The vibrant dining landscape in Georgetown is set to grow even more dynamic with the opening of a luxurious American grill, the Oak Room, along with an upscale upstairs supper club, Bernadette’s, scheduled for Friday, June 26.
Situated in a historic, two-story building that previously housed El Centro at the bustling crossroads of M Street and Wisconsin Avenue NW, this new endeavor is the vision of Ten Five Hospitality. Renowned for establishments like the acclaimed Italian eatery Mother Wolf and the lively country bar Desert 5 Spot, the firm enlisted James Beard Award-winning chef Tim Hollingsworth to helm the D.C. kitchen. Hollingsworth is celebrated for his pedigree under culinary master Thomas Keller, having played a pivotal role in launching Per Se and earning the distinction of being the youngest chef de cuisine in the nearly 50-year history of the French Laundry.
Dan Daley, Ten Five’s managing partner and a Georgetown alumnus who returned to D.C. three years ago, is fervently working to refresh historic locations in his former neighborhood. His distinctive approach involves selecting the venue first, then creating a restaurant concept tailored to the space.
The Oak Room, located within a 150-year-old structure that once served as Third Edition—a collegiate hangout featured in the 1980s film cult classic St. Elmo’s Fire (1218 Wisconsin Avenue NW)—draws inspiration from the opulent Gilded Age of New York and London. The intimate 60-seat space combines refined sophistication with a casually welcoming atmosphere appealing to both locals and visitors alike.
Seafood enthusiasts will find a variety of highlights at the raw bar, featuring selections like East and West Coast oysters, jumbo Mexican shrimp, Maine diver scallops, and caviar. Other tempting menu options include crabcakes served with Old Bay aioli, beef tartare accompanied by piquillo and Basque chiles, roasted bone marrow with endive marmalade, and a heritage Berkshire pork chop dressed with rosemary, honey, and garlic.
Chef Hollingsworth’s culinary philosophy reflects his personal dining experiences, centered around familiar and comforting meals like steak and potatoes. He emphasizes the importance of preparing dishes he enjoys, resulting in food that resonates authentically with diners. His roasted chicken with vin jaune, for example, is sourced from LaBelle Patrimoine in Pennsylvania and is often a family favorite during winter holidays. The restaurant also prioritizes using fresh produce from Lancaster Farms Cooperative.
While these seemingly simple offerings may appear straightforward, they incorporate complex techniques honed during his classical French training, perfecting sauces such as béarnaise, bordelaise, and au poivre.
Hollingsworth, whose accolades include opening Per Se in 2004 and spending nearly a decade at the three-Michelin-starred French Laundry, was honored with the James Beard Award for Rising Chef in 2010. More recently, he gained recognition as the winner of Netflix’s global cooking competition The Final Table in 2019 and collaborated with actor B.J. Novak for a viral pop-up called Chain.
Hollingsworth recently opened his first restaurant in New York, Hundredfold, on Long Island. Daley managed to persuade him during a lengthy meeting in Los Angeles that the Oak Room was perfectly suited for his talents. The transition to mid-Atlantic seafood delights, such as ramps and rockfish, has been an exciting addition to his culinary repertoire, particularly with locally-sourced ingredients now readily accessible.
Additionally, Brandt Beef from Southern California supplies a variety of prime cuts, including koji- and pepper-rubbed prime rib, côte de boeuf, and Japanese A5 wagyu, enriching the meat offerings at the Oak Room.
The Oak Room’s upstairs lounge, Bernadette’s, features its own distinctive entrance and menu while drawing inspiration from European high-end venues such as Hotel Costes in Paris and the exclusive club Annabel’s in London. The lounge is adorned with sumptuous red velvet draping, elegant seating, ornate sconces, and a grand piano. According to Daley, the ambiance offers “dinner with a touch of theater,” comparing it to the renowned Bemelmans Bar in New York City’s Carlyle Hotel, channeling vibes from Parisian supper clubs or quaint Roman back alleys.
Menu highlights at Bernadette’s include chicken liver mousse with seasonal jams, a prime rib French dip sandwich, a wagyu cheeseburger, steak frites, and halibut fish sticks accompanied by caviar butter. The latter is particularly nostalgic for Hollingsworth, recalling his upbringing where he did not consume seafood until he was 18, aside from traditional fish sticks with tartar sauce.
“Combining the high and low is delightful; enjoying a nice wine or cocktail while indulging in something playful like fish sticks and caviar adds to the dining experience,” he notes.
The beverage menu boasts an impressive selection of around 400 wines from France, Italy, Spain, and the U.S. Along with this extensive wine list, James Beard-nominated bartender Julian Cox crafts innovative twists on classic cocktails: a Castelvetrano martini infused with olive oil, a tea-based Old Fashioned featuring Mizunara whisky and ceremonial matcha, and a spicy margarita variation dubbed Yuzu Illusion, which includes mezcal, yuzu, and cayenne pepper.
The design of both the Oak Room and Bernadette’s has been meticulously crafted by the acclaimed LA and London design firm Fettle, which undertook a comprehensive renovation of the space, completely rebuilding it. At 60 seats, the Oak Room is about half the size of Ten Five’s typical venues, creating an intimate dining experience that resonates with Daley’s vision.
Additionally, the recently created garden patio bar behind Bernadette’s offers an unexpected charm reminiscent of central London.
At Bernadette’s, patrons can enjoy live music three nights a week, from Thursday to Saturday. The invite-only preview party features D.C.-born singer Caroline Vreeland, who happens to be the great-granddaughter of a former Vogue editor-in-chief.
Bernadette’s welcomes guests Wednesday through Sunday from 5 to 11 p.m., with extended hours until 2 a.m. on weekends. Meanwhile, the Oak Room operates from 5 to 10:30 p.m. Tuesday to Sunday, with brunch services anticipated to launch soon.
Recent additions to the Georgetown dining landscape, such as Ox & Olive and Brasero Atlantico, have also enhanced the upscale steakhouse scene in the historic Northwest neighborhood, alongside the revival of the nostalgia-inducing Riggsby nearby.
Looking ahead, Ten Five Hospitality has plans to transform the long-dormant location of RiRa on M Street NW, a newly confirmed lease that Daley has shared with Eater.
