The food and atmosphere at Gravitas are phenomenal. My husband and I came here to celebrate our anniversary and the experience did not disappoint. My only qualm is the price point. It is hard to justify the cost, especially when other more reasonably priced Michelin star restaurants in the area are of comparable quality. Regardless, the food and ambiance are absolutely extraordinary.
Atmosphere: 5
Food: 5
Service: 5
Adriana Rhoads
An upscale location off the beaten path. Sat at the bar for just drinks and they were amazing.
Atmosphere: 5
Food: 5
Service: 5
Taha K
Amazing experience and wonderful service.
Atmosphere: 5
Food: 5
Service: 5
Matthew Greene
We were really looking forward to this dinner as the restaurant received great feedback from the Michelin guide. The food itself was delicious. However, the vibe of the restaurant did not at all seem fine-dining. Although there were candles on all of the tables, none of them were lit. We had to ask our server to light ours. There was no one at the host stand to greet us when we arrived, and we waited several minutes for someone who appeared to be a server or manager to seat us. The inside of the space is cavernous and very industrial. The light was too bright for it to feel like an intimate dinner, and the choice of music was bad - a mixture between pop and funk and way too loud. The service was prompt but, all in all, the experience was a disappointment. Considering the cost of the meal, over $600 for two people, I would not return.
Atmosphere: 1
Food: 5
Service: 4
J L
This was my first time dining at Gravitas. It was a pleasant experience. An $85 prefixed 3-Course Brunch menu. Between us we had:Salmon Tartare:Jalapeño, Red Onion, Espelette Aioli, Beet Salad, Deviled Quail EggBrioche Crusted Maryland Crab Cake:Old Bay Rémoulade, Baby Arugula, Pickled Red Onions, Citrus VinaigretteRoasted (Japanese A5 Wagyu $75 supplement) Ribeye Steak & Soft Scrambled Eggs (Poached Lobster $24):Béarnaise Sauce, Crispy Potato Cake, Buttered Spinach, GremolataWarm Gruyère Quiche:Roasted Beets, Baby Radish and Arugula, White Wine VinaigretteButtermilk Panna Cotta:Preserved Strawberries, Vanilla Crumble, Elderflower GelTriple Chocolate Cake:White Chocolate Pound Cake, Milk Chocolate Crémeux, Dark Chocolate Ice CreamAll were wonderful and very tasteful. The drink was also very aromatic, and the Japanese A5 Wagyu Ribeye Steak with Soft Scrambled Eggs with Poached Lobster is probably the most expensive breakfast I’ve ever had worldwide. That’s $184 just for my share alone. The question is whether you like steak that melts in your mouth, in combination with poached lobster eggs, béarnaise sauce and buttered spinach. All great. The only downside was the crispy potato cake was actually temperature cold as though it was just taken out of the refrigerator.The decor of the place is like a normal restaurant, nothing spectacular. The restaurant is a little out there and parking street parking was a bit of a pain, because it’s busy. But there was street parking and it’s free on Sunday’s.The service was great as you’d expect for a Michelin restaurant. The waiter mentioned they will begin opening the roof and will serve an a la cart menu. And the rest of the time there are prefixed multi course menus that change every 4-6 weeks.All and all a great experience I highly recommend.
Atmosphere: 4
Food: 5
Service: 5
Bruce Lo
Did the 15 course dinner which was fantastic! You can do this in the dining room and not at the chef's counter. However you must call to confirm prior. The caviar course with tuna and foie gras on brioche with black truffle was over the top!
Atmosphere: 4
Food: 5
Service: 5
Juan Farfan
Really enjoyed every plate from the chef's 6-course tasting menu! The three supplemental dishes we tried (canapes, foie gras, and lobster risotto) were extra delicious!
