Progress is underway at Takoda, Shaw’s upcoming restaurant and beer garden from business partners Ryan Seelbach and Eric Lund. The two-story space overlooking Florida Avenue, Northwest is slated to open by early December, including the rooftop bar, which will be enclosed by a canopy and removable windows for year-round socializing.
While Seelbach and Lund’s other venture, The Huxley, caters to an upscale club crowd, the duo are moving forward with a casual, neighborhood-oriented concept for Takoda. Chef Damian Brown, most recently of Stanton & Greene, has been tapped to helm the kitchen and create a menu of American dishes that fall under $21. The entry-level dining and bar space will initially open for dinner and snacking, serving elevated pub fare such as tots, shrimp and grits with Tasso ham and a runny egg, double-bacon cheeseburgers, and four styles of wings—including PB&J, where the drums are cured in barbecue spice, flash-fried, and tossed in a Thai peanut sauce with a touch of grape juice reduction. A late-night menu will be offered on weekends—hello, fried Oreos—with brunch service to follow.
Takoda’s all-American focus extends to the bar. Over 24 drafts will be poured on both floors, ranging from Bud and PBR to local crafts brews and more niche seasonal finds. A similar spectrum will be offered on the list of 50-plus whiskeys. Both floors will be outfitted with 60 seats for sipping and eating.
Stay tuned for an opening date.
Takoda. 715 Florida Ave., NW.