Parlour Victoria

"Atlas Restaurant Group’s Parlour Victoria is going for opulence with a four-course menu for $65 per diner. Guests will enjoy dishes with ingredients sourced from the Mid-Atlantic from five-time Food Network winner Brandon Sumblin. Look forward to red snapper crudo with sakura sake and cherry-smoked duck breast. End the feast with cherry shortcake from executive pastry chef Jacqueline Suter." - Vinciane Ngomsi

"Five-time Food Network champ and seafood-loving chef Brandon Sumblin combines jumbo lump Maryland crab with cream and sherry in a cup ($9) or bowl ($15)." - Tierney Plumb

"Parlour Victoria has two new N/A options for guests to enjoy during Dry January. Both $14, “Topiary” features Seedlip Garden 108, green tea, pineapple, and lime and “Metropolis” is made with Lyre’s London Dry, coconut, lime, cherry, and almond." - Vinciane Ngomsi

"The newly opened Parlour Victoria adjacent to Moxy Hotel is stretched across two bars on both levels of a historic 19th-century townhouse. In addition to an impressive raw bar and weekend brunch, guests can choose between the “Excelsior” ($22) — made with cask-strength rye whiskey, vermouth, cherry eau-de-vie, coffee and hazelnut liqueurs — and a classic espresso martini, which is also available in decaf format." - Mekita Rivas, Tierney Plumb

"Located in a historic 19th century townhouse near City Center, the Maryland crab cakes at Parlour Victoria is served with mixed baby greens and an Old Bay remoulade." - Vinciane Ngomsi, Eater Staff