences

On Saturdays and Sundays, Kingbird hosts "Spill the Tea," the hotel's take on traditional afternoon tea with a distinctly historical twist — pastries inspired by presidential figures and prominent members of the hotel's 1960s origins, priced at $95 per person. The bar also periodically hosts an exclusive ten-seat omakase experience with Michelin-starred chef Nobu Yamazaki of Sushi Taro, demonstrating the kitchen's appetite for reaching beyond its Italian steakhouse identity.

Recognition

The wine program has earned the Wine Spectator Best of Award of Excellence for 2025 — a recognition that reflects the depth and curation behind a list designed to complement everything from a delicate pasta course to a dry-aged prime cut.