The Patriot, one of two mid-century luxury yachts launching for private parties in DC this summer. Photo courtesy Vintage Yacht Charters.
When we think of a dinner cruise on the Potomac River, it is usually a buffet of tickets on a mega motorboat. Long gone are the days when Washington’s elite sailed on Sequoia, the wooden presidential yacht. Vintage Yacht Charters, a new company launching in DC this summer, aims to bring some of the old world charm and romance to life with two mid-century ships available for small private parties bring back the water. Chef Bin Lu, an alum from Pineapple and pearls, CityZen and Bourbon steak, is at the forefront of catering – from a brisk picnic lunch to sunset cocktail parties or multi-course dinners.
“The vision is as simple as creating a classic old-school luxury yacht experience,” says co-founder Nick Dowling, who co-founded the company with Washington native and Captain Tommie Williams. “You get into a beautiful boat with lacquered mahogany, drink a nice cocktail, watch the monuments.”
Larger parties – weddings, birthdays, corporate events – could book Patriot, a 72-foot burger motor yacht built in 1961 especially for pharmacy tycoon Charles. was built Walgreen Jr. The US-made boat, which has two air-conditioned salons, three cabins, a skybridge and spacious decks, was remodeled this year and given a vintage 1960s look. Independence, a 1976 Bruno & Stillman Down East yacht, is a bit more intimate at 42 feet with indoor and outdoor areas covered in lacquered mahogany. Dinner, brunch, and cocktail cruises on both are available for up to 12 guests, while dockside events can accommodate 30 and 15 guests on the larger and smaller ships.
As you’ve probably guessed by now, these trips aren’t cheap – charter flights start at $ 2,000 for bookings over four hours, while prices rise as guests customize menus, bar packages, and other amenities. Routes can also be customized – whether guests are more interested in seeing DC monuments or getting out of town and heading towards Mount Vernon. Other options include full-day river cruises, private wine tastings, and overnight stays. The boats are currently docked in Navy Yard but may be able to pick up passengers at various locations on the water.
Chef Lu won’t be serving the kind of finely balanced food he made as Chef at Pineapple and Pearls, the two-Michelin-star tasting room he has lived in for the past five years. As with luxury mega yachts, both boats contain cramped kitchen spaces. But Lu says that won’t stop him from getting creative with the catering menus, depending on what the guests want.
“The intent is for the food to fit in with the atmosphere – a mid-century modern vintage theme,” says Lu. Dinner can include a burrata salad with grapefruit and sherry vinegar or cod sautéed in mustard sauce, while the bar is filled with bubbles or ingredients for gin and tonics.
Bookings are currently being accepted for June through New Years. For more information, see The website.
Food editor
Anna Spiegel covers the eating and drinking scene of her homeland DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and the MFA program at Columbia University in New York, and held various cooking and writing positions in NYC and St. John, US Virgin Islands.
