The Smith Debuts In Washington D.C.

New York City Brasserie Brings Seasonal American Fare and Craft Cocktails to Penn Quarter

In its first foray outside of Manhattan, New York City’s beloved neighborhood brasserie The Smith makes its Washington D.C. debut in Penn Quarter.

Executive Chef Brian Ellis showcases local ingredients in seasonally rotating American dishes as well as an extensive raw bar highlighting oysters sourced from nearby White Stone (Northern Neck, VA); Chunu (Smith Island Bay, VA); and Northeast varieties like Cotuit Bay (Cape Cod, MA).

The robust menu is filled with hearty fare and shareable snacks like Butternut Squash Rings with harissa aioli; and Spicy Chicken Meatballs with Sunday gravy, stracciatella cheese, parmesan & sesame.

The Smith is obsessive about perfecting bistro classics like skillet-baked Truffle Gnocchi; Roasted Atlantic Cod with toasted almond cauliflower mousse, shiitake mushrooms, grilled scallions and lobster yuzu broth; Beef Short Rib with jalapeno cheddar grits, blistered poblanos, crispy sweet potatoes and cilantro lime crema; and Steaks with choice of Skirt, NY Strip, Bone-In Ribeye, or Filet Mignon, served with fries and Green Peppercorn, Garlic Herb Butter, or Chimichurri Sauce.

Nightly specials like Fried Chicken and potato waffles on Wednesday; and Paella on Saturday will also be offered.

Beverage Director David Kravitz has created a cocktail menu using small batch and local liquors, seasonal produce and house-made syrups and tinctures.

Designed by Nema Workshop in collaboration with //3877 Architects, The Smith Penn Quarter brings an industrial-inspired interior offset with classic brasserie elements, including white and black marble flooring in geographic patterns, smoked antique mirrors inlaid on porcelain subway tile columns, and dark walnut textured wood tabletops.

The large zinc bar seats 30 and boasts steel shelving, filled with 1,000 bottles from The Smith’s extensive spirits menu, while two long communal tables in the bar area seat 20 guests.

A private dining room has a capacity of 35 guests, adapting design elements from the main dining room along with hexagonal coffers as an ode to Union Station’s ceiling design.

The Smith’s – a favorite from the restaurant’s original location in New York City’s East Village neighborhood – will be stationed near the restrooms.

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