"Acclaimed Baltimore chef Spike Gjerde has brought his Mid-Atlantic finesse to the new Line DC hotel in Adams Morgan with the hugely-anticipated opening of A Rake’s Progress last month. Executive chef Opie Crooks runs the kitchen, and, like Gjerde’s Charm City favorite, Woodberry Kitchen, the menu is hyper-local, while focusing on small game meats. (Rabbits are sourced from a Virginia producer.) Beverage director Corey Polyoka, also of Woodberry Kitchen, spearheads the beverage list with fruit- and herb-based cocktails, all while keeping the local theme at the forefront. (In lieu of citrus, verjus produced at two Maryland wineries are used.) Pastry chefs Amanda Cook (a Kinship and Métier alum) and Beth Bosmey of Craftsman and Wolves (San Francisco) fame, end the meal with playful desserts." - Abbe Baker
