Capitol Cider occupies two floors in a 100-year old building in the heart of Capitol Hill. Executive Chef Erik Jackson and Chef de Cuisine Sara Harvey helm a 100% Gluten free, it was the first in the city, scratch kitchen and bake shop featuring updated pub fare spanning from fish & chips to duck confit, NY style cheesecake to brioche buns, steak frites to eggs benedict. At street level is our main dining room, an all ages space, where we offer 3 happy hours, a robust dinner menu, a generous late night dining menu and weekend brunch. Downstairs in our 21 and up bar and dining space, we have two shuffleboard tables, a bookcase full of board games, a stage for live music and arts programming, a fireplace and cozy gathering spaces including a large communal table, booths, and various sized dining tables. We also sport large TVs and a 91? pull down screen for special cultural and sporting events. Full dinner menu is offered downstairs each night, as well as our late night menu, and a weekend lunch menu on the weekends. Both upstairs and down, we have a full bar and 30 taps. We curate 20 rotating taps of specialty ciders featuring regional artisanal, Spanish, English, and other American – along with an additional 10 rotating craft beers. Our bottleshop features over 120 different kinds of cider to enjoy in-house or to go.
Located at the corner of Broadway and E Pike in Capitol Hill; many bus lines run right to the restaurant, and multiple parking lots are located within 3 blocks.
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