Just inside the 1940s-era revolving door, there’s a Venetian-style 22-seat bar offering complimentary cheese, olives, and sardines. On the way to the main dining room, guests pass through an open kitchen with a beef-aging locker and an antipasto showcase of fresh seafood, meat, and vegetable dishes.
For private dining, there are four glass conservatories, including the chef’s table, which seats 12 and offers bird’s-eye views of the open kitchen and the Potomac River and marina below. Three additional conservatories each accommodate up to 28; a separate wine room seats 30. A patio with a 50-person capacity will open in spring.
Executive Chef Daniele Turchetti of Bond 45 in New York and Brando d’Oliveira, culinary director for Fireman Hospitality, oversee the menu of dry-aged prime or organic grass-fed choice steaks, including “Turf and a Lot of Surf"—filet mignon, a half-pound lobster, shrimp, mussels, clams, calamari, and linguini with tomato sauce. Many dishes are available family style for two to four people.
In addition to a large selection of wines by the glass, mixologist Dale DeGroff created a short menu of Prohibition-style cocktails, such as the Hemingway Daiquiri, which are served in vintage-style English tea pots.
Bond 45 is available for full buyout.