Sixty Vines Foggy Bottom
Restaurant · Foggy Bottom ·
60 wines on tap, seasonal American cuisine, build-your-own boards
60 wines on tap, seasonal American cuisine, build-your-own boards
"The Texas-based wine bar debuted in D.C. on June 11 and kickstarts weekend brunch right away. Along with 60 varietals on tap, brunch picks until 3 p.m. include a Cabernet-smothered burger with eggs, avocado Benedict, and egg white and goat cheese frittatas. The daily menu also includes meat and cheese boards, bright salads, pastas, sandwiches, and pizzas." - Tierney Plumb
"The Texas-based chain specializing in fast-dispensing wines and seasonal American cuisine made a big 11,000-square-foot splash in the heart of Foggy Bottom last month. As the name implies, Sixty Vines pours 60 different wines on tap at any given time. A globe-trotting assortment of reds, rosés, whites, and bubbles from well-known producers are served by the flight, half-glass, glass, or bottle. There’s also cocktails and mocktails, too. To compliment the main event, dishes swing from build-your-own charcuterie and cheese boards to buttermilk-brined fried chicken topped with caviar." - Tierney Plumb
"Opening next week in Foggy Bottom on June 11 at 2200 Pennsylvania Avenue NW, I note this Texas-based chain specializes in fast-dispensing wines and seasonal American cuisine. As the name implies, it pours 60 different wines on tap at any given time—reds, rosés, whites, and bubbles from well-known producers—served by the flight, half-glass, glass, or bottle, with cocktails and mocktails also available. The 11,000-square-foot wine haven features indoor and patio seating, a full bar, and a private events space and aims to serve nearby George Washington University students, hospital staff, and 9-to-5 workers; weekday service begins at 11 a.m. and weekend brunch starts at 10 a.m. Founded in 2016 with locations in five states (its only other mid-Atlantic spot is in Reston, Virginia), the concept uses temperature-controlled kegs that keep wine fresh up to three months, with each keg holding the equivalent of 26 bottles and reusable about 1,500 times—a sustainability effort the company says has saved the equivalent of 145,000 bottles from landfills so far this year. The menu complements the wine program with build-your-own charcuterie and cheese boards, buttermilk-brined fried chicken topped with caviar, bright salads, pastas, sandwiches, pizzas, mains like Atlantic salmon, pan-roasted chicken, a Cabernet-smothered burger, and a wood-grilled bavette steak, plus desserts such as sticky toffee rum cake and affogato." - Tierney Plumb
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