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DINING & GOURMET
Lush gardens and walls of windows create an airy, sophisticated setting for an exquisite dining experience at this award-winning DC restaurant. Under the direction of Executive Chef Doug Anderson, the menu at Seasons is a tempting mix of regional and seasonal ingredients and delicious flavours. While dining, guests can enjoy the use of a complimentary Kindle Reading Device and choose from over 80 different newspapers gathered from 15 countries.
Among its numerous honours and accolades, this prominent Washington, DC, restaurant has received the AAA Four Diamond award and the DiRoNA (Distinguished Restaurants of North America) award, and has been named one of Gourmet magazine's Top Tables. A children's menu is available for our younger guests.
Monday to Friday
Saturday and Sunday
Note: Hours of operation vary over the festive season. Please contact Seasons restaurant for current hours at 1 (202) 944-2000.
Location One floor below Lobby level
Indoor seating 121; plus 23 guests in the Seneca private dining room, and 10 in the Arbor private dining room.
Outdoor seating 20
Attire Smart casual
Call 1 (202) 944-2000, ext. 2120
Make a reservation online
Executive Chef Anderson is a self proclaimed “food purist” who has a passion for using only the freshest local products. His contemporary, clean style of both cooking and presentation simply enhance his choices of seasonal locally grown ingredients. He is constantly knocking on local farmers’ doors to discover first-hand the wealth of produce available in the region, making his menus a showcase of his unique style and a celebration of the products the area has to offer.
Sharing Executive Chef Anderson’s vision is Seasons Restaurant Chef Dominique Filoni. During his years of cooking in various well-regarded restaurants in France, Chef Filoni learned the importance integrating fresh ingredients on a seasonal basis into his menus. He has the ability to coax the natural flavors out of each ingredient creating a delicious harmony of tastes. “Filoni’s cuisine is clever, modern and flawlessly executed. His simple way of cooking – extracting the flavors from his ingredients, make his dishes respectful to their roots,” says Executive Chef Anderson.
Awards and Accolades
Washingtonian “Best Brunch,” Readers Poll 2004
Wine Spectator “Grand Award,” Winner since 1987
DiRoNA Award for Excellence in Dining
Gourmet Magazine “America’s Top Tables,” Readers Favorite Restaurant
Wine Enthusiast “Best Wine Cellar” in Washington, DC
Zagat Survey “Top Washington Restaurant,” “As close to perfect as can be”
Washington Post “Its full, rich flavors don’t clash. It seems designed to satisfy
more than to impress.”
Washington Times “There is a sophisticated subtlety to Chef Anderson’s dishes.”