Washington, DC

Eat bar
415 8th Street, SE

From a press release:

“Chef Nathan Anda of Red Apron Butcher is opening EatBar, his new neighborhood bar, on Barracks Row tomorrow,Thursday, March 30. The new 44-seat Capitol Hill eatery is borrowing its name from the Arlington, VA restaurant and bar where Red Apron was born and where Nathan Anda first experimented with whole animal butchery and charcuterie. Like the original spot, which Anda opened a decade ago, the new EatBar (located at 415 8th Street SE) will feature a meat-centric-but-vegetable-friendly menu perfect for accompanying the many and varied wine, beer and cocktail offerings.

EatBar will highlight Red Apron’s extensive pantry of impeccably and conscientiously sourced beef, pork and poultry prepared by Anda and his team. The intimate neighborhood bar and restaurant will open at 4 PM daily and pour an expansive and carefully curated selection of wine and beer from Wine Director Brent Kroll and Beer Director Greg Engert.

The charcuterie menu will feature a constantly rotating selection of Red Apron’s original salumi, pates, rillettes, sausages, and more. A section of “Snacky Things” will offer bites like Calabrian Deviled Eggs, Sausage Stuffed Crispy Olives, and Guanciale Wrapped Dates. “Bready Things” will include a Mortadella Patty Melt, a Beef Burger with Gorgonzola Dolce, Roasted Tomatoes and Marrow Mayo, and Johnnycakes with Lardo and Bitter Green Pesto. “Green Things” like Dandelion Greens Caesar with a Soft Boiled Egg and Grilled Croutons and English Peas, Pea Shoots with Almond Hummus, Tangerine, and Za’atar will bring a lighter side to the menu. And, of course, a “Beastly Things” section will round out the offerings with a rotating Beef, Pork and a Sausage of the Week, all showcasing a variety of breeds, cuts and original recipes.

On the beverage side, a list of spirit-forward craft cocktails with a focus on amaro, bitters, and vermouth will be offered alongside a 100-bottle (30 by-the-glass) wine program from Brent Kroll, who will use the menu as inspiration for out of the box pairings for charcuterie, snacks, and meat-focused plates. Orange wine, Lambrusco, sherry and old world wines will all be well represented. Beer Director Greg Engert will source a rotating selection of the most exciting, nuanced and downright delicious craft beers for EatBar’s 18 draft lines along with another 30+ bottled selections. Expect the finest locally-produced brews, American craft ales from across the country, as well as highlights from the international brewing scene. In addition to a myriad of hop-forward offerings, barrel-aged rarities, and vintage beers, EatBar’s beer program will offer a host of tart and funky brews perfectly suited to Chef Nathan Anda’s charcuterie, snacks and plates.

Anda’s music superfan-dom has inspired parts of the space’s design, which features a wall clad entirely with more than 7,000 cassette tapes. The 100-disc CD jukebox that provided the soundtrack for the original EatBar is back, as is the zinc bar from the original space.

EatBar is located at 415 8th Street SE and opens at 4 PM daily.”


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