Forget visions of sugarplums dancing in heads this holiday season. It seems that many people in the D.C.-area are starry-eyed daydreamers just imagining the beer varieties flowing at Bluejacket and its in-house restaurant, The Arsenal.
A project more than five years in the making, Bluejacket was designed to allow Beer Director Greg Engert and Brewmaster Megan Parisi the freedom to create craft beers across a broad range of styles and flavors. Housed in a historic boilermaker factory that was part of the Navy Yards ship and munitions manufacturing complex, it’s 5,600 square-feet of brewing space and is home to the Arsenal, a 200-seat restaurant and bar helmed by the husband-and-wife team of Executive Chef Kyle Bailey & Pastry Chef Tiffany MacIsaac.
Just try to wrap your brain around that square footage and seat capacity. Then get this: there is a wall where a rotating selection of illuminated signs display the 20 drafts and 5 cask ales available at any one time.
Beer aficionados, your eyes are closing in enraptured expectation. We don’t blame you, but you better get in line. Bluejacket is experiencing large crowds at the bar and restaurant, but word on the street is the service is still able handle the volume, and Engert is known to frequently help answer guest questions and even share a pint or two on occasion. So suds are flowing and they’re calling your name – isn’t that better than sugarplums any day?