I first wrote about this restaurant in the summer of 2016 when it was the Casolare Restaurant-Bar. Casolare closed in late spring 2020 as a result of the pandemic and a change in ownership of the hotel.
The previous restaurant had seating for 154 people and a separate bar area with 12 high seats and a few tables and chairs through which one passed to get to the main dining room. The reception desk is at the entry to bar area.
The new Glover Park Grill is far more limited in space. The main dining area is not being used although the open kitchen still operates in that room.
The bar area is now the main indoor dining area. There is no seating at the bar although the bar itself is still used to hold various items. The broader area has a limited number of 2 tops, 4 tops, and a way to create a 6 top.
Outside, a specious deck adjacent to the restaurant has been outfitted with a turquoise bar, a firepit in one corner, and a plastic tarp to ward off the rain but allow for a breeze. It has roll-up canvas sides and of course there are overhead heaters which were being used when we were there but are probably off now.
Debbie, Carol, and I went there for dinner and chose to sit inside. We ended up with a 4-top near the entry to the room. You will have noted that this is the third restaurant we attended after returning to the restaurant scene.
As we entered the restaurant, we were greeted by the Maitre d’, Dominique. I thought I remembered her from my last visit to Casolare and I was right.
For the table we ordered Duck Carpaccio, Arugula, Goat cheese, sprinkled pistachios, and grilled bread.
Debbie started with Buffalo Chicken Wings, Pickled Celery, Maytag Blue Cheese followed by GPG Wood Fired Pizza Margherita, San Marzano Tomato, Fresh Mozzarella, Basil.
Carol started with Potato & Leek soup, Smoked Trout, Apples, Dill followed by a second appetizer Jumbo Lump Crab Cake, Lemon, Chives, Heirloom Beans, Smoked Bacon.
I started with Spicy Deviled Eggs, Crispy Soppressata followed by Homemade Cavatelli, Lump Crab, Chiles, Tomato Confit, Toasted Breadcrumbs.
I was the only one to order dessert, Chocolate-Banana Bread Pudding, Caramel Sauce, Homemade Vanilla Ice Cream.
The service was attentive, the portions were ample, and the bartender was as busy as any bartender I can recall and was fun to watch. One of the things that I noticed was how far the servers had to go carrying food or drink from the kitchen or bar to the deck.
At some point in the near term the new owners of the hotel plan to renovate the entire property.
[Thanks to Tom Sietsema in the WP for information about the outdoor area]
The Glover Park Grill
Glover Park Hotel
2505 Wisconsin Avenue NW