People Are Talking About Us

At Urbana, we think our restaurant is worth talking about. We're pleased others think so too...

The Washington Post. Urbana Restaurant and Wine Bar's was featured by Tom Sietsema in his First Bite Column. Click here to read the full review.

Welcome to the Neighborhood, DC Gastronome boasts. "Urbana has an open but fractured floor plan - once you enter there's a lounge behind the hostess stand, with the dining room to the left and a wood-burning oven in the back. The dark woods and the dramatic silver plates compliment the bottle green throughout the design. The Lighting scheme - direct spots to tables and dim lights everywhere else make sure you look at your food, and possibly your date."

The District Domestic Interviews Chef Alexander Bollinger - Click here to read the interview in its entirety.

The List, are you on it?, features a piece on mixologist, Kevin Rogers - "Known for his updated take on the classics, Rogers is the mastermind behind the complex and cutting-edge drinks at the Dupont Circle Restaurant."

The Washington Post, Jason Wilson - "At Urbana, Kevin Rogers's Dupont "Gin" Rickey (oddly named since the base spirit is bourbon) was my favorite Rickey of the evening. I thought Rogers struck a nice balance between tradition and experimentation. To the basic Rickey, he added muddled ginger, and honey syrup, which conveyed a depth of flavor unmatched by using lime juice alone." The classics are classics for a reason," Rogers said. "A classic recipe is like a chassis. When the chassis is strong, you can make whatever variation you want and it still works."

The Washingtonian.com, After Hours Blog - Watch how bartender, Kevin Rogers makes his Autumn Harvest.

Express, Stephanie Gans - "Erase images of dingy hotel bars and embrace the reality of Hotel Palomar's Urbana, with its bowls of mussels served with grilled bread. Don't miss the shareable mushroom arancini with romesco sauce. A breaded and fried coating hides risotto, ground oyster, shitake and crimini mushrooms, truffle oil and Parmesan cheese shaped into bite-size balls. Dip them into the roasted-red pepper and tomato sauce for a snack that pairs will with a light, Rhone-style red."