1833 14th Street, NW
The new menu “now includes cocktails, a fall slushie and an expanded food menu.” And a new sign to compliment the new paint job too – check out the full HH menu below:
Bars
Let’s take this one literally where is the best food you can get sitting at a bar. At first I think just very casual bar food – like wings, burgers, quesadilla, half smokes etc. and in that category I think I’m leaning towards Looking Glass Lounge. I had some fish tacos the other night that were awesome. But since we’re taking it literally it can also be higher end – like the bar of a higher end restaurant. So for those two categories, casual and higher end – where’s your favorite bar food from?
1333 14th Street, NW
Slipstream turned out pretty sweet (on 14th just below Rhode Island near Churchkey.) Anyone take an early taste/sip?
1529 14th Street, NW
CityLab (rhetorically? sarcastically?) asks Is Vandalism Ever the Answer to Noisy Neighbors?
“And at about 11:30 at night, someone (or someones) who lives above this comfortable, 80-seat sports tavern [Drafting Table] became so enraged by the noise that he or she (or they) actually physically climbed onto the roof to mess with the bar’s satellite dish.”
For those that missed the finale Washington 20 – Dallas 17…
1317 Connecticut Avenue, NW
From an email:
“Delicatessen After Dark is back with Absinthe Minded, a celebration of the oft misunderstood spirit. The monthly cocktail series will take place on Thursday, October 30th from 8pm to late at the DGS Bar. Come imbibe on $10 specialty cocktails with our bar man Brian Zipin.
Delicatessen After Dark is a celebration of the new delicatessen drinking culture inspired by our grandparent’s long nights in Lower East side taverns, winter getaways to Florida and jazzy escapades to the Catskills.
No reservations required.
La Fee Verte
Drinkers Choice. Choose One: Served with Sugar Cube & Filtered Water
St George, California- 106 Proof
Kubler, Switzerland – 106 Proof
Vieux Carre, Pennsylvania- 120 Proof
Far from the Tree
DuPont Calvados, Organic Maple Bitters, Vieux Carre Absinthe & Lemon Peel
Chrysanthemum
Dolin Dry Vermouth, Benedictine, St. George Absinthe & Orange
Absinthe Swizzle
Kubler Absinthe, Velvet Falernum, Pineapple & Lime Juice, Sparkling Water & Angostura Bitters
Absinthe Suisesse
Kubler Absinthe, Orgeat, Orange Blossom Water, Cream, Almond & Nutmeg
The Drunken Boat
St George Absinthe, Osocolis Brandy, Maple, Orange & Angostura
Corpse Reviver #2
Plymouth Gin, Cointreau, Lillet Blanc, St George Absinthe & Orange”
|
600 F Street, NW
Back in April we learned that the owner of Acqua al 2 and Ghibellina would be opening up a new spot in Chinatown below the Fuel Pizza. In April we learned that this proper liquor bar would have “brass, lots of leather, proper cocktails including all the classics, nice glassware – just a cool, comfortable, classy spot.”
I’m encouraged by the details now visible on the outside:
Stay tuned for the inside soon.
3628 Georgia Ave, NW
Full disclosure – I’m one of the judges and can be bribed!
From DC Reynolds:
“Pumpkin carving contest starts at 6pm.
Lee, Blackwood and Graham play at 8pm.
1st place pumpkin wins a $100 Gift Certificate
2nd place pumpkin wins a $50 Gift Certificate
Beers:
Maple Syrup Barrel Aged Heurich’s Lager (SURPRISE)
Fermentation W/O Representation (collab with EPIC)
The Stone of Arbroath Scotch Ale
Corruption IPA
Tradition Golden Ale
Costumes encouraged but not required
THIS IS A FREE MUSIC EVENT!!”
14th and Quincy St, NW
From a press release:
“The Biscuit Lab Baking Company is proud to launch its first pop-up restaurant on Sunday, October 26th from 11-3 PM at Lyman’s Tavern. Biscuit Lab will serve up homemade buttermilk biscuits, biscuit breakfast sandwiches and seasonal sides including cheesy grits.
“There’s no other place in the city like the Biscuit Lab,” said Phil Coppersmith, Biscuit Lab Co-founder. “We saw a chance to make a buttermilk biscuit that’s even better than what your grandma makes and went for it.” Biscuit Lab founders Michael Visser and Philip Coppersmith are two guys with the philosophy that “putting it on a biscuit” makes everything taste better. “Our ultimate goal is to give the people the best biscuit they’ve ever had,” said Mike Visser, Biscuit Lab Co- founder.
Both Mike and Phil bring a passion for making buttermilk biscuits the right way. Over the last six months, they have researched, baked, tweaked, and tossed out countless recipes, until arriving at the perfect combination of a biscuit that’s buttery, perfectly tender, and strong enough to hold up to any condiment.
The menu this weekend at the Biscuit Lab includes buttermilk biscuits, drop biscuits, Red Neck Benedict, “an open-face biscuit with ham, slow-poached egg, and red eye sausage gravy”.
Mike is a graduate of the L’Academie de Cuisine pastry program and has been working in all aspects of the restaurant world for the last five years. An accomplished pastry chef and an expert in specialty coffee, Mike started Flying Fish Coffee and Tea in 2011, in the Mt. Pleasant neighborhood of Washington, DC. Phil has worked both front and back of house in restaurants as a teenager. After graduating college, he focused his career on the Federal Government Contracting, first in Human Resources then into IT Consulting.
Biscuit will open its doors at Lyman’s at 3720 14th St NW, and will continue every Sunday.”
2003 18th Street, NW
From the owner:
“We are excited to announce The Blaguard’s 4 year anniversary party is this Monday, October 20th. Celebrating 4 years of bringing the neighborhood together for good times, friendships and epic jukebox takeovers with extended happy hour, tastings from our new menu, and giveaways including our annual anniversary Blaguard hat starting at 6PM (limited quantity available).”
1410 14th Street, NW
Before JRINK Juicery comes to the first floor – The Green Zone pop up bar def. seems worth checking out. See some tasty looking drinks on their facebook page. Thrillist reported:
“Meet Chris Hassan Francke. He’s a World Bank employee by day, Middle Eastern mixologist by night. The Green Zone is a passion project he hopes to convert from pop-up to permanent establishment — which would be WAY more exciting than Middle Eastern private sector development. He’s Iraqi, but his drinks are inspired by ingredients from Iran, Turkey, and other Arab regions.”
Sounds like this coming Friday the 24th will be their last night at Black Whiskey but hopefully they find a new (permanent) space to continue – stay tuned.
