Beuchert’s Saloon is a neighborhood restaurant and bar serving up a ‘farm American’ dining experience in the historically rich Eastern Market neighborhood of Washington, DC. With ingredients sourced from our family farm, Executive Chef Andrew Markert translates local, fresh produce into playful American fare with a creative twist.
The Chef: Andrew Markert
Known for cooking with an edge and attitude all his own, Chef Drew brings a new energy to fine dining. A Baltimore native, Markert graduated from Johnson and Wales University in Providence, RI before returning to the DMV. Markert brought his talents to many critically acclaimed Washington, DC area restaurants including Citronelle, Notti Bianche, Vermilion, and Tallula before assuming the role of Chef de Cuisine at Hook and PS7s. Markert’s focus on sustainable product and his refined creativity continue to inspire Beuchert’s mission: serving playful, flavor-rich cuisine deeply rooted in our community.
In his free time, Chef Drew bikes around the city and volunteers with local philanthropic organizations dedicated to enriching the District. Market is currently involved with the Share Our Strength campaign, committed to ending childhood hunger, and the Human Rights Campaign, dedicated to achieving universal civil rights and equality. Most recently, Markert has worked closely with Gourmet Symphony. A marriage of talented chefs, musicians, and artists, Gourmet Symphony creates multi-sensory music experiences by adding melodically compatible, locally-sourced cuisine to the classical concert performance.
The original Beuchert’s Saloon was founded in this same location in 1880 by John Ignatius Beuchert, a German immigrant and prominent Capitol Hill businessman. Legend has it that throughout Prohibition, Beuchert’s operated as a speakeasy, behind such fronts as a Singer sewing machine store and a gramophone shop.
In resurrecting this neighborhood mainstay, the new owners have gone to great lengths to maintain the incredible history of the building, handling most of the build-out themselves. Partner and designer August Paro meticulously recreated period-appropriate fixtures and finishes, inspired by the amazing history of this long-standing Capitol Hill establishment.
Best Brunches on Capitol Hill | 04/01/16
We’re one of Culture Trips 7 Best Spots for Brunch on Capitol Hill, Washington DC. Come see what the fuss is about!
ITS OUR THIRD LEATHER-VERSARY!! | 03/10/16
Giddy up cowboys & cowgirls for our 3rd birthday! Come celebrate the traditional way with leather (cowboy boots recommended) and a SW-themed menu courtesy of Chef Andrew Markert. Sip on prarie-style drinks from our bar, and line dance the night away!
Our Mead-mosa is Famous | 02/07/16
Washington Post Recommends… | 01/03/16
Minius Godello 2014, featured on our Winter wine list!
Thanks to Dave McIntyre for the shoutout.
Credit: D.Vereen/Washington Post
New Years at Beuchert’s | 12/31/15
We wish you a Merry Christmas & a Tiki New Year!
Break out your Hawaiian shirts and coconut bras for a wild night at Beuchert’s this New Year’s Eve! Our celebration will feature Chef Drew’s famous pig roast + a fabulous island-inspired menu, tiki drinks galore, and night you’ll never forget. $140 per person includes tax/gratuity and all food, select open bar (beer, select wine, punches, rail cocktails, and as many Painkillers as you please), giveaways, and a champagne toast at midnight. The festivities will run from 8pm on December 31st ‘til 2am.
After we’re through, it’s at Beuchert’s starting at noon. Come and ring in the New Year with Chef Drew’s special diner-themed brunch menu (stay tuned for a sneak peek!) on January 1st from 12pm to 10pm.
Contact us at firstname.lastname@example.org or (202) 733-1384 to reserve your spot. We’ll look forward to spending the weekend with you!
Washington Post: Restaurant-run farms allow local chefs to control the quality of their ingredients | 01/23/15
Beuchert’s Saloon in Eastern Market has its own farm in Poolesville, Md. Dubbed East Oaks Organics, it provides eggs, chickens, fruits and vegetables for the restaurant. The kitchen is lined with jars of preserved fruits and pickled vegetables from the previous season’s harvest.
