Fresh off a RAMMYs win for wine program of the year, D.C.’s Charlie Palmer Steak will get its first major makeover since taking up residence directly across from the Capitol in 2003.
A spokeswoman for the dark wood-wrapped restaurant that counts D.C.’s political class as regulars tells Eater the power dining spot won’t shutter during the renovation, with all the anticipated changes projected to take place “overnight.” Expect to find a “striking” new foyer, custom furniture and modern lighting by early fall.
Hospitality designer Barbara Gisel of BGD Interior Design is handling the transformation. Her resume includes a recent Charlie Palmer Steak project in New York: the blue-toned restaurant at the Archer Hotel.
The makeover is more than just cosmetic; the food and beverage menus are also getting a refresh with a lineup of TBA options. Its shaved summer truffles will be phased out; staples including the Angus ribeye "Cowboy" Steak and locally-sourced seafood are expected to endure.
The renovation virtually coincides with the arrival of executive chef Mike Ellis, who moved across the country last summer for the professional homecoming.
He started out in D.C under then-head chef Bryan Voltaggio, later making his way to Charlie Palmer’s Dry Creek Kitchen in Sonoma County to join a kitchen controlled by then-head chef Michael Voltaggio.