jetton999

Daytime coffee bar hours are 8am-3pm seven days a week. The bar then reopens at 5pm. We have a new chef, Scott Ryan who has implemented a new lunch program that starts at 11...

Light breakfast fare will begin next week...

Hello Don Rockwell peeps. Just wanted to send a quick note to tell everyone about our new coffee program that began this past Wednesday at Mockingbird Hill on 7th Street in NW DC. Derek Brown has partnered with 2012 World Cupping Champion Cory Andreen (who owns Cafe CK in Berlin, Germany) to bring an extensive program to the ham and sherry bar.
 
From Sprudge.com:

Andreen's concept for the coffee service at Mockingbird Hill is unique for the DC area in that it isn't a cafe. Rather than taking a standard approach, Andreen is using the reputation and layout of the sherry bar at Mockingbird Hill to create something intimate and new"”a service-oriented approach that focuses on presenting the inherent characteristics of high-end coffees in a unique coffee experience.
 
Mockingbird Hill has an ambitious and exciting global coffee menu, with a rotating selection of 10-15 coffees from reputable roasters like Norway's Tim Wendleboe, Denmark's Coffee Collective, Portland, Oregon's Heart, and Berlin's Five Elephant, with plans to add Workshop and others into the mix in the near future.
 
For now, Andreen says that all pourover coffees will be prepared on black steel Hario V60's and served in a whiskey tumbler alongside a small glass decanter, while iced coffee will be brewed over ice and served on tap from a keg. Mockingbird Hill's unique (non-alcoholic) "mixed coffee drink" selections will include things like the "Cola" (Coffee Collective's Kenya Kieni, soda water, bitters, and sugar), an Addis Tonic (Ethiopia Chelelektu and tonic over a block of ice), and a "White Colombian" that falls somewhere in between a "Caffe al freddo" and a White Russian.

Andreen will also offer tasting flights of coffees brewed with the Espro Press and served in stemless wine glasses. While most everything at Mockingbird Hill's coffee bar is intended to be consumed on-site, Andreen's brewing up different batches of large format coffee each day as well as iced coffee for to-go options, at approachable price points (and served in Happy Cups). In a move currently to trend in North America, cream and sugar will be available on request, but only to be added by the barista. By design, Mockingbird Hill features no espresso machine, with all the focus on Andreen's filter-brew creativity.
 
You can also expect no visible menu, and no line. The idea is to sidle up to the bar, place a drink order, and sit comfortably as a barista makes drinks and serves them to be consumed on site in glassware. According to Andreen, the concept was designed to intentionally pull customers out of their rituals and traditions, and cause them to stop and think about what they're drinking. The glassware and bar creates a mental pause for the guest, if only for a second. It's meant to help change the culture of the city, to get District dwellers to slow down and think about their beverages.

 
Hope to see you all there. Open seven days a week 8AM-3PM.

First time posting!

My name is Jeff Jetton, I'm a Washingtonian/New Yorker (lot's of commuting). I am an owner of Toki Underground and Mockingbird Hill and a few other as of yet unnamed ventures. I spent fifteen years working for Marriott International in all parts of the globe and did a seven year stretch at their headquarters in Bethesda, MD. I live in Mt. Pleasant, DC and Crown Heights, Brooklyn and am enjoying watching the transition that both neighborhoods are making into dining destinations. I love motorcycles. That's a bit about me. Trying out this forum. Thanks, Don!