Food

7 Things to Know About Brookland Pint

Inside the newest beer-centric spot from the Meridian Pint and Smoke & Barrel team.

Brookland Pint opens with craft brews and an eclectic menu. Photograph courtesy of Brookland Pint.

The newest addition to DC’s beer scene is now open: Brookland Pint, a bar/restaurant from Meridian Pint and Smoke & Barrel‘s John Andrade, poured its first drafts for the public on Monday. The rustic, 118-seat watering hole lies close to the Brookland Metro station and Catholic University, and stands ready to serve the neighborhood with craft brews and an eclectic lineup of dishes from chef Rebecca Hassell. Here’s what you need to know. 

The vibe: Casually hip (hey, it’s Brookland). Community tables are fashioned from wood reclaimed from Maryland tobacco barns, works from different local artists will rotate on the walls, and there’s a 48-seat patio for hanging with your four-legged friends.

The beer: Two dozen craft drafts, plus some unusual bottles. Familiar faces such as DC Brau and Flying Dog are joined by less common finds like AleSmith Speedway Stout. The rarest stuff can be sipped from large-format bottles, which are stocked in a glass-enclosed refrigeration unit for you to browse.  

The connectivity: USB ports and electrical outlets adorn the bar and nearly every table, which will come in handy for lunching with your laptop when afternoon service begins (or documenting an epic evening). Rather connect face to face? The restaurant’s large windows open onto the patio, allowing those inside to chat with outdoor pals. 

The food (vegan/vegetarian): Similar to Andrade’s other spots, the meat-free crowd have plenty of options when it comes to eating. The eclectic menu includes vegetarian and vegan items in nearly every category, from black bean and goat cheese quesadillas (available with vegan Daiya cheese) to veggie curry and lentil-barley burgers. 

The food (animal-inspired): That said, beer goes pretty well with meat and cheese. Look for a number of Southern dishes, such as deviled eggs, barbecue pulled-pork sandwiches, and pimiento spread with toasted ciabatta. Less cohesive are a global range of items, from pita with marinated feta and grilled lamb kebabs to Puerto Rican mofongo (smashed plantains with optional crispy pork). 

The happy hour: Dollar-off drafts, select wines, and house liquor from 5 to 7 Monday through Friday. 

On the horizon: More time at Brookland Pint. Look for lunch and weekend brunch to start soon, as well as reservations. 

Brookland Pint. 716 Monroe St., NE; 202-758-2757. Current hours: Monday to Thursday 5 to 2, Friday and Saturday 5 to 3, Sunday 5 to 2. Lunch and brunch coming soon. 

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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.

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