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New Fall Outdoor Happy Hour Bar to try DC

New Fall Outdoor Happy Hour Bar to try DC

New happy hour deals are popping up all over town – whether you’re back in the office and want to relax with colleagues, take a break from the home office or get deals on the weekends. Many of the options here are available on terraces and rooftops as well as indoors.

All-purpose Shaw and Capitol Riverfront
79 Potomac Ave., SE; 1250 9th St., NW
The Twin Pizzerias recently launched generous new happy hours that run until 6 p.m. The drink options are extensive with $ 5 local craft beers and hard seltzers, $ 7 glasses of wine, a fun little variety of $ 9 cocktails (hello, Aperol spritzes) and $ 10 classic cheese pizzas with Bianco di Napoli tomatoes, mozz, Sicilian oregano and grana Padano. For those looking for outdoor real estate, the Navy Yard location offers deals on the riverfront terrace and roof terrace. Details: Monday to Friday, 5pm to 7pm (Navy Yard opens with HH at 4pm on Fridays).

Boundary stone
116 Rhode Island Ave., NW
Bloomingdale’s beloved neighborhood pub offers indoor and outdoor seating for happy hour with $ 5 local drafts, $ 6 old-fashioned and glasses of wine and $ 7 fried fish or hot chicken sandwiches. Details: Monday to Thursday, 4pm to 7pm.

Café Riggs
900 F St., NW
The smart hotel restaurant in Riggs DC serves an exclusive special on Mondays in the dining room, patio and outdoor patios: half a dozen oysters ($ 12) and a glass of champagne for $ 12. Bottles of bubbles are available at a discount of $ 48 to $ 60 (which for Champagne at a restaurant is not a terrible deal). Details: Mondays, 5:30 to 9 p.m.

Dauphine’s newly opened terrace. Photo by Jennifer Chase.

Dauphines
1100 15th St., NW
The New Orleans Saltspot from the Salt Line team recently launched a quick happy hour – available on the weekends – at its indoor and new outdoor bar. A concise menu (subject to change) includes snacks such as crab-deviled eggs ($ 6) and dressed oysters ($ 2 each) plus Abita beer ($ 4) and a handful of wines by the glass ($ 9). More of a deal are NoLa bartender Neal Bodenheimer’s cocktails like Pimm’s cups and Roffignac highballs, which are offered for $ 9 versus the usual $ 13 plus. Details: Tuesday to Sunday, 5 to 6:30 p.m.

Hatoba
300 Tingey St., SE
Daikaya Groups Navy Yard ramen spot, which has just launched a new Hawaiian menu, serves groups for happy hour with $ 20 buckets of Sapporo beer, which contains five cans. An added benefit: happy hour runs all day on weekends. You’ll also find discounts on to-go cocktails and frozen compositions — a lovely match with poke and garlic prawns. Details: Wednesday through Thursday, at 16-19; Friday to Sunday, noon to 7 PM

Imperial
2001 18th St., NW
Head to the outdoor rooftop terrace, the raw bar or the regular dining room bar in the new “sunset hour” at this southern location in the Adams Morgan from the Jack Rose team. Happy hour specials include $ 2 local oysters, $ 10 bar plates like oyster Rockefeller or miniature shrimp rolls and imaginative $ 11 cocktails — think frozen sherry cooks or a spicy margarita-esque Eternal Sunshine with tequila and pink Himalayan sea salt. Details: Wednesday to Friday, 16 to 21.

Lulus vinhave
1940 11th St., NW
This southwest-inspired vineyard along the U Street corridor just launched “golden hour,” which is available throughout the restaurant — including on two outdoor patios and an atmospheric streatery. Chef Cable Smith’s dining specials ($ 6 to $ 10) include snacks that can be shared as homemade white queso and chips, or meals as a spicy cheeseburger with “fancy sauce” and seasonal lukewarm chiles from New Mexico. Drinks: $ 35 wine bottles, $ 7 craft drafts and $ 9 wine glasses and Ranch Water cocktails. Details: Tuesday to Thursday at 16-18; Friday at 15-17

The raw bar at Imperial, one of three indoor and outdoor bars for happy hour. Photo by Rey Lopez.

Downtown workshop
1615 L St., NW
Chef Nick Stefanelli’s brand new Italian cafe in downtown DC serves free snacks such as olives and homemade potato chips with his aperitivo hour. Drink offers include $ 6 beers and $ 8 wines and rotating cocktail specials such as spiced Sicilian lemonade or spritzes. Details: Monday to Friday, 16 to 18.

OKPB
3165 Mt Pleasant St., NW
Bar talent David Strauss (ex-Sheppard) built this stylish, cozy speakeasy over a dental office in Mt. Pleasant. As the owners say, “We love the classics, and we love a bargain.” For this purpose, you can quaff half-price martinis, Manhattans, Moscow mules and Fitzgeralds. Details: Tuesday through Friday, 5 to 7 PM.

Penn Social
801 E St., NW
If your ideal happy hour is more football, less colleagues, this massive Penn Quarter sports bar — which just reopened after a long pandemic shutdown with six new 86-inch televisions — is a good option (though remark to the indoor-cautious, it all is attached). During college and NFL games, the bar offers $ 4 Miller Lite, $ 5 Port City Optimal Wit, $ 10 frozen drinks and $ 10 flatbread pizzas. Details: During college and NFL games.

Succotash Prime. Photograph by Rachel Paraoan.

Succotash Prime
915 F St., NW
It’s happy hour every day at this newly opened and renovated Southern restaurant / steakhouse in the Penn Quarter – a major contribution to the downtown HH scene. In addition to a selection of craft brews ($ 4 to $ 6), wine and Prosecco ($ 7 to $ 9) and southern cocktails like milk punch ($ 8), there is a generous food menu that runs the gamut from snacks like devil’s eggs ($ 1.50 each)) to full plates like a pimento cheeseburger ($ 16) or chicken and waffles ($ 12). “Wing Wednesday” brings a new set of offers on smoked, fried and glazed drums. Details: Daily, at 16-20.

Taco bamba
Participating locations in Ballston, Fairfax ,, Rockville, Springfield and Vienna
Happy hour quickly goes smoothly at chef Victor Albisu’s local taqueria chain, which pours $ 5 draft beer, micheladas, sangrias and margaritas. Diners can snack on “takitos” a new menu item available only at happy hour. Details: Monday through Friday, 4 to 6 PM.

Food editor

Anna Spiegel covers dining and drinking in her home country of DC. Prior to joining the Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York and held various cooking and writing positions in NYC and in St. Louis. John, US Virgin Islands.

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