:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/39049924/jardenea.0.jpg)
Molasses-basted quail and rockfish with grits are among the menu items you'll see at Jardenea, the new restaurant within the remodeled Melrose hotel. The Washingtonian chats with culinary director Ted Peters, who says the farm-to-table restaurant was inspired by a sister restaurant, Azurea, in Florida. The restaurant will have communal tables and an adjacent lounge, and aims to open by Nov. 15. [Best Bites]
