Capella Washington DC to Debut Two Dining Concepts

Prior to joining Rosewood, Emiliano Andres Di Franca served as the GM of the SLS Brickell’s Fi’lia by Michael Schwartz in Miami.
The Rosewood Washington, D.C.

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. 

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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.

For more information visit www.capellahotels.com.

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