About Policy


With a focus on colorful, creative dishes and cocktails, Policy‘s menu is designed using seasonal and local ingredients. Helmed by Executive Chef Lonnie Zoeller, the restaurant highlights globally inspired dishes with Latin-American flair.

Shared plates include Pork Belly Chicharron with lime, agave, and pickled red onions; Crispy Duck Stuffed Arepa with black beans, radish salad, cotija, and aji picante; and a more “upscale” version of the street-food Salchipapas with chorizo, hand-cut fries, salsa rosada, and fresh cheese. The menu also boasts larger dishes such as Smoked Duck Breast with pineapple and plantains maduros, and Strip Streak with roasted carrots, fennel, avocado, cotija, and chimichurri.

During the warm weather guests can enjoy the newly renovated patio with loungey and new-age wooden, picnic-style seating, with candles, flowers and stringed patio lights adding a cool amber glow during summer nights.

Planning an event? Policy Restaurant & Lounge offers unique spaces for any type of event -- from social to corporate -- and can easily accommodate anywhere from 20-300 guests in semi-private and private locations in the restaurant, second floor lounge and upstairs patio.

Policy is located at 1904 14th Street NW just two blocks from the U St./American Civil War metro. The restaurant is open Tuesday and Wednesday from 5-11pm, Thursday from 5pm-12am, and Friday and Saturday from 5pm-3am. Policy also serves a weekend brunch Saturday and Sunday from 11am-3:30pm.

Chef Lonnie Zoeller

Lonnie Zoeller is the executive chef of Policy Restaurant & Lounge, located in DC's 14th St. corridor.

In his new role, Zoeller has launched a new menu with strong Latin-American influences, refining the restaurant’s locally sourced daily offerings and supplementing menu staples with seasonal specialties.

Prior to joining Policy, Zoeller served as the executive chef of Vinoteca for almost seven years. A native of Cooperstown, NY, Zoeller’s kitchen dreams were launched early; as a teenager, he took a job as a dishwasher and line cook at a local restaurant. After graduating from the Culinary Institute of America (CIA) in Hyde Park, NY, he worked at various restaurants in the Northeast, including as a sous chef under James Beard Award-winning Chef Sam Reda at Buffalo Chophouse in Buffalo, NY. Zoeller then landed in DC, working under Chef Jose Andres at the Eastern-Mediterranean-focused restaurant, Zaytinya. He also spent six weeks cooking at Els Casals restaurant in Sagas in Northern Spain.

Zoeller is inspired by his wife’s Columbia roots and the bright, comforting dishes that are unique to Latin America. He is excited to bring bright and unforgettable dishes to the city through Policy’s offerings.