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  • Dining


Offer Ended

On October 24, indulge in a three-course dinner complemented by exquisite cognac at celebrity chef Spike Mendelsohn’s new Capitol Hill bistro.

  • Béarnaise
  • Béarnaise
  • Béarnaise
  • Béarnaise
  • Béarnaise
  • Béarnaise
  • Béarnaise
  • Béarnaise
  • Béarnaise
  • Béarnaise
  • Béarnaise
  • Béarnaise

Three-Course Dinner with Cognac Cocktail Pairings


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  • Three-course dinner on Thursday, October 24, 2013 from 7–9 PM
  • Three D’USSÉ Cognac cocktail pairings
  • Tax and gratuity

What we love

  • On October 24, you’ll settle in at this Capitol Hill bistro for an indulgent three-course dinner paired with D’USSÉ Cognac cocktails.
  • Classic French dishes like flat iron steak with house Béarnaise sauce and warm fries work perfectly with the cognac, that most refined of French spirits.
  • Béarnaise is a reunion of sorts for owner Spike Mendelsohn and Executive Chef Brad Race, who met while working at Le Cirque in New York years ago. From there, Mendelsohn went on to compete on “Top Chef” and “Iron Chef America” before opening his other DC restaurants, Good Stuff Eatery and We, the Pizza.
  • D’USSÉ VSOP Cognac features a bouquet of rich woody aromas, subtly layered with cinnamon and floral notes.
  • D’USSÉ VSOP Cognac is handcrafted by Maître de Chai, Michel Casavecchia, at the Château de Cognac in France—a property with a 200-year legacy of producing unparalleled cognac.

What to know

  • Redeem on: Thursday, October 24, 2013
  • This offer is subject to Terms and Conditions
  • Must be 21+ to redeem with valid government ID
  • Offer cannot be combined with other offers or promotions
  • Purchaser names will be provided to the vendor for ticketing purposes
  • Offer is final sale and nonrefundable


315 Pennsylvania Ave SE
Washington, DC 20003

About Béarnaise

The latest from “Top Chef” star Spike Mendelsohn, Béarnaise brings the pleasures of steak frites to Capitol Hill. Mendelsohn and his sister, Micheline Luhn, drew inspiration from their childhood in Montreal and Paris when opening the bistro, using L’Entrecôte’s famous prix fixe menu as a model. Diners can order the traditional soupe du jour and steak maison—and they can also enjoy a range of sides dreamed up by Executive Chef Brad Race (Michel, Minibar). From potato gratin with bacon and creamy cheese sauce to roasted bone marrow with caviar, Race’s creations add a twist to Béarnaise’s classic concept.

In the chic, lively dining room, guests nibble on filet mignon and fries in an ambiance of red leather booths, smoked mirrors and striking chandeliers. While the wine list leans French, there are also options from South Africa, Argentina and California. Pair your meal with a bottle and desserts like profiteroles, crème anglaise and Chantilly aux trois chocolats and you might just feel as if you’re dining in Paris.

— Natalie Brewster, Gilt City Editor

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