> >


Vidalia Restaurant



1990 M St NW, Frnt 2
Washington, DC 20036

View more Washington restaurants

(202) 659-1990

Hours

  • Sunday: 5:00 pm - 10:00 pm
  • Monday: 5:00 pm - 10:00 pm
  • Tuesday: 5:00 pm - 10:00 pm
  • Wednesday: 5:00 pm - 10:00 pm
  • Thursday: Closed
  • Friday: 5:00 pm - 10:00 pm
  • Saturday: 5:00 pm - 10:00 pm

Cuisine: Family Restaurants

View more restaurants at exit 77mm on I-66.


4.8 of 5.0 from 48 reviews

Reservation

Write a Review

Is this your restaurant?
Claim Your Listing For Free


Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC
  • Vidalia Restaurant in Washington, DC

Vidalia Restaurant Reviews

Add your review for Vidalia Restaurant.

  • kerrycontini reviewThe creative dishes using the delightful sweet vidalia onions were unique and new experience for the senses. Dining from April to early June you will be able to have chef's specialities using the freshest vidalia onions.The service was impeccable. The atmosphere relaxing and warm

    44444 by kerrycontini


  • victorscott reviewVidalia has recently been renovated. The bar area has been enlarged. The decor is sleek and modern, yet comfortable and beautiful. The food was excellent. Service was not perfect, but friendly and professional. The wine list is very good - including half and full glass selections for customizing your own tasting.

    44444 by victorscott


  • catwoman reviewImaginative, great cooking with unusual southern touches. Good service and pleasant, pretty dining areas, but it is in a basement, which means no windows--more approprite for a clubby steakhouse. But you go for the food, and that is reason enough to sit in a well-appointed basement.

    44444 by catwoman


  • Gracie JIncredible meal! Probably one of the best I've ever tasted

    55555 by Gracie J


  • JasonRight-sized portions. Terrific ambiance with tasty apps and dishes.

    55555 by Jason


  • Stuart R.Do the prix fixe menu for $20 for an important biz meeting.

    33333 by Stuart R.


  • Annie FosterA must try!! The shrimp and grits are delicious, can't go wrong with anything on the menu. Ask the bartender to make you a Tobacco Road.

    55555 by Annie Foster


  • Chefs FeedEric Ziebold, chef of CityZen, eats here on his nights off. He loves the Fried chicken.

    55555 by Chefs Feed


  • Starlet S.Don't pass up on dessert, try the peanut butter s'more mini layer cake! Sophisticated atmosphere, perfectly portioned and well plated dishes. Has mouthwash in the restrooms.

    55555 by Starlet S.


  • Robb F.Washingtonian recommends the Sazeracs and banh mi sliders.

    55555 by Robb F.


  • Rawan Da'asHighly recommended for quality time :)

    55555 by Rawan Da'as


  • Washington PostNo restaurant in the city does a more convincing shrimp and grits or pecan pie than this place, a salute to Southern cooking.

    55555 by Washington Post


  • Ian R.Good if under seasoned and peas frozen but good

    33333 by Ian R.


  • Sari MillmanClassy vibe, great happy hour. The bartender is so nice and attentive. Would definitely recommend.

    55555 by Sari Millman


  • Nicole N.Great Happy Hour specials. Definitely coming back.

    55555 by Nicole N.


  • ThePurplePassport.comIt seems nowadays that every other restaurant is doing “inventive classics,” but here that term isn't just lip service−the dishes truly deliver on the delicious promise of novelty and familiarity.

    55555 by ThePurplePassport.com


  • Ekaterina T.Pork sounds good but isn't. Stick with seafood, the amazing bread and desserts.

    55555 by Ekaterina T.


  • Ekaterina T.Shrimp and fritz has apparently been one of the most popular dishes for 20+ years and with good reason !!

    55555 by Ekaterina T.


  • Ekaterina T.Amazing Pecan pie. Enough said.

    55555 by Ekaterina T.


  • Behrad B.For dessert, there's no question, go with the Georgia pecan pie with bourbon ice cream, praline lace crumble & caramel

    55555 by Behrad B.


  • Behrad B.Must try their excellently prepared spiced duck breast w/ foie gras-spoonbread purée, leg confit, butternut squash, blackberry preserves and thyme jus.

    55555 by Behrad B.


  • M. G. S.The pork shank and crab was delish!

    55555 by M. G. S.


