The Voltaggio brothers’ massive Conrad hotel hot spot pays tribute to the bounty of the Chesapeake—from a Maryland crab roll enhanced by crab chips and Old Bay to an updated take on fried calamari, accompanied by chorizo mayonnaise. This third-floor perch overlooks surroundings of glass and steel, but all eyes will be drawn to the large, theatrical open kitchen, where cooks execute final touches by the glow of library-style lamps. While seafood figures heavily on the menu, it’s not the sole offering. Diners can also sample snap peas and carrots over savory coconut ice, as well as shishito peppers with burrata. Inspired items, like a golden-brown potato galette topped with cauliflower purée and orange trout roe, also stand out for fitting reason.
- Inspektorzy MICHELIN
