1342 U Street, NW
At long last – Kathmandu has arrived, all the info:
“A new cocktail-driven destination is set to debut on U Street. Opening Wednesday, May 6th, Kathmandu – Tapas & Cocktails introduces an intimate, design-forward concept from restaurateur Dipesh Acharya—blending the energy of Nepal’s capital city with Washington, DC’s evolving nightlife scene.
Positioned first and foremost as a craft cocktail bar inspired by the Himalayas, Kathmandu pairs an innovative beverage program with a focused menu of elevated Nepali tapas—creating a space where drinks, culture, and atmosphere take center stage.
Acharya, whose portfolio includes Muda – Flavors of Nepal (originally launched at Dallas Farmers Market), Cafemandu, Kirana Pasal, and Tempo Shack, describes Kathmandu as his most personal and ambitious project yet. “Bringing Nepali food and culture onto the map in the U.S. has always been my dream,” says Acharya. “With Kathmandu, we’re channeling the energy and spirit of the streets back home—connecting one capital city to another through Himalayan flavors and a cocktail experience that’s both rooted in tradition and evolving in new ways. Cocktail culture in Nepal has really taken off in the past five years, and we wanted to bring that same creativity and momentum to DC.”
The Cocktail Program
At the core of Kathmandu is a cocktail program rooted in Himalayan ingredients, spices, and storytelling, led by Acharya alongside Head Bartender José Cox, who brings over a decade of experience shaping distinctive, produce-driven beverage programs across the region. Known for his thoughtful approach to seasonality and ingredient-driven cocktails, Cox blends classical bartending foundations with modern techniques to create drinks that are both refined and approachable.
The bar places a strong emphasis on house-made cordials, syrups, and infusions, highlighting ingredients sourced directly from Nepal and weaving them into both original creations and inventive riffs on classics.
Each signature cocktail incorporates native Himalayan ingredients, offering a level of authenticity and creativity rarely found in the DMV. Highlights include the Himalayan Old Fashioned, built on bourbon with a splash of Khukri rum for a layered, spiced profile; the Timur Collins, featuring mezcal, timur (a Nepali varietal of Sichuan pepper), turmeric, ginger, honey, and soda; and a Mango Lassi cocktail, reimagined through a house clarification technique using yogurt and fresh mango to create a smooth, bright, and refined take on the traditional drink. The program also includes a Pustakari Espresso Martini, incorporating jaggery through a fat-washing technique to add depth and subtle caramelized richness, as well as the Everest Sazerac, made with Blue Label Scotch, cocoa nibs, and absinthe, served in a custom glass with Mount Everest carved into the base, a nod to Nepal’s most iconic landmark
The cocktail list also explores nostalgic and culturally rooted flavors, including the Khattu Cocktail, inspired by dried Asian plums popular across generations in Nepal, and the Spicy Titatura Daiquiri, a vibrant take on a beloved Nepali street flavor—sweet, sour, salty, and spicy.
Kathmandu will also feature a curated selection of Nepali spirits, including traditional Kodhoko Rakhsi, a millet-based distilled spirit, alongside Khukri Rum, 8848 Vodka, and Old Durbar Whiskey, available both neat and in cocktails. A selection of Barahsinghe beers, one of Nepal’s most popular and fast-growing brands, further highlights the country’s evolving beverage culture.
The Food
At the culinary helm is Chef Shiva Nepal, whose journey from Dhading, Nepal to leading kitchens in Washington, DC—including the Willard InterContinental, Art & Soul, and Taj Café in McLean—informs a menu that balances authenticity with innovation. A self-taught chef, Shiva draws from traditional recipes and techniques while incorporating a modern sensibility.
The menu features elevated Himalayan-inspired tapas such as Masala Crab Cakes with Thakali chutney, Timur-spiced calamari with citrus zest, and Duck Choila Tacos, alongside comforting dishes like Keema Noodles, Aloo Buff Sukuti, and house-made momos with a variety of fillings. Signature spice blends and traditional techniques—guided by Chef Shiva’s use of a masala dabba—bring depth and complexity to each dish.
The Space
Designed as an immersive, nightlife-forward environment, Kathmandu draws inspiration from the Thamel district of the 1990s. The space features exposed brick walls adorned with Nepali artifacts and art, blending traditional craftsmanship with a contemporary bar aesthetic.
A defining feature is the Aakhijhyal, traditional Nepali window frames showcased prominently on both the front exterior and as a custom bar-back installation. The interior is anchored by a striking Bhairav mural by DMV-based Nepali artist Sweta Shrestha (@swesketches), alongside additional details including Rubik’s cube-inspired art and Dhaka fabric imported from Nepal. A copper bartop further highlights traditional Nepali materials through a modern lens.
With a full capacity of 48 and seating for approximately 35 guests—including bar, table, standing, countertop, and traditional muda (bamboo stools)—the space is designed to feel intimate, energetic, and social. Reservations are recommended for the best experience.
Kathmandu will also serve as a lively nightlife destination, featuring DJs, rotating artists, and weekend art showcases. The team also includes General Manager Jack Collins, whose background spans both kitchen and bar roles at notable DC restaurants including Tail Up Goat, Pascual, Mercy Me, and La’ Shukran, along with Prayash Bhusal and Birmarsha Kandel.
photo by Ashraya Photography
Hours
Tuesday–Thursday: 4 p.m. – 12 a.m. (Happy Hour 4–6 p.m.; Reverse Happy Hour 9 p.m.–12 a.m.)
Friday: 4 p.m. – 2 a.m.
Saturday: 11 a.m. – 2 a.m. (Brunch launching later this month – Rice Table & Momos)
Sunday: 11 a.m. – 12 a.m. (Brunch launching later this month; Reverse Happy Hour 9 p.m.–12 a.m.)
Monday: Closed”