SOUTHEAST ASIA MEETS SOUTHWEST DC
Chef Cathal Armstrong and his wife, Meshelle Armstrong, are now celebrating the bold flavors of Thailand, Korea and Meshelle’s native Philippines at their new hot spot, Kaliwa, located in District Wharf. Meshelle  designed the restaurant interior in conjunction with Patrick's Design House.The dining room sports a riot of coco-shell chandeliers from the Philippines, while a photograph of a tattooed female figure dominates the bar. The cocktail menu tempts with libations such as the Frozen Mai Tai and the Phuket Sunburn, laced with Thai chilis. 751 Wharf Street, SW; 202-516-4739.

Dining Out

kaliwadc.com

MIDDLE EASTERN MEZZE
Restaurateur Ashok Bajaj (Rasika, Bibiana) has opened an Israeli eatery, Sababa, in the Cleveland Park location of the former Ardeo+Bardeo. Sababa, which means “cool and carefree” in Hebrew, is headed by chef Ryan Moore; the cuisine focuses on salads, hummus, mezze, kebabs and a wide array of vegetarian options. Martin Vahtra of Projects Design Associates dreamed up the interiors, which include a bar clad in antique tile. 3311 Connecticut Avenue, NW; 202-244-6750. sababauptown.com

Housed in an 18th-century building between the Louvre and the Paris Opera, the Grand Hôtel du Palais Royal pampers guests in 68 rooms and suites—some with their own balcony (pictured above).Paris Escape The Romance in Paris package includes flowers upon arrival, Champagne and breakfast for two from $590; grandhoteldupalaisroyal.com

Clean SlateA couple with grown kids decided to trade their large DC home for a condo in the Watergate. They were enticed by the landmark building’s enviable location and its dramatic Potomac River views. But the heavy, gilded décor in their 11th-story unit? Not so much.

They approached BOWA, a design/build firm that had already completed a handful of updates in the complex, to bring their interiors into the 21st century with modern finishes and an improved, open floor plan that would accentuate vistas of the Georgetown waterfront.

Though a previous renovation had combined two apartments into the one they purchased, the result was far from desirable. “It was a very disjointed, half-hearted effort,” says BOWA principal Steve Kirstein. “Our clients knew immediately that it had to be a clean slate. We gutted all the walls, the piping, the electrical. Everything was redone, soup to nuts.”

The husband also knew exactly what he wanted, describing a precise vision he had developed for the reworked layout at initial design meetings with Kirstein and architect David Shove-Brown of //3877. “David and I took the owner’s concept and turned it into a buildable plan,” Kirstein recalls. “But it was a very complicated project.”

The makeover would give the kitchen, which was crammed into one end of the existing condo, a prominent presence in the center of the home, open to a spacious living and dining area. A new guest room and bathroom would occupy the space that had previously been the kitchen, while the master bathroom would also move to make way for a large dressing room in a luxurious master suite. The efficient plan also called for a library, a home office and a guest sitting room with a Murphy bed—all of which would enjoy views of the river.

“The owners wanted to live toward the exterior, near the glass walls of the residence. That meant we had to get working plumbing into the far reaches of the project where none had existed before, and we had to make it work in conjunction with the building and code,” Kirstein explains. “We achieved that through some pretty creative uses of the millwork.”

A  careful study of previous renovations revealed an old plumbing stack. BOWA got permission to rebuild it, which helped bring plumbing to the new kitchen.

Running a construction site on the 11th story of a luxury building full of residents presented another challenge. “You need to be very organized because you’re shutting down whole tiers of plumbing, electrical and phone within the building, impacting everyone who lives above and below,” Kirstein remarks. During the process, fixtures, appliances, and building materials were salvaged and either recycled or donated to The ReBuild Warehouse in Springfield, Virginia.

Throughout the completed residence, pale rift-maple flooring and crisp, custom cabinetry, also in maple, set a light and airy tone. In lieu of a series of walled-in rooms, open spaces delineated by millwork partitions that don’t block the residence’s curving wall of windows improve circulation and create dramatic sight lines indoors and out. A HomeWorks lighting system and automated Lutron window shades enable the owners to adjust light levels with ease. All exterior glass was replaced with new windows, boosting energy efficiency.

