All the dishes are decent or better, and a few stand out. Next comes a raw bar stocked with shrimp, oysters, creamy smoked salmon, and plentiful but watery stone-crab claws. It's a lunch-heavy spread, although there's enough to keep breakfast buffs busy. Brunch is served in the hotel's Grill, a spacious, clubby room of muted greens and taupes with horse paintings on the walls and fresh flowers at every table. An excellent jazz trio keeps the atmosphere upbeat.
Chairs are plush and comfortable, and tables are far enough apart to allow intimate conversation.
2001 by Washington Magazine Inc.