Lifestyle Fast Tracks the Jan/Feb 2019 issue

Stay/Eat/Listen > Washington, D.C.

Posted on January 1, 2019



The 278-room hotel boasts a contemporary nautical décor. Rooms have a residential feel with ample desks, sofas and coffee tables, flat-screen TVs, and bathrooms with soaking tubs and walk-in showers. Book at least a Water Suite to be able to gaze out over the river from the floor-to-ceiling glass windows. The Constellation (two story penthouse with a wraparound terrace), Compass (two Juliet balconies), Knot (two bedrooms) and Anchor (pool table, wet bar, dining room) can be booked through the hotel only.
Spa L’Occitane, only the second in the United States, just opened.
Chef Kwame Onwuachi’s Caribbean, Creole and West African cuisine at the hotel’s restaurant, Kith/Kin, draws crowds.



James Beard Award-winning chef Fabio Trabocchi and his wife Maria’s latest restaurant, at the top of many food critics’ lists, celebrates the Spanish food and lifestyle of the island of Mallorca, where they have a home. Master craftsmen from Galicia spent 10 weeks installing the millwork, furnishings, design objects, and fixtures that were produced in Spain. Chairs upholstered with graphic velvet are some of the many pieces you will wish you owned. The menu is expansive—seafood towers, Spanish charcuterie, hot and cold tapas, traditional appetizers and salads, paellas, and whole fish served grilled and filleted tableside—making it a challenge to choose and a reason to return. Escalivada, Catalan-style char-roasted eggplant, onions, red bell peppers and tomatoes enhanced with anchovies. Charred hearts of Romaine salad with Spanish cheese, slivers of apple and walnuts. Ibérico pork skewer with Mojo Rojo, juicy with Mallorcan spice. Lobster and calamari arroz, rich and flavorful. Every dish is served on a plate or in a bowl one might find in a seaside villa. Presentations are artistic but not over the top. The wine program focuses on Spain and offers some outstanding island wines by the glass and bottle from Mallorca and the Canary Islands.



On the second floor of Chef Nicholas Stefanelli’s Italian food hall, you can watch the handmade pastas, vegetable sides and prime meats (sourced from the market’s butcher shop) being prepared in the open kitchen.
Stefanelli has a way of bringing out every flavor in his seemingly simple, rustic Italian fare. The gravy over a bowl of meatballs is rich and savory. A pork chop, cut from the bone and lightly breaded, is juicy and fragrant with rosemary. Lightly cooked spinach is perfumed with lemon.
Adding a shaving of white or black truffles to one of the pastas (the braised veal ravioli is exquisite) is a must.
Many experienced waiters wanted to work for Stefanelli, so the servers are professional and informed.
Check out the Mercato and all-day café on the first floor, the Terrazza rooftop bar, and Salotto, an intimate Amari Library.
It’s a boisterous scene, so request one of the beautiful, green velvet banquette tables away from the center of the dining room.



Award-winning chef Cathal Armstrong’s latest restaurant is a love letter to Asian night markets. Twinkling lights arranged like cherry blossoms, chandeliers and globes cast a night sky ambiance over the pretty space.
Armstrong’s menu features the cuisine of the Philippines, Korea and Thailand. Ingredients are sourced from the relevant country, and the spice pastes, gravies and blends are made in house.
The curries from Thailand, many spicy, are a complex of wonderful flavors. A light pastry surrounds chunks of meat in the Korean pan-fried pork dumplings. Filipino dishes can be a bit adventurous for many palates, so ask questions of your helpful waiter to select something that will suit you.


The Anthem

Seth Hurwitz, owner of the legendary 9:30 Club, built this music hall to attract headliners like Gary Clark Jr. There are bars on three floors, and you can reserve a seat in advance. Food: Elevated bar fare.


Pearl Street Warehouse

Americana acts hit the stage at this intimate venue. One of the two bars opens to the street so you can watch from outside. Food: burgers and tots.


Union Stage

A variety of live bands play downstairs, giving it an underground club vibe. The stage is low, so opt for a seated show for best views. There is a bar upstairs and down.

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