From a press release:
“Owner Frank Falesto is pleased to announce the late-November opening of City Tap House DC, the 180-seat craft beer centric, American pub located adjacent to the new City Center at 901 9th Street, NW, Washington, DC, 20001. City Tap House will serve lunch, dinner and weekend brunch on Saturday and Sunday.
“Washington DC was an obvious choice for our concept,” says Jonathan Ball, Regional Director for Public House Investments, a management company that oversees multiple restaurant concepts throughout the US including City Tap House. “There is a lot of positive development in the city at the moment, which reminded us of the eclectic vibrancy when we launched the original City Tap House in 2009, centered in the University City neighborhood of Philadelphia.”
City Tap House recognizes DC’s enthusiasm surrounding the craft beer and microbrew scene making it an excellent choice for showcasing the restaurant’s extensive collection of local, national, international and seasonal special edition beers. “Our beer program is truly at the core of what City Tap House represents,” says Ball. “Not only does our beer influence our food but it’s the foundation for unique and engaging guest events. What excites us about opening City Tap House in DC is the ability to pair our beer line up with an elevated pub menu served in a rustic, inviting space that appeals to casuals and professionals alike.”
Guests can anticipate a wide selection of appetizers, salads, mussels, “craftwiches”, brick-oven pizzas and featured entrées. The restaurant will also showcase rotating Daily Suppers. Starters on the opening menu include Spicy Beef Buns with black pepper sauce, cilantro and pickled shallots; Blue Crab Mac & Cheese with jumbo lump crab and fontina cheese; Shishito Peppers with sea salt and lemon; Potted Chicken Liver with red onion preserve, and Charred Octopus with baby Yukon potatoes, Meyer lemon, Espelette pepper and black olive vinaigrette.
Signature salads include the Grilled Chicken & Apple with blue cheese, toasted pecans, seasonal apples, cherrywood bacon and cider vinaigrette; Grilled Steak with baby Yukon potatoes, roasted red peppers, blue cheese, asparagus, red onion and a red wine vinaigrette, as well as the Seared Tuna with mustard greens, daikon, carrots, cilantro and a soy sesame vinaigrette. Mussels are served with house-made focaccia. Favorites not to be missed include the Abigail with roasted garlic butter, leeks and a Belgian ale broth; Elise with plum tomato, garlic, olive oil and basil chiffonade, and the Pancho with spicy chorizo, poblano peppers, tomato, garlic and fresh thyme.
Seven house-made brick oven pizzas will also be available. Standouts include the BBQ Pork Flatbread with Love Stout BBQ, sliced fresno, Manchego cheese and house slaw; Honey Goat Cheese with sliced red onion, pistachio, rosemary and truffle honey, and the Three Little Pigs with Palacios chorizo, fennel sausage, guanciale, broccoli rabe and fontina. Crawftwiches include the Open Faced Mushroom Toasty with foraged mushrooms, fried egg, Parmesan and hearty greens; Lobster Roll with poached lobster, celery, green onion and mayonnaise served on a buttered roll, as well as the famous Tap Burger with Creekstone Farms ground beef, Lancaster rustic cheddar, agrodolce onions, beer gastrique and Dijonnaise.
Entrées not to be missed include the Duroc Pork Collar with Logan Turnpike cheddar grits, collard greens, smoked paprika and pork jus; Monkfish Osso Buco with maitake mushrooms, butternut squash, asparagus and a cider truffle jus, and the Bistro Steak with cumin black pepper rub, corn, pine nuts, Swiss chard, marble potatoes, and a roasted shallot sauce. Additionally, a rotating list of Daily Suppers will be available nightly from 5 p.m. to 10 p.m. On Mondays guests can enjoy southern inspired dishes; Tuesdays are chef inspirations from Philly’s 9th Street Italian market; Wednesdays are weekly roasts; Thursdays feature traditional Texans fare; Fridays showcases the restaurants daily catch, and Saturdays features select prime steaks and chops.
Over 40 beer lines and two beer engines will allow City Tap House to feature 60 different local, national and international beers available by the draft & bottle. Popular brews such as Allagash, Weinhenstephaner, St. Feuillien, and Sierra Nevada will be available along with domestic & European craft stalwarts such as Founder’s, Bell’s, Bosteels, Schneider, & Goose Island and local staples from Three Stars, DC Brau, & Mad Fox. Part of City Tap House’s mission will be to tirelessly seek out the most new and exciting breweries available to us in the ever-evolving craft beer market. A variety of seasonal and special edition releases will also be available throughout the year. An international and eclectic selection of wine and specialty, handcrafted cocktail menu will also be offered.
Owner Frank Falesto is working with Streetsense to create recreate the space. The rustic industrial design will feature exposed wood beams, interior stone panels, copper fixtures and an open kitchen complete with brick oven. These strong elements are complimented by the cooling earth tone fabrics and the sleek, dark wooden tables and chairs.
Guests dinning at the spacious 80-seat bar/lounge will enjoy the expansive floor to ceiling windows. Additionally, for private dining, City Tap House will offer an expansive private dining room complete with AV capabilities that can accommodate up to 100 guests for a seated dinner, or between 150 to 200 guests for a cocktail reception. The room can also be divided into two smaller rooms for more intimate events.
City Tap House DC is located at 901 9th Street, NW, Washington, DC, 20001. Hours of operation are Monday through Thursday from 11:30 a.m. to 1 a.m.; Friday and Saturday from 11 a.m. to 3 a.m. and Sunday from 11 a.m. to 1 a.m. Brunch will begin at a later date, and will be served Saturday and Sunday.”
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