Teddy & The Bully Bar Opening June 24th, Have a Look Inside

1200 19th Street, NW

Teddy & The Bully Bar will be opening in the former Sam & Harry’s space at 1200 19th St, NW. From a press release (photos courtesy of Teddy & The Bully Bar):

Following on the success of its sister restaurant, LINCOLN, Teddy and The Bully Bar pays tribute to one of our history’s most beloved Presidents, Theodore Roosevelt. With his exuberant personality and range of interests, the new restaurant will aim to capture the essence of the 26th president. While the restaurant will show off his “cowboy persona” and “robust masculinity”, it will also bring a sense of history to its patrons. Right across the street from the restaurant is where Theodore Roosevelt once lived during his tenure as Assistant Secretary of the Navy under President McKinley.

The concept of Teddy and the Bully Bar will be firmly centered on a value driven menu that features quality, locality and simplicity. Executive Chef Michael Hartzer’s, vision will be centered on a seasonal menu, featuring robust and refined shared plates. Hartzer who once worked with noted Chefs Michel Richard and Yannick Cam, is known for his creativity and renowned culinary techniques.

The diners will experience a menu that reflects Theodore Roosevelt’s love for simple foods, served in an upscale manner. Roosevelt had a belief that “a biscuit should be served with every meal”, because of that, a bakery with fresh breads made daily is located right in the main dining room. The seasonal menu at Teddy and The Bully bar, will also showcase a selection of wild game; such as bison and venison. Flavorful steaks, vegetables and handmade rolls will also be staples on the menu. The restaurant will feature an amazing raw bar, which will showcase Teddy’s love of Oysters. Most importantly, Teddy’s favorite dish of fried chicken soaked in white gravy, will surely become every diner’s delectable treat.

Accomplished bar consultant and mixologist, John Hogan, will create a unique and distinctive cocktail program that compliments the cuisine. After his success at LINCOLN, Hogan will stay true to the PRG style, with a beverage program that will reflect the Roosevelt era as best as possible. Teddy and the Bully Bar plans to pay homage to the city, by having the official cocktail of DC, “The Rickey”, on tap. With the use of homemade tonics, syrups and bitters, the cocktail menu will pay tribute to the classics, while presenting diners with unique and modern creations.

With the experienced aid of Master Sommelier Kathy Morgan, the 70 bottle wine menu, is authored to leave an impression on diners. Morgan has worked with Chef Hartzer in the past at the legendary Citronelle and has curated a distinctive set of selections that will enhance the culinary experience.

The restaurant came to life under the design of much celebrated local pop-­artist/interior designer Maggie O’Neill of O’Neill Studios. With the assistance of her “American Dream Team” of artists, the space was transformed into a classic contemporary restaurant that is both trendsetting and timeless. Many aspects of President Roosevelt’s life have been skillfully and artfully incorporated into the look and feel of DC’s newest Teddy and The Bully Bar.

While Roosevelt loved to eat, to him the dinner table was less an occasion for fine dining, but more used as a springboard for conversation. Teddy and The Bully Bar will follow the belief of Theodore Roosevelt and will encourage customers not only to eat, but to engage themselves in their company, conversation and the restaurant itself.

16 Comment

  • “robust and refined shared plates” as in small tapas plates you share, or as in family style? I very much hope it’s the latter.

  • Doesn’t look masculine to me at all. The Hamilton is masculine. Old Ebbitt is masculine. This looks decidedly feminine.

  • justinbc

    I don’t care how little the aesthetic reminds me of Teddy. I just want me some fried chicken covered in gravy.

  • It’s possible that the decor is “masculine” as the term was defined in 1900.

  • I’m waiting for Taft’s Place to open. That’s one President who looks like he REALLY enjoyed a good meal.

    And on a side note, what’s wrong with being a “bartender”? Why does one have to be a “mixologist”? The term for the person who cooks your meal – “chef” – hasn’t changed in a hundred years. Why should the name for the person who mixes drinks?

  • They should serve a cocktail called A Man A Plan A Canal.

    • Gotta get that last “Panama” in there or all is lost, palindrome-wise. Though, that is a long name for a cocktail.

      On other news, how I hate breathless, half-literate restaurant opening press releases! I’m not sure if they;re any worse than other types of PR, but they seem to be the only one’s I end up reading.

      “With his exuberant personality and range of interests, the new restaurant will aim to capture the essence of the 26th president.” Really, a dangler in the second sentence (and mis-used upper case “p” in president in the first)?

      Hartzer’s a decent chef and deserves copywriters of equal talent.

      • And, how I hate having my rants undercut by failure to proofread and my own obvious typos.

  • Yeah, because when I think Teddy Roosevelt I think about tiny expensive tapas dishes.

  • Good luck at this location. It’s a tough place to be successful.

  • I expected some mounted moose heads and a cigar room…but what do I know about a masculine setting.

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