The abundance of produce during growing season means diners at Beuchert’s enjoy unexpected specials. “Last summer we had so many tomatoes,” chef Andrew Markert says. “I used the leaves to make pestos and eventually created a special ‘tomato board’ [an assortment of tomatoes prepared in various ways].”
Beuchert’s Saloon Partners with Lyft | 12/19/14
Beuchert’s Saloon has partnered with Lyft to provide a reliable and safe option for getting home this holiday season. No need to designate a driver, just use Lyft!
New users who enter the code beuchertssaloon will get $10 credit for their first ride.
So eat, drink, and be merry…and get a safe ride home
Happy Holidays and New Year!
Use the link below to download the Lyft App with your credit automatically applied:
THE 12 MOST SURPRISING PLACES A VEGETARIAN CAN EAT AT IN DC | 12/18/14
Known for: Farm-to-table dining, oysters, and their porchetta-studded OMFG Dip Number of vegetarian dishes: 14+ Highlights: Anson Mills gold rice with winter squash puree, Morning Frost Camembert, Vincotto, and green apples; beets with cashew “cheese”; fried green tomatoes Usually taxidermy isn’t a good sign for vegetarians, but look past the beasts and keep walking. You’ll be in for a treat. The entire Markert’s Market section is enticing, from fried green tomatoes to sautéed spaghetti squash with local honey, feta & pine nuts. Bolster your meal with snacks and a cheese board.
Bitches Who Brunch: Best of 2014 | 12/16/14
The fabulous women over at “Bitches Who Brunch” gave us two shout outs in their Best of 2014 lineup: Best Hipster Brunch and Best Brunch Dessert. Thanks so much ladies, we really appreciate it. See y’all again soon!
Hungry Lobbyist Best of 2014 | 12/12/14
The Hungry Lobbyist just posted their favorite dishes of 2014 and our ROASTED BONE MARROW made the cut! Check it out, along with some other notable noshes in DC
Photo Credit: Brian Johnson
Good Food America with Danny Boome | 11/21/14
Internationally recognized foodie Danny Boome brought his team to DC to showcase Beuchert’s Saloon in the second season of his show GOOD FOOD AMERICA. Watch as he and Chef Markert discuss fresh ingredients, farm-to-table concepts, and our proprietary farm East Oaks Organics. They also prepare and devour two dishes from our menu. Comments from patrons and a wrap-up from Danny himself round out the 6 minute segment. Take a look!
Thrillist: Best Southern Food in DC | 10/17/14
DC’S BEST SOUTHERN FOOD, ACCORDING TO ACTUAL SOUTHERNERS
Want to get a real taste of the South, sans roadtrip? Trust these 14 recommendations from bonafide Southerners living in DC. We assembled a hungry panel of folks hailing from Tennessee, Kentucky, Alabama, Georgia, North Carolina, Arkansas, and Louisiana. They may live in DC, but they know Southern charm when they see it.
Tennessee native Elizabeth Parker digs Beuchert’s, and loves the hospitality and the portion size, too: “Sometimes you just want a frickin’ entrée in this town.” For brunch, opt for the Eggs Benedict, because Chef Andrew Markert replaces English muffins with fried green tomatoes. If you’re like Elizabeth, the dish will “make your whole world explode.” The spot has history — the original Beuchert’s Saloon was built back in 1880, and served as a speakeasy during prohibition.
Photo and Story by Laura Hayes
BuzzFeed: 17 Glorious All-You-Can-Drink Brunches In D.C. | 08/01/14
17 Glorious All-You-Can-Drink Brunches In D.C.: Life, liberty, and the pursuit of boozy brunch.
The deal: For $15, bottomless mimosas can be added on to any entree — like fried chicken and buttermilk biscuits, or brioche French toast with Nutella cream.
Why it’s awesome: Prosecco on tap. Plus, much of of Beuchert’s local produce is sourced directly from their family farm in Maryland.
