Young and Hungry

First Look at Beuchert’s Saloon’s Menu

Back in June, we reported that Beuchert's Saloon, a modern-day reincarnation of a 19th century  saloon that operated as a speakeasy during Prohibition, was coming to Eastern Market.

The team behind the restaurant—Nathan Berger, August Paro, and Brendan McMahon—have now announced that the eatery will open on January 7 with former PS7's chef de cuisine Andrew Markert helming the kitchen.

Markert, a Baltimore native who's also worked at Tallula and Hook, is breaking the menu down into five main sections: Markert's Market (local seasonal vegetable dishes), Snacks (roasted bone marrow; oxtail tagliatelle), Whole Meals (braised lamb with rosemary gnocchi; striped bass), Company (sides like roasted mushrooms and white corn girts), and Treats (bananas foster Twinkie with rum frosting).

Many of the ingredients are sourced from East Oaks Organic Farm in Poolesville, Md., which McMahon's family owns. Take a closer look at the menu offerings below.

Beuchert's Saloon, 623 Pennsylvania Ave. SE;

  • RT

    More overpriced foodie food. Why can't places just have a cheap, simple, but well-executed menu? How many people want to eat oxtail? I know "chefs" find it boring to cook people that unpretentious people would like, but c'mon!

    I was hoping this would skew more "bar" than restaurant anyways.

  • LR

    "How many people want to eat oxtail?"

    Millions of denizens of three continents, at least. By "simple" do you mean 'served in diners in 1953'?

  • Kev29

    "I know "chefs" find it boring to cook people that unpretentious people would like, but c'mon!"

    What? This is a pretty straightforward menu of roast chicken, sausage and mashed potatoes, a burger, etc. Things for the masses that a lot of chefs would rather leave OFF menus. Bone marrow was bold "foodie food" 15 years ago.

    Sounds like qualms with this menu is more of a 'you' thing than a 'them' one.

  • MCM

    Sounds delicious- can't wait to try it out.

  • Frost

    can't wait... keep up the great work

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