The Imperial
Permanently Closed
Mid-Atlantic fare, raw bar towers, vintage spirits, rooftop
Mid-Atlantic fare, raw bar towers, vintage spirits, rooftop
"When the clock hits Happy Hour, head to The Imperial. From 5-7pm, the multi-level restaurant and bar serves $6 beers and $9 french onion dip with saltines fried to crispy perfection. The IPA-battered filet o’fish and housemade tartar sauce melt in your mouth (and just may dissuade you from getting a watered-down fast food version ever again). It’s also a popular weekend brunch destination, where egg specialties reign supreme. We swear by the chorizo eggs benny—the chipotle hollandaise is a tasty touch—and a stack of thick-cut challah french toast." - omnia saed, mekita rivas
"When the clock hits Happy Hour, head to The Imperial. From 5-7pm, the multi-level restaurant and bar serves $6 beers and $9 french onion dip with saltines fried to crispy perfection. The IPA-battered filet o’fish and housemade tartar sauce melt in your mouth (and just may dissuade you from getting a watered-down fast food version ever again). It’s also a popular weekend brunch destination, where egg specialties reign supreme. We swear by the chorizo eggs benny—the chipotle hollandaise is a tasty touch—and a stack of thick-cut challah french toast." - Mekita Rivas
"Boasts a concise menu with strong American inflections, offering mostly raw, vegetables, pasta, meats, and larger dishes." - MICHELIN Guide
"Gizelle Bryant throws a “hattitude party” to celebrate Karen Huger’s birthday in a private room at The Imperial, lining a window overlooking Adams Morgan with hats for each of the ladies. While Karen was questioned by the ladies about her DUI charge, the ladies sipped on specialty drinks inspired by Huger (including the non-alcoholic Grand Dame). Lobster rolls, fresh crab, and deviled eggs were passed around the table." - Vinciane Ngomsi
"This bright and bold spot boasts a concise menu with strong American inflections. Enter to discover two colorful dining rooms on either side of the space, as well as a buzzing bar in the back. Spread across a few floors (that culminate in a rooftop bar as your reward for the climb), details like textured metal, marble tables, and artfully lit bottles enhance the convivial vibe.The menu is divvied into mostly raw, vegetables, meats, and larger dishes. Regardless of your pick, these plates are well-executed and show a creative spirit. Start with such sea treats as blackened blue crab claws served with Alabama white sauce, then segue into land by way of the beef Wellington, which sports a golden pastry, braised leeks, and veal jus." - Michelin Inspector