Atmosphere: 5
Food: 5
Service: 5
Chelsea Andrews
You definitely have to have a palate for this cuisine and I think it’ll hit harder. It’s modern American but has a very specific upscale flare to the meals. The service is pristine. The servers are respectful, attentive, precise, knowledgeable and just so splendid.They have three course, four course, five course meals options and this night that the three course. The three course is exclusively available on Wednesdays and this is the day I went. Bummed because I would have loved the four course! lol. First I had the parsnip and apple velouté- which had a great presentation but it wasn’t for me but it a reach for me to order and feel like if someone liked these contents they would love this. My friend got the tuna app and loved it. The second course we both got the branzino. (The menu didn’t match online so maybe it changes because I woulda got the rigatoni I see online now!). And it came with a risotto but I don’t like risotto but the branzino slapped! Lastly got the coconut rice pudding as a closer and again made well and the bread was my favorites! I love me bread to start the Meal!I was able to find parking pretty well on a Wednesday and vibes and intimacy is what this place provides. Great for amazing service, intimate… business dinners catch ups etc.
Atmosphere: 5
Food: 4
Service: 5
Sagnik Saha
am not a person who enjoys fancy restaurants which DC does not really lack of. My wife does though so to pick a restaurant for date nights we will debate, compromise and end up going to the restaurant that she picks. I find that almost always dc fancy restaurants are charging you for the ambience and the food falls short. Same goes for most of the Michelin starred restaurants.When I came to gravitas for the first time, my expectations were similar for their tasting menu. The amuse bouche came and it was definitely above what I was expecting. I did not get my hopes high though expecting the next few courses to meet my low expectations. But alas, each dish that came in was better than the previous. The sashimi was my favorite. Melted in my mouth. I was really not happy about sharing it with my wife (she had ordered the vegetarian option). We have been coming here regularly since then and every single time the food does not disappoint. As I write this review, I already have a reservation for chef Matt Baker's other restaurant Michele's for my birthday. Looking forward to emptying my pockets - very happily I might add.
Vegetarians beware. We notified staff that I was a vegetarian weeks ahead of time (during our reservation), but staff asked again when we got there about dietary restrictions, as if they didn't know. When I said I was a vegetarian, they said they could accommodate me with a specially made entree -- only for that entree to be a few braised carrots with sauce. Given what I paid, it was borderline insulting to receive an entree that was so lacking in substance. My friends' entrees had protein, carbs, fat -- while mine was like a SNL skit of a fine dining restaurant. Moreover, the dish was unbalanced (overly sweet) and the carrots were undercooked. I contacted the restaurant directly with my concerns but haven't heard back. Also, during service, we waited awhile for our canapes. I've been to many fine dining restaurants, and this is the first time I've been disappointed. If you can't accommodate vegetarians, just say so.
I am editing my review due to someone posting a review of 5 stars, perfect service, perfect food, and perfect ambience less than 12 hours after my initial review of Gravitas and four days after another bad review by a customer. I flagged the review as the person who provided the 5 stars is previously in pictures with the chef and has only reviewed three restaurants affiliated with the chef…not a good look! Google has not removed the review.Modified/shortened review based on length restriction:A complete disappointment for our 24th anniversary dinner.We have eaten at Michelin Star and Michelin Gourmand/recommended restaurants in Germany, France, Netherlands, and Malta. This was our first time at such a restaurant in the U.S.First impressions matter. As we walked in to be seated, our table had crumbs on it and our glasses had water stains and fingerprints on them. The serving staff had noticeable stains on their aprons.Atmosphere: The kitchen is open - fried smells made their way out to the dining room. One of the cooks wore a baseball cap. Despite five open tables in the same area, the restaurant placed couples on both sides of us so that there was no privacy for intimate/pleasurable conversation.No Chef Baker in the kitchen. We paid over $400 to eat cold and tasteless food that would never