502 H Street, NE
From a press release:
“Irregardless, a wine bistro from hospitality professionals, Ian and Mika Carlin, will open at 502 H Street, NE in late Summer 2022. The two-story, 1600 square foot restaurant will feature a six-course seasonal tasting menu from Chef Ben Browning, who will highlight Mid-Atlantic produce and producers. Tasting menus are offered alongside two optional beverage pairings, one of which will exclusively focus on Virginia wine and spirits.
The restaurant’s Modern American tasting menu, overseen by Chef Browning, will draw inspiration from the bounty of the Mid-Atlantic region, with a strong focus on local and sustainable ingredients. Browning, who sharpened his cooking skills in many respected D.C. kitchens, including Daikaya, Maydan, Obelisk, Reveler’s Hour, and most recently Mintwood Place, will cook simple and thoughtfully composed dishes, offering both omnivore and vegetarian tasting menu options. Having spent part of his childhood in Paris, he is drawn to both French and Japanese cooking techniques, which will influence the food at Irregardless. Guests can look forward to house-made pastas, well-made breads and simple yet exciting dishes with multiple layers that respect quality ingredients. A concise a la carte menu will also be offered at the 12-seat bar.
“As residents of the H Street neighborhood, we’re proud and excited to open our first restaurant in a community we have grown to love,” said co-owner Mika Carlin. “With Irregardless, we want to build a comfortable and welcoming space for all to enjoy great food and drink, with excellent service and hospitality,” she continued. Co-owner Ian Carlin added, “Our industry has been hit hard over the past two and a half years, but we remain committed to and inspired by our colleagues in the independent restaurant community. We look forward to opening Irregardless and contributing to the dynamic dining scene here in D.C.”
Mika and Ian, former attorneys who met while attending law school at the University of Virginia, left the legal world to build full-time careers in hospitality. Longtime wine lovers who grew to appreciate Virginia wine as law students, both Carlins will serve as resident sommeliers and co-managers at Irregardless overseeing operations and beverage programs. Mika, previously a front of house manager at Fancy Radish, also served as Beverage Director at Sonny’s Pizza and the restaurant’s popular sister bar, No Kisses. Ian spent time as a sommelier and server, respectively, at Michelin-starred restaurants Masseria and Oyster Oyster. Their desire to create a wine bistro that celebrates the talent behind excellent wineries and local producers with elevated, yet engaging, service were the driving factors behind their decision to open Irregardless.
Together, the couple will leverage their meaningful connections within the wine industry to build a thoughtful and well-rounded list reflective of wines that are personal to them both. They plan to directly import some special selections while highlighting interesting wines many of which will be produced using sustainable and natural farming practices. Irregardless will also spotlight some of the best Virginia wines showcasing producers from the region alongside wines from the rest of the world, putting them on equal footing. They aspire to offer a well-curated list of accessible, excellent wines that are a great value made by young and independent producers. Special offerings from friends at Treehouse Brewing, an independently owned Massachusetts brewery, amongst other independent, local breweries and distilleries will round out Irregardless’ beverage program.
The dining room, designed by HapstakDemetriou+ will transform the former rowhouse into an open mid-century modern space. A vintage Coca-Cola ® mural and exposed brick walls remain from the previous tenant and will be incorporated into the new design, while modern updates and touches will be added with new pendant lighting, greenery, and furniture, juxtaposed against refinished, built-in banquettes. Outdoor seating will be smartly maximized with a few bistro tables on an upper-level terrace, while a ground floor garden will host rotating pop-ups during the warmer months.”