"One of Washington’s most extravagant hotels recently swapped its formerly Michelin-rated Plume in favor of The Greenhouse. Chef Fabio Salvatore’s menu suits those interested in splurging on a memorable meal as opposed to overpriced bottle service. Find Chesapeake Orchard oysters, king salmon tartare, burrata and a spring green salad with Asian pear (all $21) on the appetizer menu, and on the entrees side there’s a spring risotto ($41) and a $64 filet mignon." - Vinciane Ngomsi
