Top Travel News from Washington, DC

Krause Sawyer designs first North American Canopy by Hilton.
Canopy by Hilton Washington, DC

Washington DC's culinary scene is sizzling as of late. If you're headed to the capital for some tasty eats, here's the latest dish:

The capital is buzzing with the anticipation of the new Capella Washington DC, Georgetown Hotel, which is set to debut in the coming months. We hear the super exclusive hotel will unveil two new concepts: The Grill Room and The Rye Bar, to open in April 2013. Headed by Swedish Chef Jakob Esko, The Grill Room and The Rye Bar will have a canal-front patio, creative menus and a swank interior. What we love: The menu at The Grill Room will specialize in hand-cut, bone-in meats, seafood and tableside prep. The Rye Bar will mix up rare rye whiskeys, cocktails and a menu of bar fare. Be sure to try the American Wagyu served with pancetta and onion tart with truffle and fortified wine sauce. Fish fiends will love the Rockfish grilled and garnished with a slow-cooked ginger glaze and orange. Cool touch: The Grill Room seats just 70. Adjacent is The Rye Bar, with 26 seats and a specialty menu of top whiskeys and small bites. Try the Van Winkle Family Reserve 13 year or a Willett 5 year single barrel.

There’s a new spot for D.C. politicos to hobnob just two blocks from the White House. The St. Regis Washington D.C. unveiled Rockwell Group’s makeover of the Bar and Lobby just in time for Inauguration Weekend. The look channels an old English club. To quote Daily Candy: “Behold, the room’s decor (finally) matches the original beamed ceilings from 1926.” Think leather wingback chairs, antique mirrors, and Chesterfield sofas perched on hardwood floors. There’s also a whole new bar menu for patrons to savor, to boot. Chef Sébastien Rondier at the hotel’s celebrated Adour restaurant has introduced some tasty bites, like eggplant caviar, croque monsieur sandwiches, and burgers. Eater DC points out, you’ll also find “tasting-sized portions of Adour entrees, such as the restaurant's baked lobster.” 

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Late last year, the star chef of Le Bernardin fame announced that he’d be leaving his D.C. eatery, Westend Bistro by Eric Ripert. Located in the Ritz-Carlton hotel on 22nd and M streets, the bistro serves “casual seasonal cuisine” in a trendy setting. As reported by The Washington Post, Eric Ripert “is cutting his ties with one of Washington’s top hotel brands.” The chef’s name was dropped from the restaurant name on January 1, 2013. He left in order to "focus on Le Bernardin and other projects." Devin Bozkaya, formerly a sous chef at the Inn at Little Washington, will helm the bistro. Eater points out that Ripert follows a recent trend of chefs “abandoning ship” on their hotel restaurants- including Alain Ducasse (miX at the W Hotel Vieques), Tom Colicchio (Craft at the W Hotel Dallas), and Daniel Boulud (two hotel restaurants in Vancouver).

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