The Orrong Hotel, led by Chef Phillip Latta (formerly of Wolfe & Malone), offers a menu that blends classic pub fare with influences from his wine-bar background. Signature dishes include a chicken parma with brined, crumbed chicken breasts topped with braised tomato sugo, three cheeses, and Virginia ham. The Philly cheesesteak features dry-aged Wagyu rump, and all pastas are handmade. The hotel also features weeknight specials like a pot and parma on Wednesdays, half-kilo hot wings on Fridays, and a rotating Sunday roast with all the trimmings.