Design of the Year: District Distilling

Great restaurant design causes those who walk into the place to stop and take a beat before going about their meal. The dramatic design details, soaring still, and most importantly, the smart and creative use of space at the brand new District Distilling Co. have inspired that kind of reaction from visitors since the destination opened its doors. A project from local firm Grizform Design Architects and architect Michelle Bove, the multi-room space occupies close to 8,000 square feet in the heart of the U Street corridor. 

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Restaurant Experts Share 2016’s Top Newcomers

Justin Bittner's bar menu at District Distilling is maybe the best in town (much like it was at Bar Pilar).

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Stunning Photos of the New District Distilling Co.

The much-anticipated District Distilling Co. will start pouring drinks and feeding customers on Friday. The gigantic 8,000-square-foot space eats up multiple historic row houses at its highly-visible 14th and U Street location. The first floor contains a craft distillery and retail store, while a full-service kitchen and bar serving upscale American fare lives on the second...

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Food + Wine

2017 Spirit of the Year: Rum

It's official, 2017 is all about rum. From classic formulas to bottles that tinker with its time-tested blueprint, here are our current faves .... District Distilling Co. - The Washington, DC outfit just rolled out it's Buzzard Point ($30), a white rum made with panela, a brown sugar.  Also as featured on the Today Show!

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Check Out DC’s First Restaurant and Bar That’s
Also a Distillery

Before 2014, it wasn’t legal in DC for a restaurant and bar to also produce its own spirits on-site. But thanks to a new distillery pub law, the city’s first such hybrid establishment, District Distilling Co., is able to open its doors at 14th and U Streets, Northwest this Friday. The first made-on-premise booze will likely debut in about six weeks.

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18 Gifts That’ll Make Any Foodie Happy

Holiday gift guide featuring local finds fit for any foodie recommends District Distilling's Backroom Bourbon as the perfect pick for any spirit lover.

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District Distilling: DC’s Newest Distillery
is Unlike All the Rest

D.C.’s newest distillery is filled with the typical shiny pot stills, towering fermentation tanks and rows of oak barrels. But there is one thing that sets it apart from all the others in the city: a kitchen.

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Brightest young Things

Best Food Event of 2016

"We had such a good time this year throwing a local cocktail party for the Eater D.C. award winners at District Distilling (what a venue)..."

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The 11 Best New Bars in Washington, DC: Spring 2017

District Distilling and head distiller Matt Strickland are making a diverse lineup of spirits, with a beautiful still house they show off on tours and tastings. But be sure to stick around for a drink or two, and some food, because they do it all. 

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DC Refined

17 Restaurants to Try in 2017

D.C.'s food scene is on the rise and 2017 is shaping up to be its best year yet. Here are some of the best new(ish) restaurants to try out. 

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5 New Brunches You Need to Try in 2017

The U Street distillery features far-from-average-pub-fare from Bar Pilar vet Justin Bittner. Sweet: Challah French toast coronated with seasonal berries, Chantilly cream and pork belly bacon accented with hickory smoke and maple sugar. Savory: Southern style Benedict starring a fluffy biscuit, poached egg, country ham and a ladleful of green chile Hollandaise.

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Art a la Carte: 6 Trendy Restaurants with Fantastic Art

This new U Street distillery and restaurant is a stunning space where you can learn all about the distillation process from the mural at the center of the distillery. Head to the tasting room and dining room to check out the barreling process, in art form. These murals are all based on original sketches from District Distilling's head distiller Matt Strickland and were brought to life by a collaboration between local designer Cory Bernat and local artist Neevy Hadar.

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Eat This Now: DC's 30 Essential Dishes

Chef Justin Bittner considers this his signature dish — and rightly so. The sauce gains depth of flavor from Hatch red chiles, the beloved peppers from New Mexico that boast a serious cult following, and tastes even better when scooped up with a forkful of Carolina gold rice and kidney beans. But let’s face it, the star of this plate is the pig, and the star of this pig is its gorgeously crispy skin. For pork enthusiasts, it’s the meaty equivalent of that crackly cap on top of a crème brûlée.

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10 Best New Brunches to Try in DC

Turn up here on weekends from 11 AM–3 PM and get treated to a Southern-inspired brunch that incorporates house-distilled and house-blended spirits, like the whiskey-rubbed smoked salmon on toast. If you’re in the mood to try the breakfast sandwich, order it “animal style,” an off-menu signal that you want the eggs over easy instead of scrambled.

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9 Under-the-Radar Chefs to know in DC: Justin Bittner

This brand-new distillery, bar and restaurant might be the place where Bittner finally gains some much-deserved attention for his cooking. The former Bar Pilar chef has put his Southern-fried stamp on many of the dishes, including a chicken biscuit sandwich and pork-shoulder poutine featuring fried cheese-curd nuggets, but can also skew refined with dishes like whiskey-rubbed smoked salmon and chorizo-stuffed quail. He also owns a farm where he makes cutting boards in his spare time.

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Bitches Who Brunch

Best U Street Brunch: District Distilling Co.

A fresh, unique addition to the often dank, student-laden U Street corridor, we couldn’t get enough of the upscale, industrial decor and amazing food at this local distillery. There is something for everyone on this menu, plus you can make a day of it by capping off your brunch with a distillery tour.

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