A sneak peek at the whiskey bar coming to Capella Georgetown in April.
By Laura Wainman
In a town where new restaurants, bars and hotels seem to open on a daily basis, it can be hard to sort through the weeds and find the true gem destinations. Enter Washington Life! In the holiday issue, we gave you a hint of what to expect at the new Capella Washington, DC Georgetown. The 49-room luxury hotel assigns a personal assistant to each guest in lieu of a front desk, allows you to check in and out on your own schedule, offers a guest-only lounge and roof deck with 360-degree views of the city and an indoor/outdoor pool and spa. Now the hotel is set on “elevating the Georgetown dining scene” with the April addition of The Grill Room and The Rye Bar, both helmed by Swedish Chef Jakob Esko.
Washington Life obtained a first look at the rendering of the chic new Rye Bar, which will be a watering hole for American whiskey connoisseurs and general admirers of craft cocktails. Such whiskeys as Van Winkle Family Reserve 13 year, Abraham Bowman 10 year and Willett 5 year Single Barrel will be the norm and the bar will maintain the same intimate feel of Capella Georgetown, with only 26 seats. The luxury whiskeys will be complemented by a unique hard harvested ice program featuring chips from a whole block, hand-pressed spheres and stainless cubes which cool without imparting flavor.
Both The Grill Room and The Rye Bar will place an emphasis on decor, featuring an outdoor patio overlooking the C&O Canal, floor-to-ceiling windows and fluid geometric lines. The restaurant and bar interiors will be the work of Peter Silling and Associates, known for their use of warm, inviting color palettes.
Stay tuned for more, after WL receives an insider’s look (and tasting) at The Grill Room and The Rye Bar.