Every big hotel has one: an all-day restaurant meant to supply get-the-job-done meals for those who don't want to spend big at the hotel's fine-dining spot or head off-property to find something cheaper. These operations, modest in menu, design and price point, typically have limited ambitions. Or at least they did until Eric Ziebold got the call to remake the one in the Mandarin Oriental hotel in Washington, DC. Now he and a deeply talented crew are showing what can happen when serious ...

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