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PHOTO: Orange Martini at Capella Washington, D.C., Georgetown (c) Sery Kim

I had a delightful time reviewing the Capella Washington, D.C., Georgetown hotel. You can find my review on here:


Full text below!

Architectural design details in D.C. buildings, with few exceptions like the U.S. Capital and The White House, rarely make a compelling statement. The governmentally serviceable nature of hotels especially, save perennial D.C. favorites The Hay Adams and The Jefferson, leave much to be desired. But the still relatively new Capella Hotel on the banks of the bustling Georgetown C&O Canal, offers a glimpse into the picturesque flurry of visionary hotels occupying space in D.C.’s sexier neighbor New York City.

Owned by the Castleton Hotel Partners I, LLC and managed by Capella Hotels & Resorts conglomerate, the D.C. hotel offers 49 guest rooms and 12 suites each captivatingly cool with centralized computer system technology managing lights as well as the heating and cooling system. Flat-screen LCD televisions, beautiful light fixtures and harmoniously comfortable palates of neutral colors add to the crisp allure, as does the sublimely comfortable king-sized bed decked with Pratesi linens.

For those who seek more aquatic amenities, Capella offers a gorgeous raised-back soaking tub with Acqua di Parmi products, including bath salts, as well as a suave, luminous black-ish brown tile laid, rainfall shower. An infinity pool on the rooftop, exclusively accessible only by hotel guests, is another great way to relax.

Of course, the most relaxing element at Capella is Angel Cervantes, the head bartender at Capella’s The Rye Bar, incredibly refreshing cocktail menu. My favorite was the sublime “Orange Martini,” Angel’s new drink for the summer. Made with 1 oz Aperol; 1 oz St. George’s Dry Rye Gin; 1 oz Dolin White Sweet Vermouth; and ½ oz Apple shrubs, my Orange Martini was perfectly chilled in a fishbowl-esque glass with a long orange twist peel as a garnish. As I sat on the balcony, overlooking the C&O canal, I could feel Angel’s drink rinsing away all my stress with drink-after-drink of this exquisite cocktail.

Then stay at The Grill Room for a completely revamped culinary experience curated by James Beard award winning chef Frank Ruta. Chef Ruta has turned around the dining experience at Capella from blandly overpriced to sensationally interesting. The Roseda Angus Beef Rib Steak, with oven roasted asparagus, spiced red onions, shoestring fries and a warm anchovy balsamico vinaigrette, was a messy medley of contrasts resulting in a brightly impressive main course. To truly have a complete dining experience, certainly order the $125 Tasting Menu. The cheese course is a gooey blend of tang and sweet.

Complimentary mini-bar as well as a very limited continental breakfast of fruit, mini-pastries and coffee is also available. Thus, while on the high-range of hotels in D.C., the money spent at Capella is nicely spent.

Capella Washington, D.C., Georgetown 1050 31st NW Washington, D.C. 20007

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