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Ilili puts a spicy Lebanese spin on the bloody mary.
Nina Palazzolo

15 Fabulous Bloody Marys Around D.C.

Where to find excellent versions of the beloved brunch cocktail

by Claudia Rosenbaum and Tierney Plumb
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Ilili puts a spicy Lebanese spin on the bloody mary.
| Nina Palazzolo
by Claudia Rosenbaum and Tierney Plumb

Move over, bottomless mimosas. A savory bloody mary with peppery tomato and umami flavoring is the perfect accompaniment to any brunch. Whether your preference is extra spicy, with an endless array of outlandish garnishes (or just a simple stalk of celery), there’s no shortage of great takes on the vodka-fueled classic.

Read on for some of the region’s favorites. And for the hottest new brunches around town, go here.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

The Salt Line

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There’s (almost) no need to order anything else for brunch at the Salt Line, since the Perfect Storm — an Absolut cocktail extravaganza — has it all. Perched on top of a zesty double mary is a mini seafood tower (a snow crab claw, oyster on the half shell, shrimp, and Baltimore’s beloved fried coddie), joined by pickles and olives. The Ballston locale is joined by others in Navy Yard and Bethesda.

4040 Wilson Blvd, Arlington, VA 22203
(703) 566-2075
(703) 566-2075

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Buffalo Bergen

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The Lox’d & Loaded is B&B’s baller answer to a bloody mary. Sundae-style glasses are filled with the restaurant’s award-winning homemade spicy mix, Ketel One, and eclipsed with an actual NYC-style bagel literally loaded with lox and cream cheese (or even bacon on request). Want to recreate this majestic delicacy at home? B&B also sells their secret specialty mix by the bottle online. The original locale sits in Union Market, and a third edition is about to open in Cleveland Park.

240 Massachusetts Ave NE, Washington, D.C. 20002

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St. Anselm

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The bloody mary at Stephen Starr’s treasured tavern in Union Market is simple and strong, paired with only a celery stick. “The bigger the better,” says beverage manager Jack Zarecky. A “steakhouse classic style” made with Smirnoff packs a punch with fresh horseradish, lots of freshly ground black pepper, and Worcestershire sauce — making it a perfect partner to steak and eggs. 

1250 5th St NE (at Morse St NE), Washington, D.C. 20002
(202) 864-2199
(202) 864-2199

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Petite Cerise

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The Dabney’s chic French sibling in Mt. Vernon Triangle creates bloody marys with an upscale twist. Using McClintock organic spirits made locally in Frederick, their classic bloody comes adorned with a Castelvetrano olive, pickled onion, and cornichon. In the mood for something lighter? Opt for the Blond Marie made with sun-ripened yellow tomatoes and a dash of Frank’s and lime juice. “This version is light and bright but also punchy and provides an option for those who aren’t into Worcestershire,” says bar director Daniel Todd.

1027 7th St NW (at L St NW), Washington, D.C. 20001
(202) 977-4550
(202) 977-4550

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Woodberry Kitchen

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Sunday brunch is a great time to try Woodberry Kitchen’s customized twist on the mary, featuring Baltimore’s Old Line Spirits vodka and the tavern’s famed hot sauce called Snake Oil — made from local fish peppers, cider vinegar, and salt. A dash of specialty Keepwell Worcestershire — crafted with all-local malt vinegar, apricots, persimmons, and fermented oysters — adds a unique umami flavor to the homemade mix. 

2010 Clipper Park Road, Baltimore, Maryland 21211

Iron Rooster

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Breakfast is served all day at this Maryland favorite, which guarantees the bartenders here know to churn out consistently satisfying bloody marys. The homemade mix comes topped with pickled asparagus, bacon, olives, and of course, an Old Bay-dusted rim. Additional locations across the state sit in Annapolis, College Park, and Cockeysville.

3721 Boston St (at Eaton), Baltimore, MD 21224
(410) 762-2100
(410) 762-2100

Logan Tavern

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This Logan Circle institution is known for its 20-ounce Big Booty Mary, featuring pepper-infused vodka, olives, cucumbers, Cholula hot sauce, and lemons in a giant glass boot. If one boot is not enough, you can always opt for the classic bottomless for $26.

