Food

Details on Wicked Bloom Social Club, the Next Project from DCity Smokehouse

A cocktail and 'cue spot is headed to Bloomingdale.
DCity Smokehouse takes its crave-worthy 'cue around the corner to the Wicked Bloom Social Club. Photograph by Scott Suchman.

Wicked Bloom Social Club, a new spot for cocktails and barbecue, is coming to 1540 North Capitol Street, Northwest from the owners of DCity Smokehouse. Yesterday PopVille picked up word that the ‘cue shop is expanding into the former Subway. Representatives from the restaurant confirmed the project, and shared with us the first details on their new venture.

Though Wicked Bloom will open just around the corner from DCity’s current location in mid-July, the two concepts are separate. DCity is a carryout destination for some of Washington’s best smoked meats and sandwiches, while Wicked Bloom plans to offer tables and a comfortable bar for sipping craft cocktails and local beers. Dishes will riff on the barbecue theme, though aren’t in the same roll-up-your-sleeves category; think smoked chicken liver toasts, peel-and-eat shrimp dipped in creole mustard remoulade, and brisket chili nachos. That being said, DCity customers will be welcome to bring their half-smokes and ribs into Wicked Bloom for seating and drinks, as well as order a limited quantity of barbecue and sides from the bar itself.

Wicked Bloom isn’t the only upcoming project for the team. DCity is scheduled to move into a 35-seat, full-service home nearby at 1700 Second Street, Northwest in nine months to a year; pending city approval, a patio may double the size of the eatery. Once the transition occurs, the Florida Avenue carryout will close.

As for the name Wicked Bloom, the partners chose it as a tribute to the city and the DC flower, the American Beauty Rose. Bloom also nods to the current development and growth in the District. As for wicked? The meaning will become clear once the cocktails are ready.

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Anna Spiegel
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.