Beacon Bar and Grill
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5-4-3-2-1 Happy Hour Specials
 
04:00PM - 07:00PM
 
hand crafted cocktails
 
05:00PM - 10:00PM
 
nightly 2 course dinner special
 
05:00PM - 10:00PM
 
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4.60 / 5

10 Ratings

Best Feature:Sky Bar
Price:$$
Age Range:All
Theme:Casual Lounge meets Fine Dining
Food:Modern American with International flair
Categories:Dupont Circle

The BBG welcomed 2011 with a fresh new look and menu. Designer Walter Gagliano in his second visioning of the very popular eatery has introduced a fresh, bold, festive and even romantic feel to this eatery. Gagliano drew inspiration from classic elements as portrayed in Vermeer’s over-scale portrait of “Girl with a Pearl Earring” and palette to create an eye pleasing combination of rich fabrics in bold colors in order to create a cozy and welcoming atmosphere. “Our original goal was to bring the space to a cleaner more contemporary vibe, when we discovered the over scaled Vermeer print , originally created by Philipe Stark was on the market, our fondness for bold romanticism found expression and lead our fabric and lighting choices in a different direction" stated Mr. Gagliano.

On the culinary side, Chef Steven Hunter has introduced a new menu that readily complements the new dining atmosphere with his own vision and re-interpretation of American classic comfort foods that are visually stimulating and a treat to the palate. Chef Hunter comments: “At the Beacon we produce our own charcuterie and fresh signature sausages from organic beef and pork. Ninety percent of our fish are sustainable or raised and caught here in the Chesapeake Bay area. We maintain relationships with local farmers from all over the area; currently a majority of our vegetables such as mushrooms and tomatoes come from Pennsylvania and West Virginia. ”My philosophy is that the future is going green and we should jump on the vegetable bandwagon. We are committed to buying from local producers, who meet our high quality standards and who are dedicated to environmentally friendly, sustainable agriculture.” Concludes Chef Hunter.

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