New on Resy: Bresca, Nobu DC, Beuchert’s Saloon, and More

Re-established in its original pre-prohibition location in 2013, Beuchert’s Saloon is handsome and intimate, with a touch of old-school charm. Chef Andrew Markert leads a team serving hearty farm-to-table cuisine (think roasted bone marrow, goat butter carrots, and roasted half chicken), complemented by craft cocktails and a curated wine list. Take advantage of the bevy of specials, too: On Mondays, enjoy $5 Old Fashioneds and market vegetables, half-priced burgers and $5 draft IPAs on Tuesdays, and discounted wine and $10 fromage-and-charcuterie boards on Wednesdays.

This modern bistro is the first restaurant from a chef with serious pedigree: RAMW’s 2017 Culinary Rising Star award winner, Ryan Ratino. Drawing on his experience cooking at restaurants like Dovetail, wd~50 (New York), minibar and Ripple (DC), and inspired by the “bistronomy” movement, Bresca seeks to reimagine casual fine dining for today’s DC by serving inspiring, creative cuisine in a warm and whimsical setting. Expect dishes like pastrami beets, sea urchin linguini with truffle and chili, and, for dessert, a foie gras cake pop.

At the iconic Japanese restaurant’s first DC outpost, the tried-and-true Nobu experience is alive in the West End. The menu offers world-renowned signature dishes, like yellowtail sashimi with jalapeño and black cod with miso, alongside locally-inspired dishes and cocktails designed exclusively for this location. For those looking for a little something more, the omakase won’t disappoint.

Neapolitan-style pies are the speciality at RedRocks, and there are many iterations to choose from. Menu highlights include the Farmhouse pizza with goat cheese, crispy pancetta, green scallions, and roasted garlic; and the simple pepperoni, with crushed tomatoes and fresh mozzarella. Also on the menu are Italian-American specialties like short rib gnocchi and baked rigatoni, plus an extensive beer and wine list.

Sunday in Saigon combines a relaxed yet sophisticated atmosphere with classic Vietnamese dishes, drawing inspiration from both past (specifically post-French colonial/pre-war Vietnam) and present. This is the second venture of chef Mimi Huynh, owner of local mainstay Caphe Banh Mi.