Tadich Grill

I wouldn’t hesitate to close my eyes and point at anything on this menu. It’s all amazingly prepared.
A major highlight would be the Cioppino. The flavor of the broth is like nothing I’ve ever had before in its depth and complexity. That Cioppino is made with LOVE!
Anything cold and seafood it also a hit, the candied salmon is wonderful as are the Louie salads, soups, and the Fritto Miston as an excellent sharing appetizer.
Top Tadich Grill off with great cocktails and amazing bartenders and you have a restaurant with first class food and amazing helpful staff.

Man this takes me back to San Francisco. Had some Dungeness crab cocktail to start with some Oyster Rockefeller. Absolutely fresh and delicious.
Order a lobster and crab mornay, a rib eye and a cioppino. Everything was perfect and so delicious. The bread pudding was really too rich but we shared everything with the kids. I really love this place whether it’s here or in San Francisco. Absolutely delicious. Michael in the front greets you like a long lost brother. I would say please check this place out.
I have been back a couple more times since. I love this place I just wish there were more times out of the year to come and enjoy this special treat now in our city.
Cheers!

This was my fifth time to visit Tadich DC. Food is awesome and if you know DC prices it’s also great value. I don’t think you can go wrong with anything, but my favorites are ciopino and the beef short ribs. Great food!

I enjoyed the Tadich Grill in San Francisco and I truly welcome the Tadich here in Washington. The ambiance, the service, and the food were all excellent. It shall be my first choice for seafood downtown. Nothing reminds me of SF more than some real fresh sour dough bread and Tadich has the best sour dough bread outside of San Francisco.

We tried Tadich Grill for the first time last night for dinner. We love seafood and a good cioppino w/​sourdough. Based on the reviews, we decided to check it out. They have been open for under 3 months.
The bar area is large, perfect for walking in to grab a casual bite to eat. The dining room is separate from the bar… we could not even see it when we came into the restaurant. It’s a large space, and feels like one of those old school restaurants. Since it’s based on the one in San Fran, the décor makes sense. It looks nothing like Ten Penh!
The menu is large, there are a lot of options. If you do not like seafood, you can certainly find something here.
We had excellent, friendly service. The waiter was definitely passionate about the restaurant and its food. Nice!
We ordered a couple of appetizers and the cioppino. All was very good quality, and there was a lot of seafood in the cioppino. (They even had two other seafood stews to choose from!) We loved it! The entrée size was generous.
We will definitely be back, especially for that cioppino!

I love this locale and really really wanted to love the food but for lunch my business associate and I ordered the open faced roast beef sandwich which is prime rib on brioche bread. Sounds spectacular but the beef tasted dry and like it been around since last night and repurposed — hence dry and rubbery) — the «sauce» was tasteless gravy and to boot the «brioche» appeared to be Texas toast or sown thing like. Both of us wanted to stop eating and go somewhere else but we were so hungry we just made do and later regretted it. Too bad as we wanted to LOVE EVERYTHING there and so far we only love the décor and the gentleman that greets you. So much waiting for such grand disappointment. Hope they take care of that because otherwise it’s gonna be a long road. Good luck!

Concluded our DC getaway with an early dinner here and was so happy we did. The staff was friendly and attentive and every single entrée was delicious. We ordered fried calamari, clam chowder, oyster Rockefeller, cioppino and seafood sauté. We shared one order of carrot cake to satisfy our sweet tooth. Definitely a restaurant to return to the next time we visit.

Went here for a business lunch last week. First time there. Large menu (almost too large) but good. I had oysters selection (very good oysters presented from West and East coasts) and fish (which was good).
This is a very expensive restaurant. FYI that the (main) seating area is separated from the front by a large bar in the middle so you can’t see any of the seating from the bar or front reception areas.
Only thing I didn’t like is that I don’t like it when a restaurant makes you wait for the rest of your party before seating you. I arrived on time for my lunch reservation and I’d like to be seated so that I can order a drink and catch up on email instead of just standing in the reception area. When I affirmatively asked to be seated, the Host just pointed me to a bar table. Really? I ended up spending $ 117 for a two person lunch… given their prices, I think a little more accommodation is warranted.

Met friends for a pre-​Christmas celebration. Just as good as I remembered from San Francisco… including the Boudin bread and there world class Cippino. Chuck, John and Damon were awesome.

Very close to service and quality of Tadich ‘s in San Francisco. Good experience sitting at the bar. The Portuguese Fish stew, recommended by the bartender was delicious. Drinks well made. Good wine list. Overall a superb dining experience.

