Dirty Habit
Restaurant · Downtown
555 8th St NW, Washington, DC 20004
![Dirty Habit by Dirty Habit [official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/62585437/Dirty_Habit_DC_bar.0.0.0.jpg "Dirty Habit by Dirty Habit [official]")
Highlights
Globally inspired plates & craft cocktails in chic hotel courtyard
Globally inspired plates & craft cocktails in chic hotel courtyard
"The outdoor space is temporarily transformed into a Monaco-inspired hideaway through late July, serving spritzes, Italian Vesper martinis, and seafood-forward small plates like curried crab deviled eggs and grilled shrimp skewers amid oversized casino-themed decor; the pop-up includes a Golden Hour promotion with $10 drink specials on select evenings and reservations for the seasonal outdoor area." - Emily Venezky
"Beverage director Aniceto “JR” Rena knows what you need to start the summer, blending Rowan’s Creek bourbon and Uncle Nearest whiskey (named after the original distiller of Jack Daniels) with sassafras sugar and root beer bitters to make for something very refreshing on a hot day. While this gives the drink a subtle vanilla/caramel flavor, it’s not overly sweet. Finished off with picked hon shimeji mushrooms, there’s always a fun bite at the bottom of your glass (don’t be afraid to use a finger to fish them out)." - Graham Steinberg
"The modern, sleek furniture of this outdoor courtyard and bar juxtaposes the white brick walls of its historic hotel, making this Penn Quarter hideaway ideal for after-work drinks and sweet bites like donut holes and churros." - Abi Newhouse
"Dirty Habit, led by executive chef Anthony Jones and chef de cuisine Max Chuvalas, frequently pulls ingredients from multiple cuisines into its menu. An example is the seasonal crispy squash salad paired with French onion and gouda cream sauce and Asian ingredients. They are known for innovative dishes such as the corn custard made with Maryland blue crab and heirloom popcorn, reflecting both chefs' backgrounds and experiences. Jones, inspired by West African ingredients and local DMV memories, and Chuvalas, influenced by his Greek-Jewish heritage, bring a unique blend of flavors to the table. The duo's relationship enhances their collaboration in the kitchen, balancing each other’s strengths." - Nicole Schaller
"Whether dining indoors or in the contemporary courtyard, this Kimpton Hotel Monaco Washington DC restaurant and bar makes a great after-work urban escape or pre-concert stop before a show at the nearby arena. Sip a Bombay Sapphire Sparkling Lemon with the globally influenced cuisine, including Mexican street corn and rockfish with jollof rice. Meat lovers can choose the burger on brioche or roasted lamb with succotash." - Julekha Dash
