Cashion’s Eat Place Introduces a New Bar Food Menu

A peek at the offerings. Plus: new cocktails.

Photograph by Anna Spiegel.

Cashion’s has long been an Adams Morgan neighborhood spot, but it’s adding one more incentive for regulars: a bar food menu, launching this Thursday.

Offered during normal dinner hours, the lineup of new dishes supplements one of our favorite late-night menus, which run at the bar on Friday and Saturday nights from midnight until 2. Fortunately you won’t have to wait until the wee hours for the new dishes from chef John Manolatos, such as a juicy pork burger topped with grilled onions, cornichon, and Gruyère, crispy potatoes with garlic aïoli, and house-made pork rinds. You’ll also find a new cocktail list with riffs on the classics, like a Manhattan made with fig-infused Bulleit Bourbon and a mint julep mixed with the bartender favorite Fernet Branca. (See samples of both menus below.)

You may want to try it out on night one, but if you can hold off, the Cashion’s crew is offering $2 off all of the new plates on Friday (which all currently clock in at under ten bucks). Also look for a few Oktoberfest specials starting Saturday.

Bar Food

Horst Farms pork burger with Gruyère, cornichon, and grilled onions on a brioche roll

Crispy salt-roasted potatoes with garlic aïoli ($5)

Mennonite chicken liver mousse with crostini ($4)

Marinated wild mushrooms with paprika and rosemary ($5)

House-made pork rinds ($5)


Pineapple Rum
Blackwell rum, pineapple, clove syrup

Fernet Julep
Michter’s bourbon, honey, Fernet Branca, fresh mint

Ruby Red Grapefruit Spritz
Ruby red grapefruit juice, Aperol, Prosecco

Attiki (Greek Sidecar)
Metaxa, Cointreau, fresh lemon, rimmed with orange-infused sugar

Pear Rosemary Martini
House-infused pear vodka, Drambuie, rosemary simple syrup

Fig-Infused Manhattan (Barrel Aged)
House-infused fig Bulleit bourbon, Dolin sweet vermouth, bitters

Food Editor

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.