Altair occupies the Arlo Hotel in Penn Quarter, built around a loosely celestial theme and spread across three distinct spaces: a glass atrium, a lounge, and a main dining room. The format is a la carte rather than fixed menus, with Executive Chef KB Ingram running the kitchen.
Dinner leans into upscale, familiar territory — lamb rack with potato gratin and farro, branzino with verjus beurre blanc and chili crisp, diver scallops with celery root and a banyuls-port reduction, and flank steak with chermoula rub and chimichurri. Smoked Yukon gnocchi with speck and Fresno pepper and a mushroom ragu with three-cheese tortellini round out the vegetable-forward side of the menu, alongside raw-bar oysters with grapefruit mignonette. Breakfast service includes a Greek yogurt bowl with house-made granola and grilled apricot marmalade.
Dinner leans into upscale, familiar territory — lamb rack with potato gratin and farro, branzino with verjus beurre blanc and chili crisp, diver scallops with celery root and a banyuls-port reduction, and flank steak with chermoula rub and chimichurri. Smoked Yukon gnocchi with speck and Fresno pepper and a mushroom ragu with three-cheese tortellini round out the vegetable-forward side of the menu, alongside raw-bar oysters with grapefruit mignonette. Breakfast service includes a Greek yogurt bowl with house-made granola and grilled apricot marmalade.