A few weeks ago, we explored trends in hotel food and beverage
. Now Capella Washington, D.C. has released exclusively to yours truly details about their new restaurant and bar concept. Dubbed The Grill Room and The Rye Bar, the farm-to-table restaurant along the C&O Canal will be open to guests and locals alike.
Helmed by Executive Chef Jakob Esko, formerly of Capella Singapore, the restaurant expects to open in mid-February with daily dinner service and select breakfast and lunch dishes.
The Rye Bar will feature a dozen unique Rye whiskeys, a nod to the spirit made at George Washington's nearby Mount Vernon.
All meats – many of which will be locally sourced – will be served with a house-made alderwood smoked rye sauce, including a Wagyu bone-in rib eye, and a 14-oz. pork chop. Other dishes include a fresh pasta carbonara, a chopped lobster salad, and a 28-day aged "Capella" burger.
Guests will be able to dine indoors, or, in nice weather, along the C&O Canal. Hotel guests will also be able to order from a room service menu to the hotel's roof deck in warm weather.
The "Birth of a Hotel" series explores what it takes to build, market and open a luxury hotel from conception to reception. Read more articles in the series, here.
[Image Credit: Capella Washington
Filed under: Food and Drink, Hotels and Accommodations