For more than a decade, a.kitchen + bar has been one of Philadelphia’s most respected dining destinations, known for its James Beard–nominated wine program, thoughtful seasonal cooking, and an atmosphere that feels both refined and deeply welcoming. With the opening of its Washington DC location, the restaurant is expanding its footprint while staying rooted in the philosophy that made the original a Rittenhouse institution. At the center of that approach is a belief that empowered people, deep knowledge, and genuine hospitality build great restaurants.
a.kitchen + bar: Building Identity Beyond Philadelphia
While a.kitchen + bar Philadelphia set the standard, the DC outpost was never intended to be a carbon copy. According to Harry Jamison, General Manager of a.kitchen + bar Philadelphia, creating a meaningful identity in a new city starts from within.
Jamison explains that while the Philadelphia team established the brand’s core values and priorities, the DC restaurant needed room to grow organically. “The identity of any restaurant has to come from the ground up,” he says, noting that the most memorable restaurants develop a sense of soul by reflecting the passions of the people who work there every day. Allowing local staff to shape the program ensures authenticity and helps the restaurant resonate with its community in a way that feels earned rather than imposed.
One Roof, Two Experiences: a.kitchen and a.bar
Operating side by side, a.kitchen and a.bar offer distinct but connected experiences. One is a wine-driven restaurant centered on seasonality and technique, while the other is an intimate cocktail lounge known for creativity and depth. The challenge is ensuring these two spaces feel cohesive without losing their individuality.
For Jamison, the solution lies in staff enthusiasm and education. He emphasizes that an elevated product only works when it is presented in a way that feels accessible. At a.kitchen, this often means guiding guests through lesser-known wines by drawing parallels to familiar styles, helping diners feel confident trying something new. At a.bar, the same philosophy applies to cocktails, where complex builds are introduced through recognizable flavor connections.
Jamison stresses that knowledge must always be paired with humility. “Knowledge should be inclusive, not exclusive,” he says, explaining that the goal is to invite guests into discovery rather than intimidate them. This balance allows both concepts to feel welcoming while still pushing boundaries.
Seasonal Menus Shaped by Regional Producers
Chef Eli Collins oversees the culinary direction for both cities, tailoring menus to reflect local sourcing while maintaining a shared philosophy. Jamison notes that while Pennsylvania and the Chesapeake region overlap in many ways, the defining difference lies in the producers themselves.
In Philadelphia, the kitchen might build dishes around Sweet Amalia oysters from Cape May. In DC, heritage chickens from LaBelle Patrimoine may guide the menu. In both cases, the food begins with exceptional ingredients and evolves around what local farmers, fishers, and artisans do best. This producer-driven approach keeps menus grounded in place without forcing artificial distinctions between cities.
Dining Inside AKA Hotel Residences
Both locations sit at the base of AKA Hotel residences, welcoming a mix of long-term luxury guests and local diners. Jamison explains that this dual audience shapes both the menu and the service philosophy.
The menu is designed to offer flexibility, with familiar, satisfying options like burgers, roast pork sandwiches, gougères, and simple salads alongside more nuanced dishes suited for celebrations and special occasions. Service follows the same adaptable mindset. Staff are trained to begin with a more formal approach, then relax the experience as guests signal their preferences, especially for returning regulars who appreciate recognition and ease.
Cultivating Cocktail Culture at a.bar
a.bar has long been a magnet for top bartending talent in Philadelphia, and the DC location follows the same creative framework. Jamison describes the cocktail development process as collaborative and intentionally loose, structured just enough to give direction while leaving room for experimentation.
Menus begin with an overarching concept, then staff work together to fill in the framework with ideas. Even drinks that do not make the final cut often spark future inspiration. Jamison is clear that, despite the polished surroundings and premium spirits, bars should remain fun. By hiring passionate people, setting clear guidelines, and allowing freedom within that structure, the cocktail program stays dynamic and engaging.
Balancing Greatest Hits and Innovation
One of a.kitchen’s defining traits is its ability to honor beloved dishes while constantly experimenting. Jamison notes that nostalgia plays a key role in maintaining a neighborhood feel, as regulars return for flavors they know and love. At the same time, weekly menu development keeps both the kitchen and the staff creatively energized.
From a training standpoint, this balance challenges cooks and servers to master core techniques while remaining open to new ideas. Occasionally, an experimental dish earns its place as a future staple, allowing the menu to evolve naturally without losing its sense of history.
Managing Two Cities, One Philosophy
Operating high-profile restaurants more than 130 miles apart brings logistical challenges, from sourcing to staffing. Jamison believes the most critical solution is trust. While systems and accountability matter, he prioritizes empowering on-site teams to solve problems in real time.
He acknowledges that this approach is not always the most efficient, but argues that rigid checklists rarely produce soulful restaurants. By allowing room for human error and ongoing conversation, the team preserves the warmth and authenticity that define the guest experience.
Why a.kitchen + bar Continues to Stand Out
What sets a.kitchen + bar apart is not just its acclaimed wine program or its seasonal menus, but its commitment to people. From staff education to producer relationships, every decision is rooted in respect for craft and community. As the brand grows beyond Philadelphia, that philosophy remains the constant, ensuring that each location feels local, thoughtful, and unmistakably itself.
