kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


Eventide launches rooftop menu

Arlington's Eventide just released its new rooftop menu. Dishes range from Peruvian-Style Ceviche, Bison Carpaccio and Shredded Chicken Salad to a charcuterie or cheese plate, all served cold so to arrive at the table at the proper temperature, and allow guests to enjoy them at a "nibbling pace."

Guests can wash it all down with any of twelve wines by the glass, six beers, or specialty cocktails like the Paletas Fizz, made with Jalapeno-infused vodka, cucumber water and jalapeno syrup.

General Manager Dave Pressley explains that Eventide will be enforcing a two hour limit on tables seated on the roof to accurately quote wait times for our guests put on the wait list for the roof, and rooftop tables can't be reserved. As with the other two floors, the rooftop menu is specific to that floor--menu items cannot be ordered on the other floors. The rooftop bar has room to accommodate about 30-40 people.