Michele's

The story

Michele's in Washington, DC: Michelin-Recommended New American by Chef Matt Baker

A Personal Tribute on K Street

In the heart of downtown Washington, DC, inside the Eaton Hotel, Michele’s is a restaurant with deep personal roots. It is named for the late mother of Michelin-starred Chef Matt Baker, and the menu reflects her love of classic bistro and brasserie fare—dishes that continue to shape Chef Baker’s cooking and hospitality today. The result is an upscale New American dining experience, layered with classical French technique and seasonal inspiration.

Chef Baker blends his classical French training with the multicultural flavors of his upbringing in Houston and New Orleans. The restaurant’s ethos is one of comfort and elegance, offering a menu that feels both refined and welcoming. The kitchen is led by a team that includes Pastry Chef Aisha Momaney, a graduate of the French Culinary Institute with experience at Michelin-starred restaurants in New York, and Vice President of Operations Peter Smith, a James Beard-honored chef in his own right.

The Dining Experience

Michele’s serves lunch Monday through Friday, brunch on Saturdays, and dinner nightly, with a daily happy hour from 3:00 to 6:00 PM. The dinner menu explores regional American cuisine with international influences, paying special attention to the Gulf Coast. Dishes change with the seasons, but the approach remains consistent: refined technique applied to beloved flavors. A seasonal Thanksgiving menu, for example, has featured hearth-roasted oysters with absinthe cream, a carrot gargouillou with cumin pudding, and roasted turkey with confit leg and mushroom stuffing.

The restaurant’s recognition by the Michelin Guide as a Recommended spot in 2026 speaks to the quality of the cooking and the sincerity of the experience. It is a place where the chef’s personal story and professional rigor come together on the plate.

A Space for Gathering

Located at 1201 K Street NW, Michele’s is a venue for both intimate dinners and larger celebrations. The restaurant can accommodate private events for groups of 15 or more, and offers semi-private dining for parties of 7 to 14. Whether for a business dinner, a rehearsal dinner, or a holiday party, the team works to tailor the experience, including pre-selected wine and menu options. The atmosphere is polished yet approachable, a reflection of Chef Baker’s belief that hospitality should feel both professional and personal.