These are serious restaurant vets with many successful ventures behind them. I wonder, however, if there is a market to sustain a wine bar with a 1,000 bottle high end cellar. The price of a BTG glass of wine (even mid-brow stuff) in a restaurant is vertigo inducing as it is, and the nut on this place has to be significant. I wish them nothing but success
1 Like
The food menu seems to be focused on “food for drinking” which a lot of the wine focused restaurants don’t always do well so I think there is a gap in DC for a wine bar of this sort. The chef was posting a lot of burgundy (fourrier, cecile trembley, lafon, jf mungier) on social media for their opening weekend, so there definitely is a lot of investment and time that’s gone into it, I believe rumors about them opening started in early 2023.
There definitely is a gap. The question is whether the gap exists because every other restaurateur concluded the gap was too small to sustain the model. And whether they were right.
2 Likes
I don’t think I’m interested in Adam’s Morgan olives.
1 Like
Welp, not much said about the wine in an article on an “ambitious wine destination,” but what they do say does not sound especially ambitious. They’re going to focus on organic wine and small, sustainable producers. What a game-changer!!
1 Like
probably not… I’ve been doing some of the “wine classes” at Josephine and there is a small dedicated group that goes. The experience is fine. They definitely talk about wine that wasn’t on my radar (a lot of 00 producers).
It reads less like an article and more like a press release. No content. So tiring.
1 Like