Admitting that he had never before worked with a client who had such a clear vision for a remodel, Steve Kirstein reflects, “When I first met him, I thought, ‘There’s no way we’re going to be able to pull this thing off.’ But we kept at it and, sure enough, by the time we had everything figured out, we got it all to work.”

The owners are thrilled with their new home and never tire of the scene unfolding below. “The Watergate has unparalleled views,” marvels Kirstein. “When you’re up there and all of a sudden a helicopter comes down the river below you, it’s just wild.”

Renovation Architecture: David Shove-Brown, //3877, Washington, DC. Design/Build: Steve Kirstein, principal; John Murray, production manager, Craig Manning, project manager, BOWA, McLean, Virginia. Custom Millwork Fabrication: Woods and Style, Gaithersburg, Maryland.

Game Changer Attending the 2008 Kitchen & Bath Industry Show (KBIS) was an eye-opening experience for Richard Anuszkiewicz, then a sophomore design student at Virginia Tech. Not only did he decide then and there to focus his career on kitchen design, but he also set another lofty goal. “I vowed someday to design my own kitchen at KBIS to inspire others,” he recalls.

Ten years later, the Annapolis-based designer accomplished just that when German manufacturer Liebherr asked him to create a kitchen showcasing its new state-of-the-art refrigerator line at KBIS 2018, held last January in Orlando.

No stranger to the limelight, Anuszkiewicz was one of KBIS’s inaugural “30 Under 30” designers at the 2013 show and frequently speaks nationally about one of his favorite subjects, “fashion-forward” design. He readily accepted Liebherr’s challenge and got to work designing a luxury kitchen that would reflect the caliber of the company’s new product.

“We incorporated some stunning finishes and a few design details that frankly have never been done before,” he says. Built around a multi-tiered island with an integrated banquette, the kitchen featured refrigeration “armoires” in aged bronze and exotic eucalyptus and a custom dining table with brass accents. Likening the space to a concept vehicle that “pushes boundaries,” Anuszkiewicz explains, “I wanted to change consumers’ perceptions of what a kitchen should or could be.”

What sparked your creative concept?
Liebherr’s new refrigerator is called Monolith, which means “carved from one piece.” I used that definition as inspiration for my room. It’s very rectilinear and has a simple overall geometry. For example, the island’s multi-tiered surfaces look like they’re carved from one piece.

What kind of statement did you want to make?
I’m very inspired by vehicle design. In my mind, I relate this kitchen to the idea of a concept car in which I would showcase exotic materials and execute them in interesting ways. I wanted to evoke a masculine quality with finishes that are dark and moody, but there was also a hint of glamour and an overall provocative nature.

Describe a game-changing element in the space.
For quite a while, I’ve wanted to do a bronze refrigerator. But what makes it special is that it’s actually a 30-inch refrigerator and a 24-inch freezer that read as two completely symmetrical units. A lot of clients need more refrigerator than freezer space, so on the 30-inch door, I ran a “reveal” line that reads as a door edge. This refrigerator, with the leather-stitched handles, was one of the most talked-about elements of the kitchen.

What makes a successful kitchen design?
While the kitchen of yesterday was strictly a utilitarian space, the kitchen of today is so much more—it’s where people congregate, gather and entertain. So I approach a kitchen very much as I would approach the interior design of a room. It’s too literal to think you have to use one finish throughout the space. A sophisticated kitchen has to be well-curated and collected.

How do you ensure that materials play well together?
I’m passionate about materials and mindful about layering a palette with beautiful textures. To me, a successful space should have a harmonious effect and everything should feel balanced. Nothing should hit you in the face.

I also love to mix metals. In this kitchen, I saw stainless steel as a neutral and used the bronze hue for warmer pops of color.

What trends are on your radar?
I love white marble and I think it’s forever classic, but conceptually, we’ve seen it before. I wanted to show people at KBIS that you can do a dark counter as well, and it can look just as phenomenal.

