Restaurant Profile: Birch & Barley on 14th
Passion Fruit Ice Box Cake at Birch & Barley. (Alejandra Owens)
From Alejandra Owens of One Bite At A Time
Beer. There seems to be a growing interest in (or in Tim Carman’s case an obsession) beer. It’s the less stuffy, more approachable second cousin twice removed to wine and there’s a growing contingent of restaurants that want you to try pairing it with food.
Birch & Barley opened near Logan Circle last year with just that goal. Chef Kyle Bailey, Pastry Chef Tiffany MacIsaac and Beer Director Greg Engert have pulled together a menu comprised of rich, indulgent foods that don’t disappoint. Take for example, my brat burger… or the Passion Fruit Ice Box Cake (pictured here).
Have you guys been? Any favorites, thoughts, tips for not being overwhelmed by the huuuge beer menu!?
Birch & Barley
Where Am I Going: 1337 14th Street NW (14th and Rhode Island).
Birch & Bailey at 1337 14th Street NW. (Luis Gomez Photos)
When Am I Going: Tuesday to Thursday 5:30 to 10 pm, Friday & Saturday 5:30 to 11 pm, and Sunday 11 am to 8 pm.
Paycheck Pain: Get ready to spend. Appetizers are between $12 and $15. Flatbreads, a lighter meal option, $14. But entrees are all above $20. Add in beer tastings, drinks or wine and you can easily drop a hundred at a dinner for two. However. You have another option: If you’re on a more modest budget and aren’t one of those brunch haters, Birch & Barley has a really enticing brunch menu with plates averaging $15. I hear good things about their sticky buns.
Say What?: The restaurant is not stuffy at all,so there’s no need to whisper here. Volume gets loud but it’s the kind of loud that doesn’t overwhelm you and still leaves you feeling like you can have an intimate conversation.
What You’ll Be Eating: Birch & Barley offers quiet a variety of dining options. Everything from vegetarian flat breads, pastas, and meats beyond the basic beef. I had a brat burger when I went, and there’s lamb, sea bass, pork and skate all on the menu right now. Lots of options–that change! Entree options are modified as ingredients come in season (I remember venison being on the menu in the winter) and are available.
