Holy Mackerel the old Pour House space looks good – Check out Stanton & Greene

319 Pennsylvania Avenue, SE

From a press release (photos below courtesy Stanton & Greene):

“Capitol Hill neighborhood newcomer Stanton & Greene has just announced its opening this week with three nights of discounted “previews,” inviting neighbors from across the District and beyond to escape to the golden age of cocktails and American classics in an historic, gorgeously renovated Capitol Hill landmark at 319 Pennsylvania Avenue SE.


The Hill’s newest destination for classic cocktails will begin three nights of limited preview services on Monday, March 9 as the distinctly American bar and brasserie anticipates its full opening on Thursday, March 12 with a complete menu.


Spanning three floors of a meticulously restored building just two blocks from the US Capitol and Supreme Court, Stanton & Greene will evoke the easy elegance of the Capital city’s bars of the early­ to mid­ 20th century. The ground floor is home to a traditional American bar and brasserie with period details from the 1930’s and 1940’s, and the second floor ‘loft’ features a soaring 16-foot space centered with an Art-Deco bar hand-carved from American ash, and three massive windows overlooking historic Pennsylvania Avenue.


Brought to life from partners and Capitol Hill restaurant owners (Sonoma Restaurant & Wine Bar, Beuchert’s Saloon) August Paro, Eli Hengst and Jared Rager, Stanton & Greene will serve a refined selection of unique and classic craft cocktails, and creative, updated interpretations of foods evocative of early- to mid-20th century America.


Stanton & Greene’s menu of elegant, simple craft cocktails and its carefully-curated selection of American spirits are cornerstones of its beverage program. Mixologist Erik Holzherr, proprietor of both Wisdom and Church & State, partnered with Stanton & Greene to create its menu of era-inspired cocktails. Each spirited libation ($11-$12) draws inspiration from the classics and tells a unique story.

The L’Enfant Martini is their take on a classic French martini, and a tribute to Pierre Charles L’Enfant, the French-American architect who designed the layout of the capital city. It uses Armagnac de Montal VS as a base, along with Giffard Crème de Framboise liqueur, Passoa passion fruit liqueur, pineapple juice and cardamom bitters.

The Rochambeau – Bluecoat Aged Gin, Aperol, Maurin Quina – is an early favorite, a slightly bitter cocktail inspired by the classic Negroni, but with added complexity from the aged gin and cherry flavors in its ingredients. Stanton & Greene’s unique White Bourbon Punch combines Four Roses Bourbon, Leopold’s Three Pins liqueur, Bols yogurt liqueur, almond milk and nutmeg in a smooth sippable drink.

A celebratory cocktail named after L’Enfant’s original designation for Stanton Park, the No. 5 is an elegant sipper that shines for its simplicity. Bright, effervescent Brut opens up a floral bouquet of Soho lychee liqueur, Lillet rose, pink grapefruit juice and rose water. The Bent Nail is Stanton & Greene’s dressed up version of the classic Rusty Nail, featuring Bulleit Bourbon, Drambuie, Giffard Crème de Peche, and Leopold’s Maraschino, a liqueur from a Colorado micro-distillery that offers a masterful balance of Marasca cherry eau de Vie, honey and cane sugar. After The Duel is an ode to the politically-fueled duels of early America, featuring the dominant herbal flavors of green chartreuse, tamed by bitter Bonal Gentiane-Quina and floral Crème de Violette, with Corsair Triple-Smoked Whiskey at its core, celebrating the end of the battle, when smoke still hung in the air.

Stanton & Greene’s culinary program, a collaboration between Executive Chef Josh Hutter and Chef de Cuisine Damian Brown, will offer American classics updated to reflect the founding partners’ decade-old commitment to local and naturally-raised ingredients. The era-themed menu offers comfortable territory to guests, touting familiar dishes that evoke nostalgia and comfort,, with a taste of the chefs’ added culinary flair. The menu is broken down into several sections including: Dips, Appetizers, Salads, Main Plates, Sandwiches, Complements, Specials and Desserts.

Appetizers will include dishes like baked Virginia Oysters Rockefellerwith garlic spinach and Virginia peanut breadcrumbs, for a local twist, and Bacon and Egg with crispy pork belly and Anson mills cheddar grits. Guests can also start with a selection of Dips, like Spiced White Bean, Spinach Artichoke, Blue Cheese-Tomato Jam and Smoked Trout. Salads offer versions of three classics: Caesar with boquerones and brioche croutons, a seasonal vegetable Market salad, and a dressed-up Chopped salad with green goddess dressing, shredded Brussels sprouts, feta, crispy pancetta, and hard-boiled egg.

