clock menu more-arrow no yes

Filed under:

Chevy Chase Will Get a Co-Working Space on the Third Floor of a Family Restaurant

The adults-only room at the Avenue will serve breakfast and lunch on weekdays

The Avenue’s upstairs space will soon function as a daytime cafe.
Meghan Francis/Meghanfranciscreative

The Avenue, a spacious American restaurant that opened in upper Northwest last year, plans to use its upstairs events space as a daytime cafe for remote workers in the Chevy Chase.

Owner Tim Walsh, a native Washingtonian who lives steps away with his wife and four kids, opened the Avenue (5540 Connecticut Avenue NW) as a three-part venue: a bar and restaurant; a kid-friendly, downstairs den devoted to Bill Murray flicks and Pac-Man; and a renovated event space with room for 100. Starting Monday, March 4, that upstairs loft — used for rehearsal dinners, reunions, and baby showers — will double as a weekday workspace (9 a.m. to 5 p.m.).

Membership prices are $10 a day, $40 a week, and $120 a month. That includes free WiFi and table service for coffee, tea, and sodas. A morning menu will run 9 a.m. to noon, followed by lunch from noon to 5 p.m. An “adults-only” rule encourages parents to focus while their kids are at school or with a sitter.

The upstairs space already sports a welcoming living room vibe, accented by “Dead Poet Society” posters, plush seating, and some great finds by his Craig’s List-obsessed wife.

Former church pews are used for seating, a library card catalog functions as a table, and a huge magnetic Scrabble board on the wall invites wordplay after a few drinks.

Downstairs, the kitchen makes American classics like baby back ribs, salmon, and crab balls in a patriotic-themed setting designed by Walsh’s good friend Maggie O’Neill of Swatchroom.

Walsh also owns a roving catering company called Capital Crab. It works with East Coast and Louisiana purveyors to throw parties heavy on corn on the cob, crab mac and cheese, crawfish, and oysters.

Sign up for the newsletter Sign up for the Eater DC newsletter

The freshest news from the local food world