As much as brass has come full circle, I feel that way about bleached and cerused woods. We’re using them a lot in our work. We’re also seeing a lot of textured and geometric tiles.

What are your favorite sources of inspiration?
I push myself to rely on outside inspiration because I want my work to be as original as possible. I can’t say that there’s one source I always go to because it’s so random for me.

I find inspiration in music. And Instagram is a resource where I look at different fashion houses—my top three are Balmain, Tom Ford, and Gucci. Tom Ford is my hero in artistry; I would love to be the Tom Ford of kitchens someday.

Ultimately, it’s a matter of being open to the world around you and realizing that you could be walking down the street and it could be the color of a flower in nature or the way a song strikes a certain mood. You can truly find inspiration in all things.

Kitchen Design: Richard T. Anuszkiewicz, Alt Breeding Schwarz Architects, Annapolis, Maryland. Cabinet Design: Premier Custom Built Cabinetry, New Holland, Pennsylvania.

Pretty in Pink New York designer Ulla Johnson’s fresh Spring/Summer 2018 collection presents flowing frocks and footwear with attitude. Pictured above, front: the Piper Poncho ($575); the Polline Dress ($565); and Yasmina Booties ($625). ullajohnson.com

VINTAGE DEBUT
District Winery in The Yards will uncork the first-ever wine commercially produced from start to finish in DC—a dry rosé made from Californian Old Vine Grenache grapes. The 17,000-square-foot venue, designed by HapstakDemetriou+ houses Ana Restaurant overlooking the Anacostia, serving Golden Beet Muhammara; and barrel rooms. It also includes a state-of-the-art production facility and private-event spaces. 385 Water Street, SE; 202-484-9210; districtwinery.com

FOOD WITHOUT BORDERS
Rose Previte of DC’s Compass Rose has cultivated a new hit with Maydan. After a food tour of Lebanon, Morocco, Tunisia, Turkey and Georgia, she and chefs Gerald Addison and Chris Morgan have crafted a menu blending these countries’ cuisines. Interiors by architect Michelle Bove and designer Martina Crivella center on an open hearth equipped with a towering copper hood
and a Georgian-style oven. 1346 Florida Avenue, NW; 202-370-3696. maydandc.com

A luxurious summer camp for all ages, Taylor River Lodge near Crested Butte, Colorado, accommodates up to 32 guests in eight rustic-chic cabins designed by Blake Pike of No. 12 Interiors. After days spent hiking, fly fishing or mountain biking, enjoy a soak in the salt-water Bath House pool or a libation at the dining-hall bar. Open from June to December; nightly all-inclusive rates are $1,720 per cabin. elevenexperience.com

Fired UpWhere there’s smoke, there should be fire, contends Ben Eisendrath, the DC-based CEO of Grillworks. His company’s stainless-steel grills let backyard barbecuers and professional chefs cook over a live fire—and, he says, gas and charcoal counterparts don’t hold a candle to the results. “The only ‘grilled flavor’ you’ll get from propane or natural gas,” he argues, “is delivered by the juices flaring off the burners.”

Coveted by chefs, Grillworks’ professional models fuel local restaurant kitchens of José Andrés, Bryan Voltaggio, and Cathal Armstrong, among others. International clients hail from as far away as Paris, Seoul, Johannesburg, and Dubai.

Ben’s father, Charles Eisendrath, launched Grillworks in 1975, almost by accident. A correspondent for Time, Charles was based in Buenos Aires when he fell in love with Argentina’s grilling tradition. Later in the U.S., he invented his own grill to recreate the parrilla experience—and orders soon followed. When Charles decided to shutter the business in 2005, Ben, a former AOL exec, stepped in. Today, the younger Eisendrath says, “I collect crazy ideas, then drive my build team in Michigan bonkers until they become reality.”

Ben can often be found firing up three Grillworks standbys behind his 1910 Adams Morgan home. “Live-fire cooking requires full attention and mastery,” he says. There’s a primordial aspect to it, he adds. “After all, fire is what brought us.” grillworks.com

Amazing Grace  A 1936, red-brick colonial overlooking the Chesapeake Bay caught the eye of a DC-area couple seeking a vacation home. Perched on a point with panoramic water vistas, the faded gem proved too alluring to resist. So they acquired it knowing an overhaul would be required to transform its outdated interiors into the family getaway they’d envisioned.

