This Logan Circle staple offers elevated, seasonal New American fare along with a 550+ brew list in a rustic-industrial setting. The rustic 60-seat dining room features wood beams, dangling lights and exposed brick walls. Substantial booths line one wall, opposite a row of tables with acrylic chairs. Metal pipes, resembling a grand organ, ferry artisanal beers from 50 kegs upstairs (at sister space ChurchKey) to awaiting taps at the bar.
“One hundred bottles of beer on the wall? Try more than 500. If there's another Washington restaurant that takes its suds as seriously as this Logan Circle establishment, I haven't sipped there. Beer sommelier Greg Engert has a knack for casting a spell on aficionados and making converts out of skeptics. Dashing in brick and wood and car-size booths, my tavern of choice does solids as well as liquids. Chef Kyle Bailey's pastas are prime and his ricotta cavatelli is a standout in combination with heavenly chunks of roast pork, melted provolone and crisp broccoli rabe. Luring me away from the excellent brat burger on occasion might be entrees of seared hake or honey-glazed duck, each delivered with a twist: orzo swirled with sugar snap peas for the fish; nutty wild rice and boozy cherries for the bird.” – Washington Post
“It’s hard not to polish off freshly baked kalamata-olive and pretzel rolls before appetizers even hit the table. You’ll want to save room, though, for a lovely salad of Honeycrisp apples with slivers of mortadella or an oblong flatbread laden with salt-roasted pears and smoked provolone. Bigger plates are unexpectedly elegant. Ever had wolf fish? Neither had we until we tried the meaty, monkfish-like filet here, which paired beautifully with roasted salsify and lentils. And don’t skip dessert—especially the joyfully nostalgic cookies-and-confections plate, featuring miniature riffs on Hostess cupcakes and Snickers bars.” – Washingtonian
“The Boozy Brunch [option] at this beer-focused bistro may be the city’s best brunch deal. The meal starts with incredible doughnut holes in flavors like toffee-bacon, glazed lemon-poppy and bittersweet chocolate. Among the main course options are fried chicken and Belgian waffles with maple-chicken jus and house-brined corned beef hash with fried duck eggs. The Boozy Brunch also includes two cocktails and bottomless MadCap coffee.” – Food & Wine
1337 14th Street Northwest
Washington, DC 20005