There are few greater simple joys than listening to great live music with an even better drink in your hand. This month, we rounded up DC’s musically minded watering holes to find out more about their bars, drinks and live music lineups.
Christine Lilyea, Owner and GM
Ana Latour, Bartender and Manager
On Tap: What does Slash Run add to Petworth as a neighborhood?
Ana Latour: There’s something about the versatility of Slash Run that speaks to its importance in Petworth. This neighborhood is a family spot, but also a growing place for young people who want to live in the city. Slash Run can be all of those things.
OT: As a music venue, what’s the local to national act ratio?
Christine Lilyea: It’s a mix of local and national. A lot of the people I work with are local bookers, but they always bring [artists] from out of town.
AL: We had a band here last night from Japan. They were insane! It was probably one of the wildest things I’ve seen since I got here. The band who opened for them was from down the street.
OT: Any local favorites you book regularly or try to bring into the mix as often as possible?
CL: They’re from New York, and they’re called The Nuclears. They’re just really nice guys and their music is insanely good. It’s like Thin Lizzy [or] Cheap Trick – just good, in your face, on the ground sweating rock ‘n’ roll.
OT: Tell us about the drinks at Slash Run.
CL: I have managed restaurants before, so I’m really big on this. It’s supposed to be a dive bar and have shitty wine, but I can’t do it. I’m very picky about our wines and beers. If people want PBR, I’ll give it to them, but then I’ll find something cool too.
Check Slash Run’s website for a full list of upcoming shows, including:
Biff Bang Pow, a 60s garage/psych/glam vinyl dance party on November 10
Part Time with Bottled Up on November 19
Super Unison, Downtrodder, Coward and Bacchae on November 17
Cotton & Reed Mellow Gold Rum
Orange and lemon zest
Slash Run: 201 Upshur St. NW, DC; www.slashrun.com
Savi Gopalan, Bar Manager
On Tap: How has Sotto has changed since opening three years ago?
Savi Gopalan: Sotto has really changed into a venue focusing on music. I think originally, the music was more of a perk rather than a focus; whereas now, we define ourselves as a music venue.
OT: How do you think the local jazz scene has changed in recent years? Why is it important to offer live music at Sotto?
SG: I think there’s more community behind it, not just within the musicians but the clientele as well. There’s a real connection within the jazz scene now that I don’t think was as predominant previously.
OT: Do you have any new vinos this winter?
SG: I’m really excited about the new rosé we’re offering by the glass, G.D. Vajra Rosabella. We have a smaller wine list because we are more of a cocktail-focused place, but I do like a lot of the options we offer.
OT: What’s your process for crafting new cocktails each season?
SG: When you’re going into a new season, I always look at what flavors are popular. I pick different flavors that stand out to me and I’ll build cocktails around that. For instance, the mezcal smokiness is appropriate for fall, [and] calvados too. Even though people don’t really do brandy cocktails anymore, I think it fits with the season.
OT: It seems almost all your beers are local. Why is it important to support DC area breweries?
SG: We definitely try to keep all of our beer choices super local. We try to push for local spirits as well, because there are so many great places in the area. It would be a shame not to have them on the list.
Visit Sotto’s website for a full list of upcoming shows, including:
The Lionel Lyles Quintet on November 9
Tashera on November 15
Champion Sound on November 29
Back To December
Mulled wine syrup
St. Elizabeth’s Allspice Dram
Sotto: 1610 14th St. NW, DC; www.sottodc.com
The Crown & Crow
Brian Harrison, Owner, Creator and Barman
Ben Sislen, Owner
Brooke Stonebanks, Event Coordinator
On Tap: What inspired your Victorian era theme?
Ben Sislen: We were flexible with what we were going to be. It started when we found our bar in the front room and it was [from the] Victorian era timeframe.
Brian Harrison: We thought the first room would be rustic, and the other would be sophisticated. Once that vintage feel took hold in the front, it carried throughout.
OT: Your cocktail menu seems reflective of that time period as well.What was the creative process for coming up with unique takes on period cocktails?
Brooke Stonebanks: I want to go along with the theme. The cocktails we had when we first opened were just plays off classic cocktails. Moving forward, the drinks will focus on obscure ingredients that promote smaller brands.
OT: What kinds of cocktails are you looking to make this winter?
Stonebanks: I want to focus on the spirit and and [make] simple cocktails. We have a lot of Irish and American whiskeys and we’re looking to add more. I want them to be whiskey-heavy.
OT: What’s your process for booking musical acts? Any local names you use regularly?
BS: Mostly local acts. We don’t charge a cover because we want the music to be accessible, and we want people coming in and trying out the bar.
Visit Crown & Crow’s website for shows as they’re added through the month, including:
Anthony Pirog on November 3 and Swampcandy on November 15
The Burning Crow
High West Campfire Whiskey
Le Corbeau Sanglant
Compass Box Great King St. Glasgow Blend Whisky
Luxardo cherry sangue
Dolin Rouge vermouth
Blood orange juice
The Crown & Crow: 1317 14th St. NW, DC; www.thecrownandcrow.com