Answers from Our Experts (1)
The menu changes five or six times per year, meaning dishes are always seasonal at Occidental Grill & Seafood, the steak and seafood restaurant next to the Forbes Travel Guide recommended Willard InterContinental. Chef Rodney Scruggs builds his menu with a philosophy of "Keep it simple, Scruggs." His dishes stress simple, fresh, local ingredients that change with seasonal availability.
The accompaniments on the Bibb lettuce salad change according to the season. When Forbes Travel Guide editors visited in the autumn, the Bibb was paired with a poached pear, large lumps of creamy goat cheese, and glassy chunks of hazelnut brittle. In spring, strawberries replaced the pear and the nut brittle on the Bibb salad.
The seasonal changes also show up quite noticeably in the side dishes. Winter’s Brussels sprouts and lobster mashed potatoes have been replaced with grilled asparagus, sautéed cherry tomatoes and buttery Peewee new potatoes for spring.