Even among D.C.’s frequently rotating pop-up bar scene, two drinking options heading to town over the next few weeks stand out in a big way.
Clavel Mezcaleria, a magnet for margarita lovers in Baltimore that earned a semifinalist nod for the James Beard Foundation’s national Outstanding Bar Program award last year, announced plans yesterday for a one-night stay at Dio Wine Bar (904 H Street NE) on Thursday, January 23.
The popular Sinaloan-style taqueria will serve some of the same coastal Mexican dishes (expect tamales and tostadas) that generate lines out the door. The hot spot has a mezcal tasting bar, so naturally it’ll bring some of its best bottles down to D.C. to serve solo and mix in cocktails.
Clavel opened in Baltimore’s Remington neighborhood in 2015 and earned a spot on Baltimore Magazine’s 50 best restaurants list. The collaboration with Dio makes sense for the family-owned restaurant because partners Carlos Raba and Lane Harlan are big on natural wines.
“This connected us pretty early on, especially as women in the business,” Dio owner Stacey Khoury-Diaz says.
Responding to an Instagram message Wednesday, a representative for Clavel says the pop-up does not mean the taqueria is eyeing a move into D.C.
“No D.C. plans as of yet,” the team says. “Happy to come with food and drinks simply because D.C. is so close and we have a lot of dedicated train riders who visit us on weekends.”
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UN CHORIZO Chorizo fat-washed El Buho espadin, toasted fig leaf, Bruto Americano, Bigallet China-Amer, amaro alpina served over hand carved ice Recipe for fat-washing with chorizo: use 8 oz of heated chorizo per 1 liter of mezcal, infuse at room temp for 2.5 hrs, freeze overnight, micro strain. Infusion time is approximate. The result yields a mezcal rich with the fennel and paprika spices of chorizo and a lingering taste of bright mesquite smoke on the palette, gracias
A few nights after Clavel rolls through town, the Rasika West End alumni behind Daru will preview the Indian-influenced cocktail bar they’re bringing to H Street NE with a one-night stand at the Green Zone in Adams Morgan.
On Monday, January 27, the Middle Eastern bar (and longtime pop-up) will hand over the reins to partners Dante Datta — a bar manager at Ellē — and chef Suresh Sundas from 6 p.m. to 11 p.m.
Datta, who also has experience at Columbia Room and Bibiana, plans to mix drinks infused with South Asian spices like cardamom, coriander, and fenugreek. Regional spirits and products fruits like jackfruit will also come into play. Sundas is planning a bar food menu that will include items like wings in an avocado sev puri or wings in pickled mango sauce.