Pinkies Up: A Storied Afternoon Tea Affair at Willard InterContinental Washington, D.C.

Pinkies Up: A Storied Afternoon Tea Affair at Willard InterContinental Washington, D.C.

As the leaves begin to turn vibrant hues of orange and red and discerning travelers continue to scour the globe for refined high-tea indulgences, Willard InterContinental Washington, D.C. is offering a bespoke Afternoon Tea service.

Long-celebrated and regarded as a cherished tradition in Washington, D.C., Willard's Afternoon Tea service among the grandeur of the newly-renovated Willard’s Peacock Alley has served as a timeless and enchanting opportunity for guests and residents alike to “tea like a royal” in the heart of our nation’s capital since the 1920s.

Still recognized as the premier venue for Afternoon Tea in the city to-date, and offered year-round, Willard notably hosts the most festive services during each season. Willard’s specially-curated Fall Afternoon Tea menu features the warm flavors of autumn, alongside a broad selection of the finest estate- and boutique-blended loose leaf teas by the J’enwey Tea Company – most of which are exclusive to Willard.

To embrace the change of the season, guests are invited to discover and savor a collection of unique tea options including Mulled Apple Cider, Carrot Cake, Vanilla Almond Soufflé and White Peppermint Bark, and relish in a sumptuous array of seasonal savory finger sandwiches, alongside the elegant sounds of the harp. Savory delicacies include the specialty NY Strip with Beet Marmalade and Pink Peppercorn on an Onion-Beet Baguette, Foie Gras Mousse & Brandied Cherry on a Puff Pastry, and Blackened Shrimp Salad with Espelette, Lemon Oil & Micro Cilantro.

In-house French Pastry Chef Sabri Uzun is prepared to satisfy guests' sweet tooths with artfully-crafted desserts for autumn, like the Apple Normandy Tart, Pear Spice Roulade, and signature Cranberry Orange Scones. A must-try on this season's menu, and Chef Uzun’s personal favorite Fall dessert item, is the Hazelnut Passion Fruit Savarin which he describes as “a burst of sunshine on a plate, adding complexity and intrigue to every bite.”