Built just one room deep on two levels, the existing home had its drawbacks. The living spaces, including a shoddy 1980s-era addition, were inadequate for entertaining. None of the modest bedrooms were suitable for a comfortable master suite. And the kitchen, bathrooms and closets belonged in the 20th century.

The owners hired builder Guy Pilli and architect Cathy Purple Cherry to help them figure out how to morph their new purchase into a home where they could host family and friends in style.

Purple Cherry’s clever plan—which scrapped the addition—honored the home’s past while forging a bold path into the present. “I care very much about respecting a structure that is there and making sure the way I expand it looks like an evolution in time, a graceful change,” says the architect. Rather than adding more rooms onto the existing structure, which would have skewed its proportions and blocked views, she decided to extend it into an “L” shape. A new wing, designed to look as though it was added over time, would include an open kitchen, dining area and great room on the main level and a master suite, sitting room and bonus room for the couple’s grandchildren above.

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One of the architect’s challenges was to maintain scale between the existing abode—which housed a living room, office, sunroom and guest suite on the main floor and four bedrooms in a row upstairs—and the larger, deeper new wing. To connect the two volumes, she designed an octagonal element that balances the octagonal sunroom off the foyer in the original home. Housing a screened porch on the ground level and the master bedroom above, “this transitional piece help breaks down the mass,” she explains.

Purple Cherry added a sense of grandeur to the front façade with a new entry portico. “Creating that design element as though it had been there for 100 years was very exciting,” she says. New leaded-glass sidelites that flank the front door are repeated on the door to the sunroom, which greets visitors upon arrival.

Working hard to preserve the existing home’s historical assets, the design team salvaged floors, woodwork, plaster and doors where possible. Walls of exposed original brick mark the transition between the new and old structures. Says Purple Cherry, “I live in a 1740 house, so I love the exposure of old materials and the feeling they create in terms of saying ‘home.’”

Architectural details in the new wing, from classically styled moldings to coffered ceilings, reflect the property’s traditional heritage. A grand staircase that echoes the style of the stair in the original wing—as well as a gallery connecting the great room, kitchen and garage—fosters easy circulation. “The gallery looks like it was an exterior colonnade that got enclosed,” says Purple Cherry.

The renovation also addressed important, everyday practicalities. Between the kitchen and three-car garage, a large mudroom, family powder room and butler’s pantry efficiently cater to the in-and-out meanderings of an active family living on the water.

The homeowners envisioned classic interiors that would reflect the era of the original home yet convey a current vibe. “We wanted a more traditional and formal approach, rather than something beachy or contemporary,” explains the wife.

She and her husband turned to designer Stephanie Simmons of Karen Renée Interiors—the firm that designed their main residence—to help furnish the bay getaway. “The house had so much potential,” says Simmons. “I wanted to evoke its Eastern Shore setting without taking that too far.”

Simmons put a “fresh, updated” spin on classic style. She selected natural linens and grass cloths and a palette of pale gray and ivory accented with shades of coral and blush. And she sourced furniture with relaxed elegance and a focus on comfort.

Simmons’s scheme also accentuates the home’s architecture. In the sunroom, for example, window treatments hang on thin metal rods that she custom-designed to fit the octagonal shape of the room. “Side panels between the windows keep the views exposed,” she explains. “They create softness without taking away from the view.”

Beckoning through almost every window, water rims the property’s six-acre site on two sides. To transform what was mostly an empty lot into an outdoor oasis conducive to entertaining, the owners hired Stephen McHale of McHale Landscape Design. “We wanted to maintain the feeling of an old farm estate,” says McHale, “and complement the architecture with a landscape that works with the time frame of the original property.” McHale devised a new approach to the home with a circular arrival court. Gravel pathways evocative of a bygone era connect the front garden to the screened porch and pool in the backyard. “In the back where the pool is,” he explains, “we wanted to make everything as subtle as possible because the views are the reason the clients are there.”

