"Renowned D.C. chef Bill Williamson takes over the kitchen at Lyle DC, a luxury hotel in Dupont Circle. Williamson introduces new lunch and dinner menus to the contemporary American restaurant and bar, featuring premium cuts of meat like a 90-day dry-aged Kansas City strip. The 14-ounce bone-in New York strip is served with shishito peppers and horseradish crema, and dry-aged steak clippings are used in the classic burger. Williamson aims to upgrade the menu while keeping it approachable for longtime customers." - Emily Venezky