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A HIGH-WATER MARK THE WHARF, WASHINGTON’S WATERFRONT DESTINATION, IS A WORTHY REASON TO DECAMP TO D.C.
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f Washington, D.C., makes you think of acrimony and an ineffective Congress, you’re not alone. But Washington is more than ground zero for partisan rancor. It’s a storied city alive with history, awash in remarkable restaurants and, as of a couple of years ago, newly energized by a scenic waterfront that’s become a mecca for residents and tourists. The district didn’t always maximize its famous waterfront, crossed by generals from George Washington to Robert E. Lee. Other than tony Georgetown, there seemed to be a missed opportunity with all that shoreline and so few places to take it all in. No more. When The Wharf’s first phase opened in late 2017, this section of waterfront along the Washington Channel of the Potomac River suddenly became the attraction it was always destined to be. “For decades, southwest Washington has looked like a beige and barren place,” reads a 2017 Washington Post story heralding the birth of The Wharf. “[T]hat part of the city has rarely buzzed with life.” That is until the 24-acre Wharf, just south of the National Mall, turned it into something colorful and buzzworthy. The hopping entertainment district is anchored by The 88
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SOUTHPARK
Anthem, a live-music venue run by a co-owner of the 9:30 Club (one of America’s top 10 live music venues, according to Rolling Stone in 2018). The industrial-chic, multilevel space also has multiple bars. It’s a venue with a design so ingenious — the stage moves — that it can be configured to seat between 2,500 and 6,000 music fans. Upcoming shows include Sturgill Simpson (booked for two nights), The Beach Boys and The 1975. I saw the sublime and seemingly ageless Bryan Ferry there last fall. Worth noting: The Anthem doesn’t take cash. The good news: Lines for the bar move quickly since bartenders don’t have to make change.
E AT, D R IN K A N D D O
The Wharf offers a range of dining options, many of them unexpected. One of the most unusual and celebrated is Kith/Kin, a drop-dead gorgeous spot serving African- and Caribbean-influenced cuisine. James Beard 2019 Rising Star Chef of the Year Kwame Onwuachi is in charge here; he traces his roots to Africa, Jamaica, New Orleans and New York. And there are flavors from all of them. The space adjacent to the InterContinental hotel is airy
PHOTOGRAPHS COURTESY OF THE WHARF, WASHINGTON DC
BY PAGE LEGGETT
