My guess is no. The floors are carpeted and when the building was constructed the only real provision for it was preserving the historic character of the exteriors. They pretty much took them to the studs. So they could have run the tap lines above the room even if the floor had some character. My thought is that there likely isn't space for it, might not be basement below them. The tasting room is a single building that is likely about 1500-2000 sq./ft. The main room is really just an open room, and appears to occupy its whole footprint. If Kimpton (the owners of the hotel) wasn't concerned about having some sense of design, the room would look very basic hotel. In fact, when you compare it to Jackson 20 down the street, opened about a year ago and owned by Kimpton as well, its not quite the same level of finish as that property. I suspect in the end, there is no place for it if you want to have the amount of dining space they needed.
I got the same impression regarding the lack of space for taps and kegs. Even without them, in the main restaurant, the area the bartenders have to work in is small, and the back bar was so jam packed with bottles of wine and liquor, I half expected to see a couple of bottles crashing to the floor after being accidentally bumped.
Brabo, in the Lorien Hotel in Old Town Alexandria - Chef Sebastien Rondier Assumes the Position
in Washington DC Restaurants and Dining
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I got the same impression regarding the lack of space for taps and kegs. Even without them, in the main restaurant, the area the bartenders have to work in is small, and the back bar was so jam packed with bottles of wine and liquor, I half expected to see a couple of bottles crashing to the floor after being accidentally bumped.