Columbia Room

I had not heard of the Columbia Room before conducting my search of local James Beard semifinalists - even more reason to learn about Columbia Room

I received an email late the night before my rseervation asking me to confirm my reservation and inquiring as to whether I had alergies or dietary restrictions. I replied that I would keep my reservation and that I am allergic to strawberries and orange juice (yes, it's true).

I let directly from work and headed to Columbia Room. I passed the building twice before I saw the small sign at the bottom of the Passenger's window: Passenger DC and Columbia Room. I opened the door of Passenger DC  and pushed my way through the dense crowd of young happy hour enthusiasts.  As I approached the bar I asked one of the server where the Columbia Room was located . She pointed and said 'go thru the double doors, it's the door on the left. I continued to forge my way thru the dense crowd to the door.

I opened the door and walked in. The first thing I noticed was that the music was softer and the lighting dimmer. The lighting was so dim it was hard to take photos (I try not to take photos with a flash). Matt Ficke,bartnder (he really is  cocktail designer), at Columbia Room confirmed resservation and asked if I had any allergies (it would appear my email was not received or possibly read). I restated my two allergies . Matt asked me if I knew that this was tasting and that small bites would be served. I replied affirmatively ( I really did know it).  I was asked to wait a few minutes and then was brought in to the 10 seat room. 


Columbia Room's ice tea

I sat between a couple and a group of four men. Chelsea, another member of the team poured cucumber infused water into  a glass and then placed  a bottle of Cruzan black strap rum in front of me.This was the liquor that would be featured in the first drink. Chelsea encouraged me to remove the bottle cap and smell the rum. I noticed that the rum was dark like molasses and had a floral nose  ( it smelled like flowers when I sniffed it).  The 'ice tea' cocktail they prepared with the Cruzan dark rum also contained soghum syrup, apple cider and Meyer lemon juice. It was served in an rnate glass tea cup with a substantially sized piece of ice. The ice tea was paired with house made "fruit leather-  puree of fruit pressed onto a sheet, rolled, then cut.


It becomes quickly apparent that Matt is bit of Mr. Science, apothecary, alchemist and certified sommelier. Shaker, jigger cups, tongs, and stirring spoons are neatly assembled to facilitate proper prodction of the beverages. Bowls of oranges and grapefruit sit ready to be used as needed.

The second cocktail is in honor of the upcoming spring. It is a mix of brandied sour cherry, Bulleit rye bourbon, bsinthe, and a it bit of kirschwasser (a cherry liqueur).  This lovely cocktail was paired with  an Italian style pork pâté


Columbia Room's alchemy at work: a cocktail ode to Spring

(Italian style), toasted sourdough slices, and caperberry garnish. The pairing  highlights a peppery note in the cocktail.


Pork pate Italian style on sourdough garnished with caperberries

While I munching on the caperberries I asked Matt if Columbia Room was excited to be a Jamed Beard semifinalist. He said the y are excited and that the were on the short list a couple of years ago,.

Laird's apple brandy was  used in the last cocktail. The couple seated next to me and I  opted for a tart version of the cocktail. Matt a asked if we liked  yellow chartreuse and scotch (  in this cockatil: Pig's nose from Scotland). I noticed that the label stated  the scotch was 'bottled in bond'.  When I asked Matt what the statement meant Matt explained bottled in bond today means 100 proof. Historically it  meant stored in a bonded warehouse to avoid taxes.Olives were offered with last cocktail.  In addition to the olives and small board listing additonal items available for an additonal fee:  goat cheese, marcona almonds, Serrano ham.. I selected ham and almonds.



Olives, marcona almonds, serrano hamo

Matt and I chatted about  s and he asked if I had a bar at home. I replied that I did. Matt introduced me to Los nahuales mezcal. The mezcal had a smoky, earthy taste. I was also introduced to cynar, an artichoke liquor. It was used to create a daiquiri with Cruzan dark rum that Columbia Room crafts.

I finished eating my small bites and met Chelsea in the bar's waiting area. Chelsea explains that the bill includes gratuity.  After exchanging plesantries I  put my coat and hat on and turn the door knob to re-enter Passenger. I closed the door behind me,  walked thru Passenger DC into the cold winter night.

Seats in Columbia Room are available by reservation only via City Eats.Columbia Room's speciality is designing cocktails featuring alcohol. This is not a setting for children. 

Columbia Room's clean bathroom is a bit small, but then again Columbia Room is a converted house.

Columbia Room wants you to know it's a fun place and that they love designing cocktails. And I agree, it is. Prepare to enjoy the ride. I think Columbia Room would appeal most to those who like mixed drinks or at least trying creative cocktails.

Go.Learn.explore.


delicious pitted green olives