Shaw’s uber-popular beer garden makes its springtime return on Tuesday, just in time for a week of warm weather. Here’s what to know before you head to Dacha.
There’s more beer than ever
The bar stocks a variety of new brews, including Radeberger Pilsner from Germany, Ommegang Hennipin saison, and a fresh local option: Atlas Brew Works. Beer nerds can gather on Wednesdays for the Dacha Beer Club, which doubles as a free rewards program and opportunity to sample newly-released pours.
A new chef is running the kitchen
Chef Quinten Frye, formerly of Big Bear Cafe and Cocina Tortas, is behind the new menu. Look for dishes like Hefeweizen-steamed mussels with bacon and mustard, a dry-aged cheeseburger that can be topped with kraut and fried pickles, and, of course, many sausages.
Beer-haters will have more options
So you’re going to a beer garden, but don’t like beer. No problem—the team hired a new “wine concierge,” Mariam ‘Raz’ Razavi, and cocktail consultant, Julia Hurst (formerly the Passenger and Hogo). Look for new selections in both categories, including more rosé wines for warm weather drinking, and herbaceous cocktails inspired by the outdoors.
Happy hour hasn’t gone anywhere
One thing hasn’t changed, thankfully: happy hour. Drop by between 4 and 7 pm, Monday through Thursday, for beery specials like $10 boots and $5 singles.
Dacha. 1600 Seventh St., NW; 202-350-9888. Open Monday through Thursday, 4 to 10:30; Friday and Saturday, noon to midnight; Sunday noon to 10:30.
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.
