There’s only so many winter weekends left. What you need: somewhere low-key where you can ride them out, accompanied only by cured meats, good beer and all the pickles you care to sample.

Well, maybe that and a friend or two.

Here to help: Carving Room, now soft-open and putting salt and vinegar to great uses near Mount Vernon Square.

This is an industrial-looking space of poured concrete and exposed ducts. Stools are metal. Candles are in tin cans. Jars of pickled stuff sit behind the bar.

But before you get there, you’ll stop at the front counter to make tough decisions, like corned-beef BLT or nine-day-cured pastrami. Red-cabbage slaw or Israeli salad.

Then it’s time to get settled at the bar to peruse the 10 drafts, or cocktails like The Dirty Pickle—vodka, housemade pickle juice and a pickle garnish (it’s what the Vlasic stork would order).

And if you’re looking for a spot for your fantasy baseball draft, you could do much worse than the communal farmhouse table in the back corner. There, you’ll order up a carving board of meats like roast lamb or smoked duck with warm rye, and decide which beer you’d like in a growler for the table.

Then you’ll just pick Strasburg.