The Next Chapter for Eatonville – Mulebone opening Feb. 12th – All the Details

mulebone
14th and V Street, NW

From a press release:

“Named after the 1930s collaborative play written by Langston Hughes and Zora Neale Hurston, Mulebone, Washington’s newest restaurant will open February 12th 2016. Located on 14th Street’s restaurant row, Mulebone will feature a new chef, mixologist, speakeasy, and vintage store.

“Mulebone will be an experience that will bring together the two Harlem Renaissance writers in one curated space with events, cuisine and libations that celebrate the vivacity of Zora and the consciousness of Langston,” said Andy Shallal, owner.

This is truly a collaboration with a local accomplished chef, a mixologist and a life style designer. Mulebone’s menu is developed by our chef Joseph Paire, formerly at Todd Grays Watershed, and winner of our chef competition. Paire is a DC-native, Johnson & Wales Culinary Arts graduate and has trained under renowned chefs, Robert Gadsby and Jeff Armstrong.

Chef Paire will prepare a special Valentine’s weekend menu in several “acts” for guests to enjoy on opening night February 12th.

“I want to bring to Mulebone the vision of not what is used to be, but the vision of what it’s going to be, said Paire, I want to allow the menu to be filled with flavor and fun with southern notes.”

Expect Carolina Shrimp and sweet potato biscuit with tasso ham gravy; smoked beet salad with house-made ricotta; bacon wrapped pork loin, maque choux, with sweet potato cracklings, house-made sweet potato-bourbon pecan pie and other southern accented dishes.

Bourbon will take center stage in our craft cocktail program developed by mixologist Evan Cablayan. Cablayan will bring a “farm to glass” perspective with the use of local ingredients and small batch crated spirits that will play on pre-probition cocktails. Cablayan is a Howard University graduate with most notable residencies with Bravo Top Chef judge Tom Collicchio serving as head bartender at Craft LA and celebrity chef Suzanne Goin on Tavern and the Larder in LA.

Small batch bourbon, American crafted spirits, absinthe, punch bowls, American wines, local beers and ciders, and bottled cocktails. Expect a bottled Americano fizz cocktail, Beet and Mezcal cocktail, a Vodka Basil Mule. For happy hour, a deal that delivers you a small cheesburger with a shot of moonshine and a canned beer. The upstairs will be home to a speakeasy and events space, accessible from a separate entrance from the main dining room.

When guests enter the front doors, they’ll be initially greeted by Desiree Von Frederic’s vintage store Nomad Yards Collectiv, a curatorial collective of 28 small DC-based businesses, makers and artists. Nomad Yards and Mulebone will host ‘Food and Folklore’ events to combine the cultural and the culinary.

Mulebone is developed by the team behind Busboys and Poets under the leadership of Busboys and Poets founder and DC-local Andy Shallal.”

6 Comment

  • Has there been any update to the Oohs and Ahhs in Brightwood?

  • “Small batch bourbon, American crafted spirits, absinthe, punch bowls, American wines, local beers and ciders, and bottled cocktails. Expect a bottled Americano fizz cocktail, Beet and Mezcal cocktail, a Vodka Basil Mule. For happy hour, a deal that delivers you a small cheesburger with a shot of moonshine and a canned beer. The upstairs will be home to a speakeasy and events space, accessible from a separate entrance from the main dining room.”

    Is this real or an onion article about every trendy restaurant cliche ever?

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