Conrad Washington, DC
Hotel · Downtown ·
Chic seafood restaurant, hip cocktail bar, rooftop bar
Chic seafood restaurant, hip cocktail bar, rooftop bar
"Opened in 2019 as Hilton’s first luxury property in the capital and the flagship for the Conrad brand, this bright, unfussy stay emphasizes streamlined, contemporary design across 360 airy rooms. Suites add low-slung couches and fireplaces, bathrooms bring marble, double vanities, and walk-in showers with Byredo amenities, and the location and service are crisp and convenient—with destination dining from local favorite Ria Montes and, as a bonus, excellent city skyline views." - Laura Ratliff
"Summit, the rooftop of this luxe City Center hotel, boasts picturesque views beyond what the eye can see — from the U.S. Capitol to (if you squint hard enough) Georgetown. They’ve just unveiled a new tropical lineup for summer showcasing ceviche, frosé, and Tajin-rimmed margaritas. Panda-shaped glassware pays homage to the Smithsonian Zoo’s newest residents." - Vinciane Ngomsi
"Part of the CityCenterDC development and designed by Herzog & de Meuron, this sleek, modern hotel features 360 serene rooms with floor-to-ceiling windows (some offering Capitol-dome views) and a dramatic central atrium crowned by a skylight that fills public spaces with natural light. Sustainability is a focus: the property achieved LEED Gold thanks to features like a vegetated rooftop that filters and recycles rainwater for the building’s cooling systems, third-floor terraces with green space, and partnerships with food-donation organizations to reduce waste." - Laura Dannen Redman, Nicholas DeRenzo
"Celebrate friendship in comfort at Conrad’s restaurant Estuary. From Tuesday, February 11 to Thursday, February 13 (5 p.m. to 9 p.m.), the lounge will transform into the ultimate destination for groups of six to 10 to toast to girl gangs. The experience includes festive drinks and light bites, too. Email WASCI.MKT@conradhotels.com for reservations." - Vinciane Ngomsi
"Elmer Stunkel, the director of food and beverage, explains: “The natural sweetness of corn ferments very well, which lends itself to spirits.” He adds that because corn’s flavor is easily influenced, “it’s easy to add oak, spices, and other flavoring agents to create a whole spectrum of liquors and beverages,” highlighting why corn is a foundational ingredient across bourbons, whiskies, and even some vodkas and gins." - Lulu Chang