Today, the owners love spending time with their children and grandchildren in the finished weekend home. “It’s fabulous when the sun comes up and you can see geese on the water,” marvels the wife.

“We had this beautiful old house that needed to be restored to its former glory,” she continues. “Cathy made it work and Guy built the perfect home. It’s beyond our wildest imagination.”

Architecture: Cathy Purple Cherry, AIA, LEED AP, CAS, Purple Cherry Architects, Annapolis, Maryland. Interior Design: Stephanie Simmons, Allied ASID, Karen Renée Interior Design, Severna Park, Maryland. Builder: Guy Pilli, Pilli Custom Homes, Millersville, Maryland. Landscape Design: Stephen McHale, McHale Landscape Design, Upper Marlboro, Maryland.

RESOURCES

THROUGHOUT
Lighting: jones-lighting.com.Windows: marvin.com. Exterior Stone: harwoodstone.com.Shutters: atlanticpremiumshutters.com. Plumbing and Bath Fixtures: ferguson.com. Hardware: walterworkshardware.com. Tile: cst-studio.com. Flooring: woodfloorcreations.com. Ceramic and Marble: atlastile.com.
SUN ROOM
Flooring: atlastile.com. Chairs, Chair Fabric & Trim: kravet.com.
Table: sherrillfurniture.com. Chandelier: visualcomfort.com. Drapery & Pillow Fabric: romo.com. Drapery Fabrication: interiorsbyjoannoc.com.
FOYER
Mirror: globalviews.com. Antique Console: Clients’ collection.
Wall Covering: brunschwig.com.
LIVING ROOM
Sofa: charlesstewartcompany.com. Sofa Fabric: kravet.com. Chairs: drexel-furniture.com. Chair Fabric: stroheim.com. Cocktail Table: sherrillfurniture.com. Drapery Fabric: Drapery Fabrication: interiorsbyjoannoc.com.Rug: maslandcarpets.com.
Lamp behind Sofa: Clients’ collection. Pillow Fabrics: janechurchill.com; fschumacher.com. Living Room Fireplace Stone: atlastile.com.
DINING AREA
Table: Custom. Bench: tcsfurniturerange.com. Bench Fabric: fschumacher.com. Host Chairs & Wooden Chairs: Clients’ collection. existing pieces which we reupholstered. Host Chair Fabric: stylelibrary.com/sanderson. Wooden Chair Fabric: osborneandlittle.com. Rug: maslandcarpets.com. Light Fixture: visualcomfort.com.
KITCHEN
Cabinetry: lyndonheathcabinetry.com. Countertop, Backsplash & Mosaic: atlastile.com. Faucets: ferguson.com. Lights over Island: visualcomfort.com. Appliances: theappliancesource.com.
FAMILY ROOM
Sofa, Armchair & Striped Chairs: charlesstewartcompany.com. Sofa & Ottoman Fabric: thibautdesign.com. Striped Chair Fabric: fschumacher.com. Ottoman: jonathan-wesley.com. Armchair Fabric: osborneandlittle.com. Drapery Fabrication: interiorsbyjoannoc.com. Rug: starkcarpets.com.
BUTLER’S PANTRY
Cabinetry: lyndonheathcabinetry.com. Countertop & Backsplash Tile: atlastile.com.
HALLWAY 
Drapery Fabric: fschumacher.com. Drapery Fabrication: interiorsbyjoannoc.com. Bench: tcsfurniturerange.com. Bench Fabric: fschumacher.com. Painting: baycountrypainters.com. Stair Runner: maslandcarpets.com.
REAR KITCHEN
Cabinetry: lyndonheathcabinetry.com. Rotisserie Oven: lacornueusa.com. Countertop: atlastile.com.
MASTER BATH
Cabinetry: lyndonheathcabinetry.com. Wall Covering: thibautdesign.com. Flooring & Shower Tile: cst-studio.com.
Countertop: atlastile.com.
MASTER BEDROOM
Bed & Chest: hickorywhite.com. Bedding: legacylinens.com.
Drapery & Accent pillow fabric: stroheim.com. Rug: maslandcarpets.com.
Chairs: Clients’ collection. Chair Fabric: larsenfabrics.com. Chandelier: visualcomfort.com. Fabric: stroheim.com. Drapery Fabrication: interiorsbyjoannoc.com.

