East Oaks roasted chicken with Brussels sprouts and gravy.
The eatery first opened in Washington’s Eastern Market in 1880, and became a watering hole for those seeking a tall cool one during Prohibition—but by 1934, Beuchert’s Saloon was shuttered. Flash-forward into the new millennium, and the restaurant has been revived by a local trio of self-described “Beltway Boys”—Brendan McMahon, Nathan Berger, and August Paro—who saw local character and value in the space. The men brought the eatery back to life as a 47-seat restaurant, boasting original brick walls and historic finishes. “It’s a real part of DC history,” says Berger.
Determined to pay homage to the restaurant’s backstory, Berger and his partners added vintage touches to the new décor, including tap handles at the bar (which dispense Prosecco and craft sodas) and two handblown 1920s chandeliers. Chef Andrew Markert, a Baltimore native and former chef de cuisine at the District’s PS7’s, has joined the trio, and the revitalized Beuchert’s welcomed its first guests earlier this month.
Markert’s dishes are typically highlighted by seasonal vegetables and meats, most of them sourced from McMahon’s East Oaks Organics farm, located in Poolesville, Maryland. Diners will find six menu sections, including “boards,” such as cheese and charcuterie, and “whole meals,” such as roasted East Oaks chicken with bacon-butter-roasted Brussels sprouts and gravy. One menu is devoted entirely to vegetables, which can be ordered individually or as a trio to create a meal. “A lot of vegetables are beautiful on their own,” explains Berger, a meat lover who has found a new appreciation for plants. “We are using the best ingredients we can find.” 623 Pennsylvania Ave. SE, 202-733-1384