The Smith is excited to announce the opening of its second location in the U Street Corridor.
Under the direction of Executive Chef Brian Ellis, The Smith’s menu features bistro classics, an expanded raw bar, and cult-favorites including the Mac and Cheese and the Pot of Mussels. New to The Smith, the U Street location will offer brunch seven days a week as well as a selection of shareable main courses. Crave-worthy new menu additions include spicy fried chicken, lobster paella, square pizzas, and house-made pastas.
“The DC community has welcomed us with open arms and we’re thrilled to open our second location,” said Jeff Lefcourt, Founder of The Smith. “At U Street we’re taking the opportunity to introduce many new menu options we’ve fallen in love with, like our own riff on hot chicken, and since the area has so many great late night attractions, we wanted to offer a fun new cocktail program.”
The Smith U Street is anchored by a 25-seat curved zinc bar. Beverage Director David Kravitz created a cocktail menu using small batch and local liquors, seasonal produce, and house-made syrups and shrubs. The menu will also feature house-made tonic and ginger beer on tap, a French 75 slushie, and giant punch bowls. The wine program keeps it casual and features over 20 wines by the glass or carafe. Customers will also enjoy local beers on draft and by the bottle.
Designed by Nema Workshop in collaboration with DC’s //3877 Architects, The Smith U Street brings an industrial-inspired interior offset with classic brasserie elements, including white and black marble flooring in geometric patterns, smoked antique mirrors inlaid on porcelain subway tile columns, and dark walnut textured wood tabletops. The space will feature a private dining area that can accommodate up to 30 guests. The Smith’s photo booth–a favorite from the restaurant’s original location in New York City’s East Village neighborhood–will be stationed near the restrooms.
The Smith. 1314 U St NW, Washington, DC 20009. (202) 250-3900.