Pati's HaciendaThe PBS series “Pati’s Mexican Table” transports viewers to exotic markets, farms and fine restaurants all over Mexico. But when the cameras turn to host Pati Jinich expertly steaming tamales or mixing up a redolent mole, she is most likely cooking in the sunny kitchen of her Chevy Chase, Maryland, residence.

The exterior—with its wrap-around porches and clapboard façade—complements its Cape Cod-style neighbors. But inside, Jinich’s home extends the warm embrace of a rustic hacienda. Shades of burnt orange and pale ochre weave a common thread through rooms filled with artisanal furniture, hand-painted tile, ceramics, and art from Mexico. The house has been as ideal a location for Jinich and her husband Daniel to raise their three sons (ages 11, 16 and 18) as it’s been a backdrop for her show, now entering its seventh season.

The kitchen is the hub of the action, whether Jinich is testing recipes, whipping up weeknight carnitas (the boys’ favorite) or entertaining. “If you come into our home,” she says with a winsome smile and a lilting accent, “you’re coming in as a family.” Laid-back parties start in the kitchen, with Jinich prepping appetizers around the island. In the dining room, meals are served family-style on a table that belonged to Daniel’s grandmother in Mexico City—where Pati and Daniel, who works in finance, grew up and married before moving to the States in 1997.

The Jiniches tapped architect George Myers of GTM Architects and Sandy Spring Builders to design and build their five-bedroom home in 2009 when their third son was on the way. On a trip to Mexico, they gathered family heirlooms and ventured to the town of Tlaquepaque to buy furnishings for their new abode. “We went crazy, ordering doors, chandeliers, tiles, and lamps and had it all sent in a container,” Jinich recalls. The finished home brims with reminders of Mexico. “Every piece in our house, down to a wooden spoon, has a story that’s meaningful to us.”

Little did she know when the home was under construction that she would eventually host a cooking show in its kitchen. In 2005, Jinich earned a master’s degree in Latin American Studies at Georgetown and soon landed her dream job at a prestigious Washington think tank. But she quickly realized that her mind was elsewhere.

“I always wanted to be an academic, but also always loved food,” Jinich muses. “I became nostalgic for Mexican dishes. When I was asked to do a paper comparing Peru’s and Mexico’s democracies, I started researching the differences between Mexican and Peruvian ceviche. I decided I needed to switch [careers].”

So she resigned and enrolled at Maryland’s recently shuttered L’Academie de Cuisine to learn the technical skills she needed. “I didn’t want to be a chef,” she reflects. “I wanted to continue what I was doing as a political analyst but in the world of gastronomy, to break myths about Mexican food and our history and legacy.”

The culinary grad was soon hired as a resident chef at the Mexican Cultural Institute in Washington. There she launched a series of tasting dinners that, after 11 years, is still going strong. When a WETA producer attended one and approached the charismatic chef to create a television pilot, the seeds of “Pati’s Mexican Table” were planted.

Every season of the show delves into a different region of Mexico. In April, the seventh season will take Jinich to Baja. “The cuisine of Baja is influenced by California, and ingredients there are very Mediterranean because of the weather,” she marvels. “They’re making fabulous wines, pressing amazing olive oils and the seafood is insane.” The Baja season debuts on PBS in September, and will eventually join previous seasons streaming on Amazon.

After filming on location in Baja, Jinich will shoot the cooking segments in her home kitchen, designed by Potomac kitchen designer Amy Collins. “I love my kitchen because it’s totally workable,” says Jinich, whose favorite tools are her eight-burner Viking range and Vitamix blender.

While planning episodes, the self-described “book nerd” conducts painstaking research in her home office/library. She has also written two cookbooks, Pati’s Mexican Table and Mexican Today, both published by Houghton Mifflin Harcourt.

