Casamara has officially opened its doors, adding a touch of coastal Mediterranean charm to Dupont Circle.
Located at 1337 Connecticut Avenue NW within the stylish Sixty DC boutique hotel, this new restaurant transports guests to a world reminiscent of a glamorous past.
With its marble checkered floors, grand centerpiece bar, and an impressive 54-foot tapestry hand-tufted in Spain, Casamara promises an aesthetic that evokes sophistication and nostalgia.
The restaurant is a collaboration between hotelier Jason Pomeranc and restaurateur Hanif Harji from Toronto, who have created a multi-part dining and hospitality venture.
The new venue also features Reynold’s, a retro-glam cocktail bar situated at 1320 18th Street NW, which opened on the same day. It is adjacent to Casamara and features a sleek, midcentury-modern ambiance adorned with Americana artwork.
In addition to these two establishments, a highly anticipated rooftop destination is slated to debut by mid-summer, marking a rare offering for the Dupont area.
Formerly known as club Gryphon and the Sheppard speakeasy, the location has undergone a dramatic transformation, now offering a fresh and inviting space.
Harji explains that the vision for Casamara was inspired by European seaside cities like Paris, Saint-Tropez, and Barcelona to create an urban coastal experience that captures the essence of summer escapes.
The restaurant features over 100 indoor dining seats, including a 24-person private dining room, making it an ideal place for both casual and special occasions.
The menu curated by Executive Chef Zachary Albertsen highlights dishes that showcase traditional coastal cuisine with a local twist, featuring items such as citrusy branzino crudo and double-boned Iberico pork chop.
Pasta lovers will find a range of enticing options, including octopus casarecce and ricotta gnocchi adorned with morels, ramps, and peas.
Among the standout dishes is the chef’s unique take on sardine toast, which Harji describes as “so complex.” The dish involves poaching and grilling the sardine to create soft, smoky textures.
Dessert options are also delightful yet simple, with offerings such as lemon tart and an olive oil cake served with vanilla bean creme anglaise.
Harji emphasizes that the desserts, much like the rest of the menu, are designed to be straightforward yet fulfilling, ensuring guests leave feeling satisfied.
The drink program at Casamara is a blend of playful and classic options, including the Pepperoncini-tini, a dirty martini made with Grey Goose vodka and pepperoncini brine.
A feta-stuffed olive adds a savory finish to this cocktail, which reflects the restaurant’s attention to detail.
Reynold’s provides a complementary experience with its extensive cocktail menu that features martinis, forgotten classics, and seasonal offerings.
Signature bar bites, including lobster rolls, poutine, and truffle popcorn, serve to enhance the relaxed yet chic atmosphere.
Harji underscores the importance of not only food and service in achieving success at a restaurant but also the ambiance, music, and overall experience for guests.
With both Casamara and Reynold’s, he hopes to transport diners out of D.C. and provide them with memorable experiences.
Casamara’s hours are set for weekdays from 11:30 a.m. to 3 p.m. for lunch, and dinner service available daily starting at 5 p.m.
Weekend brunch will be served from 11 a.m. to 3 p.m., while Reynold’s operates six days a week from 4 p.m. to 2 a.m., excluding Tuesdays.
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