Earlier this year, the bar at the St. Regis Washington D.C. opened the General’s Booth, which seats one party per night and rotates its menu monthly. The General’s Booth takes it name from the hotel’s history. General John J. Pershing—the successful World War I general and one of two men in history to receive the rank of general of the armies (the other is George Washington)—made the hotel his residence during Prohibition. Flouting the law, the audacious general took to publicly pulling out his silver flask and mixing himself a cocktail before supper.
The recent redesign of the space also pays homage to history, with modern interpretations of classic, pre-Prohibition lounge aesthetics, including a glowing fireplace, chesterfield sofas, warm amber lighting, and archway doors dividing the often-bustling lobby from the more intimate bar.
The General’s Booth is nestled near the main bar’s fireplace and accommodates six people. Due to its highly limited availability, its rotating menu provides a unique dining experience upon each visit, while its seclusion makes the booth a convenient spot for business meetings and political tête-à-têtes. The intimate setting mirrors Pershing’s adventurous, bold style with pairings from the executive chef of the hotel’s restaurant, Decanter, and the bar’s lead mixologist. December’s menu honors the hotel’s partnership with the bourbon maker Knob Creek, serving a Knob Creek Manhattan with a frozen lemon soufflé. January’s dessert standout is a chocolate-and-whiskey dome paired with a decadent, rum-based Seelbach cocktail with Cointreau, aromatic and Peychaud’s bitters, and Brut Champagne. Among January’s main courses is a baked wild salmon with winter vegetables and citrus zest, alongside a rhum agricole from Martinique. The four-course pairing experience at the General’s Booth is priced at $99 per person. (202.509.8000, decanterdc.com, stregiswashingtondc.com)