Pendry Washington DC – The Wharf is finally ready to release details on the planned opening of its food and beverage outlets at the upscale Southwest Waterfront hotel this fall.
The new executive chef at the 131-room property perched on the Potomac River is Barry Koslow, a DC hospitality veterinarian who previously oversaw culinary operations at both DC’s W and the Watergate Hotel.
Montage International’s full-service luxury brand, based in Laguna Beach, Calif., has tapped Koslow to lead the three stylish dining destinations at its first DC hotel (655 Water Street Southwest). This includes Flora Flora, an indoor and outdoor restaurant overlooking a pool deck; Moonraker, a rooftop lounge serving sushi and Japanese spirits; and Bar Pendry, a lobby-level cocktail bar decked out in gold and navy decor.
The second phase of the $3.6 billion Hoffman-Madison Waterfront development will also add a dozen new restaurants to the mile-long stretch along the southwest waterfront, including hit celebrity chef arrivals Gordon Ramsay and Philip Chow.
Here’s a first look at each new food and beverage outlet spread across the 144,000 square foot Pendry, complete with a lavish top-to-bottom look put together by Design Agency.
Located on the 14th floor, the glamorous rooftop Moonraker Lounge is Pendry’s biggest dining attraction with a capacity of 150 people. Moonraker will focus on a Japanese-leaning menu full of Tokyo-fried chicken, yellowtail sashimi, and specialty rolls. A chic circular bar anchors the scenic site with a curated library of Japanese whiskey and custom cocktails. Look for live music and DJs to cater to a late night crowd. Moonraker is a nautical term that refers to a sail used on a clipper sailboat – and the title of a 70s James Bond film. (It will also be Wharf’s second food destination with “Moon” in its name; the Chef Kevin Tien’s modern Vietnamese restaurant, Moon Rabbit, sits at the foot of the InterContinental.)
This 80-seat Latin-influenced restaurant combines the cuisines of Mexico, Peru and Argentina. The all-day affair on the second floor of the hotel will serve breakfast, lunch, and dinner, with a South Beach-style poolside setup. Flora Flora honors its identity with lush vegetation and a vegetarian menu showcasing local farmers and suppliers. Look for a selection of small plates and a tasting menu option with global wine pairings.
Tucked away in the lobby, this intimate, dimly lit tavern will be a destination for classic cocktails made by “master bartenders” and light bites, according to a statement. The 60-seat space invokes a sense of modern grandeur, splashed with sleek gold and navy decor and polished finishes.
Koslow, who trained in classic French cuisine, honed his culinary skills at DC facilities such as Mendocino Grille, 2941, Citronnelle by Michele Richard, Equinox and Tallula. DGS Delicatessen’s opening chef left in 2014 to open Italian restaurant Pinea at DC’s W and continued to oversee the entire hotel adjacent to the White House until last summer, when he hopped into the Watergate hotel for a brief 10 month stint. . He joined Pendry in June.
The fast-growing brand debuted in 2017 with openings in San Diego and Baltimore (Sagamore Pendry). There are also Pendry hotels in West Hollywood, Chicago, New York and Park City, with more on the way (Natirar, Tampa, Newport Beach). Hotel rooms in DC start in the mid-$400s for stays beginning in November, though the hotel’s opening date is expected closer to opening.
Pendry will be the Wharf’s third hotel, joining the InterContinental and the dual brand Canopy by Hilton and Hyatt House.