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Skip to main content Now that s room service: What it s like to check into a hotel just for dinner Tom Sietsema, The Washington Post Feb. 12, 2021 FacebookTwitterEmail 3 1of3Executive chef Patrick Curran in one of the repurposed guest rooms.Photo for The Washington Post by Deb LindseyShow MoreShow Less 2of3Halibut atop purple potatoes, preserved lemon and fennel.Photo for The Washington Post by Deb LindseyShow MoreShow Less 3of3 WASHINGTON - In the olden days - you know, before 2020 - chefs were judged primarily on what they put on a plate. Now, safety-conscious diners are just as invested in where the food is served. Since the pandemic, I ve eaten in parking lots, greenhouses, tents, restaurants whose roofs can retract and streets converted into alfresco dining rooms. But it wasn t until January that I checked into a hotel with the sole aim of eating dinner in a guest room whose bed was removed to make way for a table and chairs.

United statesMichael richmondLester holtMuriel bowserPatrick curranDeb lindseyJon rowleyDaniel pimentelBriggs hotelPenn quarterCafe riggsYours trulyWest endWashington mayor muriel bowserCafe riggs upstairsSavage blonde