meet his or Michelin standards. The cooks had to have forgotten critical elements that tied in the flavors.Food: Underwhelming. We did not receive our bread service. The couple next to us also did not receive their bread service...until they asked about it. We were asked by the waiting staff about dietary restrictions at the beginning of service. We mentioned that I do not eat fish/seafood. The very first service, canapés, arrived with one of the three small canapés being tuna tartar.The winter vegetable salad was pretty, but lacked any sort of harmony, balance or flavor. Our second dish, butternut squash agnolotti, was cold. The flavors were OK, but we received two, cold raviolis each. (The kitchen had about eight to ten plates of food on the pass under the lamp) I had the Crispy Chicken Roulade, but I am not sure where the "Crispy" came from…the chicken was very moist and good with the outside of the roulade consisting of fatty skin, not crisp or even close - chicken was one of two mains…not steak, a $75 supplement, not lamb, duck, etc) The herb jus and the couple of pieces of vegetables were very good. My wife's Pan Seared Bronzino was "OK," according to her. It did not look appetizing to me. For dessert, we divided and conquered the two different ice creams...yes, ice creams. No other choices as the Amish did not deliver the cheese according to the server. My wife had the winter ice cream, which was decent. I had the butterfinger ice cream, which had no balance...too much hardened chocolate shell for such a small spoon of ice cream and mousse.The restaurant staff/kitchen should know what the customer wants it terms of pacing for the dishes. For example, within five seconds of finishing our first course and the server removing the plates, our second serving was placed in front of us before our silverware made it to the table (and this was the cold ravioli). After we informed the staff about the cold food and our pacing concern, a guy from the kitchen came out during our main meal and offered to pour white wine (fish) for my wife and red wine for me (chicken). We informed him we were good and did not want the wine. He insisted and poured the wine…pours were about 40% of what we received with our initial drinks and about 20% of what the couple next to us received with their wine pairing. We did not drink the wine. Two suggestions: Ask the customers what they prefer if providing complimentary drinks or remove the previously purchased wines from the bill.* Happy Anniversary was misspelled on our dessert plates.** Pastry chef is advertised on the site. I am not sure of what this person makes for the menu.Overall, a bad experience that was not close to our experiences at other Michelin Star restaurants.
Atmosphere: 1
Food: 2
Service: 2
Arthur Serratelli
Words alone cannot describe the experiential excellence offered by the top quality, innovative food preparation and presentation at Gravitas. The atmosphere is hip-industrial chic, yet somewhat formal (but tempered with a fine balance of humor, good cheer, and warm kindness). Gravitas draws you in with welcoming hospitality and keen personalized attention to both those dining alone, and to those dining in large groups. Even those dining at the casual bar area received customized attention like everyone otherwise seated in the dining room.This is a Michelin rated, first class establishment. What are you waiting for? Treat yourself to something special and get down here!5 Stars
Atmosphere: 5
Food: 5
Service: 5
Lauren Greco
I have dined multiple times at Gravitas now and every experience I’ve had has been nothing but exceptional. The staff is consistently attentive, helpful and accommodating. From the moment you walk in, they are always welcoming and make you feel comfortable. I love the signature dishes and I also appreciate Chef Baker’s creativity and attention to detail in his new dishes from the presentation, to the quality of ingredients and ultimately, the amazing taste. This is the best restaurant in the city and I look forward to going back again soon.
Atmosphere: 5
Food: 5
Service: 5
Peter Clarkson
Very expensive for what you get (tasting menu $165). Good food not outstanding. None of the dishes were really memorable. Wine prices vastly overpriced. Service was messed up with food sent to us destined to another table getting our food experience wrong. Hard uncomfortable chairs to spend a long time in. lose tables and somewhat noisy room. Not at all worth the $400 PER PERSON spent.
Atmosphere: 3
Food: 4
Service: 3
Ryo Tsuzukihashi
Michelin one star restaurant in DC. Owner chef Matt Baker visited Fukui, Japan and had an inspiration of Fermentation. Japanese call it Hakko, and Hakko dinner in Gravitas is sick!
