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Lots More Places to Get Republic Kolaches – including Hill Country, Right Proper and Whole Foods

hill country
410 7th Street, NW

From an email:

“a couple updates from kolache land:

  • new retail outlet: this Fri we’ll be launching our new weekend popup Republic Kolache @ Hill Country (after we wrapped up at American Ice and Union Market last month). We’ll be serving kolaches, coffee, and fresh juices each Fri/Sat/Sun morning from 8-11a out of the front bar of Hill Country (410 7th St. NW)1J4A2659
    courtesy Republic Kolache

    • the menu will include a number of our classic flavors as well as some collaborations including the new Jalapeño Sausage and Cheese kolache (with sausage imported from the legendary Kreuz Market in Lockhart, TX then finished in the smokers at Hill Country), as well as…
    • the Brisket Kolache is back! Our first run of the brisket kolache last year was a huge hit so we’re pleased to bring it back, this time with Hill Country’s moist brisket (and paired with scrambled egg & cheddar)
    • to celebrate every Texan’s favorite meat we’re offering a brisket kolache for free on our grand opening this Fri to the first 25 customers who present the ‘secret brisket password‘ after we open at 8a
  • Republic Kolache at Whole Foods: as of this morning, a selection of our sweet & savory kolaches are now available at the brand-new Pentagon City Whole Foods. We’re pleased to share billing with other local producers (including Erik Bruner-Yang’s Paper Horse) as Whole Foods kicks off their latest store
    • current flavors available are Tex-Mex Saag Paneer, Migas, Cherry & Cream Cheese and Lemon Berry, with some meat options available soon!
  • kolaches & brews at Right Proper: starting tonight we’ll be teaming up with Right Proper for a weekly kolache happy hour each Weds at their Brookland production house and tasting room (920 Girard St NE). We’ll be serving kolaches from 5-9p each Weds, alongside happy hour pricing on Right Proper pours at the bar ($4 pints, $10 growler fills)
Further out future: working on the brick & mortar, and then we’ll have a bunch of exciting new guest chef kolaches debuting over the summer (including a pastrami kolache by Marjorie Meek-Bradley, something delicious & veggie-centric by Matt Baker of the upcoming Gravitas, and a barbacoa kolache by Quinten Frye)”

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