1423 P St NW (btw 14th and 15th St NW), Washington, D.C. 20005
(202) 332-3710
(202) 332-3710

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Washington Pour Bar

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Frequent flyers out of DCA swear by the build-your-own bloody marys served with Absolut Citron or Peppar. Whether opting for classic spices, Tabasco, or Worcestershire, going all in with Sriracha, or deciding to line the rim with celery salt or Old Bay seasoning, grabbing a stool and watching the planes take off can make any flight more enjoyable with a DIY bloody mary in hand.

Terminal 2, D Gates (DCA Airport), Arlington, VA 22202
(571) 350-9008
(571) 350-9008

Old Ebbitt Grill

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It’s called a Bloody Maryland here, made with Absolut Peppar, rimmed with Old Bay seasoning, and served with a celery stick and lemon wedge. A recipe circulating online claims the secret to this homemade mix is the beef broth added to the tomato juice. But a bartender at one of Washington’s oldest saloons won’t spill the tea on the recipe — or anything else that happens within the restaurant’s four walls. 

675 15th St NW (at G St NW), Washington, D.C. 20005
(202) 347-4800
(202) 347-4800

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Bayou Bakery, Coffee Bar & Eatery

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Located steps from the Arlington courthouse, the bloody mary here is done the Southern way. Topped with a pickled okra, slice of bacon, shrimp, olive, and celery, with a heavy dose of fresh horseradish in its homemade tomato juice. The drink is the ideal accompaniment for Bayou’s beignet or buttermilk biscuit with pimiento cheese and Ritz crackers.

1515 N Courthouse Rd (15th St), Arlington, VA 22201
(703) 243-2410
(703) 243-2410

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Ted's Bulletin

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The local chain offers four kinds of Sobieski vodka-based bloody marys: classic, barbecue and bacon flavored, Old Bay spiced, and 4 Alarm. The latter is not for the faint of heart. A combo of Cholula, Tabasco, and Sriracha goes into the homemade mix, and the glass is rimmed with Sriracha and chili pepper flakes to make this one a spicy lover’s paradise. With breakfast served all day, it’s not unusual to see French toast served with a bloody mary during dinner. Ted’s maintains eight locations around the DMV.

1818 14th St NW (at Swann St NW), Washington, D.C. 20009
(202) 265-8337
(202) 265-8337

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ilili

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At the Wharf’s stylish waterfront restaurant, beverage director Rachid Hdouche whips up an “A-La Habibi” bloody mary via vodka and a homemade mix full of Lebanese spices ($19).

100 District Sq SW, Washington, D.C. 20024
The bloody mary “A-La Habibi” at Ilili.
Nina Palazzolo

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Lapis

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The Bloody Lapis delivers an Afghan spin on the classic cocktail, made with horseradish, hot pepper-infused vodka, harissa spice, and a fresh herb tomato mix. The Adams Morgan staple serves the drink on its weekend brunch menu for $13.

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1847 Columbia Rd NW (at Mintwood Pl NW), Washington, D.C. 20009
(202) 299-9630
(202) 299-9630

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Succotash

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Succotash’s Korean take on the classic pays homage to chef Edward Lee’s roots, made with Svedka vodka, spicy gochujang, fire-roasted tomato, and horseradish ($12.50). A second option swings Southern, spiked with Old Forester bourbon instead of vodka.

915 F St NW (at 9th & 10th St NW), Washington, D.C. 20004
(202) 849-6933
(202) 849-6933

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Matt & Tony's

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Del Ray’s all-day brunch staple is a go-to destination for bloody mary buffs. One of two anytime bloodys comes with bacon-infused vodka, chipotle, lime, a meat stick, and bacon salt. The classic variation features celery-infused tomato juice, tamari, wasabi, garlic, and hot sauce. Both are $11 each.

