PJ Clarke’s opens up in the old Solives space at 1600 K St, NW tonight. I was able to take a sneak peek yesterday and snap some photos of the first floor. It looks great. Their press release says:
“The first floor of the 125-seat restaurant in the nation’s capital boasts high ceilings and an open kitchen headed by Executive Chef Jason Brumm. Brumm moved to DC from Nashville, where he most recently served as the Executive Chef/Owner of modern American restaurant Radius10. At P.J. Clarke’s in Washington DC, Brumm will work with mid-Atlantic ingredients and flavors. In addition to the restaurant’s sizeable raw bar, hearty soups and generous entrees, he offers daily rotisserie specials showcasing local chicken, free-range turkey, Duroc pork and leg of lamb.”
Lots more photos and full press release after the jump.
Full press release:
Today P.J. Clarke’s, the legendary Saloon founded in NYC 126 years ago, opens in Washington, DC. Located at 1600 K St, NW P.J.’s chose DC for its first location site outside of Manhattan.
Established in 1884 on Manhattan’s East Side, P.J. Clarke’s has become an institution immersed in the history of attracting such luminaries as Frank Sinatra, Nat King Cole and Jackie Kennedy. Johnny Mercer penned “One For My Baby” here and Brendan Behan used to type at the bar. It has always attracted reporters, newsmen and celebrities who come to enjoy themselves knowing the ‘code of silence’ house policy. P.J. Clarke’s continues to be known as a community-gathering place where blue collars rub shoulders with Brooks Brothers.
The first floor of the 125-seat restaurant in the nation’s capital boasts high ceilings and an open kitchen headed by Executive Chef Jason Brumm. Brumm moved to DC from Nashville, where he most recently served as the Executive Chef/Owner of modern American restaurant Radius10. At P.J. Clarke’s in Washington DC, Brumm will work with mid-Atlantic ingredients and flavors. In addition to the restaurant’s sizeable raw bar, hearty soups and generous entrees, he offers daily rotisserie specials showcasing local chicken, free-range turkey, Duroc pork and leg of lamb.
One of the first things you’ll notice as you walk in is the impressive Raw Bar piled high with the East Coast’s finest. The restaurant also serves an array of popular appetizers, such as Deviled Eggs with homemade pickles and Creamy Tomato Soup with Farmstead Cheddar Toast, and a wide selection of sandwiches, salads and seafood. And of course there is P.J. Clarke’s famous Hamburgers and a variety of Steaks prepared with Meyer Ranch Natural Red Angus Beef, which owner Philip Scotti has shipped direct from Bob Meyer’s 90 square mile ranch located in Montana’s Blackfoot River Valley just west of the Continental Divide.
A majestic, wrought iron Solarium originally owned by Walt Disney, leads guests downstairs to Sidecar, the restaurant’s luxurious 86-seat semi-private dining room. This is the domain of Miss Emily Hines (and they do call her Miss Emily) and Miss Devon Hosey. Lined with rich wood panels and exposed brick, the room gets an added touch of elegance with a Reize Solomon bar built in Baltimore circa 1890.
Sidecar serves P.J.’s core menu with the addition of chef’s daily and seasonal specials to accommodate the needs of the ‘power lunch’ crowd. Sidecar is strictly reservations only.
General Manager, Dave Lovett, presides over this joint like a priest. He has stocked the bar with real liquor for grown-ups, “You won’t find a kiwi martini here,” he’ll happily announce in his thick Irish brogue. The restaurant offers 14 wines by the glass in addition to a select wine list designed to appeal to a wide range of tastes. In true Saloon Style it offers an extensive choice of tap and bottled beers including local favorite Starr Hill and, not so local, Bellhaven Scottish Ale.
P.J. Clarke’s is located at 1600 K Street, NW, and is accessible via the Farragut North and Farragut West metro stops. The dining room is open Sunday to Thursday from 11:30 AM – 2:00 AM and Friday and Saturday from 11:30 AM – 3 AM. For inquiries about Sidecar reservations, please email [email protected] or call 202-463-6630.
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