Tadich Grill – Old Restaurant, Deliciously Modern Eats

Tadich Grill – Old Restaurant, Deliciously Modern Eats

Tadich Grill, believed to be the very first restaurant in the state of California, is the third-oldest, continuously run restaurant in America. Known to many in the San Francisco area, this famous spot dates all the way back to the days of the Gold Rush in 1849.  Yes, long before you or I were even born, people were swooning over this wining and dining experience!  Lucky for us Washingtonians, we don’t have to fly across the country to taste their amazingly fresh seafood, meat and poultry. Tadich Grill is one of DC’s newest neighbors, conveniently located at 1001 Pennsylvania Ave NW.

Starting with the appetizers, my top picks are the oysters Rockefeller, crab cakes and prawns. I particularly loved the prawns because they were crisp and meaty. The oysters were so buttery and cheesy, every slurp made you want another!

oysters rockefeller

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prawns

I then had two different types of soup: lobster bisque and Boston clam chowder.  The lobster bisque is rich and creamy and the clam chowder is hearty – perfect for a chilly Washington night.

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I then dove fork first into the famous Louie Salad. This is a chilled mix of bay shrimp, prawns and crab topped with the Louie dressing. Underneath it all lays lettuce, cucumbers, olives and a creamy deviled egg.

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Despite the delicious appetizers, Tadich Grill is best known for its seafood, particularly its Cioppino.  This is basically a fish stew originating in San Francisco. The entrée is full of scallops, shrimp, clams, muscles, bay shrimp, white fish and Dungeness crab. The most important part? Garlic bread for dipping in all those amazing tomato-based broth flavors.  The Chesapeake Seafood Stew is also delicious, packed with crab cake, mussels, rockfish and shrimp in an old bay sherry cream sauce. Instead of garlic bread, this stew is accompanied by cornbread, which paired nicely with the seafood broth.

cioppino

Even if  you aren’t a seafood lover, I can promise you that Tadich Grill’s  non- seafood items are just as amazing. Here is the 18oz bone-in ribeye that is cooked on a mesquite charcoal broiler.  Finger licking good!

steak 

And as always, you have to save some room for dessert. Even if you didn’t save room, you will have to make some for their yummy bread pudding!! Crunchy on top, warm and creamy in the middle, definitely hit the spot!

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On top of the food being fresh, flavorful and well executed, the service was just as perfect! I had a great experience and can’t wait to take every co-worker, visitor and friend to Tadich Grill. Hope to see you guys again soon!

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