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D.C.’s next wannabe power spot, Pennsylvania 6, gets its name and inspiration from New York’s historic Hotel Pennsylvania. The restaurant’s New York location is just around the corner from the storied hotel, which claims to have the longest continuously used phone number in New York and was once a hub for entertainers and the political elite.

The D.C. location, by contrast, is just around the corner from… the Hilton Garden Inn. But that hasn’t stopped the Franklin Square restaurant, slated to open Nov. 20, from attempting to adopt a 1940s “Hollywood glam” look in its office building space. The restaurant comes from the same group behind City Tap House but is decidedly more upscale and interested in attracting a K Street crowd. 

A lounge area dubbed “The Parlor” is outfitted with leather couches, Persian-style rugs, and, next to a fake fireplace, mahogany tables where people can play chess. Another section of the dining room has the air of a private club: on the walls are paintings of jockeys and ships, shelves filled with old books, and a globe. The bar area looks more modern with a huge marble bar, oyster bar, and community table. The space was designed by Swatchroom’s Maggie O’Neill, who’s also behind the decor at Provision No. 14 and Teddy & The Bully Bar, among others.

Like its sister restaurants in New York and Philadelphia, Pennsylvania 6 has staples like steaks and seafood. On the high-end, the raw bar will supply plateaus in two sizes, $68 and $130 each. But the restaurant will also have a happy hour weekdays from 4 to 7 p.m. with $1 oysters.

Executive Chef Marc Plessis says one of the highlights unique to this location will be an appetizer of wild Burgundy snails with bone marrow butter. Other starters include a foie gras mousse and yellowfin tuna tartare with habanero aioli, mango relish, and plantain chips. “Plates” (entrees) range from monkfish osso buco to lamb shoulder ragout. Lunch will launch in December with more salads and sandwiches.

One big “get” for the restaurant is James Beard award-winning sommelier Mark Slater. He’s curated a list of around 200 bottles, including a range of Champagnes and shellfish-specific wines. Cocktails pay homage to the 1940s, and there are 14 beers on draft.

Next spring, the restaurant will have a black and white-striped awning for its French brasserie-esque outdoor patio.

Take a look at the space and dinner menu below:

Pennsylvania 6, 1350 I St. NW; (202) 796-1600; pennsylvania6dc.com

Photos by Jessica Sidman