Food and Drink, Foodie Roundup, The Daily Feed

Food Tweet of the Week: Boxcar Tavern


Photo Courtesy Tricia Barba

Capitol Hill’s Boxcar Tavern should really have more followers. Since the neighborhood establishment opened at the end of December, it’s tweeted 90 times and garnered 83 followers. Maybe if the restaurant tweeted a little more, it could raise that number a bit (note: this is not an invitation to over-tweet!)

@BoxcarDC only follows 7 other users, so immediately I wanted to know who they were. Unsurprisingly, the tweeters were restaurateur Xavier Cervera’s other four restaurants: Molly MalonesLola’s Barracks Bar & Grill, Chesapeake Room and Senart’s Oyster & Chop House, plus @HootSuite, @Twitter and @BarracksRow.

While promotional, Boxcar Tavern’s tweets are funny and informative to denizens who want to know what’s on special everyday. My favorite was a tweet from Tuesday that had that mix down perfectly (and also highlighted my philosophy!) See this week’s winning tweet after the jump.
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Food and Drink, The Hill, We Love Food

First Look: Boxcar Tavern

Photo courtesy of Tricia Barba

I went to Boxcar Tavern the first day (night) it opened – just two days before the New Year. When staring in from the outside it was impossible to see just how crowded it was, but upon opening the door, the excitement surrounding the new establishment was tangible. There were a lot of people (think standing room only) and it was loud and lively.

Boxcar Tavern is Xavier Cervera’s fifth restaurant on Capitol Hill. His empire includes Molly Malones, Lola’s Barracks Bar & Grill, and Senart’s Oyster & Chop House. With just one glance, those accustomed to dining on the Hill can tell whose baby Boxcar is. It has that “Cervera look.” The restaurant, situated right next to Tunnicliff’s Tavern on 7th Street SE in the old Petite Gourmet space, is long and narrow, filled with maple and marble decor. From the entrance, to your left is an elegant bar that stretches almost there entire length of the restaurant and to your right begins an endless row of small booths. Basically, it looks like Senart’s, just a bit darker.

Another similarity to Senart’s is Executive Chef Brian Klein, who is now running Boxcar’s kitchen.  The menus look the same physically as well; content-wise, Boxcar actually serves a Seafood Lasagna – my favorite dish at Senart’s before, sadly, it disappeared.

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