INT. TADICH GRILL — NIGHT
You are greeted by Richard Powers at the front desk, a man whom upon meeting makes you feel like you have known him your whole life. You want to hug him, share secrets, laugh over the innocuous memes flooding through media, perhaps even go outside and have a catch with him. All the while you fight the urge to call him ‘Uncle Rick’. But do you? No, because that’s crazy. You just met this man. Yet, you know deep down this won’t be the last time.
You are seated with the rest of your party in an elegant booth. The other members of your party comment on the décor and the idiosyncrasies that make Tadich Grill a place to discover over and over. The smell of the San Francisco Sourdough bread makes you feel right in the heart of a fantastic city. The history and heart of the west coast right here as your own east coast oasis.
Your fellow comrade comments on the clever clue within the company’s phone number. However, this isn’t your first rodeo. You need not to have seen Nick Cage in National Treasure to figure out that the last four digits of Tadich’s phone number coincides with the Historical date the restaurant was established. This restaurant is special, you know this, and yet each visit brings a new experience.
Stevie, your server, approaches and your experience points sky rocket. Her energy, her life, her spirit makes time stop. You watch this woman as she and her fellow staff members create an atmosphere that you’ve been longing for since you were a kid. Is it possible to feel nostalgia for a place that has just opened? How long have you been here? When did the fantastic cioppino and lobster roll appear in front of you? In between the laughter and the «at home» ambiance, you know you’ll have to try it all.
And you will, in time. Each visit brings you closer to the family and comradery of the Tadich Grill milieu. You go for the fantastic and delicious environment that only your pallet and soul can experience. You share this with family and friends because of how it made you feel the first time you entered beneath its neon sign. You live and work in a city full of history and you dine with family.
Bön Appétit.

My coworkers (party of four African Americans) for lunch for the tadich grill the first day they began serving lunch and were a little leary when we arrived at the door and no one greeted us. We waited and finally were greeted and seated by one of the waiters. They put us at the front door as well as the other African Americans they put at the front door on the other side of the bar. The ambience in the room reminded me of the good olé boys. If they don’t want this cloud over their establishment then they need to clean up their act and refresh the atmosphere (music, greet all customers, etc) as the entrees we had were good.

Had no idea about their troubles recently. But I went here before the news broke. The manager is fantastic, everyone was friendly, I came opening weekend so there were of course some kinks to be worked out. I got the cioppino which was great! There was a bib and all. We had a bottle of wine and my friend got a steak with fixing. The mesquite grill flavor really made the difference in the steak. WOW! I never had something so flavorful based off of the cooking method. I must try this in the future. We also got the spinach — it was okay nothing exciting. The shrimp cocktail was just small shrimp nothing spectacular. The calamari was indeed calamari… but what made it good was the cocktail sauce.

Last night we were blown away by the friendly, professional, experienced staff and most of all by the delicious food. This place is only a few weeks old in DC and we found it on Open Table and knew instantly the menu choices were to our liking. And once we were actually ready to choose it became a difficult task indeed. My Cioppino (seafood stew) and my husband’s swordfish were outstanding. Highly recommend this new find. I wish they were in Philly my home town.
Marcia

Had lunch here and it was great. The regular menu is quite pricey, but the lunch menu has lots of choices for under $ 20. The standout was the Cioppino, with a large amount of perfectly cooked fish and shellfish in a tasty tomato-​based broth. The caramel cake and the carrot cake we’re both good — sweet but not cloying. One of the truly amazing things about the restaurant is how the servers are so professional, knowledgeable, and smooth that it seems like they’ve been there for decades — — but the restaurant has only been open for a few weeks. How the heck did they do that? This is a winner all the way around.

A bit disappointing and I am a fan of the San Fran location. Food was great but very pricey. Didn’t feel like the value was there for what you pay. Ordered two cocktails including a Grey Goose Cosmo which was not made well. I didn’t drink it. Was told it would be removed from the bill but it was not. The other drink ordered was not what was ordered and was served essentially in a shot glass. Odd.
Service was friendly but slow and not attentive. Took forever for the drinks, the wine and the food to be served. Ordered raw oysters on the half shell — outstanding. Two entrees were the Chesapeake Seafood Stew and the Cioppino — both were delicious. Food was great but not likely to return given the cost.

The food is absolutely delish! I had garlic potatoes, clams and the sautéed sea scallops. The French martini and Bloody Mary are also good. The waiters are so attentive and warm, especially Djoko!!! Will definitely come back.

