Contacted by Y&H, Curtz was mum on the specifics beyond those listed on the regulatory notice. "We tend to be very superstitious and don't want to say anything more until details are worked out," he says.

The furniture store, meanwhile, confirms that it is closing at the end of January.

A hearing on Curtz's application is scheduled for Feb. 21.

Photo by Russell Warnick

Brisket sandwich at Standard

Standard, the upstart Logan Circle barbecue spot and beer garden that earned two stars and a place in WaPo critic Tom Sietsema's Fall Dining Guide, is closed for the Thanksgiving holiday for most of this week. On Friday, however, proprietors Tad Curtz and David Rosner are "firing up the smoker and the patio heaters again" for a final "10 days of FUN before our last hurrah of the year on sunday, december 4th," according to an email from management. The (mostly) outdoor venue is shutting its gates for the winter but is expected to return on Mar. 1.

Photo by Chris Shott

Photo courtesy of Southern Hospitality BBQ

The beer program, overseen by the Pint's beer director Sam Fitz, features 24 rotating drafts and a steady collection of 25 cans. The list will remain heavy on BBQ-friendly brews from all over Europe and the United States, including several bocks, alts, and Oktoberfest styles. The opening draft menu, which shows Fitz's plans to carry a mix of local brews, classic crafts and international rarities, includes an oak keg of Aecht Schlenkerla Marzen from the smoke beer capital of Bamburg, Germany. Haandbryggereit Royk Uten Ild, a smoke beer from Norway and Evil Twin Soft Dookie, an imperial stout from Denmark, are a few more standouts. Pictures and more details after the jump.

Nearly 50 bottles of bourbon have been curated by general manager and "tavern keeper" Matthew Heffernan, who plans to expand the list to between 80 and 100 bottles through frequent trips to Kentucky that will start next month. Hal Winslow, who heads up Smoke & Barrel's security, helped develop a unique menu of boiler crafters, or drinks made from pouring a shot in a beer. The "Governor Hal," a glass of Oskar Blues Gubna Imperial India pale ale with a shot of Woodford Reserve, is named after him.

The food menu, created by recent Arkansas transplant Vincent Waide, contains a slew of slow-smoked spice-rubbed meats, including brisket, ribs, and chicken, served in a variety of sandwiches and meat plates. The menu also boasts starters like twice-baked sweet potatoes with spicy chipotle honey butter and toasted pecans and BBQ egg rolls filled with pulled pork and coleslaw, as well as the usual suspects for sides such as BBQ baked beans, fried okra, and french fries.

Interior renovations include touches like a bar top and bulkhead fashioned from the ceiling joists of a local home, bar stools made from old barrels, and textured Amish wood as wall trim once used to grow mushrooms. The restaurant also has plans to convert part of a large wooden barrel currently being used as the host stand into a locked safe for Heffernan's most significant bottles of bourbon. See for yourself at the grand opening on Tuesday, September 27, at 5 p.m.

Smoke & Barrel, 2471 18th St. NW, (202) 319-9353

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This is not a formal review, but rather an off-the-cuff first-impressions-style riff on a brand-spankin' new D.C. restaurant

Smoke & Barrel, Meridian Pint owner John Andrade's new rustic-looking beer, bourbon and barbecue joint, located inside the former top floor of Asylum, opens tonight in Adams Morgan. Last night, Young & Hungry sneaked inside for a quick bite during the boozy eatery's soft opening.

Initial impressions: The espresso rub on the brisket is a more subtle flavor than expected. I found the pulled pork shoulder a tad more tasty. But, the most memorable item of the night: executive chef Vinny Waide's spicy chipotle honey butter sauce, which smothered my half-slab of ribs.

The sweet sauce hits your tongue like a sticky caramel sundae before dissolving into some lingering heat. Not scorching. But you'll probably want a cool beer to cut through the stuff. There are plenty of choices. For a proper pairing with the glazed ribs, Waide might recommend a "nutty, malty bock."

Photo by Chris Shott

Smoke & Barrel

Beer and barbecue are the quintessential American knockout punch. Nothing short of the Statue of Liberty eating a red, white, and blue apple pie while tap dancing to “God Bless America” is more American than beer and barbecue. Craft beers offer many great options when pairing with barbecue. Hoppy, floral ales offer a nice bitter and crisp finish to cleanse the palate after the mouth coating stickiness of good ‘cue. Nutty, malty bocks complement the sweet smokiness of glazed spareribs, and citrusy wheat beers offer nice acidity to cut through fatty brisket and sausage.

Photo by Chris Shott

Boston butt roasts

The planned conversion of Adams Morgan watering hole Asylum's top floor from a gothic biker-friendly vegan brunch spot into a rustic barbecue joint is nearly complete. Owner John Andrade's new concept Smoke & Barrel is soft-opening late this week, offering 24 draft beers, 60 types of bourbon and a menu including "Boston butt, racks of ribs, fried green tomatoes and smoked tofu." Urban Daddy has the scoop.

Photo by David P Brown/Creative Commons Attribution 2.0 Generic license

The menu is still being worked out. But expect "Texas-style beef sausage...Memphis-style (albeit cut St. Louis-style) dry ribs; North Carolina-style pulled pork; and, from time to time, Kansas City-style brisket and 'burnt ends,' the juicy, crusty nuggets cut from a beef brisket’s perimeter. Chicken, the back-bench meat of barbecue everywhere, also will be offered," according to WaPo.

Photo by Chris Shott

Photo courtesy of Asylum