Beuchert’s Saloon Soft Opens on the Hill, Grand Opening March 15

Beuchert_street_dc
623 Pennsylvania Avenue, SE

We took a preview back in early Feb. Glad to hear they’re now open! From a press release:

A former saloon-turned-speakeasy with 130+ years of history, Beuchert’s Saloon has just soft opened at 623 Pennsylvania Avenue, SE in DC’s Eastern Market neighborhood. Resurrected by three “Beltway Boys” – Nathan Berger, Brendan McMahon and August Paro – Beuchert’s Saloon has once again opened its doors as a 47-seat restaurant serving family-farmed foods from Executive Chef Andrew Markert and old-fashioned craft drinks in an authentic and inviting environment. Beuchert’s Saloon is now offering 30% off all food now during its soft opening period until its grand opening on Friday, March 15.

A venerable Capitol Hill establishment owned by local businessman John Beuchert and his son, Theodore, from 1880 to 1934, its original namesake and location has now been resurrected as a warm and inviting neighborhood gathering place serving up a “farm American” menu. With produce and meats sourced primarily from McMahon’s family-owned East Oaks Organics Farm in Poolesville, MD as well as other small farms and co-ops in the area, Beuchert’s serves up playful American fare with a creative twist.

Lots of details after the jump.

KITCHEN

The open-kitchen at Beuchert’s is led by Baltimore, MD native Andrew Markert, most recently Chef de Cuisine at Washington, DC’s PS7’s and formerly Chef de Cuisine at Washington, DC’s Hook and Arlington, Virginia’s Tallula. Beuchert’s menu is broken down into six sections: Boards, Snacks, Markert’s Market, Whole Meals, Company and Treats.

Served off of hand-sanded wooden boards, Beuchert’s BOARDS feature a vast selection of house-cured charcuterie such as Grilled Country Pate with baby greens, pomarey jus and sun gold jam, and local cheeses.

Guests can share some of Chef Markert’s SNACKS like the Anson Mills Golden Rice with roasted lobster, fresh radishes, baby carrots and sauce homard, Roasted Bone Marrow with pickled pistachios, parsley salad and roast radish, and the Oxtail Tagliatelle with chanterelles, hazelnuts, thyme and grated Everona cheese.

A highlight of the entire menu is MARKER’S MARKET, devoted to fresh, unique preparations of veggies sourced from the restaurant’s farm. Dishes may include Crispy Brussels Sprouts with marjoram, almond gremolata and vermouth, Cherry Bell Radishes with sea salt, butter roasted pecans and fennel pollen, and Hubbard Squash with nutmeg and crispy sage, and can be ordered individually ($6), or as a trio (3 for $15) to create an entire vegetable entrée.

With focus on whole foods, Beuchert’s Saloon presents their main courses as WHOLE MEALS, including Roasted East Oaks Chicken from East Oaks Farm with bacon butter roasted Brussels sprouts and Mom’s gravy, and Braised Lamb with rosemary gnocchi, pommery mustard, spinach and orange zest.

To accompany main meals, Chef Markert has created COMPANY, his own selection of delectable side items like White Corn Grits with local goat cheddar, Roasted Mushrooms with crème fraiche and shallots, and the Gpod French Fries with sauce ravigote.

To end the meal on a sweet note, TREATS will include playful retro sweets like Bananas Foster Twankies (think: Twinkies with a “twang”) with rum frosting, the Candy Bar with coffee, crunch and chocolate, seasonal Popsicles and Slice-o-Pie, with rotating daily flavors and varieties.

CHEF’S TABLE

In addition to its regular a la carte menu, Beuchert’s Saloon will offer a Chef’s Table experience on Thursday through Saturday evenings with advance reservations. Chef Markert will create a unique culinary adventure for guests at the six-seat bar, with broad dish categories like “The Root”, “Shelled”, “Swimmingly”, “Ranging” and “Candy.” Reservations are required 48 hours in advance and are available for parties of two to six.

BEVERAGES

Beuchert’s also boasts a cuisine compatibility-focused beer and wine program, and a classically-crafted cocktail program led by partners Brendan McMahon and Nathan Berger, who have most recently done stints at PS7s, Acqua Al 2 and Rasika. An eye-catching center of the bar is an old-fashioned tap handle dispensing prosecco on draft, while its house cocktails (all $10) will be highlighted by unique, seasonal ingredients, many coming from East Oaks Farm. Boozy sips range from two barrel-aged cocktails – a Manhattan made with rye and a Bobby Burns with Ardmore 12 year, Dolin Rouge and Benedictine – as well as some creative sips like the self-titled Beltway Boys with rye, amaro, Aperol, Peychaud’s bitters and absinthe, and the Jenkins Hill (named after the location of the Capitol) with spiced rum, pear brandy, allspice dram, orgeat syrup and egg white. Beuchert’s will also serve variety of microbrews and large format beers, wines, housemade sodas and an extensive coffee program.