Tadich’s in San Francisco has been a regular stop for me whenever I’m in town. Since we dined there on our honeymoon and it was our anniversary, we decided to make reservations (something you CAN’T do at the original location). Located in the former Ten Penh location, you wouldn’t recognize the place: the interior has been redone to replicate the San Francisco shop. Lots of dark wood trim, subdued lighting, white tile, and servers are clad in the signature white butcher’s aprons. Everyone wears a tie. Thin crowd when we arrived at 7 on a Saturday night, but the place was packed by the time we left at 9. Highly recommend the $ 7 valet parking as every other garage in the area charges at least $ 14. Or just take the Metro if you feel like suffocating.
The menu skews seafood with a smattering of meats grilled on a wood fired grill, so if you’re more in the mood for a big hunk of red meat, they can set you up. The wine list is fairly broad with the emphasis on West Coast wines. We got a great older server who worked decades at Smith & Wollensky’s so he knew the drill. We started with an order of fried and raw oysters. The fried were plump, firm, briny Blue Points with a simple corn meal seasoned crust. I don’t think you could possibly do better. The raw were local Virginia & Maryland oysters and were pretty middling: small, sweet, but lacking much substance or flavor. I would definitely go for the fried oysters again.
Since they have only been open for less than a week, there were bound to be a few service hiccups, but nothing unexpected. The apps were out in about 20 minutes, but the main courses didn’t arrive for another 40 minutes. But the water glass was always full and we had no trouble flagging a waiter down for another cocktail. Since they’re known for their cioppino and their broiled sole, we got those. It’s been almost a decade since I’ve had it, but the wife’s cioppino tasted exactly as I remembered it. Rich tomato based seafood broth loaded with crab, shrimp, scallop, mussels, and a firm fleshed white fish. An excellent take on bouillabaisse. The sole was the model of simplicity: firm white filet expertly grilled with a lemon butter sauce, with a side of tender string beans and their Long Branch Potatoes (imagine a sort of long rectangular steak fry, perfectly crispy on the outside, and steamy on the inside). Delicious, filling, and unpretentious. Finished with a heavily frosted carrot cake that was moist and tasty.
Like the original, there’s a nice long bar for solo dining, something several folks were taking advantage of. This looks like an excellent location to stop in for a bowl of chowder and drink when taking in the sites or just a break from work. About the only criticism I can come up with is that the carryout lunch menu is a little too shellfish-​centric. As someone with gout who has to look out for shrimp/​lobster/​crab/​prawn/​scallops, about the only thing I could eat would be the clam chowder and the potato chips. Still, I’m looking forward to giving their red meats a try, this being a classy addition to the usual surf & turf options, like Joe’s Stone Crab, Old Ebbitt, and Capital Grill.

Being fans of San Francisco’s historic Tadich Grill, and being «on vacation», we had to try the spinoff.
We found out that they are very new, formerly opening this week. The mesquite grill was not up and running yet, however the pan-​fried Chilean sea bass was excellent.
The wine list is very well appointed with both Californian and East Coast wines. They aim to impress in general, but specifically with the wine list, and they did. Not bad for a fish house. We had a very nice Rancho Zabaco Zinfandel from the California’s Dry Creek valley. It was medium body, smooth with nice pepper overtones.
The flown-​in San Francisco-​baked Boudin French bread flows. You have to literally stop the waiter from bringing more. The Caesar salad featured white anchovies, nice Parmesan cheese, and very fresh Romaine lettuce.
The white-​jacketed waiter and wait staff was very much *there*. He took good care of us, and carefully informed us of the newer menu items that we might not be familiar with from our experiences at San Francisco’s original 1849 location.
All this, when we had just walked in from a rain and wind deluge that had caught us while walking from the far side of the Capitol Mall. We had umbrellas, but we were still partially soaked. No one batted an eye. People around us had on much more formal attire than we Left Coasters are used to, but, nevertheless, we seemed to fit right in.
The dining areas have both stand-​alone tables and bar seating. Some tables are enclosed in mahogany-​walled dining areas that help you concentrate on your dining companions rather than people-​watch.
I recommend both Tadich Grills for your future dining experiences. Enjoy here or in San Francisco!

Attended one of their several soft openings last evening and I think this restaurant will be a massive success. Service was attentive and informative. Décor was simple and very reminiscent of the West coast. I highly recommend the Coney Island chowder, the crab cakes, and the lamb. All were fantastic! I’ll definitely be back to try their signature seafood stew and more from their raw bar. Try one of their signature cocktails — the old fashioned was perfect. Tadich will be one of the best options on Pennsylvania Avenue!