Sleep/Eat – Washington, D.C.
Marble walls throughout, diamond shaped French oak flooring in the communal library room, and Ron Arad illuminated art on the elevator walls are some of the design elements found in […]
- Marble walls throughout, diamond shaped French oak flooring in the communal library room, and Ron Arad illuminated art on the elevator walls are some of the design elements found in the new Watergate Hotel.
- Retro furnishings in the spacious rooms, which have Potomac River views, are a modern take on Nixon-era furniture. A boxy leather couch, groovy chrome light fixtures and textured wallpaper are standout details. Zebrano (zebra) marble tiles, a black granite vanity (one solid slab), and a Japanese glass-enclosed tub and shower make the bathrooms uniquely luxe. Amenities include a wall-mounted flatscreen TV, minibar snacks by Eataly, and a pod espresso machine.
- There is a wraparound balcony and La Bottega custom furniture in the Presidential Suite, which is opulent but not garish.
- WELLNESS: The Technogym has a wireless connection at every machine. The upscale spa features Argentta products, a nod to the element AG (silver) on the periodic table, known for its healing powers. Miniature silvery tiles that sparkle in the water make the indoor saltwater pool particularly inviting.
- Chef Eric Ziebold’s latest endeavor is one of nine restaurants in the city to earn a single Michelin star, the first time the lauded guide has recognized restaurants in Washington, D.C.
- Designed by Darryl Carter, this restaurant’s exposed brick, white wood paneled walls, and modern Federal-style architectural details and furniture reflect a sense of time and place—and make this restaurant one of the prettiest in the city.
- The menu is divided into five categories, which reflect Ziebold’s approach to culinary excellence: Craft (dishes prepared using fine Japanese and French techniques); History (a nod to classics); Ingredients (a focus on a particular product); For the Table (a family style meal); and Indulgence (Caspian Sea Ossetra caviar anyone?).
- INDULGE: The Carneroli risotto (a firmer rice) is perfectly creamy and topped with shaved white Alba truffles. It is so luscious that the final forkful is a sad moment.
- The exceptional list of old and new world wines, even by the glass, includes some outstanding Burgundies.
- Grilling, charbroiling, smoking, charring and torching are the techniques used to create the mouth-watering dishes at this sleek South American steakhouse.
- The “Asado” (meats) include prime steaks, slow-roasted cuts of lamb, and sausages accompanied by chimichurri and other freshly prepared sauces.
- There’s a healthy selection of non-meaty fare: crudo and ceviche, as well as a grilled seafood smoke box comprising Alaskan king crab, spiny lobster, mussels, clams, shrimp, calamari and oysters.
- It’s hard to choose, so go with a group to sample several meats and chorizos, which are artfully presented on a wooden board with grilled vegetables.
- The South American wines and cocktails are a perfect accompaniment to the food.
- Last year, the original Rasika in Penn Quarter (there’s a new outpost in the West End) celebrated 10 years as one of the top restaurants in D.C. with a $500,000 makeover.
- Vikram Sunderam, James Beard Award winner for best chef in the mid-Atlantic region, continues to excite the palate with his modern Indian fare.
- While the menu items may sound familiar—curry, tandoori meat and fish, chaat, naan—the execution in dishes like duck vindaloo with red coconut rice, which food critic Tom Sietsema notes“ resonates with vinegar and masala,” is anything but ordinary.
- DON’T MISS: Palak chaat. Made with baby spinach, sweet yogurt, tamarind and date chutney, it has been described as crispy deliciousness.
- This dual-concept market and restaurant is an expression of chef Amy Brandwein’s philosophy on food: use only simple, high quality ingredients at their peak.
- The menu features regional dishes from across Italy. The antipasti, house-made pastas and wood-fired meats and fish change with the seasons and are prepared with locally sourced Italian products.
- CHEF’S FAVORITE: A velvety reginetti, a crown-shaped pasta, which in the springtime is stuffed with ricotta and Swiss chard and served with snap peas.
- Beverages include Italian and Virginian wines, local beers and classic Italian cocktails.