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Early 2017 will mark the debut of The Line hotel in Adams Morgan, featuring restaurants from Maketto’s Erik Bruner-Yang and Woodberry Kitchen’s Spike Gjerde (the first project for the acclaimed Baltimore chef in D.C.). The hotel has now revealed specifics on the restaurants to expect from both chefs. They include:
A Rake’s Progress: This restaurant from Gjerde will “celebrate the union between the North and South,” according a press release. That means the merging of Maryland and mid-Atlantic ingredients with Southern fare and Virginia sourcing. There will be a wood-fired hearth, and an emphasis on whole birds and small game. They’ll serve supper and weekend brunch.
A Rake’s Bar: The restaurant’s accompanying bar from mixologist Corey Polyoka will have cocktails that feature local ingredients and have historical roots. Expect tea-based cocktails as one of the highlights here.
The Cup We All Race 4: This lobby coffee shop has brews from Counter Culture, local teas, and baked goods from Gjerde, including hot and cold cereals, sandwiches, and pastries.
Brothers and Sisters: Bruner-Yang will head up the lobby restaurant and bar. It’s described as “American classics cooked from a Taiwanese and Japanese point of view” (they’ll also offer some items for room service). There will be a Taiwanese tea parlour located inside, too.
Spoken English: Bruner-Yang’s other restaurant is tasting menu-focused, and Peking Duck will be one of the courses.
The Line, a project from the Sydell Group, is housed within a 1912 neoclassical former church building in Adams Morgan. It will have 220 guest rooms and other amenities; it’s the second of the brand, including a branch in LA’s Koreatown. They’ll start taking reservations soon.
