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“There's a reason they call them "guilty pleasures." No matter how strong your various resolutions, there are some dishes so luxurious, so contrapuntal in flavor and texture that they just sweep you off your palate -- the sort of dish you're tempted to order a second portion to take home for the wee hours.” “Altogether, it's another good reason to stroll up and down King Street, and to remember when Georgetown was more inviting.“
- Eve Zibart, Washington Post

One of the top ten dishes of 2001 (Layered Salad of Duck, Foie Gras, Leek and Lentils)
- Eve Zibart, Washington Post

”A table by the fireplace, a bottle of wine, and a significant other are all you need for a romantic evening at this King Street charmer. The husband-and-wife duo who've taken over have upscaled the menu from predictable same-olds to a regional Italian roster that sails from wild mushrooms with porcini essence to roasted lamb with root-vegetable gratin to tiramisu with house-made mascarpone. They've also added such chic notes as fresh tulips and a backdrop of jazz standards”
- Cynthia Hacinli, Washingtonian Magazine

“After a period of relative silence from chef Troy Clayton, his fans are undoubtedly happy to find him. He's best when creating at the stove, and his splendid Italian cooking at Geranio shows off his culinary skills.”
- AOL City Guide

“A roaring fireplace and stylish décor create a comfortable blend of old and new at this innovative restaurant. Regional favorites make up the diverse and gratifying menu.”
- Mobile Travel Guide

Geranio has received the Wine Spectator “Award of Excellence” since 2000 for its list just over 100 selections.
-The Wine Spectator

Geranio's opening courses are nothing short of brilliant. The headliner is the lobster polenta: tender chunks of sweet Maine lobster tail studded with slices of wild mushroom and bits of fresh leeks. Another winner is the saffron risotto. It proves as delicious as it looks, topped with seared scallops and garden-fresh herbs.
-Ben Giliberti, Washington Flyer Magazine

“You wouldn’t know by his cooking that Troy was an American. He is a master of his craft and his skills are “dead on”.”
- The Old Town Crier

Zagut Resturant Survey

Automotive Association of America