It is a common criticism that Washington, D.C., where chains, steakhouses, and take-out joints abound, lacks restaurants that combine great food, friendly prices, and a hip atmosphere. From EatWell DC, creators of Grillfish, Commissary and The Heights, comes Logan Tavern, a restaurant that finally puts this tragic shortcoming to rest.

Located in the dynamic Logan Circle neighborhood, Logan Tavern is a neighborhood restaurant and bar that’s as perfect for a quick weekday bite as it is for a Friday night out with friends. Come by for dinner, lunch, happy hour, or our great weekend brunch for some comfort food with a twist.

With the addition of our second dining-room, we call the Red Room, we now have the ability to cater private parties for up to 60 people. So if you're planning an event, contact Events Coordinator Andy Phan. We'd be happy to work with you on anything you might desire.

The EatWell Natural Farm

As the EatWell DC family of restaurants has evolved; we have learned that ethical, local, natural and sustainable are all better for us. We endeavor to establish relationships with quality local growers. This has been a challenge and though there are many local growers, complications persist. Transportation being a principal challenge and many growers have limited availability. We decided to take a different path by buying a farm of our own.

We now own a small farm property, 13+ acres, in La Plata, MD, just 30 miles south of DC. This farm is the remnants of an old tobacco farm and required rebuilding on many levels. The main house was completely gutted and renovated and all four buildings were freshly painted. The property is not completely fenced in with additional security around our gardens.

Our initial two gardens comprise a mere ¼ acre of land. Planting began in the spring and dozens of crates of produce have been brought to our restaurants; spinach, lettuce, bok choy, beets, green beans, snow peas, squash, zucchini, cilantro, dill, basil, peppers, arugula and more.

This year, we have nearly 300 heirloom tomato plants in the ground. We expect to be bringing hundreds of pounds back every week beginning in July and into early fall.

The farm continues to be an experiment for us in natural farming, sustainability and truly a “field to fork” operation. We intend, in stages, to add additional gardens and other fruits and vegetables to our inventory.

We will keep you posted as things progress.