M Street Revolution Continues – Mighty Pint becoming “Second State in October, A Pennsylvania Themed Farm-to-Table Restaurant”

1831 M Street, NW

First Ramen and now “prime cuts of local game, farm-raised poultry, beef and fresh fish” coming to the 1800 block of M Street.

From a press release:

“Restaurateur Reese Gardner is pleased to announce the opening of Second State, which will replace the former Mighty Pint at 1831 M Street, NW. Second State is slated to open in early October. Gardner is the founder/owner of Wooden Nickel Bar Company based in Arlington, Virginia, which owns and operates the popular Irish Whiskey Public House in Washington, DC, and neighborhood hot spot Copperwood Tavern in Shirlington Village. Gardner, a Pennsylvania native, wanted to honor his state’s history and decided to name his latest restaurant Second State as Pennsylvania was the second state to ratify the Constitution on December 12, 1787.

Gardner’s goal for Second State is to create an intimate neighborhood restaurant with casual fine dining. The menu is being created by Corporate Executive Chef Allan Javery and will feature seasonal American small bites along with featured prime cuts of local game, farm-raised poultry, beef and fresh fish to accompany the hearty, family-style sides. Every ingredient will be sourced from local farmers within a three-hour drive from DC, with an emphasis on farms in Pennsylvania.

Standout dishes include Short Ribs, root beer braised short ribs over parsnip and garlic confit puree; Scallops & Foie Gras, lightly smoked and seared Eat Coast scallops and foie gras over sweet corn puree; Frisee Salad, duck confit, warm bacon vinaigrette, apples crispy fingerling potatoes and a poached duck egg; Brown Ale Butter Chicken; Filet Mignon, 8-ounce grass fed beef served with a creamy bourbon and green peppercorn sauce; Roasted Pheasant, pan roasted withcider jus, pearl onions and apples, as well as a Pennsylvania favorite Pierogies filled with classic potatoes and cheddar sautéed with onions, brown butter, and bacon. Menu items range from $7 to $36.

The bar program at Second State, spearheaded by Corporate Beverage Program Director Boris Stojkovic, will also be another important element. Second State will have a culinary approach to classic mixology incorporating fresh, local, seasonal ingredients found in the homemade syrups and mixers. Guests will enjoy freshly squeezed juices for cocktails, and a large selection of 30 white and dark rye whiskeys. Cocktails include the Old City Rickey, Bluecoat Pennsylvania gin, aged maple syrup, lime, and hard cider; Liberty Punch, XXX Shine LiberTea whiskey, fresh lemonade, ginger syrup and lavender bitters, and the Second Statement with Pennsylvania Rye whiskey, raw Pennsylvania honey, Absinthe, and aromatic bitters. Cocktails range in price from $11 to $17.

Once again Reese Gardner is collaborating with local Designer Maggie O’Neill of SwatchRoom. “The vision for Second State is to create a cozy cool meets classic row-house dining atmosphere,” says O’Neill. “This will be achieved by incorporating a fresh palette of creamy bleached wood, steal blues, and warm greys that will envelop the intimate first floor with exposed beams and a polished concrete floor. Iron and crystal mixed with distressed metals and a few historic artifacts will pepper the space and speak to materials indigenous to Pennsylvania. Ascending a steel and wood staircase to the second floor, diners can expect to find a warm glowing wall of windows, corrugated metal, and rich upholstery creating a charming industrial treehouse feel with cozy semi private booths. The dining experience at Second State will be sweet, small, and smart—perfect for a cozy date night or dinner with friends.”

Second State is located at 1831 M Street, NW, Washington, DC 20036. The restaurant will be open for lunch daily, from 11 AM to 5 PM and for dinner daily, from 5 PM to 11 PM. Brunch will be served Saturdays and Sundays, from 10 AM to 5 PM. Additionally, “Oyster Hour” will be available nightly from 5 PM to 6 PM. For additional information, please call (202) 466-3010 or visit www.SecondStatedc.com.”

