You probably wouldn’t just go to National Harbor for any old reason.
So here are better reasons than any old reason: a murderers’ row of oysters and cocktails in giant chalices.
In short, this place: The Walrus Oyster & Ale House, opening Thursday just up the hill from the water. (See the slideshow here.)
First, make friends with a boat owner. Then suggest to that person that you sail to National Harbor. Then wind up here, a nod to “The Walrus and the Carpenter,” one of Lewis Carroll’s less-trippy moments.
It comes in the form of steel, wood and glass with some reclaimed factory gear and murals of oyster boats and the Chesapeake. Your best bet for now: the umbrella-lined patio, which looks into the dining room via three retractable garage doors.
There’s your spot for a Dark and Stormy. Or a jalapeño-and-Old-Bay-spiked Bloody Mary that’s available in 52-ounce tumblers or 20-ounce goblets. (So they’re basically punch bowls. And you should basically share.)
If it’s less than perfect out, make for the front end of the massive bar, where you can ask the shucker which of the 10 daily oysters he likes, and the bartender which of the 14 beers and 10 wines on tap he likes.
Or just find out yourself.
So here are better reasons than any old reason: a murderers’ row of oysters and cocktails in giant chalices.
In short, this place: The Walrus Oyster & Ale House, opening Thursday just up the hill from the water. (See the slideshow here.)
First, make friends with a boat owner. Then suggest to that person that you sail to National Harbor. Then wind up here, a nod to “The Walrus and the Carpenter,” one of Lewis Carroll’s less-trippy moments.
It comes in the form of steel, wood and glass with some reclaimed factory gear and murals of oyster boats and the Chesapeake. Your best bet for now: the umbrella-lined patio, which looks into the dining room via three retractable garage doors.
There’s your spot for a Dark and Stormy. Or a jalapeño-and-Old-Bay-spiked Bloody Mary that’s available in 52-ounce tumblers or 20-ounce goblets. (So they’re basically punch bowls. And you should basically share.)
If it’s less than perfect out, make for the front end of the massive bar, where you can ask the shucker which of the 10 daily oysters he likes, and the bartender which of the 14 beers and 10 wines on tap he likes.
Or just find out yourself.
