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RESERVATIONS
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RESERVATIONS

Reserve Your Table with Resy

Secure your dining experience effortlessly through the Resy app. Reserve your table in advance to ensure a seamless and enjoyable visit.

RESERVATIONS

Corkage Fee 85.00 per bottle. Limit two 750 mL bottles per reservation/party.
Full menu price applies to any bottles on our wine list.
We do not allow outside bottles on Fridays & Saturdays.
For guests health and safety, Barbouzard does not allow outside food to be brought in. If you wish to order a cake for your reservation,
please call us at 202-998-2009

Wine & Corkage Policy

At Barbouzard, we take great pride in curating a wine list that complements our cuisine and reflects our passion for craftsmanship and terroir.

Guests are welcome to bring a special bottle to enjoy with their meal; however, a corkage fee of $85 per 750ml bottle applies to any wine not purchased from our list. We also have a limit of no more than two bottles brought per reservation.

Please note that on Fridays and Saturdays, only wines purchased from Barbouzard may be consumed on the premises, as we dedicate these evenings to showcasing our full culinary and beverage experience.

We thank you for your understanding and look forward to sharing a memorable dining experience with you!

Operations Fee

To ensure we can continue providing the highest level of hospitality and maintain the quality of our culinary experience, a 4% operations fee is added to all checks.

This fee supports rising operational costs and helps us sustain fair wages, staff benefits, and the exceptional standards our guests expect at Barbouzard.

We appreciate your understanding and continued support!

Now Open on Mondays

We’re delighted to share that Barbouzard is now open for Monday dinner service. Join us to begin your week with an evening of exceptional cuisine, fine wine, and warm hospitality.

Dinner Hours:
Monday — 5:00 PM to 9:00 PM(Bar closes  11pm)

Reservations are available through our website or by phone. We look forward to welcoming you!

Outside Food:

In order to ensure a seamless dining experience, we ask that guests refrain from bringing outside food, including cakes and desserts.

Exceptions for private events may be considered upon request.

Dress Code Policy: 

  • To help ensure an elevated experience for all at Barbouzard, we kindly ask guests to observe our smart casual dress code.

  • For dinner service, we request that guests avoid wearing shorts, T-shirts, ball caps, hoodies, athletic wear, beachwear, flip-flops, or overly revealing attire.

     

    We appreciate your understanding.

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Elnara Tagieva

Director of Service & Hospitality

Elnara serves as the Assistant General Manager at Barbouzard, where she brings a refined, global perspective to hospitality leadership.

Born into a family of restaurateurs, her journey began at the age of seven when her family relocated to Moscow, Russia, where her father opened a series of restaurants. Immersed in the industry from a young age, hospitality was imprinted early, yet her professional path initially led elsewhere.

After earning a degree in Business Administration, she moved to Los Angeles to pursue a career in marketing. There, she built and led departments within boutique firms, gaining deep operational and strategic insight. However, it was her innate passion for service and experience-driven environments that eventually pulled her back toward hospitality.

She pivoted into the role of Events Manager at NeueHouse in Hollywood, where she oversaw high-profile events for some of the entertainment industry’s most prominent figures. The role sharpened her ability to operate with poise under pressure and instilled a deep appreciation for elevated, detail-oriented service.

She went on to help launch Crawford’s Social in Calabasas, California, where she played a foundational role in concept development, team building, and operational leadership, helping the restaurant reach $10 million in annual revenue.

Now based in Washington, D.C., she leads Barbouzard’s hospitality program with a focus on excellence, culture, and guest experience, bringing together her creative roots, operational expertise, and lifelong connection to the world of restaurants.

Pierre Moussa

Director of Private Sales & Entertainment

Pierre is an accomplished DJ and curator whose career has spanned decades. With an ear for diverse sounds and a passion for sharing music with the world, Pierre has shaped the auditory landscape of both radio stations and businesses across the country, crafting playlists and curating soundscapes that resonate with listeners from all walks of life.

Born with a deep love for music, Pierre began his journey in the music world as a DJ. His early days were spent in local clubs and underground parties, where he honed his craft of mixing, blending, and selecting the perfect tracks to create an unforgettable atmosphere. Pierre’s natural ability to read the room, his unique style, and his vast knowledge of genres quickly made him a sought-after DJ, earning him spots at prestigious venues and events.

In 2006, Pierre took his passion for music to the airwaves, hosting his own radio show. With a voice that could command attention and a wit that kept listeners engaged, he became a beloved personality on the station. His show featured not only the latest tracks and hidden gems but also insightful commentary, interviews with artists, and in-depth music discussions. Pierre’s ability to connect with listeners on a personal level made his program a standout, and his fan base grew rapidly.

At the heart of Pierre’s career is a simple yet profound belief: music has the power to connect, inspire, and transform. Through his work, he remains committed to pushing boundaries, discovering new sounds, and sharing the joy of music with the world.