All photos Service Bar DC

Starting this weekend, the brunch-obsessed will have a tempting new option. Still-new U Street NW cocktail bar Service Bar DC is launching an indoor “beach brunch” Sundays from 2-5 p.m.

Sip on shore-inspired drinks, like sand pails full of punch paired with chilaquiles cooked in duck fat, churros, and more. The setting will match. Picture beach chairs, beach umbrellas, and beach games.

Chilaquiles

The move is among several changes at the 48-seat bar founded by longtime bartenders Chad Spangler and Glendon Hartley in October. They’ve also brought on Chef Jerry Zawacki to collaborate on the food menus. 

Zawacki most recently cooked at Hazel, but he has also worked at Petworth Citizen, Rose’s Luxury, and he assisted with the development of the Mockingbird Hill menu while he was still at Del Posto in New York. 

In a consulting role, he’ll develop food to pair with the bar’s regional cocktail menus, which celebrate a different drinking city every two months. Right now that city is Paris. Thus, customers can order chicken liver mousse with toasted French bread and jam ($8) or a duck confit sandwich with Gruyère cheese and Dijon mustard with a side salad ($14). 

Another focus is converting Service Bar DC into a zero-waste kitchen, so ingredients from the bar will be used in the kitchen and vice versa. “We’ll make nitro sorbet out of the cherries the bartenders use in their cherry soda,” Zawacki provides as an example.

Even though the menu may be more refined, the fried chicken isn’t going anywhere. You can still get it in a waffle cone.

(Brunch drink menu and evening food menu are below, and the brunch menu is to come.)

Service Bar DC, 926 U St. NW; (202) 462-7232; servicebardc.com