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Coming Soon

The Arsenal Set to Open Tuesday

By Rina Rapuano
October 25, 2013

Much-anticipated Bluejacket brewery and restaurant The Arsenal by Neighborhood Restaurant Group opens Tuesday in the booming Yards Park neighborhood. Husband-and-wife culinary super-duo Kyle Bailey and Tiffany MacIsaac - the team behind Birch & Barley - have crafted menus that will both elevate traditional bar food and push the envelope for adventurous eaters. The historic boilermaker factory is large enough to house an extensive brewery overseen by beer director Greg Engert and brewmaster Megan Parisi, allowing them to create an extensive collection of small-batch beers that run the gamut from pale ale to imperial stout to a Scotch ale infused with figs. We're predicting that beer geeks and food lovers alike will be anxious to give this place a try.

300 Tingey St. SE; 202-524-4862

  • The Arsenal is characterized by a series of wide-open spaces. This is a view of the dining room from a landing above, where private events and tasting tours will take place.

  • Open shelving separates the dining room from the bar. In the dining room, The Arsenal chef Kyle Bailey's dinner menu will feature fresh, housemade pastas such as the bucatini carbonara and capellini with roast chicken, lemon confit, fennel and Parmesan.

  • Beef-heart tartare and baby back ribs will be among the appetizers, while entrees will include a rotisserie half chicken that has been brined for 12 hours and is accompanied by pretzel stuffing and roasted root vegetables. Pastry chef Tiffany MacIsaac will use spent grain from the brewery to make her well-regarded breads, and her dessert menu will feature a number of seasonal pies and ice creams.

  • In anticipation of the large groups who might come to Nationals Stadium to watch a game, the center of the dining room is dedicated to a communal table that seats 14.

  • The 45-foot zinc bar is backed by eyeful of stainless steel, and the garage door to the right will be open on nice days.

  • The unique beer menu showcases individually lit signs that draw design inspiration from each of the 20 brews on tap. Whenever new beers are introduced, a new sign will be created.

  • In addition to the 20 beers crafted by brewmaster Megan Parisi and beer director Greg Engert, there will be five original Bluejacket cask ales.

  • The bar will have its own snacks menu that will include picked sausage, fried pig tails with General Satan's sauce, warm pretzels with beer mustard and housemade tater tots. An extensive bar menu that will feature the Juicy Lucy, a shrimp burger and a lamb burger.

  • The light fixtures are made by owner Michael Babin's friend, Rick Singleton, who has designed at least one light fixture for each of NRG's properties.

  • While the bar will have its own menus, bar patrons will be able to order anything from the dining room from that area. Brews in these tanks behind the bar might include Bird of Prey IPA, Cut & Dry Bohemian Pilsner or Forbidden Planet/ Dry-Hopped Kölsch.

  • Beers will be aged in the barrel room, where casks from local distillery Catoctin Creek and Early Mountain Vineyards are among the barrels that will impart their flavors to Bluejacket's aged brews.

  • Perhaps the beer-making equivalent of seeing your name in lights on Broadway, the staff thinks it's pretty exciting to see Bluejacket embossed on their kegs.

  • The brewery intends to bottle and sell brews in vessels like these, and the plan is to cork and cage them like Champagne bottles.

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