The food and atmosphere at Gravitas are phenomenal. My husband and I came here to celebrate our anniversary and the experience did not disappoint. My only qualm is the price point. It is hard to justify the cost, especially when other more reasonably priced Michelin star restaurants in the area are of comparable quality. Regardless, the food and ambiance are absolutely extraordinary.
Atmosphere: 5
Food: 5
Service: 5
An upscale location off the beaten path. Sat at the bar for just drinks and they were amazing.
Atmosphere: 5
Food: 5
Service: 5
Amazing experience and wonderful service.
Atmosphere: 5
Food: 5
Service: 5
We were really looking forward to this dinner as the restaurant received great feedback from the Michelin guide. The food itself was delicious. However, the vibe of the restaurant did not at all seem fine-dining. Although there were candles on all of the tables, none of them were lit. We had to ask our server to light ours. There was no one at the host stand to greet us when we arrived, and we waited several minutes for someone who appeared to be a server or manager to seat us. The inside of the space is cavernous and very industrial. The light was too bright for it to feel like an intimate dinner, and the choice of music was bad - a mixture between pop and funk and way too loud. The service was prompt but, all in all, the experience was a disappointment. Considering the cost of the meal, over $600 for two people, I would not return.
Atmosphere: 1
Food: 5
Service: 4
This was my first time dining at Gravitas. It was a pleasant experience. An $85 prefixed 3-Course Brunch menu. Between us we had:Salmon Tartare:Jalapeño, Red Onion, Espelette Aioli, Beet Salad, Deviled Quail EggBrioche Crusted Maryland Crab Cake:Old Bay Rémoulade, Baby Arugula, Pickled Red Onions, Citrus VinaigretteRoasted (Japanese A5 Wagyu $75 supplement) Ribeye Steak & Soft Scrambled Eggs (Poached Lobster $24):Béarnaise Sauce, Crispy Potato Cake, Buttered Spinach, GremolataWarm Gruyère Quiche:Roasted Beets, Baby Radish and Arugula, White Wine VinaigretteButtermilk Panna Cotta:Preserved Strawberries, Vanilla Crumble, Elderflower GelTriple Chocolate Cake:White Chocolate Pound Cake, Milk Chocolate Crémeux, Dark Chocolate Ice CreamAll were wonderful and very tasteful. The drink was also very aromatic, and the Japanese A5 Wagyu Ribeye Steak with Soft Scrambled Eggs with Poached Lobster is probably the most expensive breakfast I’ve ever had worldwide. That’s $184 just for my share alone. The question is whether you like steak that melts in your mouth, in combination with poached lobster eggs, béarnaise sauce and buttered spinach. All great. The only downside was the crispy potato cake was actually temperature cold as though it was just taken out of the refrigerator.The decor of the place is like a normal restaurant, nothing spectacular. The restaurant is a little out there and parking street parking was a bit of a pain, because it’s busy. But there was street parking and it’s free on Sunday’s.The service was great as you’d expect for a Michelin restaurant. The waiter mentioned they will begin opening the roof and will serve an a la cart menu. And the rest of the time there are prefixed multi course menus that change every 4-6 weeks.All and all a great experience I highly recommend.
Atmosphere: 4
Food: 5
Service: 5
Did the 15 course dinner which was fantastic! You can do this in the dining room and not at the chef's counter. However you must call to confirm prior. The caviar course with tuna and foie gras on brioche with black truffle was over the top!
Atmosphere: 4
Food: 5
Service: 5
Really enjoyed every plate from the chef's 6-course tasting menu! The three supplemental dishes we tried (canapes, foie gras, and lobster risotto) were extra delicious!
