Skilled mixologists serve up complex drinks at Wisdom, a dark yet charming cocktail parlor where heavy draperies and ornate lights hang along exposed brick walls. Their drink menu runs the gamut from wine and imported beer to a vast selection of authentic absinthe. Bartenders also mix up non-alcoholic "mocktails," with flavor profiles that are as interesting as their alcoholic counterparts. Events such as trivia night pit martinis against memories, and yappy hours let dogs lounge on the patio and play poker while owners sip libations. Wisdom also dishes up tasty tidbits such as chocolate beer waffles doused in maple syrup or bacon waffles covered in bourbon and caramel apples.
Intermission Drink Experience began with a simple goal: to give people a break from the daily grind in any way possible. For guests of these events, that could mean solving brainteasers, painting a work of art under the guidance of a local artist, or answering questions about a best friend or significant other. As participants meet new pals and bond with old ones, themed cocktails dubbed “The Liquid Smoke Experience” or “The Warm Caramel Experience” complement each event and help liberate minds better than the riddles written on the back of the Declaration of Independence.
THEARC Theater was created out of necessity. The first theater in Ward 8 in Washington, DC, it was founded to provide residents living east of the Anacostia River with expanded cultural opportunities and hide-and-seek spots. Constructed by local nonprofit Building Bridges Across the River, the theater aims to improve the lives of children and adults in southeast Washington through educational, health, and social-service programs such as free theater workshops and youth internships in technical theater management. Noting the tower of glass windows that crowns the entrance, the Washington Post called it "a veritable lighthouse of learning—a $27 million, 110,000-square-foot campus set on 16 beautiful green acres."
THEARC is home to the only community theater in its area, which hosts the I Can summer program, an internship that teaches area young people ages 14–24 about technical-theater management. The eight-week paid internship will invite 10 new interns beginning this June for an introduction to the creative and practical skills required to produce and design plays. Interns also receive training in life skills such as resume writing, setting long-term goals, public speaking, and financial literacy. I Can aims to empower young people from disadvantaged backgrounds with the skills they need to achieve academic and career success. THEARC relies on the help of donations to provide each intern with the basic supplies they need to participate in the program.
Standing beneath the German flags fluttering outside with the two-story timber structure of Biergarten Haus looming overhead, one might feel transported to the streets of a small Bavarian village. Inside, the head of an elk looks down at glasses full of more than 25 German lagers and weizens that draw from one of the largest selections of German beer in the area, while warm, doughy pretzels provide what the Washingtonian describes as an "excellent drinking snack" to pair with authentic German schnitzel, sausages, and potato pancakes. Old world meets new with 16 TVs airing sporting events inside the bar, which accommodates up to 400 patrons. Each day, wood burns within the large fireplace, warming visitors during the fall and winter. Climb the stairs to the rooftop beer garden—one of the largest German beer gardens in DC, and lauded as one of DC’s best by the Washington Post—where tables made of repurposed barrels cluster together underneath cool-water misters. Out back, a second beer garden populated by long, rustic tables is open for year-round Oktoberfest celebrations, and groups can clink glasses to celebrate birthdays or holidays.
Pho Bar and Grill’s kitchen staff transports taste buds on a culinary journey with its menu of Vietnamese dishes. For entrees, char-grilled slabs of lemongrass chicken, marinated pork, or marinated beef share plate-space with a bevy of veggies, and forkfuls of curry chicken haul spices and coconut milk mouthward, where eaters can store the flavors for winter. Behind the scenes, cooks carve slices of brisket, round eye, and flank steak to mix with the noodles of the Pho bar combination plate. Mixed drinks, Tsingtao beer, and house wine chase down meals like a lion pouncing on a galloping hamburger.