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Opening Alert: The Grill Room and Rye Bar Are Now Serving in the Capella Hotel
Georgetown welcomes a new fine-dining and cocktail spot. By Jessica Voelker
At Rye Bar, snacks—such as these roasted marrow bones with a parsley-and-rye-whiskey crust—are designed to stand up against bracing whiskies. Photograph by Jeff Elkins.
Comments () | Published March 25, 2013

Reports came over the weekend that the Capella Hotel had begun serving guests at the Grill Room and Rye Bar—new high-end hangouts that many Georgetowners hope will fill the Citronelle-size holes in their hearts. (No pressure, Grill Room and Rye Bar).

Swedish chef Jakob Esko presides over the daily breakfast, lunch, and dinner service. Evenings, staff will serve tableside steak tartare prepared with coarse mustard and Gordy’s pickles along with main courses such as grilled American Wagyu with a pancetta-and-onion tart with truffle and fortified wine sauce. Dessert and Champagne trolleys will also make the rounds. When securing reservations—a rep for the hotel told us they are highly recommended—ask for a table overlooking the C&O Canal.

The 26-seat Rye Bar will be open daily from 11 AM to midnight and will feature craft cocktail flourishes such as supersize ice molds and plenty of rare bottles. Something to look forward to should spring ever show up: a poolside bar on the hotel rooftop with views of the Washington Monument, Kennedy Center, and Potomac River.

Before you go, be sure to take this tasty photo tour of dishes and snacks at the restaurant and bar, and to read this Q&A with the hotel owner by Carol Ross Joynt—she has more Capella coverage coming this week on the Capital Comment blog.

The Grill Room and Rye Bar. 1050 31st St., NW; 202-617-2400. Breakfast, lunch, and dinner served daily in the Grill Room; the Rye Bar is open from 11 AM to midnight daily.

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Posted at 09:40 AM/ET, 03/25/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs