Washingtonian: Dacha Reopens Tuesday with a New Chef, More Beer

Read about Dacha’s reopening in the Washingtonian

Chef Quentin FryeHere are a few things the Washingtonian had to say about Dacha:

“There’s more beer than ever”

“Beer nerds can gather on Wednesdays for the Dacha Beer Club, which doubles as a free rewards program and opportunity to sample newly-released pours.”

“A new chef is running the kitchen”

“Chef Quinten Frye, formerly of Big Bear Cafe and Cocina Tortas, is behind the new menu. Look for dishes like Hefeweizen-steamed mussels with bacon and mustard, a dry-aged cheeseburger that can be topped with kraut and fried pickles, and, of course, many sausages.”

“Beer-haters will have more options”

“…the team hired a new “wine concierge,” Mariam ‘Raz’ Razavi, and cocktail consultant, Julia Hurst (formerly the Passenger and Hogo). Look for new selections in both categories, including more rosé wines for warm weather drinking, and herbaceous cocktails inspired by the outdoors.”

“Happy hour hasn’t gone anywhere”

“One thing hasn’t changed, thankfully: happy hour. Drop by between 4 and 7 pm, Monday through Thursday, for beery specials like $10 boots and $5 singles.”