Lyle's
Restaurant · Dupont Circle
1731 New Hampshire Ave NW, Washington, DC 20009
Highlights
Stylish New American restaurant with craft cocktails
Stylish New American restaurant with craft cocktails
"Listed among elegant hotel-fare options in the dining nucleus of the city and presented as a notable culinary destination." - Eater Staff
"London-based Lore Group’s sophisticated D.C. hotel includes Lyle’s, a restaurant outfitted with a standout (and wine-proof) white couch and a menu with dressed-up standbys like caramelized onion-topped cheeseburgers, an incredible dry-aged Kansas City strip steak, and fried chicken served with a homemade Fresno chile hot sauce. Plus, Lyle’s bottomless brunch pours mimosas laced with orange juice or exciting in-season juices like cinnamon pear or pomegranate." - Tierney Plumb
"Assemble your favorite ladies and try out the trendy Girl Dinner (first seen on TikTok) at Lyle’s bar, which lasts all February long. The $30 meal consists of a Caesar salad and golden curly fries, served alongside a gin, vodka, or espresso martini. Because every girls’ night deserves to feel indulgent, end the soiree with a takeaway mini box of truffles. On actual Galentine’s Day this Thursday, enjoy Valentine’s-themed cocktails and a drag performance by Miss Hennessy, as well as dinner specials like short rib-topped disco fried and cheddar biscuits served with served with ham, chilli, and blueberry. Reservations are available here." - Vinciane Ngomsi
"The Dupont hotel’s charming restaurant partners with pro pastry chef Paola Velez this holiday season. Four cookies from her new cookbook, Bodega Bakes, come paired with Coquito, a spiced Puerto Rican drink. Caramel shortbread, banana, coconut, and maple cookies come with the creamy beverage made with rum, cream of coconut, nutmeg, and cinnamon. Lyle’s is also currently serving the Dirty Snowman, a cocktail featuring hot honey rye, rumchata, espresso, and brown sugar." - Emily Venezky
"The new mussel puttanesca ($18) at Lyle (part of the new chef’s menu refresh) is served in a deeply flavorful sauce made of tomatoes, caperberries, Castelvetrano olives, and garlic. Served with grilled bread on the side, the bivalves are also dusted with a generous amount of breadcrumbs that’ll have you licking the shells." - Travis Mitchell
