Tacos, Butcher and Beer: The Restaurant Rundown for The Roost

  • August 22nd 2019

by Nena Perry-Brown

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Rendering of The Blackbird. Click to enlarge.

With 167 apartments at The Blackbird on Capitol Hill (map) scheduled to begin pre-leasing this fall, news continues to trickle out about the food and restaurant concept planned for the ground floor. 

Neighborhood Restaurant Group will run a 12,500 square-foot food market concept called "The Roost", consisting of several outlets surrounding 356 seats at communal tables. Among the "culinary clubhouse" options will be a café with prepared foods, a series of stalls offering healthy foods, sushi and pizza, and a 58-seat white-tablecloth restaurant. Details for most of these offerings have not yet been made public.

As we countdown to the clubhouse opening early next year, here is what we know about The Roost's confirmed food and beverage concepts thus far.

Click to enlarge.

Show of Hands Cocktail Bar

Mixologist Nick Farrell is helming a bar which, in addition to typical bar offerings, will specialize in cocktails with a low alcohol percentage, using house-made spirits.

Red Apron Butcher

The City Paper recently reported that The Roost will also include an outpost of Chef Nathan Anda's locally-sourced butcher and handmade charcuterie concept.

Hi/Fi Taco 

Another concept from Anda, offering a menu with a small selection of non-traditional tacos and other Mexican-inspired fare like nachos and taquitos.

Shelter Beer Hall

Neighborhood Restaurant Group's beer director Greg Engert is helming a 50-draft line, indoor/outdoor beer hall which, like Show of Hands, will offer beers with a low alcohol percentage. Up to half of the beers will have less than 5.5 percent alcohol by volume, and the beer hall, which Engert describes as "Churchkey East", will also have a few cocktails and wines.

This article originally published at https://dc.urbanturf.com/articles/blog/restaurant-rundown-at-the-roost/15788.

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