Atmosphere: 5
Food: 5
Service: 5
You definitely have to have a palate for this cuisine and I think it’ll hit harder. It’s modern American but has a very specific upscale flare to the meals. The service is pristine. The servers are respectful, attentive, precise, knowledgeable and just so splendid.They have three course, four course, five course meals options and this night that the three course. The three course is exclusively available on Wednesdays and this is the day I went. Bummed because I would have loved the four course! lol. First I had the parsnip and apple velouté- which had a great presentation but it wasn’t for me but it a reach for me to order and feel like if someone liked these contents they would love this. My friend got the tuna app and loved it. The second course we both got the branzino. (The menu didn’t match online so maybe it changes because I woulda got the rigatoni I see online now!). And it came with a risotto but I don’t like risotto but the branzino slapped! Lastly got the coconut rice pudding as a closer and again made well and the bread was my favorites! I love me bread to start the Meal!I was able to find parking pretty well on a Wednesday and vibes and intimacy is what this place provides. Great for amazing service, intimate… business dinners catch ups etc.
Atmosphere: 5
Food: 4
Service: 5
am not a person who enjoys fancy restaurants which DC does not really lack of. My wife does though so to pick a restaurant for date nights we will debate, compromise and end up going to the restaurant that she picks. I find that almost always dc fancy restaurants are charging you for the ambience and the food falls short. Same goes for most of the Michelin starred restaurants.When I came to gravitas for the first time, my expectations were similar for their tasting menu. The amuse bouche came and it was definitely above what I was expecting. I did not get my hopes high though expecting the next few courses to meet my low expectations. But alas, each dish that came in was better than the previous. The sashimi was my favorite. Melted in my mouth. I was really not happy about sharing it with my wife (she had ordered the vegetarian option). We have been coming here regularly since then and every single time the food does not disappoint. As I write this review, I already have a reservation for chef Matt Baker's other restaurant Michele's for my birthday. Looking forward to emptying my pockets - very happily I might add.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Amuse-Bouche, Yellowfin Tuna Sashimi
Vegetarians beware. We notified staff that I was a vegetarian weeks ahead of time (during our reservation), but staff asked again when we got there about dietary restrictions, as if they didn't know. When I said I was a vegetarian, they said they could accommodate me with a specially made entree -- only for that entree to be a few braised carrots with sauce. Given what I paid, it was borderline insulting to receive an entree that was so lacking in substance. My friends' entrees had protein, carbs, fat -- while mine was like a SNL skit of a fine dining restaurant. Moreover, the dish was unbalanced (overly sweet) and the carrots were undercooked. I contacted the restaurant directly with my concerns but haven't heard back. Also, during service, we waited awhile for our canapes. I've been to many fine dining restaurants, and this is the first time I've been disappointed. If you can't accommodate vegetarians, just say so.
Atmosphere: 4
Food: 2
Service: 3
Restaurantji Recommends
I am editing my review due to someone posting a review of 5 stars, perfect service, perfect food, and perfect ambience less than 12 hours after my initial review of Gravitas and four days after another bad review by a customer. I flagged the review as the person who provided the 5 stars is previously in pictures with the chef and has only reviewed three restaurants affiliated with the chef…not a good look! Google has not removed the review.Modified/shortened review based on length restriction:A complete disappointment for our 24th anniversary dinner.We have eaten at Michelin Star and Michelin Gourmand/recommended restaurants in Germany, France, Netherlands, and Malta. This was our first time at such a restaurant in the U.S.First impressions matter. As we walked in to be seated, our table had crumbs on it and our glasses had water stains and fingerprints on them. The serving staff had noticeable stains on their aprons.Atmosphere: The kitchen is open - fried smells made their way out to the dining room. One of the cooks wore a baseball cap. Despite five open tables in the same area, the restaurant placed couples on both sides of us so that there was no privacy for intimate/pleasurable conversation.No Chef Baker in the