With eye-catching views of the open kitchen and 20-foot high ceilings, CityZen somehow manages to maintain intimacy. Brace yourself for an entirely sensory experience to enjoy Eric Ziebold’s modern American cuisine blended with flair, style and timeless sophistication.

Visit the Zen Bar and choose from some of the city’s finest martinis served in hand-blown stemware. Or select from the over 600 wine options meticulously chosen by sommelier Andrew Myers. Guests can also sample Chef Zeibold’s cuisine on a three course tasting menu served right at the bar.

Relax in the restaurant’s lounge, where a large collection of single malt whiskeys and never-ending list of exotic concoctions call out.

Warm smiles and discreet movements are abundant from a knowledgeable and attentive staff that effortlessly moves about the dining room. This ballet of service is conducted by themaître d’ who confidently explains the menu’s three options: six-course tasting menu, six-course vegetarian tasting menu, and prix-fixe three-course dinner menu.

The James Beard Award for ‘Best Chefs in America’ title in 2008 was granted to Eric Ziebold, as one of only ten chefs to receive the prestigious honor.

(In addition to displaying this outstanding achievement in the region, it was the first time in Mandarin Oriental culinary history). And the Restaurant Association of Metropolitan Washington awarded Chef Ziebold “Chef of the Year”. As he continues to demonstrate his rare talents and maintain an instinctive creativity, the numerous accolades beyond those mentioned are continually bestowed: Food & Wine Magazine voted CityZen Restaurant one of the ‘Hottest Restaurants in the World’, and Eric Ziebold one of ‘America’s Best New Chefs’. After an already impressive career that began when he graduated with honors from the Culinary Institute of America, Ziebold partnered with Mandarin Oriental, Washington D.C. to open CityZen as his next step of personal success. Chef Ziebold had established his own unique style of modern American cuisine bringing his own interpretations and introducing new flavor profiles building on classic French style.

Named as one of “The 100 Best Farm to Table Restaurants in America” by Gourmet’s Annual Restaurant Guide, Eric changes his menu with great regularity to take advantage of the freshest ingredients. The attentive Staff fusses over the smallest of details- from the correct placement of cutlery to the presentation of courses, to the speed with which all is carried out. Don’t miss the freshly baked Parker House rolls served warm in a flip top wooden box. This distinguished restaurant is the ideal destination to celebrate success, congratulate, or simply indulge in some of the finest dining in America.