Willard InterContinentalWashington, DC

Cafe du Parc

Classic French Bistro

The restaurant embraces classic bistro cuisine with moderate pricing, serving dinner, lunch, afternoon “petit plats” (small plates) breakfast and casual takeaway items.

Café du Parc is overseen by Executive Chef Luca de Marchis. A graduate of the Culinary Institute in Lavagna, Italy, Chef Luca brings over 25 years of experience to Cafe du Parc. Guided by his philosophy to evolve classic dishes with modern techniques, Chef Luca's cooking style is influenced by his Italian heritage and the flavors and textures of cuisine from the Mediterranean Region.

Chef Gyo Santa is the Chef de Cuisine at Cafe' du Parc. Joining the hotel in 2018, he brings with him more than twelve years of experience in the industry including nine years in Michelin-starred restaurants in France. A native of Japan, and a graduate of Le Cordon Bleu Paris, Chef Gyo's gastronomy style is a blend of various cultural element, driven by the quality product, freshness of ingredients, and the balance of presentation.

Al fresco dining available; weekend entertainment-weather permitting.

Hours of Operation:

• Monday - Friday 6:30 am - 10:00 pm
• Saturday - Sunday 7:00 am - 11:00 pm

Peacock Alley

Traditional Afternoon Tea Service. Contact Willard InterContinental for Hours of Service

Washington's historic Willard InterContinental offers Afternoon Tea in Peacock Alley. The Afternoon Tea provides guests premium seating at elegantly appointed tables set in the hotel's Peacock Alley -- one of Washington's prime locations to "stroll, strut, see and be seen" for nearly a century.

The history of Afternoon Tea began in France in the 1700s with what was known as "five o'clock tea". Just over a century later the practice became popular in England in the mid 1800s, when the Duchess of Bedford had trays of tea with bread, butter and cake served in the mid-afternoon in order to stave-off her appetite until dinner, which was generally served as late as 9:00 pm. As she began to invite other society ladies to join her, the Afternoon Tea became the 'in-thing' for the upper-class women. Along with tea, there would be small pastries with clotted cream or preserves, delicate sandwiches, and scones served. Though many people use the term "High Tea" to describe this event, "High Tea" was actually served later and consisted of a full dinner meal. Tea was still served, but there would also be meats, fish or eggs, cheese, bread and butter, cake and, on occasion, alcohol. It was more of a man's meal than a lady's social diversion.

Round Robin Bar

Shining bright in the shadow of old "Rum Row" and the "E Street" corridor, once the center of the "sporting life" in downtown Washington, stands the world-renowned Round Robin Bar. The venerable mahogany bar, where Henry Clay introduced Washington to the mint julep, is a comfortable setting in which to gather and to enjoy cocktails and a fine cigar. The Round Robin Bar serves light meals, Monday through Saturday, from 12:00 PM to 11:00 PM.