Café Riggs

"This downtown destination serves all-day menus from the bar, café, and dining room of the Riggs hotel, and that’s where we go to town on lobster royale until our heart’s content, with some steak and eggs and vanilla crepés thrown in for good measure. Cap off all that opulence with the bottomless champagne cart priced at $55 per person. If you need to put in some work on the weekend, the hotel lobby makes for a great Zoom background—the building, built in 1891, is a historic landmark, with intricate Richardsonian Romanesque architecture, marble columns here, and floor-to-ceiling red velvet drapery there." - mekita rivas, omnia saed, tristiana hinton

"Housed in the ground floor of the opulent Riggs hotel, Penn Quarter’s Café Riggs serves a robust all-day menu in an elegant European environment. The nitro espresso martini ($20) is served on tap using espresso, Ketel One vodka, and Mr. Black coffee liquor. On “Martini Monday,” they’re priced at $16 each." - Tierney Plumb, Emily Venezky, Mekita Rivas

"Go big or go to the Riggs—that’s our motto for when you’re on a mission to outdo just about any other brunch experience in the city. This downtown destination serves all-day menus from the bar, café, and dining room of the Riggs hotel, and that’s where we go to town on lobster royale until our heart’s content, with some steak and eggs and vanilla crepés thrown in for good measure. Cap off all that opulence with the bottomless champagne cart priced at $55 per person. If you need to put in some work on the weekend, bring your laptop and post up inside the hotel lobby—the building, built in 1891, is a historic landmark, with intricate Richardsonian Romanesque architecture, marble columns here, and floor-to-ceiling red velvet drapery there." - Mekita Rivas

"Penn Quarter’s opulent hotel brasserie manned by Lore Group executive chef Wolfgang Birk and chef de cuisine James Thomas (a Line hotel alum) offers full dinner service on Mondays, when it’s Martini Monday. The restaurant is open from 7 a.m. to 1 a.m. daily." - Missy Frederick, Tim Ebner

"The posh Penn Quarter hotel’s two-tier “Plateau” comes loaded with seemingly endless delicacies: 12 oysters with kombu mignonette, cocktail sauce, and grated horseradish; 12 shrimp cocktail poached in court bouillon; a delicious smoked trout roe served over whipped Greek yogurt with mixed herbs and cured cucumber; tuna tartare in a soy marinade with chive; and lemon rockfish ceviche marinated with mixed citrus, pickled melon, red onion, crispy quinoa, and cilantro. The whole shebang arrives with homemade potato chips." - Claudia Rosenbaum, Tierney Plumb, Eater Staff