Come On Back To Our Place. Okay, Spike’s Place.

If you want to open a nightspot with a backyard-party vibe, it’s a good idea to start with an actual backyard. Which is what the Hall did with its new Campton Yard bar: To get there, you wind your way through the rambling hotel to the very back of the property, where a huge banyan tree holds court. Its branches are hung with woven basket lights, the “bar” is a little wooden beach shack, and the menu is a mix of easygoing pub fare from all over the continent: chicharrones with lime; a Tiki Dog with pickled red cabbage and grilled mango on a smoked turkey sausage; pretzels with a 305 Golden Ale mustard (made with the help of Doral’s M.I.A. Beer Co.); and a classic Canadian poutine. All of this comes courtesy of D.C. chef and Florida native Evangelos Spiros (aka “Spike”) Mendelsohn, whom you probably last saw competing on Next Iron Chef: Redemption. On draft: Caribbean, Mexican, and craft beers from the likes of the Concrete Beach Brewery in Wynwood. We call first dibs on the ping pong table.


Spike Mendelsohn, left, and Michael Colletti (exec chef)


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