Food

Take a First Look Inside 14th Street’s Newest Bar: Quarter+Glory

The literary-themed cocktail spot opens tonight.
Quarter+Glory cocktail bar opens on 14th Street. Photography by Daniel Swartz

The 14th Street corridor may be known as DC’s restaurant row, but you’ll have a new place to imbibe with the Friday night opening of Quarter+Glory. The cocktail bar is the first Washington venture for New York-based hospitality group Public House Collective, who’re also behind The Rum House and Ward III in Manhattan.

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Nightlife entrepreneurs Ryan Burke and Kenneth McCoy have earned a following on their home turf for the two cocktail dens, and you’ll find a lineup of 25 specialty drinks at their new spot. Guests can pick between classics and seasonal house creations, such as the Q+G mixed with Brugal Añejo rum, Cutty Sark Prohibition Scotch, small-batch vermouth, and Pok Pok tamarind vinegar. True to trend you’ll also find cocktails on tap like a barrel-aged Negroni, and a variety of sipping spirits. Beer-drinkers can pick between 15 drafts. As of now snacks come in the form of bar nuts, but the team is working on a food menu that may debut in the following months.

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Though there’s a slim chance you’ll catch anyone reading in the moodily-lit space, the name is borrowed from a New York literary society rumored to be founded by playwright Eugene O’Neill. Bookish themes translate to the decor from Parts and Labor Design, which transformed the former two-story Jin Lounge space into a single lofty room outfitted with hardwood floors, deep leather banquettes, vintage-style chandeliers, and a lengthy oak bar.

Quarter+Glory. 2017 14th St., NW. Open Sunday through Thursday, 4:30 pm to 2 am; Friday and Saturday 4:30 pm to 3 am.

Cocktail fans will find a list of 23 creations to choose from.

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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.