Female-Friendly Bracket Room Celebrates 2 Years With "Blow Job", "Blonde Slut" Shots

So friendly, ladies.
Female-Friendly Bracket Room Celebrates 2 Years With "Blow Job", "Blonde Slut" Shots
Chris Bukowski's "female-friendly" sports bar marks two lady-friendly years. Photograph courtesy of Chris Bukowski.

Bracket Room, the Arlington sports bar from Bachelor/The Bachelorette/Bachelor Pad alum Chris Bukowski, celebrates its two-year anniversary this Saturday. A press release from the restaurant lauds the bar’s “higher-end, ‘female-friendly’ experience, complete with a wide variety of cocktails and shooters.” Among the names of said shooters: Tight Jeans, Silk Panties, Blow Job, Orgasm, Screaming Orgasm, Bubble Butt, Purple Hooter, Buttery Nipple, and both styles of Slut (Blonde, Redhead). There’s also a peach whiskey-ginger ale concoction called The Miley, because well, it seems fitting.

That’s not to call the PC Police on Bracket Room. Bartenders have been serving buttery nipples long before Bukowski opened a ladies-friendly “sports lounge” with salads and tuna wontons. Still, the whole female-friendly shtick is insulting enough before you pour Silk Panties on the wound. Are sports bars daunting places for the gentler sex? Generally, no. Most sports bars in Washington offer great deals on alcohol, make tasty pub fare, and serve drinks that wouldn’t embarrass us in front of our fathers. I can think of few women would approach the Bracket Room bartender, ask for “three blow jobs, please,” and think ‘huh, this place really gets me.’

Should you care to stop by Bracket Room’s anniversary party on Saturday, they’ll be showing college football and a Ultimate Fighting Championship match. As of now no food or drink specials are planned. There are also two upcoming locations opening at Reagan National and Dulles airports, because hey, women love a pre-flight Purple Hooter.

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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.