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The Washington, DC luxury hotel that has a long history of serving DC's locals and visitors alike over power lunches and after work cocktails brought this tradition back on December 21st with the opening of Edgar Bar & Kitchen.

WASHINGTON, DC -- (Marketwire) -- 01/04/13 -- The Washington, DC luxury hotel that has a long history of serving DC's locals and visitors alike over power lunches and after work cocktails brought this tradition back on December 21st with the opening of Edgar Bar & Kitchen. Located in the footprint of the original restaurant space with entrances in the lobby and on Connecticut Ave., Edgar replaces the former Town & Country and Café Promenade and promises a contemporary twist to the iconic hotel. Bringing the spirit of the grand bar back to Connecticut Ave., Edgar embraces the history of its legendary location and is poised to become an iconic yet modern fixture within DC's social and cultural scene.

Designed by award-winning New York firm AvroKo, responsible for popular New York restaurants such as Beauty & Essex, The Hurricane Club and Saxon & Parole, Edgar encompasses dark woods, leathers and antique mirrors to set the mood while incorporating key features such as the original 1920's floors in areas throughout the restaurant. The dining room accommodates up to 166 people with a private dining room also available with seating for 50. The setting is ideal for individuals who want a quick bite before a meeting to couples who want to share plates and small bites before a night out in DC as well as larger parties who want to celebrate over a great meal.

An upscale, modern eatery, Edgar features traditional American brasserie cuisine and authentically crafted cocktails. Handcrafted "cocktail couture" marks The Mayflower Renaissance's return to the iconic bar scene. Like the much-loved Town & Country Bar, Edgar is the place to toast with a classic beverage, but a creative and artisanal cocktail menu is the new star. Ingredients like house-made syrups, infused Vodkas, aged-Bourbons and a selection of crafted bitters dominate the list. Cocktails include Pom-Blackberry Balsamic Bourbon with Robbins Family Farm Aged Blackberry Balsamic, Earl the Pearl featuring earl grey tea-infused Belvedere vodka, Rosemary Citrus-tini with house made syrup and rosemary herbs and Bluecoat Cucumber Collins featuring Bluecoat American Dry Gin, among others.

Chef Andrew Morrison, formerly of the Fairmont Pittsburgh and Maison Blanche and Le Mistral in DC, is making his return to the District as the new executive chef. In developing a menu focusing on small plates and innovative twists on American comfort foods, Chef Morrison has focused on serving dishes that have long been a favorite of The Mayflower Renaissance's diners, but with more local ingredients and trend-driven flavors. Dinner options include entrees like Eberly Farm Roasted Chicken and shared plates such as Beer Steamed Blue Hill Mussels. The new bar menu includes sandwiches like the Maryland Crab Cake BLT and Dupont Circle Farmers Market Ciabatta, but flatbreads, small and shared plates take center stage. Graton Village Cheddar and Potato Croquettes, Grilled Artisanal Country Bread with Fresh Ricotta and Homemade Meatballs are among the varied selections.