Seasons Restaurant

2800 Pennsylvania Ave NW
Washington, DC 20037
Telephone: 202-944-2000

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Tags: American | Outdoor | Private Dining | Valet | Waterfront | $30 and up | Lounge | Wine Bar | Open Late | Bar


Lush gardens and walls of windows create an airy, sophisticated setting for an exquisite dining experience. Under the direction of Executive Chef Doug Anderson, Seasons' menu is a tempting mix of fresh ingredients and delicious flavours, reflecting today's respect for dining values. It showcases regional and seasonal ingredients, highlighted by a wine list that has consistently been ranked as among the best in the world.

On Sundays, the brunch buffet ($75) features various food stations, for the ultimate in freshness and variety. Popular examples include a carving station with lamb, prime rib and a seasonal fish selection; and a raw bar with oysters, shrimp, smoked salmon, mussels and more. Other favourites include omelettes, eggs Benedict and a selection of quiches, as well as a variety of fresh salads. The experience is enhanced with live music. A children's menu is available for our younger diners.


Specialties
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.”

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