a.kitchen+bar - D.C.
American restaurant · West End
1010 New Hampshire Ave NW, Washington, DC 20037
Highlights
Seasonal American small plates & acclaimed natural wine program
Seasonal American small plates & acclaimed natural wine program
"A recently transplanted Philadelphia concept running a Wednesday dinner series that spotlights veteran local chefs with four signature dishes per guest (priced roughly $18–$38), live DJ sets, and a $10 entry fee whose proceeds benefit a restaurant-focused nonprofit; menus and previews are promoted via the venue’s Instagram and reservations are available in advance." - Emily Venezky
"An outdoor spring tea garden pop-up serving teatime snacks and tea cocktails, along with cherry blossom-themed drinks and a tasting menu." - Emily Venezky
"Hidden in the basement of the Hotel AKA Washington Circle in Foggy Bottom, a.kitchen+bar is a sultry, secluded spot that feels like an underground terrarium, with windows peeking onto New Hampshire Avenue and vines trailing along the glass. The Philly transplant’s menu focuses on seasonal American plates—think flank steak, oysters, and ribs—but the highlight is the chickpea panisse. The crispy, steak fry-esque rectangles have a perfectly creamy inside and are served with grilled pickles for a tangy kick. The true star of the menu, however, isn’t on the menu at all—it's the unlisted creamy vegan chocolate sorbet, topped with pralines and toasted sesame. It's impossibly rich and decadent, and quite possibly the best way to end a meal in the entire city." - omnia saed, madeline weinfield, jonathan smith, mekita rivas, allison robicelli, omnia saed, kym backer, omnia saed
"Philadelphia’s hot dual dining destination, a.kitchen and a.bar, swung open in one space in the heart of Foggy Bottom in September. In November, the restaurant debuted weekend brunch from 9 a.m. to 3 p.m. Specials include one of Philly’s best cheeseburgers, a crab and Boursin-filled omelet, crispy oyster mushrooms with sunchoke miso aioli, and plenty of local seafood like oysters, poached mussels, scallop crudo, and a little neck clams dish filled with leeks, lemon, and potatoes. Also go to check out its festive new Apres Ski pop-up on the patio, which runs now through March." - Tierney Plumb, Emily Venezky
"Winter-themed pop-up with fire pits, snow machines, and a cold-weather menu." - Emily Venezky
