Fundamental truth: the cocktail always matters more than the glass.
But occasionally, the glass itself takes center stage.
Especially when it's not a glass at all. And when it's usually reserved for Grandma...
Introducing Bond 45, opening Monday at National Harbor to give you a reason to cross state lines: Prohibition-era cocktails served in antique teapots.
Think of this steak-and-pasta-rich New York import as a bit of old-school Manhattan on the Maryland riverfront—Tuscan artwork, a walk-through open kitchen, sanded white tile floors, tarnished glass and dark new wood carefully nicked for that "lived-in" look.
Take a seat at the long wooden bar—salvaged from Italy and reassembled here—and order up some house-made mozzarella while the bartender prepares your teapot. A nod toward Prohibition, when serving booze required a bit of subtlety, your teapot will be graced with period cocktails like gin, elderflower liqueur and grapefruit.
Once your kettle is dry, make your way back through the kitchen, take a seat at one of the large saloon booths (complete with swinging doors) and while away the evening over lobster carbonara and flat iron steak.
And, of course, more tea.
But occasionally, the glass itself takes center stage.
Especially when it's not a glass at all. And when it's usually reserved for Grandma...
Introducing Bond 45, opening Monday at National Harbor to give you a reason to cross state lines: Prohibition-era cocktails served in antique teapots.
Think of this steak-and-pasta-rich New York import as a bit of old-school Manhattan on the Maryland riverfront—Tuscan artwork, a walk-through open kitchen, sanded white tile floors, tarnished glass and dark new wood carefully nicked for that "lived-in" look.
Take a seat at the long wooden bar—salvaged from Italy and reassembled here—and order up some house-made mozzarella while the bartender prepares your teapot. A nod toward Prohibition, when serving booze required a bit of subtlety, your teapot will be graced with period cocktails like gin, elderflower liqueur and grapefruit.
Once your kettle is dry, make your way back through the kitchen, take a seat at one of the large saloon booths (complete with swinging doors) and while away the evening over lobster carbonara and flat iron steak.
And, of course, more tea.