The educational approach Jinich takes on her show provides a refreshing diversion from the travails of reality TV. “I try in my work to be a platform for real discovery,” she reflects. “The core of what I do is building bridges between individuals, families, communities and, hopefully, countries because there are so many myths and misconceptions on both sides. Interaction in the kitchen is the noblest way to do it. It’s an easy way to connect with other people—and nobody’s going to say no to a fabulous plate of carnitas.”

Crossing the LineTwenty-five years after its copper entry doors were boarded up, the 110-year-old First Church of Christ, Scientist, building in Adams Morgan has been born again. Soft-opened in December, The Line DC has transformed the church and an adjacent structure into Washington’s hippest new hotel. New York-based Sydell Group conceived The Line in collaboration with INC Architecture & Design.

“We knew we wanted it to be rooted in its architecture and its history, as well as in the community,” says the hotel’s managing director, Crawford Sherman. “We thought a lot about the evolving identities of neighborhoods and how they change.”

In the soaring lobby, formerly the church’s sanctuary, original Palladian windows, millwork and brass details have been carefully preserved. Here, locals and guests congregate and pore over laptops, sipping lattes and other libations.

The hotel partnered with local chefs and mixologists, including Erik Bruner-Yang, Spike Gjerde, and Todd Thrasher, to run innovative food-and-beverage spots and with local artists on the décor. Nods to the building’s past range from original pews painted and used as bench seating throughout the hotel to brass organ pipes repurposed to create an awe-inspiring lobby chandelier.

In lieu of formulaic hotel trappings, The Line ventures into uncharted territory. A recording booth tapes podcasts that stream in guest rooms and online, while real plants adorn all 220 of its rooms—no two of which are exactly alike. Accommodations, says Sherman, “offer a micro-view of the multi-faceted residents of DC, their past, and present.” Look for a mix of modern and classic furnishings, industrial lighting and 3,000 original works of art—all created by women artists. An awakening, indeed.

Rates from $268. 1770 Euclid Street, NW; thelinehotel.com/dc

Smart Home TechEvery year, new technologies and innovations in the realm of home automation bring added features and functionality to end-users. But having more options often breeds confusion among consumers who are interested in creating a robust system in a new home or renovation, or in retrofitting a home-automation program in their existing residence. On the following pages, experts in the field answer some of our most vexing questions.

How does a whole-house automation system enhance luxury living?
Almost everything electrical these days, from appliances to TVs, has become a small computer. So architects and designers are designing houses that are essentially filled with computers.

Whole-home automation is a sophisticated system that makes everything else simple. It provides you with a single point of access to every function of the home, from anywhere in the world, through practically any device you’re using—whether it’s your computer, mobile phone or watch. It controls security, cameras, lighting and HVAC, and can give you peace of mind knowing that if there’s a leak anywhere in your residence, you’re going to get a text message. Of course, there are separate gizmos for each one of these functions on the market, but it’s impossible for users to buy these and have them talk to each other in a simple way.  —Vincent Sagart, Poliform | Sagart Studio

What are some of the most exciting innovations hitting the market today?
A homeowner can get an app that will automate just about any device in their home. For a short time in the not-so-distant past, having a separate app to control each of your many devices was the norm. But now, people are starting to appreciate a home-
control system that centralizes these apps into one, and single-platform controls are more popular than ever. These systems allow us to control climate, lighting, shades, security and, of course, audio/video all in one application.  —Jacob Baker, Electronic Home Environments 

How can homeowners ensure that automated window treatments will integrate seamlessly into their décor?
Our interior designers and installation technicians work closely with clients to ensure that our motorized window treatments integrate seamlessly. We conceal unsightly wires within walls and ceilings, and use motors that are nearly silent so there’s no loud buzzing while the blinds operate. We’ve also replaced clunky, old brackets that can look unfinished with ultra-sleek, fashion-forward hardware options. If you don’t want to see any hardware at all, we can install our motorized shades inside the ceiling so that they roll in and out from a near-invisible slit overhead. Our Rockville showroom has a large display of motorized window fashions, and we can help homeowners understand all the options. —Ilan Fulop, Rockville Interiors

