One Washington Circle Hotel located in downtown Washington, DC's Potomac Foggy Bottom neighborhood and within walking distance to historic Georgetown is the ideal venue for any business meeting, special event, banquet, or Bar Mitzvah. Our state-of-the-art facilities include three private meeting and banquet rooms capable of accommodating from 10-150 guests and are accompanied by our select catering services. The Catering staff creates a custom designed menu according to your particular special event and your desired taste. The banquet rooms and meeting facilities may be rented based on the amount of space needed, the number of people and the time of day. All the catering comes from our elite Chef Brandon Cox and one of Washington DC's most popular restaurants, our newly renovated, Circle Bistro. One Washington Circle Hotel's Circle Bistro may be best known for its casual yet elegant Potomac hospitality. Most notably due to our ability to provide a distinguished menu of fine French and American cuisine with exceptional dining and catering services to the most discerning guests such as those from the steps of Capitol Hill, the out of town sightseer, to the romantic couple or family with children. Throughout the years, Circle Bistro has shared a unique and gracious relationship with the local Kennedy Center by offering our hotel guests a three-course pre-theatre dinner, including appetizers, entrees and dessert with convenient and complimentary transportation to and from the Kennedy Center. Whether it's a business or pleasure occasion at Washington DC's One Washington Circle Hotel and Circle Bistro restaurant, our reputation precedes itself with sophisticated catering, dining, banquet rooms and meeting rooms, all with a touch of boutique, cosmopolitan charm! For more information regarding banquet or catering services, please contact our Catering Office (202) 872-1680 x7017.

Location Between the White House and Georgetown, its the intersection where Washingtons business, politics, and pleasure swirl all around you. Block from Foggy Bottom/GWU Metro Station. 3 Blocks from The Kennedy Center, Georgetown and Dupont Circle and in the heart of the K Street business district. Suite Amenities Your spacious, newly-redesigned suite invites you to be yourself. Walkout balconies with city views. Complimentary high-speed Internet access through television. E-mail reception via television. Two-line cordless telephones. In-suite video checkout. Stereo with CD Player. Nintendo video-game console. Complimentary daily newspaper. Complimentary shoeshine service. Here, discriminating business and leisure travelers alike discover a new and refreshing interpretation of the all-suite boutique hotel. Newly renovated restaurantCircle Bistro. Private meeting and banquet rooms accommodate from 10-150 guests. On-site fitness facilities. Experienced and tenured staff. Valet garage parking

Sleep comes easy. If only you can persuade yourself to turn out the lights. It's one of the drawbacks of placing a world-class hotel in the center of one of the world's most vibrant cities. There's so much to see and do-finding time to sleep can be a challenge. And that's even before you venture from the spacious interiors of the Executive Suite. Fortunately, coaxing your eyes to close is easier with the knowledge of what pleasantries await you upon opening them again in the morning. You can rest assured-and awaken refreshed-the Executive Suite offers a lot to look forward to. With a fully equipped entertainment center complete with CD player and Nintendo; console, an in-suite gourmet kitchen, and a walkout balcony with a commanding view of the nation's capital, you just may discover the Executive Suite offers even more of the comforts of home-than home. The world's most important city is the only thing this suite overlooks. Step out onto the Grand Stateroom's walkout balcony, and you'll discover the sweeping views are equally impressive, whether looking over the bustling city below or the expanse of the suite within. Here, in addition to the in-suite gourmet kitchen and fully equipped entertainment center, there's one other thing the Stateroom has in plentiful abundance: room. Room to unwind. Room to work. Room to breathe. Room to do just about everything you please. As testament to the Stateroom's lavish surroundings, a detached dining area and queen-size sofa bed in the living room speak volumes. And a massive king-size bed in the master suite will dispel any doubt as to who's truly master in this suite. In fact, you'll discover the only thing we didn't make room for in this suite-is compromise. The Circle Suites Feature: Spacious walkout balconies with city views from every suite. Two-line cordless telephones. In-suite video checkout. Virtual as well as personal concierge service. Stereo with CD player. Nintendo video-game console. Complimentary daily newspaper. Complimentary shoeshine service.

