“The Cumberland, a pop-up cocktail lounge that will occupy the upstairs bar at Vendetta on Wednesday, Thursday & Friday nights starting April 6th”

1212 H Street, NE

From a press release:

“Vendetta on H Street NE is excited to partner with Jo-Jo Valenzuela & Jamie MacBain of Behind The Stick Consulting Group on The Cumberland, a pop-up cocktail lounge that will occupy the upstairs bar at Vendetta on Wednesday, Thursday & Friday nights starting April 6th.

The Cumberland’s drink menu will include a selection of draught cocktails ($12 each), boiler makers ($10 each), and a “Nashville Michelada” beer cocktail ($9). The full opening menu is included below. To complement the cocktails on The Cumberland nights, Vendetta’s kitchen plans to offer a selection of bar food until 1am, including snackable items like boiled peanuts, pimento cheese dip, a play on “shrimp & grits” with jalapeño hush puppies & grilled shrimp in a cream sauce, brisket hash with tater tots and whiskey gravy, and more. Their full dinner menu will also be available upstairs until 10pm.

The Cumberland will be open from 5pm – 1:30am Wednesday & Thursday nights, and 5pm – 2:30am on Fridays.

Also, mark your calendars for the next Maison-Dixon Hot Chicken night at Vendetta on Sunday, April 10th. Supper starts at 5pm with a full menu of Nashville Hot Chicken, Chicken and Waffles, Fried Smoked Pork Chops, Grilled Pimento Cheese and more! No reservations necessary.

The Cumberland Drink Menu


Strawberry White Pepper Mule

Vodka, Strawberry Ginger Beer, Lime

Rizal (2015 DCCBG Rickey Champion)

Gin, Guava-mansi Soda, Lime

Passion and Warfare (2015 WCP Margarita Wars Winner)

Tequila, Passion Fruit, Lime, Islay Scotch, Ancho Salt

BOILER MAKERS — $10 each

Kopstootje (Little Headbutt) – Heineken and Genever

Citywide Special (a la Philly) – PBR and Old Crow

Districtwide Special – Heurich’s Lager and Pikesville Rye

Zimmerman Telegram – Steigel Radler and Mezcal

Los San Patricios – Modelo and Jameson Caskmates


Nashville Michelada

Lager, Tomato Juice, Pickle Brine, Hot Sauce, Lime, Cayenne Pepper Rim”

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