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You can leave the club mentality at the door. It’s not inside Blue Gin. You won’t find it behind the beaded metal curtains, or along the hefty bar stools, or even upstairs below the glass floor. This place is all about service, professionals serving the mature crowd, the crowd looking for conversation, a place to lounge and sip some of the coolest martinis in town.
You can be cool without having to show attitude at Blue Gin in Georgetown. It just happens.
One owner, Jonathan Umbel, had certain goals before opening the revamped, European-influenced lounge just months ago and one was to hire experienced professionals with attention to service – try mixologists with more than 20 years experience or a chef who has traveled Europe. And Umbel, classically trained at four-star restaurants in New York, knows the ropes.
Walk in the door and pick your spot if you can find one. The two-story, 4,500-square-foot Blue Gin sees between 400-500 patrons on a single night, and on the weekends, add a couple hundred more. You have to know the club is there or else you might miss it tucked at the end of an alley along Wisconsin Avenue. The baby boomers may remember it as Champions, that popular sports bar in the ’80s with lines wrapping around the corner. Out with that concept a couple of years ago and in with the new boutique-style lounge where Umbel, wife Bethany, who handles the events planning, and partner Gregory Talcott, who also owns Third Edition, redesigned the space from the outside in. New roofing, new electrical systems, and definitely new styling inside give it that minimalist and modern look that they wanted.
Don’t forget the splash of red walls or the DVD projecting classic movies from one upstairs bar to the wall next door. Where else can you see a movie, meet with friends, and sip a fresh martini? Here passion fruit is a staple and seasonal fruits take turns mixing with the premium liquor that is the first tier offered. Other bars may start with generic brands, but Blue Gin uses quality liquor, such as Bacardi, from the start, topped off with superb service.
Not only are the patrons happy, but so is the staff. “It’s a beautiful experience,” says Philippe de Francois, who has worked with Umbel from the get-go. “We make people comfortable from the time they walk through the door,” adds de Francois, who also has worked in New York and Miami.
“The pursuit of food and wine” is where it’s at for the chef, Kenneth Hughes, who was born in the DC area and who has traveled the world and trained with a number of chefs, including Albert Tordjman in San Francisco. He credits his parents with fostering his interest in cooking, where at Blue Gin he takes a small plate approach. A taste of a grilled lamb sandwich, pecan crusted chicken or lobster spring roll makes patrons at the lounge second guess where they are, until the martinis appear.
“The food complements the drinks,” says Umbel. Fresh star or passion fruit, a sprig of mint, a handful of raspberries or even chocolate covered coffee beans prove that a mixologist with spirits in hand can shake things up. Among the experts is Dennis Asaka, a mixologist who likes the atmosphere here, the upscale feel, the exotic drink list and the dancing.
Disco lights spin around the lower lounge where the metallic screens hint at a separation between the bar and the dance floor. Baby boomers and ex-hippies enjoy the tunes of their day, like Janis Joplin or Grateful Dead, on Tuesdays. Wednesday nights give guests “the power” with funky disco and Thursdays turn to an international, classic dance scene. A soulful house changes it up on Fridays with a percussionist bringing down the house and mainstream dance takes patrons through Saturday night.
But the red carpet gets rolled out and down the long alleyway for private events, such as book unveilings, company parties and store openings. Private events bring in a good part of the business at this newly redesigned lounge where low tables, clusters of square ottomans and leather couches encourage conversation.
“Bethany and I see it really succeeding with private events,” says Umbel. But, if the demographics are too young, it won’t draw the right crowd on a regular basis, the owner adds. “I’m in it for the long haul,” Umbel says. “In five or six years from now, I’m going for the same demographics, the same business philosophy.”
And that is the goal, to have a place, like the upstairs lounge, where people can converse and relax. Most nights the rope is up and people have to wait their turn to venture up to the wooden bars and glass floor. It’s second nature for people to go up, says Umbel, but what isn’t expected is the glass floor at the top. Tucked in a corner above the entry door, these see-through panels bring a secretive, sexy mix to the place. “To sit there and see who’s coming and leaving is a cool concept,” says Umbel.
“Blue Gin is a sanctuary for mature individuals to experience intelligent nightlife,” the owner adds. Now pass a Blue Gin Star and let’s see who’s coming inside.
