"The charming dining room in D.C.’s century-old boutique hotel hideaway got a big menu boost under executive chef Matthew Zafrir, a fine dining vet who honors his Maryland roots with memorable meals marked by mid-Atlantic ingredients. Highlights include crab fritters, local oysters doused homemade hot sauce, honeynut squash, duck confit atop Carolina gold rice, and bone-in Berkshire pork chop with kohlrabi slaw, plus homemade doughnuts during brunch. The eclectic bar up front is the place to be for whiskey Wednesdays, when beverage director and Fabio Trabocchi alum Dominik Lenikowski pulls a rare bottle from the cellar to sip until it’s gone." - Tierney Plumb, Emily Venezky
