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Jake’s Tavern Brings Hefty Texas Toast Sandwiches to Shaw

The opening menu also includes soup and wings

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An all-day breakfast sandwich on Texas Toast with two eggs, cheddar, hot sauce, and thick cut bacon.
Adra Williams/Otim Williams
Tierney Plumb is the editor of Eater DC, covering all things food and drink around the nation's capital.

Substantial bar bites just joined the lineup at Jake’s Tavern, Shaw’s new neighborhood spot at 1606 Seventh Street NW.

The long-delayed watering hole finally arrived at the end of January, initially serving 12 beers on tap with cheap domestic cans, six cocktails, and wines by the glass or bottle. Now there are build-your-own burgers on Lyon Bakery brioche buns, beer-battered pickles, and mozzarella tots to absorb the alcohol.

Kristen Ciuba and her husband Todd Ciuba, a co-owner of 5-year-old Black Whiskey nearby, drew inspiration from coastal Maryland — where they live — to round out the menu. Think Old Bay wings and a Jake’s Orange Crush cocktail. Thick Texas Toast slices house a breakfast sandwich (served all day), a griddled chicken breast, and a grilled cheese.

Lighter orders include mugs of soup from D.C.’s Prescription Chicken and a hummus trio with veggies. Tap lines are filled out by local players like Solace Hazy IPA and Port City Optimal Wit ($6-$8) and cocktails ($10) include a Pimm’s Cup and tall mezcal-filled paloma featuring mezcal.

Here’s a look at the opening menu:

A build-your-own beef burger with eggs and onions.
Adra Williams/Otim Williams
The Jake’s Orange Crush.
Adra Williams/Otim Williams
Nacho-style Sidewinder fries with chorizo and pickled jalapenos.
Adra Williams/Otim Williams

Jake’s, which sits next-door to Dacha Beer Garden, will soon grow with the opening of its back patio and an upstairs bar area that will function as a private events and overflow space.

Unlike Black Whiskey on 14th Street NW — which has packed DJ nights and pool tables — Jake’s aims to cater to a broad demographic.

“Here my mother-in-law can sit down with sandwich and glass of wine,” Todd Ciuba told Eater.

The menu is expected to be filled out with good from more local vendors down the road, including pulled pork from Sloppy Mama’s, jerky from Jerkface, and frozen dumplings from Nomad Dumplings.