"Following a multi-million dollar renovation, Yotel hotel’s lobby-level restaurant with a nice patio surfaced with a heightened focus on mid-Atlantic ingredients. Newly named executive chef Robert Weland just introduced a fall menu full of red wine-braised rabbit and Long Island duck breast with local peaches, fennel, and lavender. The restaurant still makes a mean fried chicken meal with Anson Mills grits and has an extensive bar bites menu." - Missy Frederick, Tierney Plumb
Art and Soul