  • The Culinary Institute of AmericaChef Jeffrey Buben has created a true southern gem in the heart of Washington, D.C. Want to learn how to cook like the chef? Check out his alma mater:

    55555 by The Culinary Institute of America


  • The Culinary Institute of AmericaChef Jeffrey Buben has created a true southern gem in the heart of Washington, D.C. Want to learn how to cook like the chef?

    55555 by The Culinary Institute of America


  • EaterBuben's Southern-inspired menu has a classic take on shrimp and grits, options like sweetbreads and waffles, & macaroni and cheese dish made with cheddar, goat cheese and smoked ham. [Eater 38 Member]

    55555 by Eater


  • EaterBuben's Southern-inspired menu offers a classic take on shrimp and grits, plus options like sweetbreads and waffles, and a macaroni and cheese dish made with cheddar, goat cheese and smoked ham

    55555 by Eater


  • Ben B.Try the Wisteria Cocktail - “Bluecoat Gin, crème de violette, cassis, soda, amaretti.” Tasted flowery and was purplish, hence the name. Good mix. (via @Foodspotting)

    55555 by Ben B.


  • Ben B.Excellent southern fare. Get the pork trotter or foie gras appetizer and the duck breast or bison short ribs as an entree.

    55555 by Ben B.


  • Ben B.Try the Crisp Berkshire Pork Trotter - “Sunny-side egg, black pepper grits, apple butter, béarnaise sauce.” See my full review at http://beneats.com/2012/06/07/vidalia-20120606/ (via @Foodspotting)

    55555 by Ben B.


  • Ben B.Try the Amuse-bouche - Parsnip puree, rhubarb, orange. (via @Foodspotting)

    55555 by Ben B.


  • Wayne L.Eat at bar. More casual. My favorite place to eat in DC

    55555 by Wayne L.


  • James M.Try the Cocoa Rubbed Venison Loin - Big and gamey! Incredible! (via @Foodspotting)

    55555 by James M.


  • James M.Try the Foie Gras With Bing Cherry Coullis - Amazing. Incredible flavor! (via @Foodspotting)

    55555 by James M.


  • MarciaTry the lemon chess pie!

    55555 by Marcia


  • Washingtonian MagazineWhether you’re enjoying a killer mint julep in the lounge or biting into buttery cornbread in the relaxed dining room, this subterranean eatery is all about comfort, both in mood and cuisine.

    55555 by Washingtonian Magazine


  • Matt D.Outstanding service, best I've had in DC in awhile.

    55555 by Matt D.


  • Washington Post*** stars in Tom Sietsema's Fall Dining Guide 2011. ("The city's most sophisticated Southern lair," writes Tom.) http://wapo.st/pqnogz

    55555 by Washington Post


  • Jason R.Don't get the quail. Also, if you order two 2oz pours of wine, you will get more than what they call a "glass" for about half the price. The sweetbreads app is great, but overall, unimpressed...

    55555 by Jason R.


  • Nisha C.the steak tartare appetizer is great.

    55555 by Nisha C.


  • SavoredTry the shrimp and grits by James Beard Award-winning chef Jeffrey Buben. Save 30% off your bill by booking here: http://bit.ly/iiVgT8

    33333 by Savored


  • Kimberly V.The five onion soup with duck dumplings is amazing.

    55555 by Kimberly V.


  • Sam G.Does a great job with private parties. Classy all the way.

    55555 by Sam G.


  • Brian M.I agree with Martin M. The duck is outstanding. But also try the pork chop and the baked macaroni and cheese.

    55555 by Brian M.


  • Theo C.Go for lunch, get the 19.90 special (which changes daily), thank me later.

    55555 by Theo C.


  • Sanaz P.Get the peacan pie for dessert, unbelievable even though I'm not typically a peacan pie person :-)

    55555 by Sanaz P.


  • Patrick F.$3.50 makers and $4 drafts for happy hour

    55555 by Patrick F.


  • Leigh K.Tuesday tastings: free three-flight tasting at the bar, with complimentary bar bites. Sommelier Ed Jenks pours fantastic wines while discoursing on tasting notes...and the price can't be beat.

    55555 by Leigh K.


  • AskMenVidalia “24,” a marathon tasting menu with two dozen market-driven courses. It will be, without doubt, the most adventurous (and delicious) eating test of your life. $150 per person. Fri & Sat only.

    55555 by AskMen


Map of Vidalia Restaurant

Restaurants similar to Vidalia Restaurant

Nearby Restaurants

Events in Washington