Pastis

The story

Crafted with passion, served with love

A New York Institution Takes Root in Washington

Pastis began as one of New York City's most beloved French brasseries, and its Washington, DC, incarnation carries that legacy forward without apology. Led by two James Beard Award-winning restaurateurs, the DC outpost on Fourth Street NE reproduces the original's physical character with care: a curved zinc bar, subway tiles, vintage mirrors, and a mosaic floor set the stage before a single dish arrives. The result is a room that feels lived-in rather than designed, convivial rather than formal.

The Menu: French Classics and DC-Specific Touches

The kitchen anchors itself in the canon of French cuisine — Escargots with garlic-parsley butter, gratinéed Onion Soup, Duck Confit, Boeuf Bourguignon with lardons and pommes purée, and Steak Frites in three cuts (Bar Steak, New York Strip with béarnaise, Filet with sauce au poivre). The raw bar runs from oysters and Shrimp Cocktail to Scallop Crudo with passionfruit and Tuna Tartare with crème fraîche and dill.

Beyond the French repertoire, the menu acknowledges its Washington address. The Joy Burger — a $9.99 smash-style cheeseburger with American cheese and pickles — sits alongside Fish & Chips and a rotating Plat du Jour that moves through Wiener Schnitzel on Mondays, Bouillabaisse on Fridays, and Duck à l'Orange on Saturdays. Brunch brings a Viennoiserie basket, Smoked Salmon on a toasted bagel, and a Foie Gras Parfait alongside the full savory card.

The Wine List and Recognition

Wine Spectator awarded Pastis DC its Best of Award of Excellence in 2025 — recognition that reflects a list built to match the breadth of a serious French brasserie. Expect the bottle selection to move across regions with the same confidence the kitchen brings to its sauces.

All Day, Every Day

Pastis DC operates across breakfast, lunch, midday, dinner, brunch, and happy hour, with outdoor seating and valet parking available. Whether the occasion calls for a quick Croque Monsieur at the zinc bar or a full evening of Boeuf Bourguignon and Bordeaux, the room accommodates both without making either feel out of place. That flexibility — casual enough for a weekday lunch, considered enough for a proper dinner — is precisely what made the original worth replicating.