Logan Circle
Get directions | 1337 14th St NW, Washington, D.C. 20005
Hours |
When you want a good beer, but don’t want to have it with a side of fried nachos or next to a bunch of drunk Wizards fans, go to Birch & Barley. The Logan Circle spot has one of the biggest draft lists in the city, and Italian/American food that’s much more edible than the selection at your local watering hole.
You can’t go wrong with the flatbreads, burgers, or pasta (insider tip: the conchiglie bolognese is worth all the embarrassment of trying to pronounce it), and the space is nice too. The dim lighting, exposed brick, and cozy booths are good for a low-key date night, or a group dinner where you actually want to hear the people next to you. If you decide you want to continue drinking after finishing your meal, head upstairs to its sister bar, ChurchKey. They also have a $30 boozy brunch on weekends.
(202) 567-2576
info@birchandbarley.com
https://www.instagram.com/birchbarleydc/
wild mushroom toast spent grain country bread, labneh, butternut squash, fresno chili
baked sea stone oysters harissa butter, roasted garlic breadcrumbs, lemon
deviled eggs jumbo lumb crab, smoked egg yolk, harissa oil
shaved brussels sprouts preserved lemon, winter radish, pomegranate, green goddess
earth-n-eats winter greens heirloom squash, blood orange, hazelnut-sumac vinaigrette
charred sweet potatoes vadouvan curry butter, pistachio dukkah, lemon yogurt
LAMb tartare freekah, preserved lemon, pomegranate
housemade merguez sausage flatbread fontina, rosemary, pine syrup
whole roasted cauliflower muhammara, walnuts, shallot vinaigrette
autumn olive farms pork belly cassoulet tasso, smoked onion sofrito, chicharrones
fricassee of wild mushrooms vadouvan couscous, baby bok choi, tahini, roasted garlic jus
spaghetti nero crab arrabbiata, octopus confit, belgian mussels
JAIL ISLAND SALMON sorghum risotto, heirloom squash, fennel frond pesto
saffron pappardelle ayah farms goat ragout, baby kale, sultanas
smoked chicken lamb bacon, peewee potatoes, oyster mushrooms, schmaltz
roseda farms ribeye austrian crescent potatoes, green chermoula
birch Smash burger local blend, cheddar, iceberg, pickled red onion, chorizo aioli
18
WHOLE FISH
21
harissa fresca, anchovy vinaigrette,
chermoula roasted root vegetables
52
24
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half rohan duck
25
24
24
34
15
pan roasted breast, burnt eggplant, melted leeks,
pomegranate, bahar spiced basteeya, marcona
almonds, medjool dates, caramelized onions
58
housemade burrata
heirloom squash, hazelnuts, winter citrus
COUNTRY PATE
spicy mustard, pickles, spent grain toast
NOBLE KING | JESTER KING | TEXAS
MÖNCHSHOF KELLERBIER | KULMBACHER | GERMANY
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bucatini
alligator pepper, parmesan
MILK-BRAISED ragout
saffron pappardelle, feta
TWIN VILLAGE | OXBOW | MAINE
SAISON D’EPEAUTRE | BLAUGIES | BELGIUM
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CHARRED VEGETABLE TAGINE
WELLINGTON
boar bacon, puff pastry, smashed potatoes
brown butter couscous, labne, harissa oil
STILLE NAChT | DE DOLLE | BELGIUM
DUNKLER WEIZENBOCK | PLANK | GERMANY
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DOUGNUT
YOGURT MALABI
winter citrus, granola dukkah, torn mint
tahini caramel, huckleberry jam, za’atar
take 10 | perennial | missouri
tefnut: blueberry muffin | the veil | virginia
per person 45 / beer pairings 20
per person 65 / beer pairings 20
SHAVED BRUSSELS SPROUTS
preserved lemon, winter radish, green goddess
THE SUBSTANCE | BISSELL BROTHERS | MAINE
• • •
spaghetti nero
crab arrabbiata, octopus confit, belgian mussels
LUNCH | MAINE BEER | MAINE
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autumn olive farms pork belly
tasso, smoked onion sofrito, chicharrones
DRAGGED DRAGGED | THE VEIL | VIRGINIA
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FETA CHEESECAKE
kataifi, slow-roasted quince
AGENT OF ANARCHY | DREKKER | NORTH DAKOTA
per person 55 / beer pairings 20
