A hospitality veteran is bringing DC a bar and restaurant as vibrant and classic as the District itself. Adam Shulman is opening Lobby Bar in Capitol Hill this spring, and its blend of sophistication and cozy ambiance is certain to make it a local favorite.
The brand-new concept will be opening in a 2,000 square foot space at 224 7th Street SE. A press release provided to What Now DC offers this peek into Lobby Bar: “The reimagined space will include 18 bar seats, cozy booths, a communal table for larger parties, and patio seating for dining alfresco.”
Founder Shulman explains that while he didn’t necessarily set out to open a bar, the location sparked his creativity. “I’m kind of a little different when it comes to space.” he states. “I see the space and let it dictate to me what belongs in it. I’d heard about this location being on the market, walked in, and just admired all the woodwork and mill work. It really felt like a classic American bar, and I just kind of fell in love with it-call it love at first sight.”
Shulman is excited to pursue something unique and his own after many years in the restaurant market. “I’ve been in the hospitality industry since I was 17, done it on a high level with big companies, and you kind of get to a point where you want some stuff of your own” he says. “It felt like everything fell into place.”
Lobby Bar’s menu is nearly ready for the public. Shulman states: “I would say it’s about 80 percent finalized. Think classic American with a fun, modern twist. One thing I am striving to offer is one of the best burgers in DC….Classic American comfort with some luxurious twists. I made sure I asked everyone what they’re missing in the neighborhood and what they want and a raw bar was mentioned, so we’ll have that as well.”
Other menu items will include a dry aged Angus steakhouse burger, Wagyu pigs in a blanket, truffle yuzu tuna tartar, puffy pastry chicken pot pie, filet frites, and lobster bisque parpadele.
DC foodies will be able to check out Lobby bar for themselves later this spring. Shulman states that the establishment should be open and ready for customers by mid-April.
