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"Newly opened inside Hotel Burg, this flame-grilled restaurant is a standout, led by veteran chef Vincent Badiee (previously at Patowmack Farm in Lovettsville and Ghostburger in D.C.). Don’t miss seasonal, delicate bites like foie gras with strawberry and cacao nib or the steakhouse section of large cuts like the 45-day, dry-aged New York strip, and yes—the martini service is a must." - Lulu Chang