Photos by Michael Harlan Turkell

Poste Reservations

Breakfast:    Monday - Friday, 7 a.m. - 10 a.m.
Brunch: Saturday - Sunday, 8 a.m. - 3p.m.
Lunch: Monday - Friday, 11:30 a.m. - 2:30 p.m.
Dinner: Monday - Thursday, 5 p.m. - 10 p.m.
Friday - Saturday, 5 p.m. - 10:30 p.m.
Sunday, 5 p.m. - 9 p.m.
Bar: Daily, 10:30 a.m. - closing

Poste Moderne Brasserie and Bar
555 - 8th Street, NW
Washington , DC 20004
Adjacent to Hotel Monaco

Tel: 202.783.6060
Fax: 202.783.4222
Private Dining: 202.449.7062
Google Maps

Chad Smith General Manager
Daniel Lobsenz Assistant General Manager
Andrew Carlson Manager
Katie Miller Manager
Buddee Clinton Director of Catering
Jennifer McDivitt Private Dining Events Coordinator
Charissa Benjamin Media Relations

Washington DC Sustainable Dining & Drinks

With a nod to the significant landmark building where it makes its home, Poste Moderne Brasserie is also a testament to exquisite foods, prepared amidst a backdrop of United States history. Set in the original 1841 General Post Office, Poste has become a modern-day favorite dining destination of local foodies and a leader in sustainable and eco-friendly practices.

Our chef is credited with creating breakfast, brunch, lunch, dinner and garden menus that exemplify a return to the simple pleasures of dining while honoring the sources of this bounty.

A Place to Gather with Family & Friends

At Poste, you are invited to gather around the table, share conversation and enjoy dishes of American cuisine that are prepared by the most particular of hands, using the freshest of ingredients and the most eco-friendly practices we can employ. Much of Poste's produce, meats and cheeses are sourced directly from the significant onsite garden, the FRESHFARM Market at Penn Quarter and several regional farms, dairies and ranches.

Washington DC Private Dining & Event Space

Poste offers four seating arrangement areas, in addition to its two private dining rooms and space for weddings, social events and meetings at the adjacent Hotel Monaco. The public Dining Room elegantly fills the old Post Office's sorting room - capped by 16-foot-high cast-iron ceilings, it is richly lit by the many original skylights creating an intimate space perfect for everything from wedding receptions to business meetings. The adjacent Courtyard affords guests a rare opportunity to enjoy seasonal outdoor dining in downtown Washington.

The Garden and Bar areas serve select small plates and an array of handcrafted cocktails, wines(including local Virginia wines), ales and lagers as well as our organic and small-batch beer selections. At the Garden, guests can partake in Poste's signature Punch Bar which serves a variety of vodkas infused with seasonal fruits and herbs from our garden.

Accommodating Every Special Request

Poste recognizes that all of our guests have different tastes and dining preferences. Therefore, we are more than happy to offer vegan and vegetarian dishes in addition to our daily menus. Our entire team is committed to making Poste the best dining experience in Washington DC. We also serve several gluten free options for any visitor with food allergies. If you have certain requests, please let a server or chef know, as our entire team is familiar with our vegan, vegetarian, and gluten free options, and will be more than willing to help you choose the perfect meal to suit your preferences.

Come & Visit Us in Downtown DC

Poste Moderne Brasserie is centrally located in Penn Quarter, next to the Verizon Center, FBI Building, Shakespeare Theater and the National Portrait Gallery. Locals and visitors alike are invited to participate in Poste's many special fresh-food-centric events, like the Poste Roasts, Market-to-Market and Pre-Theater dining experiences.

Please, take a seat and enjoy your meal.

Whether it's for business or pleasure, Poste Brasserie offers an ideal location for your next private event. Poste can provide a dinning experience for 10 to 45 guests in one of our three private dinning spaces. Options range from a Chef's table enclosed by double doors seating up to 10 guests or our beautiful East Room available for 45. Decorated in the same classic style as our dining room, these spaces make a perfect downtown Washington DC private dining venue. With the large open rooms at Poste we can host up to 94 seated guests or 200 of your guests for a reception as a restaurant buyout. We look to forward to hosting both you and your guests and desire to create a memorable private dining experience on your behalf. Please contact our Private Dining Coordinator, Jennifer McDivitt at or 202-449-7062

Good food, good drink, good news. Read what some of the press has to say about Poste:

