Next month, Mandarin Oriental, Washington D.C. will launch its newest restaurant concept, Sou'Wester. Headlined by Executive Chef Eric Ziebold, winner of the 2008 James Beard Award for Best Chef Mid-Atlantic, and executed by Chef de Cuisine Rachael Harriman, the restaurant will feature American cuisine in a bustling space boasting a waterfront view and an approachable price point.

Sou'Wester, which means strong winds hailing from the southwest, captures the essence of the restaurant, according to Chef Ziebold. "The connotations of a sou'wester - the quick change in direction and the burst of new energy – these undertones resonate with me. We wanted to do something completely different, a concept that would be new for the city, for our local community and for our hotel guests; I believe Sou'Wester will fit the bill on all fronts."

Having worked together at the French Laundry in Yountville, California, Per Se in New York City, and CityZen in D.C., Chefs Ziebold and Harriman make an efficient and natural team, complementing each other's styles and tastes in the kitchen. Their menu reads with a Southern lilt and features traditional as well as interpretive takes on classics such as Chicken and Dumplings, Braised Rabbit Leg with Creamed Grits and Sautéed Perch with Old Bay Chowder.

Lunch guests will also enjoy dishes such as Shoat Rillette with Pickled Green Tomatoes, Maryland Blue Crab with Mango and Avocado and Sautéed Pork Belly and Pickled Watermelon Rind, as well as an array of sandwiches served with housemade piccalilli. The lunch menu will also offer 'soup & salad' and 'soup & sandwich' combinations to cater to busy professionals and tourists on the go. The extensive dinner menu will have a varied selection of hot and cold appetizers, seafood, meats and seasonal specials, including appetizers like Chesapeake Bay Rockfish Ceviche and Poached Egg with Creamed Grits & Sweetbreads, as well as entrées such as Blackened Bluefish with Cajun Rice and Fried Chicken with Coleslaw. Not to be missed will be comforting side dishes like Beer Battered Onion Rings, Hush Puppies with Honey Butter, and Sou'Wester Tater Tots.

Pastry Chef Amanda Cook, who has presided over the desserts at CityZen for over three years, will also design Sou'Wester's sweet offerings, which will include wide selection of ice creams and sorbets, as well as treats such as warm and crispy Fried Apple Pie and a homey Carrot Cake. Sou'Wester will also serve an extensive breakfast menu that includes omelettes, pancakes, waffles and a selection of fresh fruit juices and smoothies.

Carlton McCoy, an Advanced Level Sommelier, who most recently served as captain at CityZen, has been tapped to head the beverage program for Sou'Wester, which will be made up of affordably priced wines by the glass, an all-American craft beer list and an original cocktail menu with libations based around fruit, herb and spiced nectars.

The space will be visually changed to reflect the new concept. Natural light will stream in from tall windows and an earthy color palette of light to medium brown tone will create a comfortable and welcoming atmosphere. The wood tables will be stained with a cherrywood-like finish and set with woven placemats. The chinaware will be warmly colored, evoking a farmhouse feel.

Its proximity to the memorials and museums make Sou'Wester the perfect place for guests to enjoy a leisurely lunch by day, while the spectacular views of the Potomac coupled with its innovative cuisine effortlessly transform the restaurant into an approachable yet sophisticated food destination by night.

Sou'wester will open for breakfast, lunch and dinner daily from 6:30 AM to 11:00 AM, 11:30 AM to 5:00 PM and 5:30 PM to 10:00 PM, respectively. Sou'Wester is located in the Mandarin Oriental hotel at 1330 Maryland Ave, SW, Washington D.C. For reservations or more information, please call 202-787-6868.

View Hotel Profile: Mandarin Oriental, Washington D.C.

More information: Mandarin Oriental Hotel Group