kitchen. We paid over $400 to eat cold and tasteless food that would never meet his or Michelin standards. The cooks had to have forgotten critical elements that tied in the flavors.Food: Underwhelming. We did not receive our bread service. The couple next to us also did not receive their bread service...until they asked about it. We were asked by the waiting staff about dietary restrictions at the beginning of service. We mentioned that I do not eat fish/seafood. The very first service, canapés, arrived with one of the three small canapés being tuna tartar.The winter vegetable salad was pretty, but lacked any sort of harmony, balance or flavor. Our second dish, butternut squash agnolotti, was cold. The flavors were OK, but we received two, cold raviolis each. (The kitchen had about eight to ten plates of food on the pass under the lamp) I had the Crispy Chicken Roulade, but I am not sure where the "Crispy" came from…the chicken was very moist and good with the outside of the roulade consisting of fatty skin, not crisp or even close - chicken was one of two mains…not steak, a $75 supplement, not lamb, duck, etc) The herb jus and the couple of pieces of vegetables were very good. My wife's Pan Seared Bronzino was "OK," according to her. It did not look appetizing to me. For dessert, we divided and conquered the two different ice creams...yes, ice creams. No other choices as the Amish did not deliver the cheese according to the server. My wife had the winter ice cream, which was decent. I had the butterfinger ice cream, which had no balance...too much hardened chocolate shell for such a small spoon of ice cream and mousse.The restaurant staff/kitchen should know what the customer wants it terms of pacing for the dishes. For example, within five seconds of finishing our first course and the server removing the plates, our second serving was placed in front of us before our silverware made it to the table (and this was the cold ravioli). After we informed the staff about the cold food and our pacing concern, a guy from the kitchen came out during our main meal and offered to pour white wine (fish) for my wife and red wine for me (chicken). We informed him we were good and did not want the wine. He insisted and poured the wine…pours were about 40% of what we received with our initial drinks and about 20% of what the couple next to us received with their wine pairing. We did not drink the wine. Two suggestions: Ask the customers what they prefer if providing complimentary drinks or remove the previously purchased wines from the bill.* Happy Anniversary was misspelled on our dessert plates.** Pastry chef is advertised on the site. I am not sure of what this person makes for the menu.Overall, a bad experience that was not close to our experiences at other Michelin Star restaurants.
Atmosphere: 1
Food: 2
Service: 2
Words alone cannot describe the experiential excellence offered by the top quality, innovative food preparation and presentation at Gravitas. The atmosphere is hip-industrial chic, yet somewhat formal (but tempered with a fine balance of humor, good cheer, and warm kindness). Gravitas draws you in with welcoming hospitality and keen personalized attention to both those dining alone, and to those dining in large groups. Even those dining at the casual bar area received customized attention like everyone otherwise seated in the dining room.This is a Michelin rated, first class establishment. What are you waiting for? Treat yourself to something special and get down here!5 Stars
Atmosphere: 5
Food: 5
Service: 5
I have dined multiple times at Gravitas now and every experience I’ve had has been nothing but exceptional. The staff is consistently attentive, helpful and accommodating. From the moment you walk in, they are always welcoming and make you feel comfortable. I love the signature dishes and I also appreciate Chef Baker’s creativity and attention to detail in his new dishes from the presentation, to the quality of ingredients and ultimately, the amazing taste. This is the best restaurant in the city and I look forward to going back again soon.
Atmosphere: 5
Food: 5
Service: 5
Very expensive for what you get (tasting menu $165). Good food not outstanding. None of the dishes were really memorable. Wine prices vastly overpriced. Service was messed up with food sent to us destined to another table getting our food experience wrong. Hard uncomfortable chairs to spend a long time in. lose tables and somewhat noisy room. Not at all worth the $400 PER PERSON spent.
Atmosphere: 3
Food: 4
Service: 3
Michelin one star restaurant in DC. Owner chef Matt Baker visited Fukui, Japan and had an inspiration of Fermentation. Japanese call it Hakko, and Hakko dinner in Gravitas is sick!
Atmosphere: 5
Food: 5
Service: 5