Though rye has been around forever, it seems like a bartender’s new best friend — that is, a good old fashioned ‘best kept secret’ spirit. And the new Capella Hotel in Georgetown is ryeteous with it.
As one of its freshly unveiled eat-and-imbibe options, Capella is set to open The Rye Bar officially in early April (in tandem with The Grille Room), which will seat an intimate 26 or so discerning drinkers for a menu of carefully composed cocktails made with rare rye whiskeys and some creative bar fare to match!
Savor a Ryeding the Storm (we helped name that one!) — a new rye takeover from the tradionally rum-based Dark & Stormy — with a pan-seared oyster w/ preserved lemon. Pair a perfect Boulevardier with an equally primed pork belly. Or maybe mix in an Older Fashioned or a Margaryeta… Almost everything is made with rye. Get it?! (See images below)
This Georgetown haven for American whiskey connoisseurs doesn’t deliver DC’s most extensive collection of ryes, but rather its most distinguished (think Van Winkle Family Reserve 13 year, Abraham Bowman 10 year & Willett 5 year Single Barrel…) which is complemented by an artisanal hard harvested ice program: chips from a whole block, hand-pressed spheres that won’t water down, and stainless steel cubes that say ‘Yes’ to frigid and ‘No’ to any flavor leave-behind.
At the Rye Bar, you can overlook the picturesque C & O Canal — with rye sipper in hand — from 2 PM – midnight, daily. Sounds all ryeght!