Culinarily talking, the Wharf’s luxe new Pendry lodge is all around the map. You will get a cheeseburger on the lobby-level bar (Bar Pendry), a squash blossom vegan quesadilla at its poolside Latin eatery (Flora Flora), and end off a spicy tuna roll on its scenic rooftop (Moonraker).
Laguna Seashore, California-based Montage Worldwide’s rapidly-expanding boutique model boasts places in seven U.S. cities, together with Pendry Baltimore, Chicago, and San Diego, with extra to come back. The 131-room Pendry Washington D.C. (655 Water Avenue SW) is a key element of the Wharf’s Section 2 enlargement alongside the Southwest Waterfront, which incorporates glistening high-rises and an incoming surge of high-profile eateries.
D.C.’s debut Pendry opened in late October with a trio of eating and ingesting gems all led by government chef Barry Koslow, a neighborhood hospitality vet who beforehand oversaw operations on the Watergate and W resorts. Pendry’s globe-trotting roster of eating places all share a locally-sourced theme, and Koslow plans to rotate elements based mostly on the time of the yr.
“Washington D.C. is an amazingly seasonal place,” Koslow tells Eater. “One of many issues I really like about it’s we get all 4 seasons, and a part of the enjoyment of cooking on this metropolis is that we’re so near so many nice producers of every little thing.”
Every institution adheres to upscale lodge costs, with cocktails hovering round $20 and entrees within the $20 to $40 vary.
Tucked off the foyer, pint-sized Bar Pendry’s number of bites take a again seat to the cocktails. Bar supervisor and Kith and Kin alum Sunny Seng isn’t shy with cocoa in his “Chocolate Metropolis,” comprised of rye, chocolate-infused vermouth, chocolate mole bitters, and chocolate-covered raisins. A pineapple-everything “Combination Hospitality” pays homage to the tropical fruit that symbolizes hospitality. It’s constructed with pineapple-infused rum, pineapple and lime juice, and pineapple syrup.
Fancy snacks on the gold-and-navy bar embody caviar deviled eggs, a vegan beet poke, and mini lobster corn canines, whereas a crab cake, grilled artichoke panini, and black bean burger provide a bit extra substance. Koslow says he expects Bar Pendry’s meals choices to stay comparatively steady in comparison with the lodge’s different two eating places.
One stage above, Mexican and Peruvian-influenced Flora Flora represents the lodge’s all-day eatery that serves breakfast and lunch to begin, with dinner coming quickly. The indoor/outside setup on the second flooring affords a lush, earthy ambiance to reflect the vegetable dishes that make up half of its menu.
“It’s form of making an attempt to offer that phase one thing extraordinary as an alternative of one other pasta dish or one other mushroom gnocchi,” he says.
Morning choices out of the gate embody fruit and nut-laden in a single day oats, an avocado toast on rye sprinkled with Tajin and pepitas, and huevos rancheros. For lunch, there’s tortilla soup, lomo saltado (a Peruvian beef stir fry), and avocado tacos. The kitchen is workshopping a celery root pastor, he says. Thinly-cut celery might be spiced and roasted with pineapple to mimic the feel and style of pork.
The ultimate piece of the culinary puzzle sits on the 14th flooring, the place hovering views of the Potomac are coupled with small bites, sushi, and an array of libations at swanky, 150-seat Moonraker.
A giant round bar facilities round Japanese highballs that blend brilliant flavors with bubbles. “Fuji Apple Sonic” options imo shochu, Lillet Rosé, peach liqueur, and fuji apple juice, whereas a fizzy “Ichigo-Go” options gin, strawberry shrub, and strawberry liqueur.
Rooftop eats embody spicy tuna with crispy rice, okonomiyaki (a savory Japanese road meals pancake), and Tokyo fried rooster. An array of sashimi, maki, and nigiri choices spotlight in-season fish, whereas surprising fusions play out in dishes like cacio e pepe rice truffles and yuzu profiteroles.
“We’ve got a variety of little playful issues that we do right here, form of outdoors of the field a bit of bit, that problem folks to play with their expectations,” says Koslow.
Koslow says he feels the strain in a metropolis, and neighborhood, the place the culinary caliber is greater than ever.
“I’ve been within the metropolis for a very long time and it’s difficult to come back in and actually have a terrific restaurant that stands up with a variety of these different nice eating places,” he says.
Section 2 can even embody blockbuster arrivals from Gordon Ramsay (Hell’s Kitchen) and celebrated Chinese language chef Philippe Chow, together with fast-casual choices for burgers (Fortunate Buns); buttery Maine lobster rolls (Mason’s Well-known); Latin road meals (Bartaco); and pizza (Slice of Matchbox). Ramsay’s new Gordon Ramsay Fish & Chips was the primary large opening up to now.
“The competitors is simply actually driving everybody to be higher and to make each expertise unbelievable as a result of the bar’s so excessive,” says Koslow.
—Tierney Plumb contributed to this report