Beacon Bar & Grill
17th & Rhode Island Ave. NW, 1750 Rhode Island Ave NW, Washington, DC 20036, USA
Located in Beacon Hotel & Corporate Quarters. In the heart of downtown, on Famed "Embassy Row" / Dupont Circle.
Four blocks to The White House, near great shopping, restaurants, entertainment, monuments and museums.  
Phone: 202-872-1126  
Fax: 
202-331-0227 
Website:
 www.bbgwdc.com/

Email: k.vakili@beaconbarandGril.com
Chef: Dylyn Coolidge
Beacon Bar & Grill serves breakfast, lunch and dinner and a very popular Sunday Champagne Brunch Buffet for $29.95 per person

The slightly retro-modern BB&G (Beacon Bar & Grill) was designed by renowned Washington, DC based designer-architect, Walter Gagliano who has to his credit more than 8 cutting edge restaurants.
The restaurant successfully combines a festive, high energy two story high lounge with an elegant dining room reminiscent of a 1930's ocean liner, an open air patio as well as beautiful private dining rooms that can accommodate as many as 100 guests. During the Summer Season a rooftop Martini Sky-Bar with great city views.

Catering and entertainment options are many for all types of functions including outdoor venues such as our overlook Patio and Rooftop Martini Sky-Bar are available for private funtions by calling our catering department or direct to our restaurant Tel: 202-872-1126

Chef Dylyn Coolidge describes his style of cuisine as familiar food with a contemporary twist. Always focused on using seasonal and local product while at the same time blending world influences and ingredients. "I try to use the highest quality ingredients while still maintaining a reasonable price point: says Chef Dylyn. He feels at his best when creating in an environment of casual elegance rather that of "fine dining". "The goal is to be your favorite neighborhood restaurant", continues Dylyn. Testament to his contribution our Sunday Champagne Buffet Brunch is ranked as one of the Top Ten in Washington, DC in the #1 spot for the past 6 months.

Case in point; On Saturday July 18th Chef Dylyn will be introducing a new Summer "Saturday Night Lobster/Crab Fest" affordably priced at $27.95 includes three courses. capitalizing on the seasons freshest products and in doing so supporting as many local growers. Chef Dylyn enjoys changing things around to keep the dining experience fresh and seasonal.
 

 



Dinner Menu




APPETIZERS 

Soup Of The Moment 

Cream Of Asparagus 

Simple Greens
Truffle-Lemon Vinaigrette
 

The Wedge
Iceberge Lettuce, Bacon, Tomato Green Goddess Dressing 

Caesar Salad
Hearts Of Romaine, Garlic Anchovy Vinaigrette

 Or With Chicken, Shrimp Or Salmon 

Spinach Salad
Goat Cheese, Roasted Beets Garnished With Candied Walnuts 

Tomato Tower
Oven Roasted, Marinated, And Puree of Tomatoes
Topped With Goat Cheese And Micro Greens
 

Artichoke Dip
Spinach, Red Pepper, Cream Cheese And Puffed Pita Chips
 

Flash Fried Shrimp
Habañero Cocktail Sauce 

House Cured Salmon
Dill Crème Frâiche, Capers, Red Onions And Potato Cakes 

Fried Calamari
Tossed With Cilantro And Sea Salt Served With Tomato Aioli
 

ENTREES 

Pan Seared Salmon
French Beans, Grape Tomatoes And Red Onions 

Rock Fish
Artichoke, Pearl Onions, Tomatoes, And Olive Sauce 

“The Great Northeast”
Clams, Mussels, Shrimp, Andouille Sausage, Potatoes, Fresh Herbs,
In A Spicy Beurre Blanc
 

Lobster Risotto
Tomato. Lobster, Fennel 

Crab Cakes
Spicy Corn And Wild Mushroom Salsa
Red Pepper Coulis, Fried Leeks 

Fried Organic Chicken
Cole Slaw And Sweet Corn Polenta 

Shepherds Pie
Ground Beef, Corn, Potatoes
 

FROM THE GRILL

12 oz Dry Aged NY Strip
Potato  Smash, Veal Demi And Onion Rings 

8oz. Top Sirloin
Fingerling Potatoes, With A Wild Blend Of Mushrooms
 

Grilled Pork Chop
Garlic Spinach And Onion Marmalade 

Grilled Rack Of Lamb
English Pea Puree, Red Wine Reduction

   

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