10 Venues for Company Holiday Parties in Washington

Club and lounge Capitale opened in September in the former K Street Lounge space, now transformed with massive brass columns and a glam library theme. The 4,700-square-foot venue can host 350 standing.

In September, the newly renovated Union Market near Galludet University's campus opened its doors as D.C.'s newest artisanal food market. With spare decor accented by concrete floors and a chandelier made out of recycled water bottles from artist Dan Steinhilber and his apprentice Miles Thomas, the 25,000-square-foot venue is available to host events on a case-by-case basis. More than 40 local vendors have set up shop at Union Market, including Rappahannock Oysters Company mixologist Gina Chersevani's soda shop and bar Buffalo & Bergen; Trickling Springs Creamery; Lyon Bakery; Righteous Cheese; an outpost of local chain Peregrine Espresso; and stalls for food trucks TaKorean and D.C. Empanadas.

At National Harbor, the Sunset Room by Wolfgang Puck boasts sweeping Potomac views, contemporary decor, and holiday menu options from exclusive caterer Wolfgang Puck Catering like gingerbread macaroons, mini pumpkin pies with bourbon vanilla ice cream, and brioche stuffing with wild mushrooms and fresh sage. Open since the spring, the Sunset Room includes two main event spaces: the Plaza View and the Harbor View, which both include separate outdoor terraces. The Plaza View accommodates 250 standing guests, 150 seated guests without a dance floor, and 120 guests seated with a dance floor. The Harbor View accommodates 450 standing, 350 seated without a dance floor, and 250 seated with a dance floor.

As part of the Mayflower Renaissance Hotel's redesign, the hotel's Cafe Promenade closed in August and reopened in September as the new Promenade Ballroom. The renovation retained the hotel's signature murals by WPA artist Edward Laning, domed skylight, and crystal chandelier, but it added 3,000 square feet of event space. The ballroom can accommodate 350 standing and 220 seated, and event planners can combine other rooms in the promenade hallway for large events of 8,000.

After opening a restaurant in New York, the Moscow-based chain Mari Vanna is headed to D.C. with a new restaurant on Connecticut Avenue slated to open in mid-November. The three-level restaurant and cocktail lounge will host up to 350 standing or 220 seated, and the decor will include homey features like armchairs, chandeliers, and antiques.

This summer, Jamie Leeds added a new Hank's Oyster Bar to her portfolio with the opening of a Capitol Hill Hank's Oyster Bar near Eastern Market. The newest Hank's features the same popular New England seafood dishes but adds the Eddy, a new bar from mixologist Gina Chersevani that features hand-chipped ice and drinks like the Deadliest Catch, made from mescal, rye, saltwater, and taffy foam. The beachy, bright restaurant seats 60 with 40 seats in the dining room and 20 seats at the bar.

Penn Quarter favorite Jaleo received an avant-garde makeover in March thanks to a local architect Eric Gronning and Spanish designer Juli Capella, who provided artistic direction. New decor items include custom-crafted foosball dining tables, mosaic floor tiles, beaded curtains, whimsical lighting fixtures, and giant letters in the window spelling out the restaurant's name. The dining room seats 140, while 30 guests can sit at the bar. Although there is no private dining room, a section of the restaurant can be reserved for events.

Passion Food Hospitality's newest restaurant, Fuego Cocina, opened in October, bringing Mexican cuisine and more than 100 types of tequila to Clarendon in the former Harry's Tap Room space. The restaurant is available for full buyout for parties as large as 450. Fuego's downstairs lounge accommodates 40 seated or 60 standing. The downstairs lounge combined with the bar area—highlighted by a 50-foot bar—can host 200 guests for a standing reception. Parties in the restaurant's upper level can hold 150 seated or 200 standing. For smaller parties, the semi-private dining room upstairs seats 20.

Also new to the Mayflower Hotel is Edgar Bar & Kitchen, a restaurant and bar led by executive chef Andrew Morrison, set to open in December. The new restaurant will have a contemporary, club-like look and will focus on cocktails and shared plates, with a private dining room available for18 guests. The restaurant will seat 124, while the bar can accommodate 24. For large parties, a section of the dining room that seats 50 can be booked.

National chain Daily Grill recently renovated the bar at its 18th Street location, adding modern design touches, new communal tables, and a surround-sound audio system. The bar at the Daily Grill can host 100 guests.