Rosewood Washington D.C., which is widely regarded as Georgetown’s leading luxury hotels, has reopened with new distinct dining concepts, including a new rooftop lounge, CUT Above…
With interiors led by Jacques Garcia, Rosewood Washington D.C. has reopened its doors to unveil a new public area and F&B spaces. Instilling a sense of conviviality at the very start of the guest journey, the hotel’s new public spaces include a reimagined lobby and library.
Elegant design and architectural details, such as wood paneling, antique mirrors and marble fireplaces, line the lobby and its corridors, evoking the environment of a private home. The signature residential style is further reflected in the library, where a double height ceiling, deep velvet sofas and armchairs and a stunning chandelier invite guests to visit with friends or relax on ones own.
“We are thrilled to reopen our doors and welcome back our neighbors and visiting guests alike,” said Gabor L. Vida, managing director of Rosewood Washington, D.C. “Created to complement the historic charm of the neighborhood, the new CUT D.C. is characterized by regionally sourced cuisine that celebrates the best of the area’s local farms and purveyors, marking a new chapter for the brand, hotel and local community. Combined with our new rooftop lounge, CUT Above, the restaurant reinforces Rosewood Washington, D.C. as an inviting gathering place for all of our guests.”
Destined to quickly become the most sought-after dining venue in the city, CUT D.C., debuts a new and unique take on Wolfgang Puck’s famed CUT concept through a highly evolved vegetable- and seafood-centric menu. Helmed by Executive Chef Andrew Skala, a veteran of the Wolfgang Puck brand who has spent the last 13 years working across its restaurants in Las Vegas, Los Angeles and New York City, the hotel’s restaurant features a locally inspired menu that brings a fresh flair to the district’s vibrant dining scene. The venue combines essential elements of American architecture with those of European interiors to produce a refined yet relaxed setting that invites guests to return time and time again.
“I want this CUT to be different, one that is true to the location of where it is,” said Wolfgang Puck. “It’s important to me that CUT D.C. has its own soul that reflects just how unique the Mid-Atlantic is and how diners want to eat now. While guests will still be able to order the signature steaks they have come to love at CUT, we want to showcase the bounty of the region and create a menu that encourages sharing.”
Set against the capital city’s iconic skyline, the hotel’s new rooftop bar and lounge, CUT Above, emerges as the ideal destination for al fresco entertaining.
In addition to the new dining venues, lobby and library, Rosewood Washington, D.C. is set to debut six new and one-of-a-kind townhouse suites later this year. Built at the turn of the century and situated along one of Georgetown’s picturesque, tree-lined streets, the accommodations will offer an entirely residential guest experience unavailable anywhere else in the city. Each approximately 1,100 square feet in size, the accommodations will be designed by local interior designer Thomas Pheasant and will boast private entrances, dedicated living spaces, fully equipped kitchens and a private back courtyard, in addition to custom furnishings and décor created by artisans and photographers from the surrounding metropolitan area.
Main image credit: Ryan Forbes/Rosewood Hotels