Andy’s Pizza Expands to Foggy Bottom — And More Openings | Eater DC

"I visited Fireclay, the new lobby‑level restaurant at Hotel Washington, where chef de cuisine Israel Lopez‑Albarracin mans an Argentine‑style grill and two stone ovens to produce dishes like wood‑grilled wagyu New York strip with clarified‑butter steak fries and charred broccolini, ash‑crusted yellowfin tuna crudo, a bone‑in pork chop, and starters such as an orange duet salad with burrata; the bar leans bold with cocktails like a smoked Old Fashioned featuring jerk‑infused Bacardi Diez and a pinot‑noir reduction and an Amalfi Rickey with charred rosemary." - Tierney Plumb