leleboo Posted March 4, 2010 Share Posted March 4, 2010 I got the impression that the restaurant was downstairs and the bar just served food as an afterthought. Well, the bar has its own menu; I don't know if it's really an afterthought. I haven't eaten there, only at Birch and Barley, but I've read the Churchkey menu, and it seems more well-thought-out than that. So maybe a PM or something about what was actually wrong would, in fact, help management improve. Not that you have to, just that it might not be entirely a lost cause. Link to comment Share on other sites More sharing options...
DonRocks Posted March 4, 2010 Share Posted March 4, 2010 Had a really awful fried Mac & Cheese dish and Ceasar Salad here tonight, which isn't really a big deal because the beer list is so wonderful. I'm posting about those two items because I'm sure you can do a better job of ordering off that menu than I did. There are at least two places in town whose beer lists offer the same highs as Churchkey's, but nowhere I've been has anywhere near the breadth. The food at either Two Amy's or Pizzeria Paradisio is so much better that I will probably only drink at Churchkey in the future. [As moderator, I'm fairly quick to step in and question negative posts (especially anonymous ones), but I see nothing disrespectful or "wrong" with this write-up. If people want to question the use of the word "awful" and ask for more depth, then that's certainly fair game. But mtpleasanteater is a tenured and respected member of this community, and does not have a history of unfair criticism. I see nothing in this exchange for me to moderate. Carry on.] Link to comment Share on other sites More sharing options...
DPop Posted March 4, 2010 Share Posted March 4, 2010 I'll come to mtpleasanteater's defense as well. I was in with a fairly large group on Saturday night and had a great time, but can't help but agree with his assessment about the food. We tried a couple of the newer items on the menu (buffalo wings and brisket sandwich) and just found them to be average. The wings had a nice spicy kick to them, but the rather thick breading (Hooters style) took so much away from them and made them taste overly greasy. The brisket sandwich was in no way bad, but needed something (sauce, salt & pepper) to give it some life. It just tasted like a slice of roasted beef with some bland peppers and cheese. Awful? No, but certainly not something I would order again. To address the issue of letting a manager or someone know of any issues you have, well, if you're in after 6PM good luck finding anyone to help you period, let alone listen to your complaints. The manager working the bar (I'm assuming the guy with the glasses and beard?) had his head down for most of the night rushing around to pour beer for the growing masses in the space. The only time I was able to get his attention (for a beer) he barked at me that I was standing too close to his server's station and that I had to move before he could serve me. I understand where he was coming from (and I'm sure I was in the wrong), but I can see how someone would not want to wait for 10-15 minutes to get to the bar to discuss their crummy mac-n-cheese sticks with him in this environment. As mtpleasanteater said, slow/inconsistent service (understandable given the enormous crowds) and mediocre food will not keep me from coming back to this place, which I view as a great beer hall with some snacks that I only get if I'm hungry rather than a bar/restaurant. And there's absolutely nothing wrong with that. Link to comment Share on other sites More sharing options...
clchurch Posted March 5, 2010 Share Posted March 5, 2010 I'll come to mtpleasanteater's defense as well. I was in with a fairly large group on Saturday night and had a great time, but can't help but agree with his assessment about the food. We tried a couple of the newer items on the menu (buffalo wings and brisket sandwich) and just found them to be average. The wings had a nice spicy kick to them, but the rather thick breading (Hooters style) took so much away from them and made them taste overly greasy. The brisket sandwich was in no way bad, but needed something (sauce, salt & pepper) to give it some life. It just tasted like a slice of roasted beef with some bland peppers and cheese. Awful? No, but certainly not something I would order again. To address the issue of letting a manager or someone know of any issues you have, well, if you're in after 6PM good luck finding anyone to help you period, let alone listen to your complaints. The manager working the bar (I'm assuming the guy with the glasses and beard?) had his head down for most of the night rushing around to pour beer for the growing masses in the space. The only time I was able to get his attention (for a beer) he barked at me that I was standing too close to his server's station and that I had to move before he could serve me. I understand where he was coming from (and I'm sure I was in the wrong), but I can see how someone would not want to wait for 10-15 minutes to get to the bar to discuss their crummy mac-n-cheese sticks with him in this environment. As mtpleasanteater said, slow/inconsistent service (understandable given the enormous crowds) and mediocre food will not keep me from coming back to this place, which I view as a great beer hall with some snacks that I only get if I'm hungry rather than a bar/restaurant. And there's absolutely nothing wrong with that. I concur with DPop on this one. While the beer wow's mom, the food left me underwhelmed. It's pretty carb heavy, but I guess that's what people want/nead when drinking a lot of beer. Link to comment Share on other sites More sharing options...
