Next door to The Rye Bar, The Grill Room apparently hasn't heard that print is dead, as they're putting out new menus daily, filling their pages with all kinds of new and juicy whole animals & artisanal meats, from American Wagyu to suckling pig. So relax in one of the velvet banquettes, or out on the patio overlooking C&O Canal, and celebrate the death of print/those animals
Start daintily with rye-foamed, pan-fried oysters flavored by apple cider and lemon compote
The orange-cured salmon is topped with lavender cream, a fennel compote, and a free-range egg -- a favorite of breakfast-loving Skynyrd fans everywhere
Assuming you can handle 12oz of dry-aged strip loin with eggplant/ bacon puree and sauteed forest mushrooms, get a side of cast-iron macaroni & Wisconsin cheddar
And don't even think of getting up after your steak, because desserts and champagne are brought to you via roving cart, with the former including vanilla ice cream & blood orange Baked Alaska pistachio sponge cake. Prepare to feel about as inactive as an old gray lady.