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Champagne and Sparkling Wine Are Having a Moment in DC

Will this trend’s bubble burst any time soon?

1230 Restaurant and Champagne Lounge Official

Effervescent and killer hangover-inducing — these are two adjectives that could be used to describe both the DC dining scene and its hottest, trendiest boozy beverage: champagne (and its sister beverage, sparkling wine).

It seems that the city can’t get enough of the bubbly, boozy beverage — or at least, that’s what local restaurateurs are betting on. In the past four months, news of four lounges (or dedicated private rooms) has broken here on the site. That’s one for each month.

Back in September, chef Malik Fall opened 1230 Restaurant and Champagne Lounge in Shaw; in October, sports bar G.O.A.T. opened in Clarendon with a private champagne room. In November (also in Clarendon) Board Room opened, offering the perfect pairing of champagne and board games. And earlier this week, Eater reported on Dupont Circle’s forthcoming Tulips — slated to open later this month — which will have a “provocative champagne room” on its upper floor.

It’s not just new restaurants that are getting on the bubbly bandwagon. Eater also learned, via a release, that MGM National Harbor poured its some six-million visitors more than 76K glasses of sparkling wine and champagne. Over by the Wharf, upscale corner market Anchor is stocking bottles of champagne that cost nearly $200. Plus, part of Mike Isabella’s forthcoming Tysons Corner spot — the raw-bar-focused Requin — is planning to serve at least six types of champagne, which, we must note, will be allowed into the greater mall area. Isabella Eatery is slated to open this coming Monday the 11th; Requin and its champagne menu will open sometime between Christmas and New Years.

Only time will tell whether champagne lounges and curated sparkling wine menus are here to stay or if this latest trend is a bubble waiting to burst (or go flat).

Correction: A previous version of this article incorrectly stated the opening date of Isabella Eatery.

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