KNIGHTSBRIDGE RESTAURANT GROUP

The Oval Room Restaurant - Logo

Reservations
reviews-featured

Reviews

Critical Acclaim

Oval Room RockfishOval Room Liver Mouse Top

“Three Stars” (out of four)
The Washington Post Spring Dining Guide 2017


Shrimp and grits featured on Zagat’s 30 Essential Dishes
Read More >>


Editors’ pick- The Washington Post
Find appealing and creative flavors just a short stroll from the president’s office.


“100 Very Best Restaurants:
The Oval Room”
Washingtonian Magazine


“Three and a Half Stars” (out of four)
Washington Post Fall Dining Guide


Nominated for “Power Spot of the Year”
Restaurant Association of Metropolitan Washington


Nominated for “Fine Dining Restaurant of the Year”
Restaurant Association of Metropolitan Washington


Named to “100 Best Restaurants”
Washingtonian


“Three and a Half Stars” (out of four)
The Washington Post Fall Dining Guide


#8 on the “Most Powerful Restaurants in DC” list
Washington City Paper


“Three and a Half Stars” (out of four)
Washingtonian


Named to “100 Best Restaurants”
Washingtonian


“Three Stars” (out of four)
The Washington Post Dining Guide 
Food Critic Tom Sietsema


#7 in “100 Best Restaurants”
Washingtonian Magazine


“Perennial Power Spot”
Forbes


Restaurant of the Year DC Modern Luxury Magazine


“Top 50 Most Fascinating Restaurants”
Tim Carman, City Paper


Kazu-marinated duck named to list of “40 Best Dishes”
Washingtonian Magazine


“I looked over my shoulder and there sitting a few feet away was former President George Bush, with three former aides, I spotted another regular, White House Chief of Staff… at another table.”
The Hill


#9 of “100 Best Restaurants”
Washingtonian


“Calling Bajaj a restaurateur is like calling Bill Gates a software developer. Bajaj is a DC dining visionary
DC Magazine’s 


“The People Watcher’s Choice”
Washington Post


Award of Excellence
Wine Spectator


“Reaching for the Stars”
Washington Post


“Great Place to Dine Alfresco”
USA Today


Distinguished Restaurant of North America
DiRONA


“Power Dining”
Washingtonian


“Worlds Top Power Dining Spots”
Forbes Magazine


“50 National Treasures”
Fall Dining Guide, By Tom Sietsema, Washington Post Magazine


Nominated “Fine Dining Restaurant of the year”
RAMMY Awards, Restaurant Association of Metropolitan Washington


Nominated “Power Restaurant”
RAMMY Awards, Restaurant Association of Metropolitan Washington


Best in the USA….The Oval Room’s flower bedecked patio is one of the best outdoor dining experiences in the United States.
USA Today


The stars shine in the oval room…..there is a distinctive style to the food here and playfulness in the presentation……
The Washington Times


“Award of Excellence”
Wine Spectator


“Distinguished Restaurants of North America”
DiRoNA Award Winner


La Bete Noire
Although different in color, white chocolate is just as amazing in taste as its milk and dark chocolate counterparts. This dish mixes a sweet white chocolate mousse with dark cherry and toasted pistachios for a flavor combo that’s too good to pass up.
Capitol File


Although different in color, white chocolate is just as amazing in taste as its milk and dark chocolate counterparts. This dish mixes a sweet white chocolate mousse with dark cherry and toasted pistachios for a flavor combo that’s too good to pass up. in Capitol File


He begins by braising a pig’s head with mirepoix (diced veggies), thyme, bay leaves, and rosemary until the meat is falling off the bone. After picking off the cheeks, ears, tongue and a little skin, the face bits are cooked into a thick ragu spiced up with mustard—whole grain and Dijon—and more herbs. in Washington City Paper


Chef John Melfi creates the most beautiful dishes and his best work is not only reserved for dinner service. The best kept secret is their bar lunch special. You can eat lunch at their bar: main course, dessert and a glass of wine for $20! If you know the DC dining scene, this is a steal. in The Dining Traveler


Chef John Melfi serves house-made linguine at The Oval Room with grilled shrimp, chilies, Pecorino cheese, and sea urchin emulsion. in Washington City Paper


Panna cotta gets a spring makeover. An orb of the buttermilk-powered custard is accompanied by long pepper shortbread, strawberry marmalade, and candied rhubarb, and it’s garnished with sprigs of cinnamon basil, Thai basil, and violas. A sophisticated dessert for the discerning palate. in Open Table

 

Oval Room Tomato SaladOval Room Chocolate Dessert