Estuary

"This farm-to-table restaurant in the stunning Conrad Hotel is an homage to the Chesapeake. Take the toasted Maryland blue crab and shrimp brioche roll, for instance, which oozes with organic butter and fish sauce-flavored mayonnaise. Old Bay fries make an excellent accompaniment to this item, not unlike the fennel pollen and flurry of micro herbs that enhance a mound of tuna tartare with heat from Calabrian chilies. While seafood figures heavily on the menu, it’s not the sole offering. Desserts, like the peanut butter-cheesecake, make for a rich and memorable sendoff.Views from the space frame the energetic downtown scene. Yet, it's hard not to be drawn to the theatrics of the open kitchen, where cooks work by the glow of library-style lamps." - Michelin Inspector

The 11 Best Hotel Restaurants In DC 2024 - Washington DC - The Infatuation

"The city somehow seems bigger than it actually is when 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

Estuary - Review - Penn Quarter - Washington DC - The Infatuation

"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

Thanksgiving Day Eating Options in D.C. | Eater DC

"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

D.C.’s Estuary Turns Over a New Leaf Under a Mexican-Born Chef | Eater DC

"Perched on the third floor of Hilton’s Conrad hotel in CityCenterDC, Estuary reflects a devotion to the Chesapeake Bay while showcasing a newly global menu under executive chef Arturo Elias. Born in Tabasco and trained in classical French and Italian techniques, Elias marries diverse flavors without forced fusion — for example, Pennsylvania duck breast from Joe Jurgielewicz & Son is seared and finished in a chocolate and black cherry glaze (he avoids calling it a mole) and served with a French-style parsnip purée. His Chesapeake rockfish nods to both his Mexican roots and nine years cooking in Georgia, featuring a succotash made with a corn broth using kernels and husks, blanched peeled tomatoes, and a bright herb oil. I also encountered a cochinita pibil sandwich built from a family recipe paired with burnt habanero aioli, avocado, and pickled red onion, sides like charred baby corn inspired by elote with lime aioli, Aleppo pepper, and aged cheddar, and desserts such as a crème-brûlée–style banana pudding with cornmeal sable. Elias emphasizes letting local ingredients dictate the menu (shrimp cocktail was removed because fresh regional shrimp aren’t available), showcases Maryland lump crab with a freshly grated-horseradish cocktail sauce, lightens crab cakes with gluten-free panko, and plans a seasonal tasting option at a communal table facing the open kitchen for up to ten guests." - Lulu Chang