Prevue recently visited this boutique luxury hotel in Washington, DC’s trendy Georgetown neighborhood and found understated elegance and sophistication. This jewel of a property, which offers 57 accommodations (comprised of eight split level townhouses, 37 rooms and 12 suites), stellar service and top-notch culinary offerings at its restaurant CUT by Wolfgang Puck, is a perfect choice for intimate corporate and incentive groups coming to the DC area. Plus, the city itself is replete with cultural opportunities and a breadth of dining opportunities that’s hard to beat, with 80+ museums and 24 Michelin-rated restaurants.
We spoke with Gabor Vida, the hotel's Managing Director, about what the property offers that's unique to and attractive to groups. “Rosewood Washington, DC," he says, "distinguishes itself as an enticing destination for incentive groups through its combination of intimate luxury accommodations, unparalleled service and prime location in the nation’s capital. We work with the group’s needs, including exclusive access to the city, curated culinary experiences and private accommodations and venues to hold meetings and teambuilding events."
Groups can buy out the hotel or book a smaller group and enjoy a myriad of spaces. For instance, when you enter the hotel, to the left of the check-in area is the library, which is perfect for a welcome cocktail for an intimate group (up to 25)—think a signature cocktail, wine station, etc.
The spectacular space that is CUT by Wolfgang Puck is comprised of a main dining room and adjacent bar and lounge area (the cocktail menu is tops—try the Pepinos Revenge), plus an outdoor space that can be configured for many group sizes. The bar and lounge area, for instance, can hold 70 for a cocktail reception, while the main dining room holds 70 seated—combined spaces total 150 reception and 120 seated. Add in the outdoors when available and that’s 40 standing or 30 seated. With its open kitchen, the main dining room is a perfect venue for an incentive group that wants to have a cooking demo or an interactive cooking class with the chef—for interactive classes, 10 to 15 at a time, for a demonstration up to 50. When dining, groups will have an amazing menu to choose from. We found the food and service impressive, sampling dishes such as the Maine lobster ceviche and the perfectly cooked Australian Wagyu New York sirloin.
Downstairs from the CUT Bar and Lounge is a private room with A/V equipment that can hold 22 seated, featuring artwork by local artists. Additionally, there’s a rooftop venue, CUT Above, with a full bar and covered area for receptions as well as an open-air space; it can accommodate up to 125 under the covered area and 150 total. —Laurel Herman [ON LOCATION]
rosewoodhotels.com/en/washington-dc/meetings-and-events; washington.org/meetings