How have security and control systems changed and what should consumers look for in a system today?
Devices for the “Internet of things” have impacted control systems in smart homes. People expect cheap products to be very good because they come from Google or Amazon—but the reality is that these products have not turned out to be as reliable as expected, and consumers have become frustrated. Those looking for ease of use and reliability should work with a reputable home-technology company to ensure they are installing professional-grade products that work really well. —Eddie Shapiro, Smart Touch

How has the home theater evolved?
In the early 1990s, home theaters were designed to mimic the very best commercial theaters—built as dedicated spaces with four walls and calculated sight lines, and engineered to be acoustically correct and soundproof. As lifestyles and technologies have evolved, the idea of dedicating an enclosed space to watching movies has become less desirable to consumers and designers. With proper attention to acoustical design, component selection, speaker placement and ambient light control, it is possible to create a high-performance home theater that is open to other spaces and welcomes other activities, including conversation, reading, listening to music and even yoga and meditation for serenity.  —Tom Wells, Integrated Media Systems

What mistakes do people make when retrofitting their home-tech systems?
The biggest mistake is not installing a strong WiFi network because it might involve the hassle of drywalling and repainting to wire it correctly. Instead, homeowners often cobble together not-so-compatible products. It is always best to hard-wire devices rather than relying on wireless technologies, but that isn’t always practical. A few well-run wires to key locations can eliminate spotty coverage not only for media and automation devices but for computers, tablets and phones. Using DIY deployable products without checking their cross-compatibility often results in more frustration than function, so consulting a professional before diving in is always recommended. —Avi Benaim, A.B.E. Networks and A.B.E. Construction

What technologies are best suited to the retrofitting process?
Better wireless communications, both WiFi and RF (radio frequency), have enabled the retrofitting of most automation subsystems. Security devices like alarms and cameras have self-contained battery options, some requiring low-voltage, plug-in power supplies. Temperature-control and energy-management products can replace existing thermostats; these products operate both conventionally and via smart phone apps. Lighting-control systems can scale up in size using existing wiring; new options include color-changing LEDs that are controlled with an app or specialized switch. Wireless audio options—from small, voice-controlled speakers to surround-sound systems—require a power connection. Finally, today’s smart TVs can communicate over WiFi, and many video-streaming options are available for movies, sports and news. —Eric Davidson, American Automation 

Aegean ViewCosmopolitan Suites is a small boutique hotel perched in the Caldera Cliffs on the Greek isle of Santorini. Guests can soak up the sun on oceanfront terraces, comb the Archaeological Museum in the nearby town of Fira or venture by cable car or donkey to explore the Old Port. The property opens for the season on March 20; rates from $245. cosmopolitan-santorini.com

Fashion Spring FlingStep out in style with CH Carolina Herrera‘s Taffeta Shirt Dress, shown in purple with a matching bow at the waist. Part of the 2018 Evening collection, it’s $920 at the CH Carolina Herrera boutique in CityCenterDC. carolinaherrera.com

Dining Out About TownSAVOIR FARE
Serial chef/restaurateur Mike Isabella opened an outpost of his modern French restaurant, Requin, in District Wharf last fall—and launched brunch service this year. 2Scale Hospitality of Alexandria designed the industrial-chic interiors, which feature an open kitchen and zinc-topped bar. Executive chef Michael Rafidi presents a French menu with a contemporary point of view. 100 District Square, SW; 202- 827-8380. requinbymic.com/dc

NAVY YARD DEBUT
Chef Haidar Karoum, formerly of Proof and Estadio, has opened his first solo restaurant in DC’s Navy Yard neighborhood. Chloe weaves Karoum’s Mid-Atlantic upbringing with Spanish, Southeast Asian and Middle Eastern influences. The menu features crispy whole fish with tomatillo salsa verde and roasted carrots and parsnips with labne and crispy amaranth. Earthy interiors were designed by Michelle Bove of design CASE. 1331 4th Street, SE; 202-313-7007. restaurantchloe.com