© 2017 PESCE  |  2002 P STREET, NW, WASHINGTON, DC 20036  |  202.466.3474

Please reload

Follow Us

September 27, 2017

LOBSTER PALLADIN

Jean Louis’s favorite preparation for Lobster
Simply Whole Maine Lobster, Sliced Garlic & Parsley

CAROLINA TAUTOG
A flakey White Fish Fillet, 
With the Last of the Summer Tomatoes and Tomatillos 

LOCAL TRIGGER FISH
If you have never had this fish, you need...

April 28, 2017

March and April have been busy for us. Especially March 24th. On that day, Chef Andrew LaPorta welcomed his new daughter to the world. We say welcomed because we know Mom did all the heavy lifting.

Please join us is celebrating Emily Grace LaPorta, born March 24, 2017,...

March 8, 2017

You have enough decisions to make throughout the day. Let us help you during lunch. Announcing Pesce's Prix Fixe Lunch. Three Courses, multiple options, one price, $35 per person. Bon Appétit!

1ST COURSE (CHOICE OF ONE)

CAESAR SALAD BOQUERO

Anchovy, Parmasean & Garlic Cro...

February 20, 2017

Every Tuesday night at Pesce, until we say otherwise, is a Celebration of Your Favorite Crustacean. Indulge you tastebuds in all things lobster with a three course meal starting with Lobster Bisque, followed by Lobster and Beet Salad. All this before the maine event of...

February 18, 2017

February 16, 2017 was the date of A Day Without Immigrants a protest and boycott that took place to demonstrate the importance of immigration issues. Pesce closed this past Thursday as a show of solidarity and support for the members of the Pesce family.

More...

February 17, 2017

personal photo

Chef Andrew LaPorta has helmed the kitchen at Pesce for the last two years. A self described "Diplo-Brat" who has had the opportunity to interact, eat and live in many cultures. His life and travels span from Southeast Asia to the Americas and many points...

January 10, 2017

Pesce was established 23 years ago in the Dupont Circle area of Washington, DC with one mission statement. Simply Prepared, High Quality Seafood.

Founded by Jean Louis Palladin and Roberto Donna Pesce was built upon this simple ethos. The restaurant has weathered politi...

January 9, 2017

photo by Len DePas

One of the cornerstones of Pesce are the Blackboard Menus. Our menus are handwritten each day and presented table side on blackboards. Through our “living and breathing” menus, we can better share our food and knowledge with our guests. Seasonal chang...

January 7, 2017

photo by Naoki

At Pesce we take time to smell the roses. It reinvigorates our creativity and keeps us sane. And just because we are always cooking and serving great seafood doesn't mean we can't appreciate our namesake in other forms as well.

Which brings us to Gyotaku....

Please reload

  • Facebook - White Circle
  • Instagram - White Circle