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Urbana - Dupont Circle

2121 P Street, NW , Washington, District of Columbia

202 956 6650

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About

Urbana Dining & Drinks at Hotel Palomar in Washington DC is among the very-best-rated restaurants and wine bars in the city. Tucked discreetly inside the hotel and at a near subterranean level, Urbana mirrors in its quiet but elegant decor, ambience, cuisine and guests' zest of life, the dynamism of a revitalized, vibrant and affluent Dupont Circle neighborhood that surrounds it, while still maintaining the intimacy of a subtly romantic hideout. Experience from the heart of D.C.'s Dupont Circle neighborhood the unique and flavorful fare of coastal Spain, Italy and France. Executive Chef Ethan McKee invokes the culinary traditions of the Mediterranean with petite, light and fresh dishes designed with social dining in mind and perfect for any occasion.

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Inspired by the culinary traditions of the western mediterranean coast, Chef Ethan McKee's delightful and healthful dishes focus on fresh seafood and vegetables in simple, flavorful preparations. From whole-grilled fish to house-made pasta, charcuterie, and artisan pizzas prepared by Urbana's in-house pizzaiolo, the menu is designed with sharing in mind. Linger over one of the signature dishes — such as osso buco for two or caramelized onion and ricotta agnolotti with corn, cherry tomatoes, basil — or come for a weekend brunch when innovative egg dishes and bomboloni pastries take center stage. Whatever you choose, all dishes feature hand-selected, seasonal ingredients enhanced by the freshest produce and herbs, some from Urbana's own garden.

In the mood to imbibe? Ask for one of the Mediterranean-inspired cocktails or something from the old-world wine list to enjoy the full Urbana experience. Our seafood and vegetable-focused menu is complemented by a diverse beverage program with a notable selection of old-world wine and classic-craft cocktails with a Mediterranean twist. Whether joining us for artisanal pizza at brunch, a private event with colleagues, or simply a beverage in the bustling lounge, you'll be transported by the warmth and flavor of the Mediterranean, which conjures up images of pan, vino, sol y mar.

Our Executive Chef Ethan McKee, knows how to create Mediterranean small plates in an exciting and innovative manner by drawing on classic French and Italian culinary traditions to complement contemporary new flavor profiles. Born in Austin, Texas, McKee found his way into the kitchen at age 17, followed by culinary school at L'Academie de Cuisine in Gaithersburg. Previously landing two spots on the Washingtonian's "100 Best Restaurants List," Chef McKee brings a world full of experience and flavor to the restaurant we've all come to love.

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Editorial Reviews

Urbana names new chef
Tom Sietsema, The Washington Post | June 13, 2013

A veteran of Circle Bistro and Equinox is the fresh face in the kitchen at Urbana. And Ethan McKee, 36, says he intends to "keep it light" in the cozy dining room of the Hotel Palomar in Dupont Circle. In addition to a "strong focus" on seafood and vegetables, the cooking will emphasize simple preparations and "not a lot of manipulation," the recent hire says.

Urbana: Sleek restaurant/lounge in the Palomar Hotel
By Todd Kliman, Ann Limpert, Cynthia Hacinli, Washingtonian | January 17, 2007

The Saturday-night scene at Urbana, the subterranean restaurant/lounge in the new Palomar Hotel, can be hard to figure. Tourists in shorts mix with mojito-downing GW students in the sleek dining room. In the lounge, DC politico David Catania unwinds on a couch as a gaggle of veiled gals out for a bachelorette party traipses in. The food is an odd mix, too. Chef Richard Brandenburg's menu pulls from Provence, northern Italy, and elsewhere. Pizzas with luxe toppings share space with starters like brandade beignets. . .

First Bite: Urbana
Tom Sietsema, The Washington Post | November 19, 2008

The mob at the bar at Urbana on a recent Friday night suggests there is still plenty of credit to burn through out there, but the dining room in the Hotel Palomar paints a different picture. It's empty at 6:30 save for four people: friends and me, eager to taste the work of a new chef, Alexander Bollinger. Maybe that's why our server is smothering us with attention.

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Restaurant ID: 744

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