The full-scale renovation of the Bethesda Marriott is nearly complete and its latest addition is the Cooper’s Mill restaurant.
The Mid-Atlantic-focused restaurant opened Monday at the Pooks Hill hotel.
Chef Patrick Lenhardt, who joined the restaurant after a stint at the San Francisco Marriott Marquis, has created a menu featuring oysters, crab soup, rockfish, steak frites and buttermilk chicken and waffles.
The restaurant also will offer a lineup of flatbreads baked in a stone oven and locally sourced items such as Taharka Brothers ice cream from Baltimore and pastrami from Washington, D.C.’s Stachowski's Market.
Over the past year the hotel has completed a renovation of its rooms, lobby, lounge and meeting spaces to create a more modern look.
