Dirty Habit

The story

Crafted with passion, served with love

A Penn Quarter Institution with a Storied Address

Dirty Habit occupies a striking position in Washington DC — both literally and figuratively. Set within the walls of the historic 1841 General Post Office, directly across from Capital One Arena in the heart of Penn Quarter, the venue plays its surroundings with intention. The classic 19th-century architecture of the host building contrasts sharply with the film noir-inspired interior, creating an atmosphere that is at once mysterious and inviting. The Glass House offers a lighter, atmospheric counterpoint to the darker main dining room, while the expansive outdoor courtyard — complete with fire pit lounge — functions as one of downtown DC's most talked-about urban escapes.

The Team Behind the Experience

General Manager Stephanie Carre brings more than 25 years of Washington DC hospitality experience to Dirty Habit, having shaped programs at The Occidental, 2941 Restaurant, and Capitol City Brewing Company, among others. She joined in 2021 and has been central to defining the restaurant's identity ever since.

Executive Chef Derek Watson arrived from a roster of acclaimed kitchens — Morimoto in Philadelphia, Momotaro in Chicago, and both Rose's Luxury and Nama Ko in Washington DC. A Detroit native who studied art history and graphic design before finding his way into professional kitchens, Watson draws on Japanese, Latin, and American Southern influences to build menus that are playful, soulful, and grounded in local sourcing. Producers like Karma Farms and Earth and Eats feature prominently in his seasonal cooking.

The beverage program is led by Beverage Director Valeria Stukovnina, who joined in 2023 after rising through the bar and sommelier ranks at Dirty Habit itself. Born in Kazakhstan and trained in industrial design, she brings a sensory and artistic discipline to cocktail and wine curation. Her close collaboration with Chef Watson ensures that the drinks program moves in step with the kitchen's seasonal direction — a pairing approach that earned Dirty Habit a Wine Spectator Award of Excellence in 2024.

What to Expect on the Plate and in the Glass

The menu is built around seasonal, globally-inspired dishes that shift with the freshest available ingredients. Standouts mentioned by the restaurant itself include watermelon tartare, karaage-style fried chicken, and truffle fries — dishes that reflect Watson's instinct for unexpected combinations rooted in familiar comfort. Craft cocktails anchor the bar, with a program known for innovation and thoughtful wine selections that complement the food.

The venue moves fluidly across the day: quiet breakfasts and working lunches give way to weekend bottomless brunch, and evenings can range from an intimate dinner in the dining room to a full courtyard gathering around the urban campfire. Whether the occasion calls for a quick drink before a show or a private event for hundreds, Dirty Habit is built to accommodate both with the same standard of care.