1501 Mount Vernon Avenue, Alexandria, Virginia 22302

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The Salt Line

4040 Wilson Blvd, Arlington, VA 22203

There’s (almost) no need to order anything else for brunch at the Salt Line, since the Perfect Storm — an Absolut cocktail extravaganza — has it all. Perched on top of a zesty double mary is a mini seafood tower (a snow crab claw, oyster on the half shell, shrimp, and Baltimore’s beloved fried coddie), joined by pickles and olives. The Ballston locale is joined by others in Navy Yard and Bethesda.

4040 Wilson Blvd, Arlington, VA 22203
(703) 566-2075
(703) 566-2075

Buffalo Bergen

240 Massachusetts Ave NE, Washington, D.C. 20002

The Lox’d & Loaded is B&B’s baller answer to a bloody mary. Sundae-style glasses are filled with the restaurant’s award-winning homemade spicy mix, Ketel One, and eclipsed with an actual NYC-style bagel literally loaded with lox and cream cheese (or even bacon on request). Want to recreate this majestic delicacy at home? B&B also sells their secret specialty mix by the bottle online. The original locale sits in Union Market, and a third edition is about to open in Cleveland Park.

240 Massachusetts Ave NE, Washington, D.C. 20002

St. Anselm

1250 5th St NE (at Morse St NE), Washington, D.C. 20002

The bloody mary at Stephen Starr’s treasured tavern in Union Market is simple and strong, paired with only a celery stick. “The bigger the better,” says beverage manager Jack Zarecky. A “steakhouse classic style” made with Smirnoff packs a punch with fresh horseradish, lots of freshly ground black pepper, and Worcestershire sauce — making it a perfect partner to steak and eggs. 

1250 5th St NE (at Morse St NE), Washington, D.C. 20002
(202) 864-2199
(202) 864-2199

Petite Cerise

1027 7th St NW (at L St NW), Washington, D.C. 20001

The Dabney’s chic French sibling in Mt. Vernon Triangle creates bloody marys with an upscale twist. Using McClintock organic spirits made locally in Frederick, their classic bloody comes adorned with a Castelvetrano olive, pickled onion, and cornichon. In the mood for something lighter? Opt for the Blond Marie made with sun-ripened yellow tomatoes and a dash of Frank’s and lime juice. “This version is light and bright but also punchy and provides an option for those who aren’t into Worcestershire,” says bar director Daniel Todd.

1027 7th St NW (at L St NW), Washington, D.C. 20001
(202) 977-4550
(202) 977-4550

Woodberry Kitchen

2010 Clipper Park Road, Baltimore, Maryland 21211

Sunday brunch is a great time to try Woodberry Kitchen’s customized twist on the mary, featuring Baltimore’s Old Line Spirits vodka and the tavern’s famed hot sauce called Snake Oil — made from local fish peppers, cider vinegar, and salt. A dash of specialty Keepwell Worcestershire — crafted with all-local malt vinegar, apricots, persimmons, and fermented oysters — adds a unique umami flavor to the homemade mix. 

2010 Clipper Park Road, Baltimore, Maryland 21211

Iron Rooster

3721 Boston St (at Eaton), Baltimore, MD 21224

Breakfast is served all day at this Maryland favorite, which guarantees the bartenders here know to churn out consistently satisfying bloody marys. The homemade mix comes topped with pickled asparagus, bacon, olives, and of course, an Old Bay-dusted rim. Additional locations across the state sit in Annapolis, College Park, and Cockeysville.

3721 Boston St (at Eaton), Baltimore, MD 21224
(410) 762-2100
(410) 762-2100

Logan Tavern

1423 P St NW (btw 14th and 15th St NW), Washington, D.C. 20005

This Logan Circle institution is known for its 20-ounce Big Booty Mary, featuring pepper-infused vodka, olives, cucumbers, Cholula hot sauce, and lemons in a giant glass boot. If one boot is not enough, you can always opt for the classic bottomless for $26.

1423 P St NW (btw 14th and 15th St NW), Washington, D.C. 20005
(202) 332-3710
(202) 332-3710

Washington Pour Bar

Terminal 2, D Gates (DCA Airport), Arlington, VA 22202

Frequent flyers out of DCA swear by the build-your-own bloody marys served with Absolut Citron or Peppar. Whether opting for classic spices, Tabasco, or Worcestershire, going all in with Sriracha, or deciding to line the rim with celery salt or Old Bay seasoning, grabbing a stool and watching the planes take off can make any flight more enjoyable with a DIY bloody mary in hand.

