Café Riggs

Inspired by the bustling brasseries of Europe, Café Riggs offers traditional grace through a reimagined lens to bring a modern restaurant to D.C. Nestled on the hotel’s ground floor, the restaurant serves an all-day menu from the bar, café and dining room with executive chef Patrick Curran overseeing a menu of classics and innovative originals in a stately setting.

Close relationships with local producers like Small Planes Roastery, Chesapeake Smokehouse, and Vaughan Cheese reflect the kitchen’s commitment to sourcing the freshest, most sustainable ingredients. Weekend brunch service offers elixirs, freshly-baked pastries, and decadent classics like french toast with maple, bacon, and pecan, while the dinner menu offers refined, traditional dishes with an emphasis on plant-based cuisine.