facebook twitter pinterest instagram You Tube

The Ritz-Carlton, Georgetown

Throughout Georgetown, pine-shuttered brick storefronts line streets lit by iron lamps, and steel bridges span the picturesque Chesapeake and Ohio Canal. Brick, wood, and metal also are abundant inside the Ritz-Carlton. In the atrium lobby, a blaze crackles in a sculptural black fireplace with a cylindrical smokestack. Overhead, a steel-and-glass staircase appears to float like a factory’s catwalk below a platinum-leaf ceiling. The hotel’s 1940s-style lounge, Degrees, is bathed in deep red upholstery, while the Fahrenheit restaurant features menu items such as Fire and Ice (an appetizer of scallops, seviche, tuna, and bass). The fiery theme continues throughout the Ritz-Carlton, perpetuated by modern artworks including Jay McCafferty’s Whole, a composition displaying “solar burns on paper.” The eclectic pieces—and the newfound glory of this former incinerator—support the notion presented by Fahrenheit’s ebullient hostess, who likes to remind guests that “one person’s garbage is another person’s treasure.” Accommodations Of the 86 guest rooms (the fewest of any Ritz-Carlton property), the highlight is the 2,465-square-foot Ritz-Carlton Suite, which features a living room with fireplace, a Dining room that seats six, and an expansive wraparound terrace with river views. Facilities A spa, fitness center, and meeting/function space. Dining Fahrenheit serves American cuisine in a stylish but casual setting, while the Lobby Lounge and the Degrees Bar & Lounge offer cocktails and lighter fare. Groups of as many as 10 can reserve the Chimney Stack private Dining room for breakfast, lunch, or dinner. Concierge Recommends Walk half a block to the two-year-old Prada Gallery, where you can view works by established and emerging Latin American artists. Rates Standard rooms and one-bedroom suites from $600 to $1,300. The Ritz-Carlton Suite is $5,500.

Read Next Article >>
Photo by Dominic James
Photo by Ellen Jaskol
Photo by Vincent Zanzouri
Copyright by Adriaan Louw