Washington, D.C.—Relaunching March 18 following a $15 million top-to-bottom overhaul, the new Embassy Row Hotel, a Destination Hotel, will introduce a new dining program to the District. The entire program is in the hands of Peter Kloiber.
At the cornerstone of the redesigned property in Dupont Circle is a fully integrated lifestyle-driven lobby experience, anchored by new restaurant Station Kitchen & Cocktails. This concept merges the traditional hotel lobby with a fresh culinary and beverage experience. By day, locals and visitors alike will enjoy a coffee shop featuring Compass Coffee from D.C.’s only roasters, baked goods from local food incubator Union Kitchen, and a 24-hour Chef’s Pantry, featuring ready-made sandwiches and local snacks. In the evening, it will transition to bottled cocktails and shared plates served at communal tables and nook-style seating.
Furthering the hotel’s commitment to working with local partners, Station Kitchen & Cocktails will serve the “special of the day” in a curated ceramic bowl made by students of the Corcoran School of Art at The George Washington University. In support of the hotel’s relationship with SOME, So Others Might Eat, the restaurant will donate 25 cents from each bowl sold to the community-based organization serving the poor and homeless of Washington D.C.
“We’re bringing a new food and beverage model to the D.C. hospitality scene and we’re excited to have Peter on board to execute our approach,” said Shawn Jervis, general manager at the Embassy Row Hotel. “This idea of a fully integrated lifestyle experience in the lobby is essential for reaching today’s guest and being a gathering place for the community, and the D.C. market is ready for it. The new lobby is where business deals are solidified, friendships are made on the road, and it’s why guests return. Peter’s diverse restaurant background and intimate knowledge of the local dining scene will shine through in both our menu and the dining experience.”
Under Kloiber’s direction, Station Kitchen & Cocktails will serve a menu of shared plates with signature items such as Wellington Meatballs, Tuna Casserole, and Korean Chicken Lollipops. Drawing inspiration from the District, the restaurant will also introduce its own bottled cocktail program hand-crafted on-site. Patrons can expect libations such as the Lame Duck made with basil & clove roasted pineapple, lime, coconut IPA, and rubber ducky, Vice & Virtue made with gin, burnt honey, imbue rose, thorn and sriracha flakes, and Sunny Side Up made with silver rum, kiwi syrup, key lime, and “marshmallow” foam.
The experience continues into the meeting and event space, where guests will find a departure from customary banquet offerings. Instead of the traditional three-course meal, guests can expect an interactive table equipped with “Lazy Susan” style rotating turntables with small plates to encourage conversation amongst groups. Inspired by the elements of food, dishes will fall under one of five categories of fire, earth, metal, water and wood. The hotel will also bring its relationship with SOME into the boardroom, pledging to donate five percent of revenue for every continuous break station purchased.
Originally from Wisconsin, Kloiber comes to the Embassy Row Hotel from D.C.’s French-Belgian restaurant Marcel’s, where he led the kitchen as sous chef. He also spent two years as the sous chef at The Federalist restaurant at the Madison Hotel.
