'Washington DC' on Serious Eats

Where to Go for Happy Hour in Washington, DC

Sure, there are bars with dollar PBRs or cheap, passable wings; those are a dime a dozen. But these Washington, DC happy hours are excellent on their own merits. Looking for a discounted impeccably curated beer list? Cheap well-made cocktails? There's a happy hour for you somewhere in town. Here's our guide to the best options. More

How Derek Brown of Washington DC's Eat the Rich Pairs Drinks With Oysters

"Gin, Champagne, and crisp white wines are the triumvirate of great oyster pairings." So says Derek Brown of DC's The Passenger and the more recent Mockingbird Hill. Hot off of a mission to spread the good wood about sherry at the latter, Brown has now turned his sights on oysters. Adding another stone to his ever-expanding empire two doors down from Mockingbird Hill is the newly minted Eat the Rich. More

Negroni Variations: 4 Recipes from Fiola in Washington, DC

Jeff Faile has crafted an evolving list of Negroni-inspired cocktails that occupies an entire page of Fiola's cocktail menu. Currently clocking in at six, the list includes a Negroni based on pisco, a clear version with Cocchi Americano and Dolin Blanc, and a richer one made with Barolo Chinato and Old Tom Gin. Each variation exposes new flavor possibilities for the drink. Lucky for you, we got the recipes for 4 favorites. More

First Look: The Rye Bar, Washington DC

The Rye Bar has roughly a dozen ryes behind the 26-seat bar at any given time. Classic rye cocktails on the list get subtle twists: the Old(er) Fashioned uses an aged sherry instead of sugar, and the Manhattan, made with Dad's Hat Pennsylvania rye, Dolin sweet vermouth, Byrrh Quinquina, and housemade orange bitters, is aged in a 15 gallon barrel for six weeks to impart a subtle oaky funkiness that's proven to be extremely popular (Beverage director Will Rentschler went through his first batch of 250 Manhattans in a week). More

First Look: Hogo, a New Rum Bar from The Passenger Team, Washington DC

Head just two doors down from The Passenger in Washington, DC, and you'll be greeted by the giant face of Bill Murray's Steve Zissou. Step inside, pay your respects to Zombie Elvis on your immediate left, and you'll find the new rum bar by the brothers Tom and Derek Brown (of The Passenger). Hogo is your opportunity to explore the Caribbean vicariously through Tom's ever-growing collection of more than 80 different rums and a bevy of Caribbean inspired cocktails. More

First Look: Hot Cocktails at Poste's Winter Cocktail Lounge, Washington DC

It might seem counter-intuitive to drink cocktails outside during the winter months, but Poste Moderne Brasserie in D.C.'s Penn Quarter is making its case with its newly launched "Cour de l'Hiver." Turning its outdoor courtyard into a winter lounge complete with fire pits, heat lamps, and thick wool blankets, you can complete your defense against the cold with one of lead bartender Jason Wiles' hot libations. More

Bartender's Choice: What to Order At Firefly in Washington, DC

Anyone who's been to Firefly in Dupont Circle has been greeted by the large tree just inside the entrance. The tree establishes a storybook feel that's only been enhanced by Firefly's recent renovation. With more reclaimed wood, a kitchen façade made to look like a cottage, and warm, overhead lighting designed to emulate the soft glow of a firefly, dining at Firefly feels even more like being deep in a thick forest than before. And the new bar manager, Jon Harris (formerly of The Gibson), has taken cues from the wilderness/fairy tale aesthetic in crafting the newly launched bar program. More

Bartender's Choice: What to Order this Fall at Ted's Bulletin in Washington, DC

You probably already know that the folks over at the 30s era inspired diner, Ted's Bulletin, make a killer alcoholic milkshake, but their bar is more than boozy shakes and homemade pop-tarts. Mixologist George Menold has been working hard on upping the cocktail game at Ted's to differentiate itself from other DC bars. To that end, Menold's been experimenting with a variety of techniques and ingredients, including barrel aging and infusions, plus a truly unusual ice program. More

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