Call me coffee challenged
3-20-12 | Washington Post
Chef Dennis Marron is featured in an article about cooking with coffee and learning to appreciate coffee.
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Great Plates 2012
3-13-12 | Washington Flyer
The Washington Flyer highlights their 100 favorite places to eat around town, including the Onion Soup burger at Poste.
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Chef's Column: Dennis Marron
3-14-12 | The List Are You On It
Chef Dennis Marron is featured in The List Are You On It's monthly chef column
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Head Cheese Sliders and other Chef-Driven Comforts
2-15-12 |
The Washington Post features chef-driven interpretations of comfort foods, including Poste's tete sliders.
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The Game Changers: Local Sourcing
1-23-12 | Nation's Restaurant News
Poste is highlighted for their efforts in local sourcing.
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Poste New Menu & Cocktails
1-20-12 | Thrillist DC
Thrillist DC features a video of lead bartender Jason Wiles mixing up a drink off the new “Poste-prohibition” list, the I Got Her Number.
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Onion Soup, Now in Burger Form
1-18-2012 | Urban Daddy DC
UrbanDaddy writes about Chef Dennis Marron’s Onion Soup Burger. "This is basically like someone taking the gooey, oniony top of a bowl of French onion soup and ladling it on top of a burger... The result: a rich, melty and, yes, slightly brothy creation—like a patty melt on steroids.”
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5@5 - The razzle dazzle of Champagne
12-30-11 | CNN Eatocracy
Sommelier Daniel Lobsenz shares his passion for Champagne on CNN’s Eatocracy. “I am also a big fan of exploring the world of Grower Champagnes: These are wines made by the actual grape growers, and they tend to have a more unique character that better reflects the vineyard source and vintage.”
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Cool Cocktails in Penn Quarter
12-16-11 | Washingtonian
Washingtonian names their favorite cocktails in Penn Quarter. “Fire pits and blankets aren’t the only things keeping drinkers warm on Poste’s patio. A hot-cocktail bar provides steaming sips such as [The Mother’s Warmth] made with mulled cider, aged rum, and brandied cranberries.”
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100 Very Best Restaurants
January 2012 | Washingtonian
Poste is named one of Washingtonian’s best restaurants of 2012. “So what makes this effort from the Kimpton Group different? Its easygoing mix of fun and sophistication, of trendiness and simplicity.”
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The Dish: 2012 Dining Guide
12-6-2022 | Washington Life Magazine
Washington Life Magazine includes Poste in their 2012 dining guide. "Easily the best beef Bourguignon in the District with equally fabulous cocktails."
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Coast to Poste
12-5-2022 | Dining Bisnow
Executive Chef Dennis Marron is interviewed in Dining Bisnow about his new menus at Poste "Although Dennis wants to stay true to the modern French brasserie concept, you'll find some quirky influences from his past. A trout dish with lemon creme fraiche and soda crackers is a play on a spread that his mom used to make with canned tuna fish and mayo served on Saltines. There's even a banh mi sandwich because Dennis used to eat two every day when he worked in San Francisco."
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The Weekly Feed: Alouette Edition
12-2-2022 | DCist
DCist writes about their favorite dish on Chef Dennis Marron's new menu at Poste, the tete sliders, as well as the new brasserie-style menu format at Poste. "Among my favorites [on the menu] are the tete sliders... It's then topped lightly with sauce gribiche, pickled onion and cornichon on a Parker House roll... Pair the sliders with the awesome hand-cut frites and their soon-to-be-introduced hot drink menu."
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Chef Dennis Marron Debuts New Menu at Poste
11-22-2011 |
Washingtonian interviews Chef Dennis Marron about his new menus and dishes at Poste. "[Chef Marron] will need some robust beers to pair up with the plats de cochon—five different pig preparations, including a 'Frenchified bangers and mash' and a roast pork belly served with parsnip purée and house-made apple butter—and the 'onion soup burger,' with caramelized onions, Comté cheese, and a broth–dipped bun."
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Custom Bloody Marys
11-4-2022 | Washington Post
The Washington Post writes about the new gourmet bloody mary bar at Poste. "The restaurant's new make-your-own bloody mary bar, which is offered during Saturday and Sunday the coolest and swankiest option in D.C. It starts with your choice of base spirit... customize your drink with olives, slices of hot peppers and mounds of Old Bay and celery salt. Glass jars hold house-made pickles, long stalks of celery and fresh cucumbers, next to a ceramic bowl of pungent horseradish."
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Grill the Chef: Poste's Dennis Marron
10-5-2022 | City Eats
City Eats interviews Poste's new chef Dennis Marron. "[Chef Marron] began working in restaurants before studying at the Culinary Institute of America. Since then, he's worked at Bistro Bis and now helms the kitchen at Poste. Now, we turn the tables and grill the chef."
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Kimpton taps a family member to lead Poste
9-21-2011 |
The Washington Post's food critic Tom Sietsema writes about Chef Dennis Marron's arrival at Poste. "Marron, who also counts three years of cooking at Bistro Bis on his resume and has a soft spot for French fare [says,] 'I love taking classic dishes and putting a spin on them.'"
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Wines by the Keg in Poste's Courtyard
4-22-2011 | Urban Daddy
Urban Daddy features the latest beverage installment at Poste's Courtyard — Wine on Tap. "Presenting Kegs of Wine in the Courtyard at Poste...These are honest-to-goodness Sonoma cabs and sauvignon blancs, whipped up by a respected vintner before they're put into steel casks, which hold 26 bottles each."
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The Pig Event
10-16-2010 | The Wall Street Journal
This Wall Street Journal's article on whole pigs suggests Poste as one of "five great restaurants that do whole roasted pigs...Washington DC's Poste Moderne Brasserie spit roasts humanely raised, 'beyond organic' suckling pigs from Moneta, Virginia's boutique pork king, Bev Eggleston, in its chef's garden several times each week..."
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Chefs Name Gardens Top Restaurant Trend of 2010
10-04-2022 | The Associated Press
In a survey completed by chefs around the nation, gardens are named the hottest trend in restaurants this year. Poste's garden is spotlighted in the article citing that "[the] restaurant planted its first garden six years ago in an outside courtyard and it gets a little bigger each year. This year, fruit trees were added."
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