THIS WEEK’S MENU:
Chef Went to Spain!
Pintxo Happy Hour 4/24
Chef’s Menu 4/25 & 4/26
Why
Poplar?
Inspired by the Tulip Poplars of Rock Creek Park; the tallest trees from the native woodlands we love. Poplar will feature mushrooms and other foraged goodies that thrive under the canopy of our locals forests, as well as new wines, fruit wines, and ciders crafted by the team behind ANXO Cider.
Poplar is open on Friday and Saturday Evenings from 5-10pm starting February 14th!
The menu changes weekly and is posted on Tuesdays on @poplarkennedy's Instagram, and the night before via our newsletter. We are able to make menu substitutions for vegetarians but are unable to accommodate other dietary preferences on certain weeks. Please contact Sam@poplarkennedy.com or text (202) 510-0400 for more information on this week's menu before booking.
Poplar features foraged ingredients Spring - Fall and purchases other items directly from local farms and esteemed purveyors. Chef Iulian seeks out the most astounding ingredients and offers small and medium size plates that showcase them. The menu is designed for two patrons to share in its entirety, but we do take a la carte orders.
Poplar charges a 20% service charge on all checks and does not accept additional gratuity!
About POPLAR
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