3 Restaurants in D.C. with Nifty Gadgets and Glassware

3 Restaurant in D.C. with Nifty Gadgets and Glassware

September 25, 2019 by Jaclyn Jermyn, Kelly Magyarics and Kristen Schott

These D.C.-area restaurants are using funky gadgets and nifty glassware for your drinks.

Bombay Velvet

The Cutting Whis-Tea's pipe-shaped glass arrives on a wood base and hay, with Islay Scotch whisky, rosemary-infused Earl Grey tea and masala bitters. 12100 Sunset Hills Rd., Reston, Va., 703.956.9359, bombayvelvet.us

Bresca

Bar manager Will Patton extracts funky notes from strawberries fermented on white port with a PolyScience sous-vide. They are stirred into The Other King with Monkey Shoulder Scotch whisky. Expect more regal tastes when Jônt opens upstairs. 1906 14th St. NW, 202.518.7926, brescadc.com

Zeppelin

Ari and Micah Wilder use the Toki Highball machine to blend supercarbonated Champagne bubbles and spirits to create drinks like the Toki Baller. 1544 Ninth St. NW, 202.506.1068, zeppelindc.com













3 Restaurant in D.C. with Nifty Gadgets and Glassware

September 25, 2019 by Jaclyn Jermyn, Kelly Magyarics and Kristen Schott

These D.C.-area restaurants are using funky gadgets and nifty glassware for your drinks.

Bombay Velvet

The Cutting Whis-Tea's pipe-shaped glass arrives on a wood base and hay, with Islay Scotch whisky, rosemary-infused Earl Grey tea and masala bitters. 12100 Sunset Hills Rd., Reston, Va., 703.956.9359, bombayvelvet.us

Bresca

Bar manager Will Patton extracts funky notes from strawberries fermented on white port with a PolyScience sous-vide. They are stirred into The Other King with Monkey Shoulder Scotch whisky. Expect more regal tastes when Jônt opens upstairs. 1906 14th St. NW, 202.518.7926, brescadc.com

Zeppelin

Ari and Micah Wilder use the Toki Highball machine to blend supercarbonated Champagne bubbles and spirits to create drinks like the Toki Baller. 1544 Ninth St. NW, 202.506.1068, zeppelindc.com