A Rake's Progress
Permanently Closed
Wood-fired Chesapeake bounty & raw bar with local ingredients
![A Rake's Progress by A Rake’s Progress [Official photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/62586759/Rake_s_Progress_DC_hangtown_fry.0.0.jpeg "A Rake's Progress by A Rake’s Progress [Official photo]")
Wood-fired Chesapeake bounty & raw bar with local ingredients
"A mid-Atlantic marvel restaurant by James Beard Award-winning chef Spike Gjerde, known for its wood-burning cuisine. It closed post-pandemic." - Tierney Plumb
"A Rake’s Progress permanently closed in June, extinguishing its wood-fired hearth in the Line hotel because the novel coronavirus pandemic had depleted its business. Now former staff members at the expensive, locavore destination in Adams Morgan are alleging that it fostered a workplace described in a lengthy report by the Washington City Paper as “overwhelmingly hostile,” “toxic,” and “chaotic” for BIPOC (Black, Indigenous, and people of color) employees." - Gabe Hiatt
"Last week, James Beard award winner Spike Gjerde confirmed high-end Mid-Atlantic venue A Rake’s Progress would not reopen inside the Line hotel in Adams Morgan." - Gabe Hiatt
"A Rake’s Progress, the high-priced, local-sourcing Mid-Atlantic restaurant that brought James Beard Award-winning chef Spike Gjerde to D.C., has permanently closed after two and a half years of business. The restaurant was known for its fanaticism for local sourcing with cured hams from Virginia’s Tidewater region and seafood platters showcasing Baltimore Canyon lobster. Executive chef Opie Crooks developed dishes at the wood-burning hearth used to roast whole chickens." - Gabe Hiatt
"A Rake’s Progress, the high-priced, local-sourcing Mid-Atlantic restaurant that brought James Beard Award-winning chef Spike Gjerde to D.C., has permanently closed after two and a half years of business on the top floor of the trendy Line hotel in Adams Morgan." - Tierney Plumb