Dirty Habit
Restaurant · Downtown ·
Globally inspired cuisine & craft cocktails in elegant hotel space
![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]")
Globally inspired cuisine & craft cocktails in elegant hotel space
"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
"I'm glad fans mourning the loss of Poste’s winter lounge need not worry: Dirty Habit will operate a similar outdoor venue called Dirty Habit Firescape, which will launch this Thursday. The outdoor patio will be open Thursday, Friday, and Saturday evenings starting at 7 p.m., as long as temperatures are at least 45 degrees; they’ll even offer robes to keep guests warm in the fully-enclosed patio, which includes an outdoor firepit and plenty of seating in a large space." - Eater Staff
"I found the kitchen at Dirty Habit, a recent addition to DC’s Penn Quarter, is led by executive chef Anthony Jones and chef de cuisine Max Chuvalas, who are also a couple whose dynamic they describe with culinary metaphors — Jones as the salt, fat, and heat and Chuvalas as the acid, bitter, and refreshing — and that relationship informs both the restaurant’s culture and its food. After Jones moved up to executive chef when Edgar Escalante left, the pair persuaded ownership that a couple running the kitchen would benefit the team, and over roughly two years and eight seasonal menus they’ve built a positive, high‑expectation culture that staff say operates smoothly; Jones pushes for higher quality because he knows Chuvalas’s capabilities, while Chuvalas brings artistic plate composition and a willingness to blend cuisines. Their menu frequently mixes heritage and global influences — Chuvalas’s Greek and Jewish background and Jones’s DMV roots, Miami’s Latin influences, and Jones’s exploration of West African ingredients after a trip to Cameroon all surface — example dishes include a seasonal crispy squash salad finished with a decadent French onion and gouda cream sauce plus Asian touches like shiso leaf and gunpowder tea, and a summer corn custard that pairs Chuvalas’s corn custard with Maryland blue crab mixed with fermented yuzu and finished with heirloom popcorn and popcorn shoots; their annual winter chalet activation (returning November 15) will feature elevated comfort bites like a s’mores parfait and aged cheddar potato croquettes. I’d describe Dirty Habit as a place where their partnership and combined experiences are clearly expressed on the plate and in the dining atmosphere, whether you come for a meal or a cocktail." - Nicole Schaller