More new things! Homestead, the bar and restaurant from the Blaguard folks coming to 3911 Georgia Ave NW is opening on Thursday, according to a press release. The spot, next to Qualia Coffee, will be focused on American food in family-sale portions with seasonal cocktails and local ingredients, including herbs they’ll grow there.
There will be 175 seats on three levels with a lot of outdoor options — the main level with a bar, a second floor with a patio and a third floor bar with another patio. They had their soft opening yesterday and based on the pictures it looks pretty nice.
Food options include lamb bacon BLT sliders, catfish nuggets, charcuterie, prime rib with garlic mashed potatoes, and more, ranging from $8 for the catfish to $40 for the prime rib. They’ll have family style dinners (kind of like prix fixe) which includes three sides for $70. There’s a dozen beers on tap plus other draft ciders, wines and cocktails.
They’re open for diner only until July 1 when they’ll start brunch on the weekends. The food looks pretty awesome based on Twitter pictures:
Here’s the full press release for more info:
The
team behind The Blaguard – the beloved neighborhood bar in Adams Morgan – will
officially open its new restaurant, Homestead, Thursday, June 23, 2016 in the
heart of Petworth at 3911 Georgia Avenue NW. The menu – developed by Executive
Chef Marty Anklam – will focus on chef-inspired comfort foods in family-style
portions, seasonal cocktails, and local, responsibly sourced ingredients. Homestead’s
opening marks the first solo restaurant venture from Nic Makris, co-owner of
The Blaguard, as well as the return of Chef Anklam to his hometown roots.
The team of locals – who first met during
grade school and have remained friends ever since – hope Homestead will become
a mainstay for Petworth neighbors, District dwellers and visitors alike. “DC always
has and will be our home and we want Homestead to reflect that,” said owner Nic
Makris. “It’s a place where people can gather with their friends time after
time because we’re here to take care of them. The food and drink you eat should
be as good as the company you keep.”
In the spirit of true home-style cooking,
Homestead will rely on its relationships with high-quality purveyors such as
Roseda Farms (MD, VA, PA) and Copper Penny Farms (MD) to offer diners a menu
focused on fresh produce, meat, and game.
Menu highlights include Lamb Bacon BLT Sliders ($9);
Catfish Nuggets with cajun sauce ($8); and Slow Roasted Prime Rib with
Roasted Garlic Mashed Potatoes and Vegetable Mélange ($40), in addition to Dry
Aged Braised Short Ribs and Homestead’s Roseda Farms Meatloaf, both served
family style with three side dish choices ($70). Homestead’s bar program will
tout a dozen rotating beers on tap. In addition to beer, the drafts will include
numerous ciders, wines and house-made cocktails.
The 4,000 square-foot restaurant will
accommodate 175 diners across three levels: A main floor dining room and bar;
second-level mezzanine and outdoor patio accessible by its own street-level
entrance; and a third-level bar featuring its own outdoor patio. An extra 70 seats
will be available on the two, upper-level outdoor patios during warm weather
months, in addition to plans for a rooftop garden from which Chef Anklam plans
to grow the kitchen’s own supply of fresh herbs and vegetables. In addition, Homestead – which was built as a
residential row house in 1922 – features woodwork refurbished from the original
building and reclaimed artwork from local DC sources such as Bistro Francais,
Community Forklift, Cochrans Lumber and even a Park View row home throughout
the space.
Homestead will accept reservations for
dinner by phone at 202-627-2371. The
restaurant’s opening hours will be 5 p.m. to 12 a.m. from Sunday to Thursday,
and 5 p.m. to 2:30 a.m. on Friday and Saturday. Brunch service will begin on
July 1. For more information, please visitwww.homesteaddc.comor check them out on social media
(Facebook, Instagram, Twitter) at @homestead_dc.
ABOUT
CHEF MARTY ANKLAMA graduate of Culinary Institute of America
in Hyde Park, NY, Chef Marty Anklam began training at the ripe age of four when
he received his first knife set on Christmas morning. Flash forward a decade or
so later – including many hours spent cooking alongside his mother Cissy – to
Anklam’s first kitchen stint at Bistro Bistro in Arlington, Va. where his
fascination with the restaurant industry was even further cemented. Anklam’s
passion for hearty, seasonal cooking took him across the U.S., including posts
at the critically-acclaimed Downtown Grill in Oxford, Ms. and Devil’s Thumb
Ranch in Tabernash, Co. before returning to his native DC to join Homestead’s
opening team.
Photos from Troyal, TAA PR and Homestead. Rooftop pictured here.
