An Early Look at Drafting Table (Pictures)

Check out the dishes at the much-anticipated 14th Street eatery.

Drafting Table's duck confit with grilled radicchio, caramelized shallots, grapes, and red wine jus. Photograph by Jeff Martin.

There’s plenty evolving restaurant-wise along 14th Street, between Stephen Starr’s Parc Deux build-out, a still-unnamed Southeast Asian spot from Mark Kuller (Proof, Estadio), and eight Italian eateries in the works. So it’s nice to see that one Logan area restaurant’s opening is imminent: Drafting Table, slated to debut October 1 in the former ACKC space.

You’ll recognize owner Aaron Gordon from other culinary ventures, including Red Velvet Cupcakery, Tangysweet, and Rabbit, though there are no cupcakes or fro-yo on the menu. Chef Ciji Wagner, who led kitchen operations at Red Velvet and Rabbit, has switched focus from devil’s food to plotting an eclectic menu that offers an international spectrum of comfort items. Look for anything from a charcuterie plate to fried chicken with pickles and kaya toast, a Singaporean specialty involving toast spread with house-made coconut jam and dipped in a runny fried egg. There’s also the requisite bar burger, here a mix of slow-cooked brisket and ground chuck topped with crispy blue cheese and bacon-onion jam. (Note for the late-night crowd: This could be particularly tasty just before midnight, which is how late the kitchen stays open most evenings.) For dessert, we’ll be trying the chocolate pudding and a griddled sticky bun à la mode, drizzled with rum-caramel sauce.

Like many other 14th Street spots, Drafting Table is set up to operate as a watering hole as much as a sit-down restaurant. Gordon’s childhood friend and fellow Washington native Andrew Christenberry is behind the design, which features the namesake vintage drafting tables and chairs, as well as custom-built communal high-top tables and a 22-seat wood-paneled bar. “Draft” also alludes to the beer flowing from 15 taps dispensing a global range of brews, like Guinness, Sapporo, Red Stripe, and Anchor Steam. Consulting on wines and classic cocktails is Brian Murphy, formerly of Jaleo and Black’s Bar & Kitchen.

Once the restaurant is up and running, look for brunch to start and possibly breakfast and lunch further down the line.

Drafting Table. 1529 14th St., NW; 202-621-7475. Open for dinner Monday through Thursday 5 to midnight, Friday 4 PM to 1 AM, Saturday 8 AM to midnight, and Sunday 8 AM to 11 PM. The bar will operate Monday through Thursday 4 PM to 1 AM, Friday 4 PM to 2 AM, Saturday 10 AM to 2 AM, and Sunday 10 AM to midnight.

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.