The latest addition to the ever-widening hospitality possibilities along the 14th Street Corridor is a stylish 6,500-square-foot venue with an emphasis on beer. On October 20, the Northern Virginia-based Neighborhood Restaurant Group (Evening Star Cafe, Vermilion and Tallula) opened restaurant and bar Birch & Barley and upstairs bar and lounge ChurchKey. Beer director Greg Engert is in charge of the vast menu of 500 beers, including 50 on draft.
Both rustic and industrial in design, the 60-seat Birch & Barley dining room has exposed brick walls, slate-covered columns, composite bamboo floors, and soft lighting provided by dozens of glass pendant lights. The focal point of the space is the “beer organ”—a series of 25 nine-foot copper pipes, which showcase the beer transportation system from keg storage on the floor above. Modern acrylic chairs and brown leather banquettes and booths round out the seating. Beyond the dining room, there is a 17-seat bar area. Nearby, a ramp leads to the 20-seat private dining Chef’s Room, which faces the open kitchen.
Upstairs, the cavernous ChurchKey offers a 400-square-foot 40-seat lounge, which is equipped with a projector for presentations and drapes to section off the space for events. Decor accents include crystal wall sconces, custom-made metal armchairs, red stenciled wall coverings, and two upholstered banquettes covered in a mustard-hued velvet. Large windows allow a treetop view. The bar area has 10 upholstered booths and 33 swivel stools, which face the glass-fronted beer storage.
The modern American menu on both levels is by executive chef Kyle Bailey and his wife, pastry chef Tiffany MacIsaac, formerly of New York’s Allen & Delancey. At Birch & Barley, menu highlights include charred octopus with a warm fingerling potato salad and honey-glazed duck breast. ChurchKey’s more casual menu zeros-in on flatbreads, with toppings such as figs and prosciutto, and pop-in-the-mouth mac & cheese sticks.
The venue is available for full buyout.