Rhone1998 Posted March 27, 2010 Share Posted March 27, 2010 It's pretty carb heavy A little less carb heavy now -- the bread board is off the menu. Link to comment Share on other sites More sharing options...
PappyVanWise Posted March 31, 2010 Share Posted March 31, 2010 Dear ChurchKey, The next time you have a secret cask of Hopslam AND a secret keg of Kentucky Breakfast Stout, please don't put them both on an hour before the first Seder. Thank You, Jewish beer drinkers everywhere Link to comment Share on other sites More sharing options...
DonRocks Posted May 13, 2010 Share Posted May 13, 2010 I stopped into ChurchKey last night and enjoyed a Nonic pint of the Williams Brothers Midnight Sun Stout ($9), a Scottish cask ale which I'd not seen before. I kept searching for a scent that was hauntingly familiar. Raspberry? No. Orange rind? Nope. Candied Ginger. Yes! Chocolate-covered ginger in the nose (not on the palate). Okay, so that got me thinking ... did they name this beer because of Japan? (*) And is it infused with ginger? I can't find anything about it on the internet. Cheers, Rocks (*) Never mind, I was thinking "Rising Sun" last night. D'oh. Link to comment Share on other sites More sharing options...
leleboo Posted May 13, 2010 Share Posted May 13, 2010 And is it infused with ginger? I can't find anything about it on the internet. "Midnight Sun is a black Porter style beer, created from a blend of malted barley, oats, roast barley and chocolate malt, balanced with a generous handful of hops and a wee bit of fresh root ginger." Link to comment Share on other sites More sharing options...
SeanMike Posted May 26, 2010 Share Posted May 26, 2010 I went there Sunday after the picnic to meet a friend. At the bar we had a great time picking out some delicious four ounce beers. As our group size grew we decided to move back into the curtained off area. There, I'm afraid, I have to say our service went from "fine" to "bad". Simply put, our waitress was almost impossible to find. She never checked on us, we had to go find her, and even asking for the check took multiple tries and at least 20 minutes. Honestly it was some of the worst service I've had in longer than I can remember. I ended up holding the money so everyone else could go it took so long to get the check. Link to comment Share on other sites More sharing options...
Heather Posted June 13, 2010 Share Posted June 13, 2010 Dear ChurchKey Servers, Old people may not have ironic facial hair or wear tube tops, but we appreciate fine food, drink and atmosphere, and sometimes we have money for generous tips. You might want to rethink your policy of either ignoring us or treating us like an annoyance, especially when you can't blame your poor service on being "slammed." Thanks, Born In The 60's. (I don't care for beer, and what I had to snack on this afternoon does not make me want to rush back to try more of the food. The house salad was severely underdressed, and the chicken wings were soggy and bland, but I can always be tempted by cheese & charcuterie and may give those items my attention if I happen to be there again. The space is gorgeous, but the afternoon sun pouring in through floor to ceiling windows is unpleasant with temps in the 90's outside. They need to fix the broken blinds so that they close properly.) Link to comment Share on other sites More sharing options...
fuzzy510 Posted August 22, 2010 Share Posted August 22, 2010 Can anybody help a guy out and give an idea of how early I'd need to arrive Monday night to make sure I can grab a seat for myself and another? Link to comment Share on other sites More sharing options...
durwoodx Posted August 22, 2010 Share Posted August 22, 2010 I would probably say at least by 5:45-6:00 if you can. By 6:30 the place starts getting a bit standing-room only. By 8:00 you have to muscle your way through to the bathroom. Link to comment Share on other sites More sharing options...
ad.mich Posted January 24, 2011 Share Posted January 24, 2011 I think this is a compliment? FWIW I think if they want to serve a fried chicken breast sandwich only on Sunday, I'd prefer they put it on a buttered bun with two pickles and call it the Chick-C-K. Link to comment Share on other sites More sharing options...
