The Hemingway daiquiri was very refreshing but not as boozy as I'd wished it would be. Very meh service.
The small plates menu changes often, but includes favorites likea chicken liver pate and a stinging nettle quiche. To drink, try the Ruffled Shirt or the boozy Cuba Libre float. [Eater 38 Member]
Bar Pilar is one part restaurant — with a seasonal menu that veers from classic fried chicken to the more intriguing pan-fried calves brains — and one part watering hole. [Eater 38 Member] Read more.
Daiquiris were invented in Cuba but arrived in the U.S. for the first time at the Army and Navy Club in 1909. Read all about D.C.'s booze history in PROHIBITION IN WASHINGTON, D.C. Read more.
Very good weekend brunch with everything from scrambled eggs, to salads and bbq. Highlight is the fresh-baked donuts and pastries made in house.
Excellent mimosas for Bottomless Brunch -- I always worry on a bottomless drink that the restaurant would skimp, but it was an excellent mimosa.
Best bets: lobster and tuna burgers in addition to the beef standard. The fried chicken is also incredible. Read more.
Heads up, the Western Grilled Cheeseburger is in fact a burger that uses grilled cheese sandwiches instead of buns. It's amazing.
Pick one of 555 (!!) - 500 bottled beers, 50 taps, and 5 cask-conditioned ales – booze choices Holy Bar. #thrillist Read more.
Mac and cheese sticks are: cooled overnight, cut info 3-1/4-inch-by-1-inch bricks, coated with garlic-infused panko bread crumbs, fired and served with a sweet tomato relish. Read more.