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Chickens roasting over the wood fire at A Rake’s Progress
Honey-basted chicken cooking over an open flame at A Rake’s Progress.
Photo by Rey Lopez for Eater DC

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Look Inside Spike Gjerde’s Tribute to Mid-Atlantic Dining in D.C.

A Rake’s Progress fires up its wood-burning hearth January 29

Diners curious about the regionally inspired cuisine James Beard Foundation Award-winning chef Spike Gjerde plans to serve at the restaurant he’s carved out for himself above the lobby of the new Line hotel can make reservations for the grand opening of A Rake’s Progress on Monday, February 12 right now.

Gjerde’s debut D.C. eatery with co-owner Corey Polyoka is scheduled to serve its first plates of artfully arranged, locally sourced food on Monday, January 29, though the limited service will mainly focus on catering to hotel guests and friends and family members. A spokeswoman for Gjerde tells Eater walk-in customers are welcome, but notes that said visitors will be accommodated in the main dining room as space permits.

A Rake’s Progress is projected to operate from 5 p.m. to 11 p.m., Sunday through Thursday, and from 5 p.m. to midnight, Friday and Saturday.

Meanwhile, anyone can pull up a chair at A Rake’s Bar, the adjoining lounge that’s offered locals a taste of what’s to come during the staggered roll out of the embedded dining options — including Maketto founder Eric Bruner-Yang’s all-day restaurant Brothers and Sisters, and Gjerde’s companion coffee stand/bakery The Cup We All Race 4 — that got underway just before the holidays.

A Rake’s Progress has vacated the top-floor dining space of the Line hotel in Adams Morgan
Seating for A Rake’s Progress and A Rake’s Bar stretches across the second floor of the Line hotel.
Rey Lopez/Eater DC

Gjerde’s team is keeping details about the core menu under wraps for now, noting only that there will be “some overlap” between sit-down dining oriented A Rake’s Progress and the “small, easy plates” provided at A Rake’s Bar.

A Head Up cocktail (Vitae Golden Rum, spicebush bitters, burnt sorghum syrup, amy’s lemon oil) being made at A Rake’s Bar.
Photo by Rey Lopez for Eater DC

Raw oysters and country ham are already in the mix at A Rake’s Bar. Gjerde’s spokeswoman mentioned a gourmet burger that will only be available in the lounge, and shared one dish expected to hit plates in the main dining room: whole, honey-roasted chicken set to be carved tableside.

A Rake’s Progress was housed on a floor overlooking the lobby at the Line hotel in Adams Morgan
The open kitchen at A Rake’s Progress (far left) overlooks the dining room, bar, and hotel lobby.
Rey Lopez/Eater DC
Carrot Switchel (Civic vodka, New York pear brandy, carrot maple turmeric shrub, ginger crunch).
Photo by Rey Lopez for Eater DC
A Rake’s Bar
Photo by Rey Lopez for Eater DC
The Savoy dish (ginger dressing, fish pepper, peanuts, benne seed, blue basil). Stay tuned for details on the full menu.
Photo by Rey Lopez for Eater DC

Those staying in the hotel can also count on Gjerde to handle private functions. His team has been awarded all the banquet business on site, providing additional opportunities for Gjerde to showcase the network of local farmers and trusted producers he’s meticulously pieced together to feed his flagship restaurant, Woodberry Kitchen, over the past decade.

Status: Scheduled to open at 5 p.m. on Monday, January 29. 1770 Euclid Street NW; website.

A Rake's Progress

1770 Euclid Street Northwest, , DC 20009 (202) 588-0525 Visit Website

A Rake's Bar

1770 Euclid Street NW, , DC 20009 (202) 588-0525 Visit Website

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