Terminal 2, D Gates (DCA Airport), Arlington, VA 22202
(571) 350-9008
(571) 350-9008

Old Ebbitt Grill

675 15th St NW (at G St NW), Washington, D.C. 20005

It’s called a Bloody Maryland here, made with Absolut Peppar, rimmed with Old Bay seasoning, and served with a celery stick and lemon wedge. A recipe circulating online claims the secret to this homemade mix is the beef broth added to the tomato juice. But a bartender at one of Washington’s oldest saloons won’t spill the tea on the recipe — or anything else that happens within the restaurant’s four walls. 

675 15th St NW (at G St NW), Washington, D.C. 20005
(202) 347-4800
(202) 347-4800

Bayou Bakery, Coffee Bar & Eatery

1515 N Courthouse Rd (15th St), Arlington, VA 22201

Located steps from the Arlington courthouse, the bloody mary here is done the Southern way. Topped with a pickled okra, slice of bacon, shrimp, olive, and celery, with a heavy dose of fresh horseradish in its homemade tomato juice. The drink is the ideal accompaniment for Bayou’s beignet or buttermilk biscuit with pimiento cheese and Ritz crackers.

1515 N Courthouse Rd (15th St), Arlington, VA 22201
(703) 243-2410
(703) 243-2410

Ted's Bulletin

1818 14th St NW (at Swann St NW), Washington, D.C. 20009

The local chain offers four kinds of Sobieski vodka-based bloody marys: classic, barbecue and bacon flavored, Old Bay spiced, and 4 Alarm. The latter is not for the faint of heart. A combo of Cholula, Tabasco, and Sriracha goes into the homemade mix, and the glass is rimmed with Sriracha and chili pepper flakes to make this one a spicy lover’s paradise. With breakfast served all day, it’s not unusual to see French toast served with a bloody mary during dinner. Ted’s maintains eight locations around the DMV.

1818 14th St NW (at Swann St NW), Washington, D.C. 20009
(202) 265-8337
(202) 265-8337

ilili

100 District Sq SW, Washington, D.C. 20024

At the Wharf’s stylish waterfront restaurant, beverage director Rachid Hdouche whips up an “A-La Habibi” bloody mary via vodka and a homemade mix full of Lebanese spices ($19).

100 District Sq SW, Washington, D.C. 20024
The bloody mary “A-La Habibi” at Ilili.
Nina Palazzolo

Lapis

1847 Columbia Rd NW (at Mintwood Pl NW), Washington, D.C. 20009

The Bloody Lapis delivers an Afghan spin on the classic cocktail, made with horseradish, hot pepper-infused vodka, harissa spice, and a fresh herb tomato mix. The Adams Morgan staple serves the drink on its weekend brunch menu for $13.

1847 Columbia Rd NW (at Mintwood Pl NW), Washington, D.C. 20009
(202) 299-9630
(202) 299-9630

Succotash

915 F St NW (at 9th & 10th St NW), Washington, D.C. 20004

Succotash’s Korean take on the classic pays homage to chef Edward Lee’s roots, made with Svedka vodka, spicy gochujang, fire-roasted tomato, and horseradish ($12.50). A second option swings Southern, spiked with Old Forester bourbon instead of vodka.

915 F St NW (at 9th & 10th St NW), Washington, D.C. 20004
(202) 849-6933
(202) 849-6933

Matt & Tony's

1501 Mount Vernon Avenue, Alexandria, Virginia 22302

Del Ray’s all-day brunch staple is a go-to destination for bloody mary buffs. One of two anytime bloodys comes with bacon-infused vodka, chipotle, lime, a meat stick, and bacon salt. The classic variation features celery-infused tomato juice, tamari, wasabi, garlic, and hot sauce. Both are $11 each.

1501 Mount Vernon Avenue, Alexandria, Virginia 22302

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