When the Line DC hotel opens in Adams Morgan early next year, it will likely be a destination for more than out-of-towners looking for a place to lay their head for the night. That's because the Sydell Group's 220-room property will feature restaurants from two well-known area chefs: Erik Bruner-Yang of Maketto and Spike Gjerde of Baltimore's Woodberry Kitchen. (Meanwhile, the hotel project is under scrutiny by the city regarding its efforts to hire local workers in exchange for a $46 million tax abatement.)

Here are some details about what the chefs have planned:

Brothers and Sisters: Bruner-Yang's lobby restaurant and bar will offer breakfast, lunch and dinner, in addition to room service, with a menu focused on "American classics cooked from a Taiwanese and Japanese point of view," according to a news release from the hotel. The Eastern Bar Parlor will serve a high tea featuring loose-leaf varieties from Taiwan.

Spoken English: Bruner-Yang's take on a tasting menu experience focuses on four main courses, one of which will be Peking duck.

A Rake's Progress: Gjerde's restaurant equipped with a wood-fired hearth will serve supper nightly and weekend brunch, with an emphasis on whole birds and small game. The concept is a culinary mash-up of the North and South that will combine ingredients and traditions from Maryland, Virginia and the mid-Atlantic for a kind of District-specific cuisine.

A Rake's Bar: From Gjerde's business partner, Corey Polyoka, who also built Woodberry Kitchen's bar program, this is another North-South fusion merging contemporary flavors and ingredients of the District while maintaining a historical perspective. Ingredients will come from local makers and distillers, and area farmers will provide perennials for house-blended teas to be used in cocktails.

The Cup We All Race 4: The coffee shop will sell Counter Culture coffee, teas and local herbal tisanes, with offerings that highlight Gjerde's whole-grain baking, including sandwiches and pastries.

The Line DC, 1770 Euclid St. NW, opening early 2017. 

This post has been updated.

Read more: