{"id":22744,"date":"2026-09-21T00:45:17","date_gmt":"2026-09-21T00:45:17","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/22744\/"},"modified":"2026-09-21T00:45:17","modified_gmt":"2026-09-21T00:45:17","slug":"the-oak-room-brings-prime-rib-and-seafood-plateaus-to-georgetown","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/22744\/","title":{"rendered":"The Oak Room Brings Prime Rib and Seafood Plateaus to Georgetown"},"content":{"rendered":"

\n Inside the Oak Room in Georgetown. Photograph by Michael Mundy. <\/p>\n

The Oak Room and Bernadette\u2019s. 1218 Wisconsin Ave., NW.<\/p>\n

The Oak Room in Georgetown wants you to feel like you\u2019ve been transported to a Gilded Age private club in New York or London, where you can feast on prime rib, Dover sole, and fancy fish sticks with caviar beurre blanc. Upstairs is Bernadette\u2019s, a candlelit, red-velvet-draped \u201csupper club\u201d with a focus on champagne and live music. Both\u2014opening Friday, June 26\u2014come from the hospitality group behind Union Market\u2019s Desert 5 Spot, although don\u2019t expect them to be anything like the country-western bar.<\/p>\n

\u201cThe idea for Oak Room came from a pretty simple observation, which was: There were no great American dining rooms in Georgetown,\u201d says Ten Five Hospitality managing partner Dan Daley. \u201cWe wanted to design something that made people feel like they were in a different time and place. It\u2019s meant to feel worn and lived in, that it\u2019s been around for 100 years.\u201d<\/p>\n

Asked how the Oak Room would compare to other American dining rooms in Georgetown like Clyde\u2019s and Martin\u2019s Tavern, which has actually been around nearly 100 years, Daley says they\u2019re great restaurants but \u201cwe want to elevate the cuisine and the hospitality to a level that\u2019s not been experienced in Georgetown in a long time.\u201d<\/p>\n

Leading the kitchen is chef Timothy Hollingsworth, who was the youngest chef de cuisine at the French Laundry. He\u2019s also a chef-partner in an American brasserie in Belmont, New York and soon, Atlanta. Daley says Hollingsworth was tasked with creating the best version of familiar dishes, whether it\u2019s a crabcake with Old Bay aioli or a Caesar salad with torn croutons and anchovy dressing.<\/p>\n

\"ThePrime cote de boeuf at the Oak Room. Photograph by Scott Suchman.<\/p>\n

Although they\u2019re not branding the Oak Room as a steakhouse, the menu has plenty of steaks, plus steakhouse sides like creamed spinach and mashed potatoes. \u201cWe have tried no less than 100 variations of different steaks from different farms, globally, domestically,\u201d Daley says. Four or five staple cuts\u2014primarily sourced from Brandt Beef, a Holstein-only ranch in southern California\u2014will be available at any given time, along with a rotation of steaks. But one of the meat centerpieces is a koji-and-pepper-rubbed prime rib ($68 to $94 depending on the size of the cut) with jus and horseradish creme fraiche.<\/p>\n

\"TheA martini and chilled seafood cocktail at the Oak Room. Photograph by Scott Suchman.<\/p>\n

A plentiful raw bar selection includes seafood plateaus, clam ceviche, and Daley\u2019s favorite: a chilled seafood cocktail with poached shrimp, raw scallops, lump crab, Clamato, lime, and avocado. Larger seafood dishes include a classic Dover sole with lemon, brown butter, and capers for $105.<\/p>\n

A cocktail menu likewise focuses on classics, including five different variations on an old-fashioned and a martini. A wine cellar stores 400 different bottles from Burgundies to Napa Cabs. Daley says bottles start around $85 and go up for bigger splurges.<\/p>\n

Upstairs, with a separate entrance, is Bernadette\u2019s, which Daley describes as a \u201cpost-war European, Parisian supper club, something that you\u2019d find in the back alleys of Rome or Paris.\u201d<\/p>\n

The menu is similar to the Oak Room\u2019s but smaller, and includes steak au poivre, chilled seafood, and a wagyu cheeseburger. A French dip will be unique to Bernadette\u2019s. There\u2019s also a lot of crossover on the cocktails, but the focus is on champagne, with 40 different options available.<\/p>\n

The supper club will also have live entertainment, whether a pianist and a vocalist or a jazz trio playing \u201cfun, modern twists on old school songs.\u201d<\/p>\n

Already, Ten Five Hospitality is eyeing further expansion in DC. They recently signed a lease to take over the former R\u00ed R\u00e1 Irish Pub space in Georgetown, but Daley says they haven\u2019t officially decided what they plan to do there yet.<\/p>\n

\u201cWe\u2019re trying to do as much as we possibly can in Georgetown,\u201d Daley says. \u201cIt\u2019s just, it\u2019s one of my favorite neighborhoods in America, regardless of city.\u201d<\/p>\n

\"Jessica<\/p>\n

Food Editor<\/p>\n

Jessica Sidman covers the people and trends behind DC\u2019s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.<\/p>\n","protected":false},"excerpt":{"rendered":"

Inside the Oak Room in Georgetown. Photograph by Michael Mundy. The Oak Room and Bernadette\u2019s. 1218 Wisconsin Ave., NW. The Oak Room in Georgetown wants you to feel like you\u2019ve been transported to a Gilded Age private club in New York or London, where you can feast on prime rib, Dover sole, and fancy fish<\/p>\n","protected":false},"author":2,"featured_media":22745,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[6807,6804,6805,6802,6806,6803,3259],"class_list":["post-22744","post","type-post","status-publish","format-standard","has-post-thumbnail","category-district-of-columbia","tag-d-c","tag-d-c-dining","tag-d-c-fine-dining","tag-d-c-food","tag-d-c-grocery-stores","tag-d-c-restaurants","tag-washington"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117306269598592897","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/22744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=22744"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/22744\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/22745"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=22744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=22744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=22744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}