Eat Me: What Capella Washington’s New Restaurant Will Bring To The Table

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]