The 20-year-old Logan Circle eatery has a revamped menu from its 31-year-old chef.
, and others. With the help of family investors, Harris and Blake were able to buy the business. “We were very gracious and humble to even have the opportunity,” says Blake. “David said, ‘I’d rather sell it to someone that I care about,’ and that was so amazing.” They’ve retained most of the staff.
Some Logan Tavern staples like the ginger calamari, buffalo shrimp, and burger remain, though Harris says he is now grinding brisket and chuck daily for the patties. His new, condensed menu includes a “charred summer pasta” with cherry tomatoes, spinach, and basil oil, plus a “from the grill” section including spiced steak kabobs and a crispy-skinned spatchcock-style chicken with a garlic-white wine reduction and confit cherry tomatoes.
Try a cucumber G&T, rosemary paloma, and other classic cocktails on Logan Tavern’s new cocktail menu. Photograph courtesy Logan Tavern.
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