Finally, we have a confirmed opening date (March 22) for our "Birth of a Hotel" feature property, Capella Washington, and, surprisingly, it isn't the personal assistants or the rooftop pool at the hotel that are generating the most buzz – it's the hotel's food. The Grill Room and The Rye Bar will open on March 22 alongside the hotel and area foodies are already salivating over the locally influenced cuisine.

Highlights of the new restaurant and bar program will include a tartare prepared tableside, cocktails made in aged oak barrels, a specialty ice program and house-made sauces for the meats.

Highlighting both food trends (farm-to-table, hand-crafted cocktails, and locally-sourced ingredients) and a focus on high-touch, high-quality service, the hotel's new restaurant is aiming to be Washington, DC's new go-to destination for discerning food lovers.

We got an inside look at the space – and the chance to help choose the correct mixture for the special rye-based sauce that will complement all of the hotel's meats. Below, you'll find a gallery of our visit.

Gallery: Inside The Grill Room

[Image Credit: McLean Robbins and Capella Washington]

Filed under: Food and Drink, Hotels and Accommodations, Luxury Travel