1905 Oyster Roast on the Roof Deck with DC Brau

We're firing up the grill on the roof deck before it gets too cold for our inaugural Oyster Roast with DC Brau & Rappahannock Oysters. For $10, enjoy your first dozen Rappahannock oysters plus your choice of two delicious sides from Chef Joel Hatton. If you're still hungry after that, subsequent oysters will be $1 each and additional sides are $3 each. We'll also have $5 drafts of some of your favorite DC Brau brews, including their first-ever Oktoberfest. Come spend a fall afternoon on the roof deck with us! This event is rain or shine. A limited number of tickets may be available at the door for a bit more.

To purchase tickets - http://1905-oyster-roast.eventbrite.com

24-Hour Confit Pork Belly - Dinner Special 9.30.14

Who doesn't love a well-tended pork belly? Chef has been working on a special 24-hour cured confit pork belly, which is going on special tonight in the dining room at 1905.

Yesterday, he put a belly that he had cured with salt, sugar & cardamom in an oil bath with garlic, thyme, allspice & juniper to begin to confit.

Fast forward 24 hours, and this beautiful pork belly is being served with Carolina Gold Black-eyed Pea Hoppin' Jon & a local jalapeño chimmichurri.

Pork Belly in progress of being confit'd.

Pork Belly in progress of being confit'd.

Finished dish!

Finished dish!

Hurry! Once this pork belly is gone, it's gone!

After Dinner Cellos

Chef Hatton's aperitifs steep in air-tight jars & bottles for up to one month before debuting on the dessert menu at 1905.

Chef Hatton's aperitifs steep in air-tight jars & bottles for up to one month before debuting on the dessert menu at 1905.

Looking to finish off your meal at 1905 with a little something special? Chef Joel has been experimenting in his kitchen with aperitifs. Current concoctions include a Chamomile Grappa, Cherry-Pistachio or Orange-Cardamom Cellos, Averna, and - if you really want to go wild - a Banana-Peanut Butter-Bacon Overholt.

To make the cellos, he zested an orange using a regular microplane and mixed in ground cardamom, then steeped the mixture in grain alcohol (Everclear to be exact) for a week or so before blending with simple syrup, to taste. The cherries and ground pistachios steeped an extra week because the oils in the nuts takes longer to infuse (ie, oil & vinegar).

The finished product. Cheers!

The finished product. Cheers!

Similarly, the Averna starts with grain alcohol and a mixture of fresh mint, sage, rosemary, anise, clove and allspice steeped for about a month. Once the spices are fully infused into the alcohol, dilute the mixture with simple syrup - start with equal parts then adjust for taste.

Watch the dessert menu for more house-infused aperitifs this fall, including spiced chocolate, chai tea pumpkin, apple rosemary and cranberry ginger cellos (subject to change, of course).

Harlequin Cap Tasting Event - Thursday, August 21st

The Brewer's Art & Green Hat have collaborated on a beautifully botanical saison they're calling Harlequin Cap. Head up to the 1905 roof deck on Thursday of DC Beer Week will be able enjoy a glass of this 4% ABV brew on draft, Green Hat gin cocktails, and an extended bar menu from the 1905 kitchen all evening starting around 5:30pm. All menu items are a la carte. No reservations required.

Welcome to Etc. - Our New Blog!

1905 Key.jpg

Have you ever wondered how Chef makes all those delicious mustards, sauces or cured meats? Want to know where to find 1905 around town? Who is that new face on the 1905 team? Interested in upcoming events & specials at the restaurant? Et cetera...

Well, now there's a one-stop-spot for all your 1905 news! Our new blog - Etc. - will feed your hunger for all the behind-the-scenes and newsy news happening at 1905 9th Street, NW.

We hope you'll visit Etc. often, and let us know what you think and what else you'd like to see covered. Cheers!

1905 Heading to 2014 DC BRGR BASH on Saturday in Shaw

ARE YOU DOWN FOR A "GROUND ROUND SMACKDOWN"?  WE ARE!

Chef Joel is putting his Brunch Burger - complete with house made sausage patty, egg, Swiss & sorghum mustard - against burgers from Fainting Goat, Granville Moore's, Willow, Burger Tap & Shake, Cafe Saint-Ex, Boundary Stone and more at the 2nd annual DC BRGR BASH this Saturday, July 19th from noon to 6pm.

YOU get to crush hand-crafted "not-so-mini-burgers" and vote for your favorite while enjoying live music, games, and a DC Brau, Atlas Brew Works & New Belgium beer garden all day long. It's all happening just up the street at 945 Florida Avenue in Shaw.

For full details, tickets and more, visit www.dcbrgrbash.com. Use promo code "IHEART1905" for an extra $5 off!