SIXTY DC

SIXTY Hotels brings its boutique, design-forward format to Washington for the first time, converting a Bauhaus-style office building steps from Dupont Circle into a 73-room hotel with three F&B venues run by Scale Hospitality. It's the group's third property after New York and Beverly Hills, and one of the more convincing adaptive-reuse hotel openings in the Golden Triangle's office-to-hospitality pivot.

The place

1337 Connecticut Avenue NW sits a few steps south of Dupont Circle, on the stretch of the Golden Triangle business district where K Street's office towers give way to the circle's embassies and townhouses. The address was, until this project, an unremarkable mid-century office building of the kind the neighborhood has dozens of, built for lawyers and lobbyists rather than travelers. Its conversion is part of a broader adaptive-reuse wave in the Golden Triangle, where aging office stock displaced by hybrid work is being repositioned as hospitality and residential space.

The concept

SIXTY DC is hotelier Jason Pomeranc's first Washington property under the SIXTY Hotels banner, joining existing outposts in New York and Beverly Hills as the brand's third address and its first test outside a coastal media market. Rather than erase the building's office-block bones, designer Melissa Bowers built around them: the interiors lean into Bauhaus proportions, clean lines and function-first massing, but soften them with a residential, tactile register of warm woods, leather and brass, and a 54-foot hand-tufted Spanish tapestry that anchors the lobby against checkerboard marble floors. The 73 rooms read more European pied-à-terre than convention-district business hotel, with loose references to Paris, London and New York folded into a single scheme. Financing came in part through the DC PACE program, a $22.5 million package from PACE Equity and the DC Green Bank funding sustainability upgrades (HVAC, LED lighting, insulation, water-efficient fixtures, energy-saving elevators) built into the conversion, a detail that matters more in an office-to-hotel project than in ground-up construction.

Dining & wellness

Food and beverage is handled by Toronto's Scale Hospitality across three venues under executive chef Zachary Albertsen. Casamara, the main restaurant, serves Mediterranean cooking spanning Spain, France, Italy and Greece, from sardine toast to Iberico pork chops and octopus casarecce, across roughly 2,000 square feet indoors plus a 3,000-square-foot rooftop extension, Casamara Rooftop. Reynold's, the hotel's separate-entrance cocktail bar on 18th Street, is a wood-paneled, Americana-inflected room built around bite-sized plates and inventive cocktails, open into the small hours six nights a week. No spa or pool has been reported.