The Oak Room and Bernadette’s

In a historic Georgetown building, two related destinations offer different expressions of American dining. Downstairs, The Oak Room channels the spirit of a classic grill with a design that feels established and timeless. The setting features oak-paneled walls, green leather booths, and arched brick ceilings, creating an environment built for lingering over dinner. The kitchen focuses on American classics, with a notable steak and seafood program. While not strictly a steakhouse, the bill of fare gives careful attention to its beef selections, which have included prime rib and various cuts sourced from specialty farms. The raw bar is another pillar of the establishment, presenting seafood plateaus and chilled cocktails of shrimp, scallops, and crab. The kitchen has become known for dishes like crab cakes with Old Bay aioli and classic Caesar salads, rendered with precision. A separate entrance leads upstairs to Bernadette’s, a candlelit supper club with an entirely different energy. Conceived as an intimate lounge, the space is draped in red velvet and organized around a restored 1920s Steinway piano that provides live music. Here, the focus shifts to grower Champagne, classic cocktails, and a more concise food selection suited for late-night dining. Among the offerings that have defined the supper club is a prime wagyu French dip, available only at the upstairs bar. Together, the two venues offer a complete evening, from a grand dinner to a musical nightcap.