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Jamie Hess just wants a chill bar. His new Bloomingdale spot, Crisp Kitchen + Bar, will serve burgers and poutine, no cocktail over $10, and plenty of cans of beer when it opens in the former Costa Brava location this fall.
“I’m just trying to do something that’s a casual, relaxed neighborhood spot, good food, good cocktails, not expensive,” says Hess, who was formerly a partner in Ivy & Coney. “I’m not trying to do anything too crazy… If you like Boundary Stone, you’ll like us.”
Former Duke’s Grocery chef Alex McCoy, who will soon be opening a Southeast Asian “expat bar” called Alfie’s, is creating the menu, which will also include things like hot chicken and housemade pickles. Chef Akiem Brooker, also a Duke’s alum, will execute it.
The first floor will be more of a dining area, while the second floor will have more of bar scene. The cocktail menu will have the classics plus some of the staff’s own creations. There are only four draft lines, but Hess says to expect a decent selection of cans. During happy hour, daily from 5 to 8 p.m., all drinks, including cocktails, will be $5.
The name of the place is in part a nod to Bloomingdale’s Crispus Attucks park. Also, “I just wanted to do something simple, fresh, and crisp,” Hess says.
Crisp is set to open in “November-ish.”
Crisp Kitchen + Bar, 1837 1st St. NW; crispdc.com