Maison Bar À Vins
Wine bar · Adams Morgan ·
Natural wine bar with housemade pastas, eel croquettes
Natural wine bar with housemade pastas, eel croquettes
"Refined and wine-focused, this spot debuted in September in Adams Morgan." - Evan Caplan
"A moody new wine bar set in a three-story Adams Morgan brownstone, filled with Victorian fixtures draped in melted candles and soft rock, this casual offshoot from neo-bistro Lutèce lets you drop in for a relaxing snack and a drink, but you can easily turn it into a French-leaning meal. The original green marble bar glows golden; by 6 p.m. it already feels like late night, with strangers befriending each other at the central bar and couples huddled at round tables in a black floral-lined dining room, while you lose track of time scanning armagnac- and amaro-stacked shelves and a gem-filled wine list backed by a thousand-plus mostly-French cellar and more than 30 by-the-glass options. Chef Matt Conroy is having a lot of fun: crisp choux buns are filled with taramasalata and topped with sweet-and-salty seaweed, or with fig leaf and coconut cream; escargots are cooked out of the shell with hazelnuts and yellow Chartreuse foam under a crackable shell-shaped puff pastry; the rich monkfish over brown butter and capers is a sleeper entree hit, and the brioche-stuffed chicken breast with mushrooms has earned plenty of recognition, alongside pastoral terrines and a creamy-savory smoked eel croquette. Don’t miss the cocktails at this wine bar—the list features wines and wine-based ingredients and shines with inventive, behind-the-bar touches like a butter-washed gin martini with bleu cheese–stuffed olives or the tomato-honey–infused Mild Drama that really smells (and tastes) like tomato leaves. Best for a sumptuous date night, an upscale nightcap featuring dark chocolate cake and cherries, or a fantastic glass of wine with an over-the-top appetizer for under $35; the family-run group behind Lapis, Lutèce, and Pascual has turned this decked-out brownstone into a fanciful hangout." - Emily Venezky
"A fanciful wine destination in an Adams Morgan brownstone centers a cozy green marble bar and cocktails that riff on wine and wine-based ingredients, backed by a deep bench of cognacs, Armagnacs, calvados, absinthe, and other French spirits. The cellar runs into the thousands with a mostly French focus and 30-plus by the glass, while chef Matt Conroy plates taramosalata-filled choux buns, pastoral terrines, creamy-savory smoked eel croquettes, and larger fare like brioche-stuffed chicken with mushrooms. Only the intimate first floor is open for now (no-reservation bar area, cozy back room, 12-seat bar), with the second floor slated for main dining (and possible weekend DJs) and a third-floor private space to follow." - Tierney Plumb
"The team behindPascual,Lapis, andLutécehas opened a newFrenchspot inAdams Morgan. Given their track record, it’s likely one worth getting excited about. Brasserie Pascual focuses on natural wines and a menu that ranges from housemade pastas to eel croquettes and brioche-stuffed chicken." - Omnia Saed
"Set in a decked-out Adams Morgan brownstone that once housed the 30-year-old Habana Village, this refined yet relaxed, three-story wine destination surrounds guests with original architecture, Victorian-era fireplaces, and antique imported chandeliers, plus moody touches like tiger-patterned carpets, velvet curtains, candle-lit tables, and a cozy 12-seat bar. A thousand-plus-bottle cellar skews roughly 60/40 France to the rest of the world, with a focus on organic, biodynamic wines and small, sustainable producers, and there are upwards of 30 by-the-glass options spanning red, white, rosé, orange, dessert, and plenty of bubbles. Suzy Critchlow’s cocktail list leans into wines and French spirits (think the Poire et Poivre or the sweeter Rivesaltes Ramos), while chef Matt Conroy pushes far beyond “cheese plate and wine flight” with snacks and shareables like local olives stuffed with preserved citrus, seaweed-dusted taramosalata choux buns, oysters with clarified coconut curry, pastoral terrines, creamy-savory smoked eel croquettes, and egg yolk-topped tartare with bone marrow aioli; larger plates include Provençal-style grilled tuna and a rich brioche-stuffed chicken breast with mushrooms, with a decadent chocolate tart with bourbon-infused cherries for dessert. The first-floor bar is no-reservations while an intimate back room is bookable, the second floor serves as the main dining room (with the possibility of a weekend DJ), a third-floor event and tasting space is coming, and a slim late-night menu runs to midnight on weekends and to 11 p.m. on weekdays." - Evan Caplan