D.C. restaurateurs the Hilton brothers have finally made good on their plans to flip short-lived Gaslight Tavern into a beer-and-pizza place called Echo Park. The Facebook page for the bar announced today that it’s open for business. The Echo Park website bills it as both a beer garden with outdoor seating and a “fireplace bar.”
The two-part venture, a joint project with Andy’s Pizza, pairs plenty of canned and draft beer with slices and whole pies. The pizza portion is an offshoot of the year-old counter in Tysons Galleria that recently got a thumbs up from Washington Post food writer Tim Carman.
Both Echo Park (2012 Ninth Street NW) and Andy’s were originally scheduled to open after New Year’s Day. Hours are 5 p.m. to 2 a.m. to start.
Echo Park pours its own limoncello on tap, and the Italian favorite also makes its way into a draft El Dorado or Bust cocktail. Beer fans can find eight drafts to start and 10 “packaged” beers that swing from everyday ($5 Miller High Life) to unique (a 500-ml. Weihenstephaner Dunkel Weiss from Germany for $14).
Beers can be paired with $4 slices of pepperoni, Margherita, cheese, and white pizza served on paper plates. Hungry groups can choose from 10 whole 18-inch pies starting at $20. The priciest ($28) is the Burrata Margherita (red sauce, mozzarella, basil, parmigiano, and finished with burrata).
The dual operation is similar to that of Sonny’s Pizza Shop and No Kisses bar in Park View. The Hilton brothers’ bar portfolio nearby includes Mexican-themed El Rey, barbecue-friendly American Ice Company, British-themed Brixton.
Andy’s eats up 800 square feet at 2016 Ninth Street NW, the vacant building next to next to Thai X-ing. Andy’s is an outgrowth of frozen pizza brand Eat Pizza.
Andy’s expanded the menu at its inaugural location in Tysons Corner last year to include appetizers like Buffalo and Old Bay wings and Old Bay fries, which made the move to Shaw. Customers can get their greens in with the burrata atop arugula, Brussels sprouts, and a pair of salads with house dressing.
One of the most popular pies that also made the move from Tysons is a white pizza with mushroom and onion, built with roasted garlic-flavored olive oil, mozzarella, provolone, roasted cremini mushrooms, and caramelized onions.
The shop’s pizza dough undergoes a 72-hour cold ferment, producing a crisp crust and a slightly sour flavor.