The story
Dauphine’s, from the Long Shot Hospitality team behind The Salt Line, sits in the heart of downtown Washington, DC, on the site of the former Washington Post building. The restaurant creates what it calls a “transportive experience inspired by the playful city of New Orleans,” using Mid-Atlantic ingredients to prepare both classic and contemporary Creole cuisine. It earned a Michelin Bib Gourmand in 2025 for its good quality, good value cooking.
The space balances elegance with approachability. Guests can visit for brunch, happy hour, or dinner in an atmosphere that feels refined but never stiff. The team includes General Manager Iñigo Oyarzabal, Executive Sous Chef Yonathan Reyes, and Bar Manager Thomas Dean, among others. On Sundays, live jazz accompanies brunch—a nod to the city’s musical heritage.
The kitchen draws heavily from Louisiana traditions. The raw bar offers oysters on the half shell, Creole shrimp cocktail, and a tuna tartare with cucumber relish and trout roe. The boucherie section features a Dauphine’s Board of house-cured meats and a Muffaletta Board piled with salami, mortadella, and olive salad. Dinner small plates include fried boudin balls with bacon marmalade, smoked chicken gumbo, and crispy fried artichokes. Among the large plates, the blackened catfish Creole uses Chesapeake Bay blue catfish over Louisiana rice grits, and the duck jambalaya—roasted duck breast with duck and jalapeño sausage—serves two.
Brunch brings a basket of buttermilk biscuits and banana bread, plus a Dauphine’s Burger with caramelized onion marmalade and gruyere. The bar menu runs from happy hour specials to a well-curated beverage list.
Whether for a lively Sunday jazz brunch, a relaxed happy hour at the outdoor bar, or an intimate dinner, Dauphine’s delivers the spirit of New Orleans in a distinctly Washington setting. The Michelin Bib Gourmand recognition underscores its commitment to accessible, high-quality Creole cooking.
Recognition
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