Named after Etienne Lemaire, Maître d'Hôtel to Thomas Jefferson from 1794 until the end of his presidency, this is no ordinary hotel eatery. Jefferson's tastes included adding light sauces and fresh herbs to dishes prepared with the region's more than abundant supply of ingredients, and Chef Walter Bundy follows suit with his own urban garden in one of the Jefferson Hotel's parking lots. Today the farm-to-table menu features updated regional Southern cuisine with small
plates and entrées that feature Virginia ham and sausage, Bundy's own produce, and regional meats and fishes. Try the shrimp and grits, Virginia bison rib eye, or homegrown oyster mushroom risotto washed down with one of more than 200 wines, offered by the glass, bottle or half-bottle.