La Jambe
Charcuterie · Capital City Market
1309 5th St NE, Washington, DC 20002
Highlights
French wine bar with cheese, charcuterie, and craft cocktails
French wine bar with cheese, charcuterie, and craft cocktails
"Parisian energy radiates throughout La Jambe, from its airy decor to its all-French wine menu. Prices for glasses and bottles range from affordable to indulgent and touch on known varietals like Burgundy Pinot Noirs to fun finds like fortified wines from the Jura region. A light menu of French meats, cheeses, and bar snacks is also available. Its Shaw location is done but its Union Market digs remain open." - Emily Venezky
"Parisian energy radiates throughout La Jambe, from its airy decor to its all-French wine menu. Prices for glasses and bottles range from affordable to indulgent and touch on known varietals like Burgundy Pinot Noirs to fun finds like fortified wines from the Jura region. A light menu of French meats, cheeses, and bar snacks is also available. Its Shaw location is done but its Union Market digs remain open." - Vinciane Ngomsi, Tierney Plumb
"Shaw’s dreamy French bar throws its 7th Bastille Day party with complimentary sparkling wine for every charcuterie board purchase, a wine-and-cheese basket giveaway, and more surprises. Reservations are recommended." - Tierney Plumb
"The Shaw wine bar swings open at 5 p.m. with St. Tropez rosé at happy hour prices, a bouillabaisse special, and wine and cheese giveaways." - Tierney Plumb
"The head bartender at this Union Market, D.C. spot noticed a clear drop in alcohol orders this January: while customers tipped at typical rates, lower check averages meant servers felt the loss per seat. Non-drinking guests welcomed thoughtful no-proof cocktails as a better alternative to soda, but were often surprised by comparable pricing for NA drinks or tipped less when ordering them, a practice staff say should change. Management worries that sustained declines in alcohol sales threaten jobs at businesses built on wine and spirits, and is planning to adapt by adding more inventive mocktails to the menu." - Jaya Saxena
