Where in Washington could you arrive dressed for a derby, a hunt, or an outdoor seersucker social and feel utterly at home regardless? That would be the Brixton, the newest and largest Hilton brothers concept to date, with capacity for roughly 250 revelers. Come July 1, the British-themed pub joins their growing family of U Street spots, which includes the Gibson, Marvin, BlackByrd Warehouse, and American Ice Company.
You don’t have to style yourself like a Brit to party in the three-tiered pub, but ever-dapper Hilton rep Sheldon Scott offered a few recommendations. The golden-hued first-floor gastropub calls for something relaxed but suave for tucking into a menu that—like many in London—mixes British Isles staples such as fish and chips, crispy Scotch eggs, and beef Wellington with dishes from its former colonies: Jamaican chicken roti, a daily rotating curry, and a burger, Brixton-ized with shallot-marrow jam.
There are only 45 seats in the dining room (plus another 30-odd stools along the dark-wood-paneled bar), so you may want to head upstairs to sip Boddingtons and Wells Bombardier Bitter out of hefty British pints (half pints are on hand for daintier drinkers). The spacious, semi-covered roof deck overlooking U Street is bound to be a summery destination for juleps, shandies, and Pimm’s cups, while the second-floor “lodge” will be the spot to head to come winter, what with its two working fireplaces, oversize plaid-cloaked booths, and taxidermy decor. A bar/late-night menu with dishes similar to the ones on the downstairs menu—available until 30 minutes before last call—is available for noshing on the higher floors.
The Brixton opens July 1 at 11 AM for brunch. Check back with us for details on the July 4 plans: a literal sausage fest with freshly made bangers and flowing bubbly.
The Brixton. 901 U St., NW; 202-560-5045.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
