
1

"I read that Estuary, the modern Chesapeake restaurant and bar from the Voltaggio brothers on the third floor, gained attention for its open kitchen featuring Top Chef alumni working at a Ferrari-red Molteni stove and for inventive dishes such as Maryland crab rolls served with crab-spiced plantain chips, avocado confit, and a pastrami made from sous-vide cuts of lamb; the restaurant recently started serving brunch and is not affiliated with Summit, though it shares at least one menu item (cured Surryano ham from Edwards Virginia Smokehouse)." - Gabe Hiatt