27 Comment

  • Ah, another press release from new a restaurant, filled with hype and hyperbole, trying to be all things to all people. If nothing else, the writing makes one glad that these folks are in the food business and not the words business. “Steal blue”? Don’t think you’ll find that in a color palette… And “grey” is a UK usage. Here in the U.S., where I am relatively certain Pennsylvania is still located, the common usage is “gray.”

  • jim_ed

    Gee, sure glad they clarified that the beef will be farm-raised. I would hate to be under the impression that they’re out hunting down all the wild cattle in Pennsylvania for my short ribs.

  • YES!! A Penn. themed restaurant. I’ve been waiting for this forever. Wait, what is a Pennsylvania themed restaurant? Is it going to serve Roethlisburger’s, Cheesestakes and feeling of somehow being second rate to New Jersey?

  • Will the sinks still be outside of the bathrooms?

  • Will yinzers still be able to watch Steelers games here? I like to know where the extremely vocal Pittsburgh-raised subset of DC can be found and subsequently avoid that location.

  • “Ascending a steel and wood staircase to the second floor, diners can expect to find a warm glowing wall of windows, corrugated metal, and rich upholstery creating a charming industrial treehouse feel with cozy semi private booths.”

    How did they add windows near the staircase? And what the hell is a “charming industrial treehouse feel? Are the sinks still outside the bathrooms?

    • From eyeballing an aerial photo, I get the impression that the building narrows there and there’s a tiny bit of a lightshaft between it and the adjacent buildings.

      • Correction: I checked a more detailed map and it’s actually the building to the east of it that narrows quite a bit and leaves a bunch of space to the east of the building the Mighty Pint is in.

  • How about a Pennsylvania-themed restaurant called Wawa? Standout dishes include: meatball hoagie, extra cheese; soft pretzel, served at room temperature; seasonal specialty, the Gobbler. The bar program: iced tea, raspberry iced tea, peach iced tea, iced tea with lemon.

    • I would be visiting this block as much as possible if it turned into a Wawa. A PA themed restaurant? Not so much. Also, this place was dirty as the old madhatters, dirty as the mighty pint, I’m imagining it’s still going to be dirty no matter what unless they totally gut it.

      Side note: I loved the dirty Mighty Pint. I’m sad its gone.

    • i want a wawa…

  • So did the landlord fix the break in their mainline plumbing reported on 7/24? Kind of bummed. I loved that dirty, sticky little basement bar. RIP Hatters (new place is not dirty enough), RIP Pint.

  • Someone beat me to the punch on the “farm-raised” animals. I wonder where else poultry might be raised. In a library?

  • IDK – it’s hard to class up the block when there’s still a strip bar next door.

  • Just so we’re all clear, it is illegal to sell wild-caught game in the United States. If you see pheasant, venison, wild boar, rabbit, or any other supposed “game” on a menu, it was raised on a farm.

  • Hold all the overpriced cocktails that you can get anywhere else. This place better have Iron City, Straub, and Lionshead on tap… and $10 monkey boys.

  • At first I thought, whoa, a cool bar paying homage to my native land!! Then I saw the usual expensive **DC** food and drink (just with catchy PA-esque names), and now I can’t wait to try this place, be disappointed, and never return. For the price of a cocktail here, instead I’ll catch a bus to Philly AND buy a whole case of Lions Head.

  • “Pennsylvania is Philadelphia and Pittsburgh with Alabama in between.”
    – James Carville
    Fantastic theme for a restaurant.

    • If you are interested in farm to table (maybe you are not, but I think it’s a legitimate restaurant theme), then you need a state that actually, you know, has agriculture. The closest significant agriculture to DC is probably a tie between western MD (terrible theme for a restaurant), western VA (ditto) or southern PA. I know which one I’d choose.

  • any PA-themed “farm-to-table” restaurant should have some kind of standout mushroom dish on their menu, given that southeastern PA is home to the mushroom capital of the world. you want straight from the farm? there you go.

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