Stanton & Greene will also serve entrée-sized Main Plates, such as a Brick Roasted Half-Chicken and grilled Strip Steak with whiskey shallot butter, plus Sandwiches like a Lobster Roll with house aioli and celery atop an Old Bay buttered bun, French Dip with grassfed beef, horseradish aioli and Grayson cheese, and the bacon-laden double-decker Greene Burger with two 6oz. bacon-infused beef patties, smoked gouda, crispy bacon, onion rings and bacon aioli. Several entrees come with a choice of Complements, also available a la carte, which include Kennebeck House Cut Fries, Macaroni with Cabot Clothbound Cheddar, Anson Mills Grits, Mixed Seasonal Vegetables and Broccoli with Parmesan Cheese & Red Chili Flakes.

Stanton & Greene will also offer Dinner Specials three nights of the week: Sunday will offer “Sunday Supper” blue plate specials for the neighbors, Monday will be Burger Night pairing featured burgers and beers, and Tuesday will feature a prix fixe Lobster Dinner menu.

Guests can end their meals with decadent Dessert options reminiscent of days gone by, such as Brownie Bread Pudding with a flambéed marshmallow top,a Seasonal Sundae with housemade gelato and toppings, and a Seasonal Fruit Pie.

Stanton & Greene will be the Hill’s premier happy hour destination for classic cocktails and more, with $4-$5 draft beers, $6-$9 cocktails and $3-$9 bar snacks offered Monday through Saturday from 3pm to 6pm.

Stanton & Greene’s name pays tribute to two distinct American historic figures: the statue of Revolutionary War hero Nathanael Greene erected in the center of Stanton Park, memorializing Lincoln’s Secretary of War Edwin M. Stanton. Spanning three floors of a late nineteenth century building, every nuanced element of the restored interior – from the marble bar, brass sconces and hand-stitched leather booths – was carefully sourced and hand made to accurately recreate the luxury and glamour of a DC bar from a bygone era.

The dining room will be open from 5pm to 10pm Monday through Saturday, and 4:30pm to 9pm on Sunday, with the first floor bar open until 12:30am Monday through Thursday and until 1am on Friday and Saturday. Stanton & Greene will soon roll out lunch and brunch services within the coming weeks.”

18 Comment

  • Emmaleigh504

    I like those floors!

  • justinbc

    I definitely like the idea of a burger night.

  • next up – a sister restaurant on Benning Road called Carver & Langston

  • Happy hour that ENDS at 6? Those deals are alright, but who would be able to take advantage of them? At least they’ll be offered on Saturdays. When I first moved to the Hill 7 years ago, I never thought I would lament a lack of dive bars.

    • justinbc

      But it’s the PREMIER destination! (for people who teleworked that day)

    • SouthwestDC

      Yeah, I guess the idea behind happy hour is for people who work in the vicinity to grab a drink before commuting home. But I’d rather support a bar in my neighborhood than one in Crystal City.

      • Even if you leave work at 5 on the dot (which isn’t very common on the Hill except in August), you’re only left with max 45 mins of happy hour, likely less.

        • A lot of Navy Yard employees are out at 3 because they go in so early. Not sure if they’d be willing to drive up here though.

        • Agreed. Even 4-7 would be a significant improvement, and 5-8 would be ideal if they wanted to catch the post-work crowd.
          A 3-6 p.m. happy hour would make more sense if they were trying to catch a shift-work crowd that got off at 3 p.m.

          • justinbc

            It honestly feels like a bait and switch. They design moderate happy hour pricing so people say “hey I hear S&G has good happy hour deals” and then show up at a ‘regular’ happy hour time, only to get maybe one drink and then just saying screw it we’re already here and paying full price the remainder of the evening (but then possibly never returning after feeling misled).

  • So… this is essentially like every other renovated bar on the Hill now?

    Can we renovate a bar back into a dive bar?

  • So who are the bar’s namesakes, Stanton and Greene? Hopefully they’re real people and not something fake.

  • Meh. I mean, yes, it’s nice, but I’m a little sad that all these Cap Hill watering holes (that I could actually afford as a congressional staffer) are disappearing.

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