If you didn’t want to wind up in a sugar coma at 14th Street NW’s Red Light, you were previously limited to cheddar straws and popcorn. Now the cocktail and dessert bar has expanded its savory options with a “crostini bar,” flatbreads, and other bar snacks.
The crostini options ($6 to $8) include toppings like infused butters, duck confit with tallegio cheese, Brussels sprouts with pancetta and mustard oil, and beets with pistachios and pistachio butter. Flatbreads ($10-$12) are both savory (wild mushroom) and sweet (figs, chocolate, hazelnut, gorgonzola, and mascarpone). There’s also a cheese board, charcuterie board, and bar nuts with nori seasoning.
Meanwhile, Red Light has hired Jonny Fellman as its new “Master Drinksmith” to oversee the cocktail program built by co-owners and bartender brothers Ari and Micah Wilder. Fellman previously worked at now-closed Againn and at the Quill at The Jefferson hotel. Some of his new creations include the Magdalene with gin, elderflower liqueur, and lemon and the Coal Miner with rye whiskey, sweet vermouth, Sambuca, and angostura bitters.
Red Light, 1401 R St. NW; (202) 234-0400; redlightbardc.com