When the Capella Georgetown hotel opens at 1050 31st St. NW, this spring, its brand new restaurant, the Grill Room, will be in the capable hands of Swedish Chef Jakob Esko, The Washington Post reports.
As Patch previously reported, the Capella's restaurant will have seating for 70 and includes C&O Canal-side dining.
The timeline for the hotel opening has changed several times; the hotel webiste now says it is accepting reservations beginning on April 1.
Esko's plans for Georgetown's latest hotel restaurant include a champagne cart and table-side meal prep to customize the dining experience.
"Dover sole will be filleted before diners’ eyes. Patrons will watch as their steak tartare is seasoned to their taste," according to The Washington Post.
The Capella Georgetown website offers the following decription of the dining at the Grill Room:
"Plan ahead and request a coveted al fresco canal side seat, perfect for enjoying the convivial, pedestrian buzz of Georgetown. At the bar, or in the restaurant, indulge from our Champagne trolley, rare selection of rye whiskies or artisan cocktails complemented with our hard harvested ice."
Esko comes to the Capella Georgetown from Capella Singapore but got his start at Michelin –Star Restaurant ‘Sihlhalde’ in Zurich, according to a news release on the Capella Singapore website. Since Zurich Esko has worked at Michelin-Star restaurants in England, France, Switzerland and Spain.