Rhone1998 Posted November 2, 2011 Share Posted November 2, 2011 There's not a single dried meat on today's charcuterie board. It's chicken liver mousse, head cheese, pate de Champagne, cow tongue pastrami, and a delicious, very paprika-y sausage. I'm really impressed with how this place is unafraid to serve things that are out of the ordinary. And that certainly (and obviously) extends to the amazing beer list. Highlight of today's visit: the 2010 (there are different vintages) Abbaye de St. Bon-chien from Brasserie des Franches-Montagnes, described as a wild pale ale matured in Pinot Noir, Chardonnay, Pinot Gris and Merlot barrels. It's very tart up front, but has a long toffee/Port like finish. Great stuff. Link to comment Share on other sites More sharing options...
jparrott Posted November 2, 2011 Share Posted November 2, 2011 There's not a single dried meat on today's charcuterie board. It's chicken liver mousse, head cheese, pate de Champagne, cow tongue pastrami, and a delicious, very paprika-y sausage. I'm really impressed with how this place is unafraid to serve things that are out of the ordinary. And that certainly (and obviously) extends to the amazing beer list. Highlight of today's visit: the 2010 (there are different vintages) Abbaye de St. Bon-chien from Brasserie des Franches-Montagnes, described as a wild pale ale matured in Pinot Noir, Chardonnay, Pinot Gris and Merlot barrels. It's very tart up front, but has a long toffee/Port like finish. Great stuff. If the "Zwet.be" sour Baltic porter is still on, grab some of that. One of the best beers I've had all year. Link to comment Share on other sites More sharing options...
Rhone1998 Posted November 2, 2011 Share Posted November 2, 2011 If the "Zwet.be" sour Baltic porter is still on, grab some of that. One of the best beers I've had all year. It's still on the menu. Unfortunately I'm on number five at the moment, which is about my limit, so it's going to have to wait until next time! Link to comment Share on other sites More sharing options...
AlexC Posted November 2, 2011 Share Posted November 2, 2011 If the "Zwet.be" sour Baltic porter is still on, grab some of that. One of the best beers I've had all year. That stuff is fantastic -- had some last night. The entire lineup of sours, especially the oak-aged ones, were fascinating and delicious. Chances are good I'll head right back tonight. I've never seen a beer lineup like that before. Alex Link to comment Share on other sites More sharing options...
jparrott Posted November 2, 2011 Share Posted November 2, 2011 I've never seen a beer lineup like that before. Those of you not on the Twitter: news of Churchkey's theme tap nights are reason enough to join. Link to comment Share on other sites More sharing options...
ad.mich Posted November 3, 2011 Share Posted November 3, 2011 There's not a single dried meat on today's charcuterie board. It's chicken liver mousse, head cheese, pate de Champagne, cow tongue pastrami, and a delicious, very paprika-y sausage. I'm really impressed with how this place is unafraid to serve things that are out of the ordinary. And that certainly (and obviously) extends to the amazing beer list. Highlight of today's visit: the 2010 (there are different vintages) Abbaye de St. Bon-chien from Brasserie des Franches-Montagnes, described as a wild pale ale matured in Pinot Noir, Chardonnay, Pinot Gris and Merlot barrels. It's very tart up front, but has a long toffee/Port like finish. Great stuff. Co-signing on this plate, especially the tongue. When I had it this weekend we were told it was 'tongue pastrami'. Damn near perfect with a little of the whole grain mustard. Link to comment Share on other sites More sharing options...
bettyjoan Posted March 20, 2012 Share Posted March 20, 2012 After landing in DC and dropping our bags, Churchkey was our first stop. As always, the beers were great - I enjoyed trying the Corruption from DC Brau, as the brewery was not around when I was in DC. We enjoyed munching on the fried mac and cheese and the tater tots, but the (very pleasant) surprise of the evening, food-wise, came from the pork enchiladas. Tender, perfectly seasoned carnitas, just the right amount of spice, incredibly flavorful - exactly what we wanted. Link to comment Share on other sites More sharing options...
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