The hotel’s 70-seat restaurant, Jackson 20 (named after Andrew Jackson), draws inspiration from northern Virginia, with a contemporary take on a colonial tavern. Dark wood is prominent, with long banquettes, exposed brick, marble floors, and a bronze pig statue that is almost life-size. Diners can peer through frosted glass into the open kitchen helmed by chef Jeff Armstrong, whose menu consists of sustainable, locally sourced American comfort food with a Southern flair, such as braised short ribs, rockfish with polenta, grits and shrimp, and whiskey cocktails. Full buyouts are available, and the marble chef’s table offers private dining for 12. 

After a $22 million renovation, the property now features a built-out corridor that connects the hotel’s multiple meeting rooms to an outdoor courtyard that can hold 250. Inside, the airy and open Bombay Room, separated from the corridor by Moroccan-inspired latticework, can be used as a prefunction space for 80. 

Among other event spaces, the Paris Ballroom, with large white columns, seats 180 or holds as many as 250 for receptions, while the adjacent yellow-hued, light-filled Athens Room offers a more casual setting, and the intimate 360-square-foot Sydney Room features its own marble bar and an iPod-ready sound system.

The larger suites, such as the Majestic Parlor, can host private events of as many as 25, with a wet bar (which can be outfitted with a crepe station), a large dining table, and a balcony overlooking the courtyard.   —Adele Chapin