Closest Metro: Eastern Market
ON TAP MAGAZINE: 20 FOR $20 FARM-TO-TABLE RESTUARANTS | 07/02/14
Dinner: The B Burger ($12), Roasted Asparagus ($7)
Beuchert’s co-owner Brendan McMahon has his own family farm: East Oaks Organics in Poolseville, MD; some months, the restaurant gets up to 70% of its produce and meats from there. If you’re splurging on a cocktail, the Buechert’s 75 ($12) features seasonal herbs from Poolseville.
BEUCHERT’S SALOON: 623 Pennsylvania Ave. SE, DC; 202-733-1384; www.beuchertssaloon.com
ESQUIRE MAGAZINE: STYLE ACROSS AMERICA: CRASHING THE CAPITAL | 06/27/14
BEUCHERT’S SALOONThe artisan hipster bar is becoming an institution, and for all your gripes about gentrification and elitism, when you sidle up to Beuchert’s charcuterie board and a perfectly-poured cocktail, well, let’s just say you’ll have nothing to complain about. It’s exactly the right balance between high class and neighborhood joint, not an easy feat to achieve, but they’ve had over 100 years to dial it in, a frame of time that eases the “hipster” descriptor into “authentic.” The fact that most of their food is locally sourced is just an added bonus.
623 Pennsylvania Avenue SE Washington, DC 20003; beuchertssaloon.com
5 Hill Restuarants to Try in August | 08/02/13
It may be quiet on the Hill in August, but there’s still plenty of great eating and drinking to do! Eater lists Beuchert’s as one of 5 hot spots to try this month.
Zagat Celebrates DC Food Culture | 07/22/13
Zagat highlighted Beuchert’s in part of its Eat Local First week, which celebrates a food culture that supports local growers and purveyors.
NY Post | 05/28/13
The New York Post serves up three hot new spots to dine & drink in DC. Number one on their list? Beuchert’s Saloon.
Serious Eats | 05/25/13
Serious Eats gives some serious props to our oxtail gravy and biscuits. What better way to beat a hangover?
The Hungry Lobbyist | 05/21/13
A “Quick Look” from the revered local blog, crediting Beuchert’s with “some of the best drinks and food on their stretch of Pennsylvania Avenue”. We’ll drink to that!
The Hill is Home | 03/15/13
A terrific early review from the folks at The Hill is Home, on our first “officially open” day.
Washington City Paper | 03/06/13
Meet Mike & Ike, two giant stuffed bison heads that stand watch over the bar at Beuchert’s Saloon.
BrightestYoungThings | 02/08/13
More detailed coverage of the space, including dining room photos and some great shots of our mascots, Mike & Ike.
Urban Daddy | 01/31/13
The first published pics of our finished space! Check out Urban Daddy’s exclusive coverage on the interior and design.
Dining Bisnow | 01/19/13
Beuchert’s was featured in Bisnow’s round-up of 10 new restaurants to hit the Eastern Market area.
Zagat | 01/07/13
The legendary Zagat guide listed Beuchert’s in its preview of 12 DC restaurant openings to be excited about.
Girl Meets Food | 01/07/13
The DC dining aficionados give a great recap of the history of our space and a hint of what’s to come.
Eater DC | 01/04/13
Eater counted Beuchert’s Saloon among DC’s 12 most anticipated restaurant openings for January.
Washington City Paper | 12/05/12
Young&Hungry was the first to preview our opening menu, with a great write-up about our chef, Andrew Markert.
The Washington Post | 11/28/12
The one and only Tom Sietsema wrote a terrific preview piece on the forthcoming Beuchert’s Saloon, teasing the design, cuisine and cocktail program, as only he can.
Washingtonian | 11/28/12
Best Bites blog posted an exciting preview piece as the news about our opening began to break.
Washington Business Journal | 11/28/12
Even the Business Journal got excited about the news of our opening.
Washington City Paper | 10/18/12
Young&Hungry included Beuchert’s in piece about area restaurants embracing the history and legacy of their buildings.