WineLAIR
Wine club · West End ·
Private wine club with lockers, sommeliers, and upscale dining
Private wine club with lockers, sommeliers, and upscale dining
"A membership at this West End wine‑vault–slash–bar offers personal wine lockers, access to a team of staff sommeliers, and many perks; a big new draw is the addition of D.C. chefs and Anju founders Scott Drewno and Danny Lee at the helm in the kitchen." - Adele Chapin
"I mention that West End’s ritzy wine vault–slash–bar WineLair recently tapped culinary veterans Scott Drewno and Danny Lee to take over its menu, signaling continued interest in exclusive food-and-drink destinations." - Tierney Plumb
"Situated next to the Ritz-Carlton, this snazzy social club combines a fancy full bar and lounge areas with a climate-controlled wine cellar and insured lockers for members’ rare bottles (1120 22nd Street NW). As the American branch of Germany’s WineBank, WineLair opened its first U.S. location in 2020 and offers members access to the brand’s opulent European sites, private tastings, and events; D.C. members pay a five-figure initiation fee, monthly dues, and must hit a minimum food-and-drink spend each quarter. Scott Drewno and Danny Lee partnered with WineLair to create a rotating, seasonally driven menu meant to be paired with the club’s wines: members are welcomed with an amuse-bouche and can order a la carte, with starters like a silky corn soup with basil oil and a jumbo shrimp cocktail with homemade horseradish, lobster-stuffed dumplings, mains such as “fish” (tempura shrimp) and chips with yuzu tartar, roasted tomato orzo, and a beef Bourguignon built with prime short rib and potato puree; the small kitchen is nonetheless equipped to execute the program. Charcuterie features Fra’ Mani cured meats and a rotating list of imported cheeses, and special events can produce playful pairings (recent vintage Moët tastings were paired with chef’d-up chicken nuggets topped with caviar). There are also indulgent offerings like a bottle of Krug Grande Cuvée paired with bottomless fries and aiolis for $250." - Tierney Plumb
"At West End’s members-only wine club, I learned that chef Tim Ma is cooking for the club’s dinner series and that WineLair will open to the public for its “Revival by wineLAIR” dinners beginning Thursday, April 21; Ma’s event is a tribute to Kyirisan and is expected to feature dishes like seared scallops with coconut risotto and Thai basil ice cream, with tickets priced at $200 per person (reservations on Tock)." - Tierney Plumb
"I note the Ritz-Carlton-adjacent Wine Lair as an example of D.C. venues already offering high‑brow wine storage and locker amenities." - Tierney Plumb