The Imperial, located at the gateway of Adams Morgan, has opened safe outdoor dining, with new summer food and cocktail offerings. Debuting for the first time since the restaurant’s grand opening in November 2019, The Imperial will also unveil a brand new summer food and cocktail menu, and rooftop “Tower Hour” happy hour.
The Adams Morgan dining destination now offers an indoor dining room and raw bar with a newly-arranged safely-distanced floorplan. The Imperial has taken extensive precautions in line with DC health and safety guidelines, including safely-distanced tables, mask policies and stringent cleaning procedures, plus complimentary sanitizer stations throughout, to ensure the safest enjoyable dining experience for all.
The Imperial’s unique two-tier rooftop features two distinct spaces for dining, and the smoke-free hangout is outfitted with a daytime sunshade, 2 flat-screen TVs, live greenery and features incredible 180-degree city views.
New is the launch of a new weekday rooftop happy hour – “Tower Hour” – featuring discounted seafood towers and raw bar items, snack boards, wine and beer specials, and $12 cocktails. The Imperial’s Tower Hour will be hosted from 4-6:30 pm Wednesday through Friday on the rooftop terrace.
Chef Russell Jones has created an entirely new menu for the summer season, featuring peak-season produce in dishes such as Summer Vegetable Carbonara with smoked corn, zucchini, garlic chips and pecorino on housemade linguine ($16). Fresh seafood stars in the Amberjack Ceviche with cucumber, shallot, puffed sorghum, serrano, cilantro and lime ($14). Calamari Puttanesca, with housemade tagliatelle, smoked tomato, olives, anchovy, capers and chili flakes ($17). The menu also boasts a new section of Mussels, ranging from Meuniere, au Biere and Diablo ($17-$18).
Other new additions include a mix-it-up “BBQ” Porcelet Rice Bowl featuring roasted belly and shoulder atop Carolina Gold rice, with spicy mustard, house sweet pickles, fermented carrot tops and cracklings ($17); and Rohan Duck Breast alongside Path Valley kohlrabi & zucchini, spaetzle, arugula pistou and pickled ramp bulbs ($19).
Once the dining room and raw bar open on July 8, guests will also find crowd favorites from before the restaurant shut down in March, including the Beef Wellington for-one, family-style whole fish, shareable bone-in ribeye, and raw bar items and seafood towers. Certain dishes and drinks will only be available in the dining room, or on the rooftop.
Cocktail director Andy Bixby and the award-winning bar team have created several new warm-weather cocktails. Guests can also enjoy interesting wines by the glass, bottle and can curated by wine director Morgan Kirchner, canned beer and spritzes, and one of the finest vintage spirits collections in the country.
The Imperial offers reservations via Resy, but will also take walk-ins if space is available. Tables are available for 2-6 guests, with time limits of 1.25-2.5 hours per reservation, depending on party size.