Estuary

"The city somehow seems bigger than it actually is looking through Estuary’s floor-to-ceiling glass windows. Maybe it’s because the restaurant, on a high floor of the Conrad Hotel, is itself massive, so much so that you’re practically guaranteed a seat anytime of night. But it’s a bar stool we come for, especially to begin or end a night downtown. Estuary walks the line between serving comforting late night (until 12am) snacks like chicken tenders and shrimp cocktail and elegant, DC-themed drinks. Get an Air and Space cocktail, a round of tenders, and look out at the city lights." - Madeline Weinfield

"New chef de cuisine Arturo Elias’ four-course prix fixe menu blends traditional Thanksgiving dishes with tastings from his Mexican heritage. After a welcome cocktail and a selection of hors d’oeuvres, what follows is a frisee and radicchio salad with roasted butternut squash with apple cider vinaigrette. There will also be a carving station of roast turkey and baked ham with an assortment of sides from creamy mashed potatoes and chestnut and sage stuffing to roasted sweet potatoes with honey butter and crispy Brussel sprouts. Finish with an array of sweets for dessert." - Vinciane Ngomsi

"Head to the Conrad hotel’s reliable restaurant for a fancied-up smash burger by chef Ria Montes. The updated American classic on brioche features two brisket patties, cheddar, house burger sauce, red onion, and lettuce with a side of Old Bay fries." - Tierney Plumb, Eater Staff

"This farm-to-table restaurant in the stunning Conrad Hotel is an homage to the Chesapeake. Experience chef Ria Montes' delicious dishes made from local ingredients this restaurant week with Estuary's $35 lunch and $65 dinner menu." - MICHELIN Guide

"After a long pandemic pause, CityCenterDC’s polished seafood showpiece made a triumphant 2022 comeback with a menu full of remixed Chesapeake classics like fluke-flanked ceviche and smoked rockfish dip served in shells. The Conrad hotel’s glassy, 3-year-old restaurant, originally headlined by celebrity chef brothers Bryan and Michael Voltaggio, reemerged with No Goodbyes alums Ria Montes and Sean Tew at the helm. Estuary 2.0 casts a wider menu net across the largest estuary in the nation, the Chesapeake Bay, with Maryland crab hush puppies dressed with yuzu aioli, steamed Virginia clams with furikake butter, white peppercorn tagliatelle, seasonal sorbets, and sourcing from local growers like Moon Valley Farm. Hungry tables should consider its expertly-fried whole fish and Roseda Farm bone-in rib-eye." - Tierney Plumb, Eater Staff