Location & Hours

header underline


1190 22nd Street NW
Washington, DC 20037
(202) 974-4900



Lunch: Monday-Friday 11:30am-2:30pm  
Brunch: Sunday 11am-3pm
Dinner: Tuesday-Thursday 5:30pm -10:00pm
Friday & Saturday 5:30pm-10:30pm
Closed for Lunch Saturday and Sunday
Closed for Dinner Sunday and Monday


header underline

Discover Westend Bistro, an award-winning casual American bistro located in Washington, D.C.’s trendy West End. Our dedicated culinary team presents updated bistro classics, infusing modern and traditional techniques inspired by the seasons. The focus is on the ingredients, culled from fresh, quality produce from the farms and fields of Virginia, Maryland and Pennsylvania.

The slick glass and steel exterior of The Ritz-Carlton belies the warm and relaxed setting of Westend Bistro – energetic music, arresting tones of amber, honey, currant-red and blood-orange coupled with rich cohiba chocolate browns and gold, underscore the chic and clean design from award-winning DC architects Adamstein & Demetriou. Solid cherry wood floors underfoot usher patrons into the elliptical marble bar, back dropped by a luminous gold leaf wall, sculpted to portray flowing botanical waves of grain. Raised banquettes, cozy alcoves and an overall air of casual sophistication play host to guests at this vibrant neighborhood restaurant. 

Adam Barnett

Chef de Cuisine

Adam Barnett grew up surrounded by family that held deep roots in the lands of southern and central Ohio. As a child, he traveled to Nova Scotia, Canada every summer to spend time with his maternal family, where an early appreciation for the land and sea developed. Years later, while attending Ohio State University, Barnett took a job working in an Italian Trattoria and soon discovered his love of the kitchen.

After moving to Aspen, Colorado and working days at a French Bistro and evenings at an American Steakhouse, Adam decided to formalize his education at the New England Culinary Institute in Montpelier, Vermont. Here he was able to study with highly-talented chef instructors as well as acclaimed guest chef Jean-Michel Bouvier from the Michelin Starred restaurant, L’Essential, in Chambery, France.

Taking to the road again, Barnett moved to Big Sur, California to the Mobil Four Star resort restaurant, Sierra Mar at the Post Ranch Inn. Under the guidance of Chef Craig Von Foerster, Barnett honed his skills under a world-class chef in a dynamic and creative kitchen.

After spending a stint in Los Angeles, he returned to Ohio and eventually landed in Washington, Virginia at The Inn at Little Washington. Here, he pursued a life-long goal of working for one of the great pioneers of refined American cuisine: Chef Patrick O’Connell.

Returning to city life, Barnett opened the Liberty Tavern, and soon after found himself in the kitchen of Westend Bistro as Sous Chef. After three years under acclaimed Chef Eric Ripert, Barnett returned to Arlington, Virginia; taking the helm of Eventide as Executive Chef. During his tenure at Eventide, Barnett was able to express his culinary voice through refined, contemporary French-American cuisine, and spearheaded menu design and development for the rebrand of the lounge into the OddBar.

Happy to once again call Westend Bistro home, Barnett is thrilled to work alongside General Manager Ian Broome and the accomplished Westend Bistro culinary team. In his position as Chef de Cuisine, Barnett looks forward to upholding the restaurant’s strong tradition of refined, skillfully-crafted cuisine, while offering creative new dishes that showcase his unique strengths.

Ian Broome

General Manager

Ian Broome is the General Manager at Westend Bistro.

Private Events

header underline

For large parties or to plan a special event, please fill out our inquiry form or give us a call at (202) 974-5560.

Events Inquiry

An error occurred.

Success! Thank you for your inquiry. Someone will be in touch with you shortly.

News & Events

header underline


header underline


header underline

We’d love to hear from you. Give us a call at (202) 974-5566 or drop us a line using the form below.

An error occurred.

Success! Thank you for your message. Someone will be in touch with you shortly.

Powered by BentoBox