BRENDAN COX, EXECUTIVE CHEF CIRCLE BISTRO. Clearly, fate was at work when Brendan Cox was born at Georgetown Hospital, just blocks away from Circle Bistro. Cox's culinary success would take a few years to arrive, however, as Cox's early experiments with his family's hibachi grill produced many overcooked hamburgers and charred steaks. It was at St. Mary's College of Maryland, while studying history and philosophy, that Cox discovered his passion for cooking. After embracing vegetarianism in order to impress a girlfriend, Cox frequented the College's Health Food Cooperative, where instead of a meal plan students could use the kitchen and cook for themselves. There, Cox learned the basics of cooking and managing a kitchen, and, after discarding vegetarianism and eating his first steak in five years, Cox discovered an even greater lesson: food was something more than just a means to stay alive; it had the potential to deeply satisfy people on another level. Cox first entered the restaurant industry in 1998 as a dishwasher at Spinnakers on the Chesapeake Bay, where, under the direction of Chef John Spinnichia, Cox progressed from dishwasher to sous chef in only eight months. Having ignited his passion for cooking, Cox left college and returned to Washington, D.C., where he talked his way in the back door at Galileo to study haute Italian cuisine under Roberto Donna and his American Executive Chef Todd Gray. In 1999, after a year at Galileo, Cox left to open Equinox with Executive Chef Todd Gray. At Equinox, Cox worked with local farmers and learned about regional modern American cuisine. In 2002, Cox was promoted to sous chef, and he went on to help Chef Gray open Market Salamander in Middleburg, Virginia. As chef de cuisine at the Market, Cox oversaw a 3,000 bottle wine seller and expanded his knowledge as he really got into cheese.. Another return to D.C., in September 2004, led Cox to his current position as Executive Chef at Circle Bistro, where Cox deconstructs traditional Franco-American Bistro fare and rebuilds it with a lighter, more modern touch. Since February 2007, Cox has headed the kitchens of both Circle Bistro and Notti Bianche restaurants, under Potomac Hospitality Services, and puts his own unique twist on the Italian hotspot. Of all his accomplishments, Cox is happiest about his marriage to his wife Leslie, his daughters Catie and Charlotte, and his son Evan.

Next business trip, think inside The Circle. As essential as powerpoints and pie charts can be to the success of any meeting- you would be remiss if, after traveling all the way to the world's most influential city, they were the most vivid memory of your trip. Fortunately, chances of that happening within one of the The Circle's five private meeting and conference rooms is about as likely as the House and Senate coming to unanimous agreement. Here, you'll find state-of-the-art meeting facilities accommodating up to 130 guests. Each one equipped with high speed Internet access, video teleconferencing capability, and catering from The Circle Bistro restaurant. all within surroundings that will make any conference at The Circle as memorable for its setting as for its substance.

One Washington Circle sets an enviable standard. Rooms of extravagant spaciousness rich with elegant touches of home. Vibrant furnishings. Gourmet kitchens with coffee makers. And scenic walkout balconies offering a refreshing view of life above the city. Behind the scenes - we turn down your bed at night and deliver the Washington Post to your room in the morning. We will give you a wake-up call or a weather report... up-to-date flight information or down-to-earth sightseeing directions... hard-to-get theater tickets or last-minute dinner reservations. And more. Special concierge services. Sparkling outdoor pool. Complimentary overnight shoeshines. Convenient two-line telephones. And valet parking. Of course, genuine personal service begins with a name. We make certain we remember yours so when you need a Washington home, you'll remember ours.

Tom Sietsema Washington Post Magazine, April 17, 2005. IT WAS A COLD WINTER NIGHT when I first wandered into Circle Bistro to taste the cooking of its new chef, Brendan Cox, and I was primed for something special. The chef had worked with Todd Gray at the respected Equinox and had performed so well that Gray had installed him as the lead chef when he opened a second restaurant, Market Salamander in Middleburg. I must have caught Cox on an off night. Most of the food I encountered that late January evening was upstaged by the West End hotel's cozy dining room, which seems to glow orange and gold. An onion tart -- featuring a whole charred onion on a wisp of pastry -- was awkward to deconstruct, while roast chicken had had the juiciness cooked right out of it. Roast lamb served with Swiss chard was pleasant enough, but hardly special. Dessert proved to be the lone inspired course that evening: warm, feather-light madeleines with a not-too-sweet tangerine jam for dipping. More than a month later, I found myself at Circle Bistro again, eating a sublime beef tartare shocked with capers and pickle juice and presented with a cone of delicate, house-made potato chips. No wonder this classic endures. An elegant soup was its equal, and it came in two parts: a roux-thickened, saffron-infused blend of mussel liquor and cream, alongside a little dish of warm mussels buried in airy herbed crumbs. A bite of tender sea-food followed by a spoonful of the hot soup was pure pleasure. Those refined appetizers were trailed by additional seductions, entrees of crisp-skinned duck sliced over red cabbage and wilted spinach, and halibut swaddled in bacon and poised on leaves of Brussels sprouts. Another day, another pleasure: head-on trout, its skin dusted with lemon zest and strewn with some bright, glazed green beans, then simply garnished with slivered almonds and a hint of butter sauce. The faintly sweet fish tasted as if it had been caught that morning. Cox hasn't forgotten that's he's working in a hotel near the Kennedy Center, so he also offers a crowd-pleasing hamburger on the lunch menu, and a three-course, pre-theater menu for $40 (until 7 p.m.). Pastry chef Heather Chittum, also an Equinox alum, leads diners into temptation with her sophisticated desserts. In addition to those madeleines, her fine finishes have included a mille-feuille pastry fashioned with wine-infused pears and fluffy sabayon; an excellent cappuccino-flavored creme brulee served with a bite of ultramoist coffeecake and a doll-size eclair; and sorbets that honor their fruits (grapefruit and blood orange are particularly refreshing). Dessert is a restaurant's last chance to make a good impression, and Circle Bistro does just that.