This ever-crowded pair of hipster bars, all raw brick and brushed steel, worship one thing: whiskey. There are more than 200 varieties, from small-batch American spirits to peaty single-malt Scotches. So it’s no surprise that bourbon flavors much of the bar fare, such as the tangy baked beans and the wings dripping with barbecue sauce and served with a chunky bleu-cheese dip. The compact bacon-cheddar burger and a flattened crab cake on buttery sandwich bread don’t have a boozy kick but are flavorful nonetheless.
-March, 2008
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
