Travis Mitchell

D.C.’s Sustainable Dining Scene

Travis Mitchell
D.C.’s Sustainable Dining Scene

Order up a drink at Hank’s Cocktail Bar and you may notice something’s missing when you take that first sip. The reason? This Petworth hangout, along with its five sister restaurants, only provide straws when requested. This shift is just one way the bar and its parent company, JL Restaurant Group, have been moving to improve sustainability.

“We work really, really hard to use things multiple ways and be as zero waste as possible there,” says beverage director Jess Weinstein, who oversees the bar program at all Hank’s properties.

For example, orange trimmings from the bar’s old-fashioned garnishes are saved and reduced down with sugar into a syrup that’s then used to make a Trash Gimlet cocktail. They dehydrate partially used limes from a night of service for use in future drinks rather than using fresh ones. Weinstein even uses liquid runoff from roasted red peppers in her negroni riff, the Bittersweet Surrender.

These steps toward sustainability might seem small, but they can noticeably improve a business’ carbon footprint and bottom line. And Hank’s is not alone in its quest to become greener. Last year, DC was named the first LEED “Platinum City,” a nod to its leadership in this area.

Read the full story over at On Tap magazine online. (Photo by Urbana)

Travis moved to D.C. in 2007 has written about the city's diverse food scene for a number of outlets over the years, including Eater DC, Washington City Paper, Washingtonian and DCist, where he was formerly the food editor.