On Thursday, March 7, the comfort food-focused restaurant 1905 (1905 9th Street NW) will host its first-ever beer dinner with DC Brau.
Owner Tony Lucca says he’s always wanted to do a beer dinner with the guys at DC Brau, and that 1905 Chef Joel Hatton is the first chef who is really enthusiastic about doing an event like the one planned for this week.
However, there is another motivation behind Thursday’s beer dinner.
“At the end of last year, my business partner passed away and he was really good friends with the DC Brau guys, too,” Lucca explains.
According to Lucca, the owners of DC Brau approached him and told him that they were brewing a beer as a “subtle tip of the cap” to former co-owner Joey Belcher, who was also the owner of H Street’s Sticky Rice.
“They named the beer Saint Joseph’s Tripel,” Lucca says. “They aren’t doing any marketing behind the beer, it’s just kind of for people who know.”
A launch party for the new brew will take place from 5-7 pm on Thursday; the launch is open to the public. “Hopefully it will be on the roof deck if the weather cooperates,” Lucca says.
Then, from 7:30 to 10 pm, 1905 will serve the beer dinner. The dinner requires a ticket, which is $75 and can be purchased online.
Chef Joel Hatton has a special menu planned for the event, including:
- Oyster Shooter: DC Brau Citizen, Horseradish, Lemon Juice, Pickled Okra
- House-Smoked Pork Belly paired paired with Penn Quarter Porter: Brined in DC Brau Penn Quarter Porter, Maple Glaze, Bacon Collards, Littlenecks
- Brau-Brined Salmon paired with Saint Joseph’s Tripel: Lemon-Pepper Creme, Deviled Crawfish, Pickled Fennel
- Crisp-Skin Duck Breast paired with Barrel-Aged Ghoul’s Night Out: Housemade Kraut, Sorghum Mustard, Barrel-Aged Ghoul’s Night Out Beer Salt
- Coffee & Doughnuts paired with Barrel-Aged Penn Quarter Porter
Hatton joined 1905 around the New Year and has since drastically changed the menu at the restaurant.
“It’s on the American/southern side of cooking,” says Hatton, who was the chef at Shaw’s Tavern prior to coming to 1905. “I guess I call it uplifted southern.”
Hatton says he will change the main menu seasonally and also has several brunch specials that vary every week. Both Lucca and Hatton say they plan to have more beer dinner-type events in the future.
“It’s a great excuse to do new things and engage new people who might not have come, otherwise,” Lucca says.