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Flight Wine Bar opening this December in Chinatown/Penn Quarter

777 6th Street, NW

Back in March we first a new wine bar was coming next to the Corner Bakery at 6th and H St, NW.

Here’s an update from a press release:

“Flight Wine Bar, owned and operated by husband and wife team, Swati Bose and Kabir Amir, is due to open in Penn Quarter at 777 6th Street, NW, Washington, DC in December 2013. Bose and Amir will open with an approachable wine list featuring over 30 options by the glass including lesser known varietals and labels from around the world. A selection of domestic and international beers, boutique spirits and a weekly wine-based cocktail will also be on the menu. The 60-seat wine bar will also serve shareable plates designed to complement the diverse wine list. Chef Bradley Curtis, formerly of DGS Delicatessen, Zaytinya and Graffiato will helm the kitchen. Edit Lab, designers of Daikaya and Red Hen, among others, have designed the space.

Bose, raised in the Washington, DC area, recently relocated from New York City with her husband and business partner, Amir. The duo set out to open a welcoming and accessible wine bar with a friendly and knowledgeable staff that could cater to the city’s ever more discerning dining and wine drinking public. A former clerk for a federal judge, Bose decided to change careers and pursue a degree in Restaurant Management from the French Culinary Institute. She also studied at the Sommelier Society of America and the International Wine Center in New York City. Prior to launching Flight, she worked as assistant cellar master at New York’s Balthazar, as a wine server and bartender at Ardesia, and as an opening team member at Brooklyn Winery. Amir, with an MBA and a background in finance, supplemented his Wall Street background by taking sommelier and wine education courses when deciding to relocate to Washington to open Flight.

The extensive wine menu at Flight will be organized by body and style versus region. Knowledgeable yet easy-going service will be the focus at the wine bar where, for example, customers will be able to try select rare, high-end wines by the glass thanks to the restaurant’s Coravin wine extraction system. A strong commitment to the environment will be made with bio-based products, use of a grease filtration company, composting, and excess food donations at the end of service.

Highlights from Chef Bradley Curtis’ opening winter menu include Harira Soup with chickpeas, lentils, and cilantro; Pumpkin Dolmades with pepitas, raisins and yogurt; Lamb Chops with mastic, roasted chestnut, apple and celeriac; Fish & Chips with anchovies, Long Neck Clams, fermented potato, and arbol tartar sauce. Heartier main course options include a Root Vegetable Tagine with carrots, rutabaga, turnip, potato, parsnip and saffron rice; Pulled Duck Sandwich with spiced cranberry reduction, Napa cabbage and a sourdough bun; and Stew of Fasoulia with venison, snow peas, tomato, pine nuts and rice pilaf.”

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