Foggy Bottom’s Wine Bar Boom Begins With the Arrival of Sixty Vines | Eater DC

"Opening next week in Foggy Bottom on June 11 at 2200 Pennsylvania Avenue NW, I note this Texas-based chain specializes in fast-dispensing wines and seasonal American cuisine. As the name implies, it pours 60 different wines on tap at any given time—reds, rosés, whites, and bubbles from well-known producers—served by the flight, half-glass, glass, or bottle, with cocktails and mocktails also available. The 11,000-square-foot wine haven features indoor and patio seating, a full bar, and a private events space and aims to serve nearby George Washington University students, hospital staff, and 9-to-5 workers; weekday service begins at 11 a.m. and weekend brunch starts at 10 a.m. Founded in 2016 with locations in five states (its only other mid-Atlantic spot is in Reston, Virginia), the concept uses temperature-controlled kegs that keep wine fresh up to three months, with each keg holding the equivalent of 26 bottles and reusable about 1,500 times—a sustainability effort the company says has saved the equivalent of 145,000 bottles from landfills so far this year. The menu complements the wine program with build-your-own charcuterie and cheese boards, buttermilk-brined fried chicken topped with caviar, bright salads, pastas, sandwiches, pizzas, mains like Atlantic salmon, pan-roasted chicken, a Cabernet-smothered burger, and a wood-grilled bavette steak, plus desserts such as sticky toffee rum cake and affogato." - Tierney Plumb