5 Great Rooftop Bars in Adams Morgan

Warm weather brings diners and drinkers to Perry's atmospheric rooftop. Photograph via Perry's Facebook
Washingtonian Recommends

Our Washingtonian Recommends lists bring you the best places to eat, drink, and be entertained—all selected by Washingtonian editors.

Jack Rose

2007 18th St., NW

The covered terrace remains active year-round, though it’s particularly nice in warm weather when the big windows open up, and you have a mezcal Smoky Affair cocktail in hand. A grill menu matches the casual vibe—try the fried chicken skins or peel-n-eat shrimp. An adjoining seasonal tiki bar pours island-style drinks all summer long.



1811 Columbia Rd., NW

Perry’s atmospheric roof deck is well worth the climb, and if it’s chilly you can warm up under heat lamps. Diners can snag a table for sushi and Japanese small plates under the twinkling string lights, while the semi-covered bar offers a great daily happy hour from 5:30 to 7:30, including $4 sparkling wine, sake, and Evolution beers.

Roofers Union

2446 18th St., NW

The covered top floor of this beer-centric bar and restaurant is one of the best places to perch when the weather’s warm. Order a punch bowl with friends or a frozen cocktail, and pad the stomach with snacks from chef Marjorie Meek-Bradley of recent Top Chef fame.

Madams Organ

2461 18th St., NW

Madams can be a scene on weekend nights, so if you want to enjoy the roof deck’s stellar views in peace, try reaching the summit on a weeknight (bonus: $1 off all beverages on Thursday nights for charity). Drinks are no-frills and come in plastic cups, but that’s all part of the dive’s appeal.

Mellow Mushroom

2436 18th St., NW

While other decks are packed on nice evenings, this open-air spot can feels like a hidden gem–likely because it’s attached to a pizza chain instead of a bar. More space for us! Order a pitcher of craft beer, only $12 from 10 pm to close, and a plate of muffuletta cheese bread.

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.