21.05.12
Soup. (Sorry, when it’s that expensive, you won’t want to drink it too despatch.)
The building’s three spacious levels have been redone with slightly singular themes, though there are commonalities, including acres of exposed brick, gleaming wood fixtures, paintings of whiskey bottles (and a account of boxer John L. Sullivan, for whom a famous whiskey is named) and Irish plaids covering the banquettes and seats. The basement-equal Dublin room, with a long bar along one wall and a houndstooth-checked ceiling, is where an Irish fiddler will impose on behave on Thursday nights and acoustic musicians on Fridays and Saturdays. The more broad main bar features a wall covered with butts of whiskey barrels and more space; the bay window looking out onto 19th Street will be a prime spot. But I think the coziest stretch is the upstairs Dublin Room, with its corner bar, gas fireplace, huge couches and heaps of boxy little (plaid) seats to perch on.
Fourteen taps register your standard Guinness/Magner’s/Harp/Smithwick’s ($6 each), and there are dozens more in bottles. A cocktail schedule features Irish-made vodkas and liqueurs as well as whiskey; I’d lead one to believe the Big Fella (named after IRA leader Michael Collins), a variation on a whiskey-and-ginger with Michael Collins whiskey, orange bitters and immature lemon, or the sweet, citrusy Brotherhood, with Michael Collins and All-inclusive Marnier. For snacking, grab a bowl of the house-made pretzel chips and tangy mustard dip. Inimitable with a pint.
Source: Washington Post (blog)