SPACE + DECOR

In resurrecting this neighborhood mainstay, the current Beuchert’s Saloon owners have gone to great lengths to not only maintain the incredible history of the building but to restore it to its original glory, handling most of the build-out themselves. Partner and designer (and former film set designer) August Paro meticulously recreated period-correct fixtures and finishes, giving every aspect of the restaurant extensive attention to detail – including the handcrafted bar, turn-of-the-century tiled bathrooms and two 1920s hand-blown chandeliers from Europe. All interior details in the current 47-seat restaurant (plus 20 outdoor garden seats when the weather warms) are inspired by and reflective of the amazing history of this long-standing Capitol Hill establishment.

ABOUT BEUCHERT’S SALOON
Beuchert’s Saloon is located at 623 Pennsylvania Avenue, SE Washington, DC and is a history-rich neighborhood restaurant and saloon, serving up a real ‘farm American’ dining experience in the Eastern Market neighborhood of Washington, DC. Sourcing the majority of ingredients from its owner’s family farm in Maryland, Beuchert’s serves playful American fare with a creative twist led by Executive Chef Andrew Markert. Beuchert’s also boasts a cuisine compatibility-focused beer and wine program, and a cutting-edge craft cocktail program. A warm and inviting gathering place, Beuchert’s Saloon pays homage to the location’s original saloon of the same name, owned by John Ignatius Beuchert from 1880 to 1934.

12 Comment

  • The vegetable dishes sound amazing! And it’s nice to see desserts that are different than the usual fare.

  • Just wish the rest of Capitol Hill and H STreet would modernize.

    As it is..

    Capitol Hill: Harry’s, Indian, old photography store, real estate, wig shop, dry cleaner, old stationary store, random mattress store, 18th Amendment (dump)…

    H Street: Sticky Rice, burned out building, random arcade, the Pug, Popeyes, Church, emptry store front, Rock & Roll Hotel, empty store front, wig shop, empty store front…

    • This comment makes no sense.

    • Modernize to what? Condos and a Chipotle on every corner? Give me a break.

      I think H St and Barrack’s Row have made serious strides the past couple years in offering new options for people to dine and drink.

      • I don’t see how Beuchert’s is any more “modern” than Rock & Roll Hotel or Sticky Rice (or any of the other new businesses on Capitol Hill and H Street that were conveniently not mentioned). I’m not crazy about some of the dumpy old places along Pennsylvania Avenue SE, but I realize a lot of people love them. And I appreciate having a mix of old and new businesses (yes, even with the “random” wig shop or whatever). It’s not like the more hip neighborhoods don’t have that stuff too.

  • Beuchert’s is named after the German immigrant, John Beuchert, who owned a saloon in the exact location from 1879 through prohibition.
    Rumor has it that it was a speak easy throughout prohibition.
    My brother, August, is one of the partners and though it wasn’t necessarily the plan to go this direction, after a visit to the archives and a lesson in the history of the space, there was really no other name or theme it could be. Capitol Hill, as well as many other parts of the city, are rich in history and sometimes we need to pay respect to that. While modernization is nice, there is also something nice about the history that surrounds…especially on Capitol Hill.

  • Been four times since it soft opened, no joke. Cannot get enough.

    All meals (three of them) have been outstanding and everyone that was with me really enjoyed themselves and their food. The veggies are outstanding and its great to see a place work as hard at the veg dishes as they do the others. Desserts were solid and as someone pointed out totally original. Haven’t missed yet.

    The bar area is really cool, especially with the bison heads. Different drinks that I haven’t seen elsewhere and awesome beer list.

    Staff is super nice and unpretentious, which seems to be rare these days. I have a strong feeling this place is going to do really well.

    HIGHLY RECOMMENDED.

    • I went last weekend.

      Enjoyed the roasted Chicken, parsnip veg dish and shared a Twankie. Really great use of seasonal root vegitables (cant wait to see what they offer in summer).

      The food was great, and will bring people back. Really though people should at least stop by for a drink to check out the decor. The two buffalo heads above the bar set an impressive stage.

      Our server was supper nice and the owner stopped by to chat about the East Oaks farm. They all seem like nice people.

      My only hesitation is that I think the current 30% off your bill is the right price. When prices increase I think it will be a little expensive, but I think that about most new restaurants in DC.

  • I’ve been twice, once just for drinks and once for drinks and food, and both times were fantastic. The cocktails were tasty and the food was top-notch. The proprietor was super friendly and accommodating, and I liked the bartenders, too.

    Definitely a cut above the other places in the neighborhood—without being snooty. I look forward to being a regular.

  • The main reason I’m interested in this place is that Xavier Cervera has absolutely nothing to do with it.

  • Great new spot in the neighborhood, but they definitely weren’t offering a 30% discount tonight. Also, they were telling people about an hour wait around 7:30 pm, so it’s been discovered already! (Though we waited about half that time.)

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