MStreet Bar & Grill & 21|M Lounge
2033 M Street NW
Washington, DC 20036 USA

Cuisine. Contemporary American Cuisine
Chef. Ronde Murphy
Telephone. 202-530-3621

Fax. 202-223-2983
Hours. Open 7 days a week for breakfast, lunch and dinner.
Sunday brunch
The M Street Bar & Grill has undergone a complete transformation, presenting to guests a casual yet elegant dining experience with impressive cuisine. Long a popular with the neighborhood both as a great lunch place and as a place to mingle for happy hour and dinner we have introduced our 21 M Lounge as a semi outdoor venue for evening cocktails and entertainments with lounge options, an outdoor Patio and glass enclosed atrium. Hip, glamorous and fun, with an impressive drinks and bar menu for noshing in style…available for private parties with no worries of being rained out…Can accommodate as many as 50-70 guests…for a reception.

The popular Sunday Jazz Champagne Brunch features great live Jazz entertainment with local talent, currently featured is Yvonne Johnson, with a sexy mix of Jazz, rock and R&B…is bound to set a great mood. Popular with the locals. A three course brunch including choice of appetizer, Entrée and dessert is currently $28.95 per person which includes unlimited champagne or mimosas.

The restaurants multi levels lend themselves to entertaining for smaller parties that wish to enjoy a more private dining atmosphere, and some level of privacy. The upper tier of our dining room will allow for gatherings for up to 40 people. This is our Chef exclusive room where he custom designs a menu to create a singular experience for our guests. The second level, with its fireplace, lends itself for casual get together and smaller groups of up to 20-30 people.

Chef Ronde Murphy continually reinvents his menu drawing from his diverse repertoire of Southern, Contemporary American, International, Latin and Mediterranean allows for some extraordinary and flavorful combinations, while creating hearty soulful meals always skilfully presented in a new light. His appreciation for international cuisine is often reflected in his daily specials and his seasonally inspired menus. He was practicing his art at such establishments as Spike and Charlie’s Jr. Café in Charleston. He draws deep into his own family traditions where he so vividly recalls joining his grandparents in preparing family meals.

A fun and diverse wine listing complements Chef Ronde's food, wines are selected not only for their suitability to our menu, but because of their rarity, allowing guests to experience boutique wines from all over the world at great values. The wine list is not designed to impress, but to indulge our guests in experimentation and adventure. Continually challenging himself to create interesting pairings of unique food and wine and to allow the guest to enjoy fully the experience. Ronde’s background and culinary training took place at several local restaurants moving thru the ranks, where he gained inspiration from a supportive platform and various mentors.

  • Central downtown location, ideal for both business and leisure travel.
  • Walking distance to three METRO stops: Foggy Bottom, Dupont Circle and Farragut North.
  • Minutes away from The White House, the K Street and Connecticut Avenue, NW Business Corridor and Embassy Row.
  • Only minutes to the Kennedy Center for the Performing Arts, Georgetown and the Smithsonian Museums.


Sunday thru Thursday, 5:00 p.m. – 10:00 p.m.
Friday thru Saturday, 5:00 p.m. – 11:00 p.m.



Soup of the Day

Butternut Squash Ravioli Stuffed with Chevre, Sage,
Pecans and drizzled with Balsamic Brown Butter Sauce

Chick Pea “Two Ways” Sampler of Hummus, Falafel and Grilled Vegetables

Buttermilk Battered Chicken Flash Fried Boneless Breast
with Sweet Potato Pecan Puree

Duck Tortillas Soy Roasted Duck and Tender Ginger Root Salad

Flash Fried Shrimp With a Duo of Tarragon Caper Mayo and Ancho Chili Sauce

Beef Medallions Beef Tenderloin with Roasted Garlic E.V.O.O. Mash Potatoes
and Cracked Pepper Sauce

Crab Cake MD Style Crab cake over Curried Cream Spinach and Grape Tomatoes

Pan Seared Scallops Dry Pack Scallops over Miso-Shiitake Risotto

Rosemary Lamb Pan Roasted Choice Lamb Nestled
on Hummus and Cracked Pepper Sauce

Appetizer or Entrée

Caesar Salad Romaine Hearts, Dressing, And Asiago Croutons

Spinach Salad With Feta Cheese, Portobello Mushrooms,
Red Onion, Hard Boiled Egg, and Pancetta Crisps

Tender Ginger Root Salad With Mixed Greens, Cabbage, Carrot,
Red Pepper, Snow Peas, Mandarin Oranges, Toasted Almonds
And A Miso-Soy Vinaigrette

Grilled Romaine Paired with a fresh Mozzarella-Tomato Napoleon
and a drizzle of Honey Balsamic Reduction


Steak and Fries
Grilled Vegetables, Fries and Cracked Pepper Sauce

10oz. Pork Chop
Garlic Mash Potatoes Wild Mushrooms, Grilled Asparagus and Whole Grain Demi Glace

Homemade Butternut Squash Ravioli
Stuffed with Chevre, Sage and Pecans tossed with Spinach, Grilled Chicken
and Balsamic Brown Butter Sauce

Rosemary Lamb
Pan Seared Lamb, Saffron Simmered Rice, Grilled Ribbons of Squash,
Fried Onion Strings and Cracked Pepper Sauce

Pan Roasted Chicken
Semi-Boneless Half Chicken, Sweet Potato Pecan Puree, Macaroni and Cheese,
Broccolini and Smoked Apple wood Bacon Sauce

Dry Aged NY Strip Steak Garlic Mashed Potatoes, Sautéed Shallots,
Spinach Portabella Mushrooms With Sage Gravy And Onion Strings

Apple Butter Braised Veal Green Bean Risotto, Butternut Squash
and Fried Onion String

Meat and Potatoes Beef Tenderloin Medallions,
Roasted Garlic Mash Potatoes, Broccolini and Sage Gravy

Pan Seared Salmon Filet Over Snow Pea-Crab Risotto,
Roasted Red Pepper, Basil and Olive Butter Emulsion

Maryland Crab Cakes Sweet Potato-Black bean Salsa and Curry Cream Spinach

Seafood Fettuccini Shrimp, Scallops, Mussels, Shiitake Mushrooms,
Haricot Vert and Grape Tomato Tossed In Saffron Cream Sauce

Saffron Paella Shrimp, Scallops, Mussels, Clams, Chicken,
Andouille and Peas with Saffron Rice

Ponzu Marinated Scallops Pan Seared Dry Packed Scallops, Julienne Vegetables,
Cilantro, Crushed Peanuts, Toasted Coconut and Angel Hair with Lime Butter Emulsion


 Cigar and Pipe Smoking is Strictly Prohibited.
A Gratuity of 18% Will Be Added to Parties of 6 or More.


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