Press Club: Crafting Intimate Cocktail Experiences in the Heart of D.C.
Discover how Press Club blends innovative cocktails, delectable bites, and a cozy ambiance to create a unique "living room hospitality" experience in Washington, D.C.'s Dupont Circle.
How It All Started
Will Paton had spent years opening restaurants — Jônt in D.C., Maass in Fort Lauderdale, and Omo in Orlando — but Press Club was different. “This is the first one that’s kind of mine,” he says. As the Beverage Director at Hive Hospitality, Paton had always focused on drink programs. But with Press Club, he took on the full opening alongside his friend and co-founder, Devin Kennedy.
The idea behind Press Club was clear from the start: “We wanted to kind of create a concept which exemplified what we would call living room hospitality,” Paton explains. “Where we take some of the higher touches of Michelin star service that we have a background in, but take it into an intimate, comfortable feeling… Essentially, it’s kind of like going into someone’s living room, listening to records, having cocktails.”
The name itself is a nod to D.C.’s press culture. “It’s kind of an homage to the importance of the press in D.C.,” says Paton. “We wanted to reference D.C. without being like Lincoln Bar or Monument Bar.”
Creating a Menu That Hits All the Right Notes
Though Press Club is known for its drinks, food plays an equally important role. The team took inspiration from izakaya-style bites — think shareable, protein-forward dishes designed to complement cocktails. “We wanted something… that you could like, if you're drinking, you can enjoy, fill up your stomach,” Paton says. “But if you just wanted to snack, that was available as well.”
As for the drinks, Press Club leans into culinary techniques like fermentation and maceration — but without the pretension. “We wanted to make them accessible,” Paton says. “Most people… they want a spicy mango margarita. So we’re gonna do a very layered and in-depth version of that cocktail.”
Each drink is named after a song — “not necessarily deep cuts,” as Paton puts it. There’s also a $95 tasting menu inspired by the Arctic Monkeys’ AM album, which includes four cocktails and complimentary bites.
Must-Try Menu Favorites
When asked what he’d recommend to a first-time guest, Paton doesn’t hesitate.
Karaage (Japanese Popcorn Chicken): “Phenomenal,” he says. Served with a variety of sauces, it’s the go-to shareable snack.
White Ferrari: A clean, dry mezcal cocktail that Paton describes as “kind of like a Mezcal Vesper.” It’s made with a unique liqueur from Matchbook Distilling in Long Island.
Temptation: Their take on a spicy mango margarita. “We infuse a Chenin Blanc with Serrano,” says Paton, “so you get the mango up front, and then that kind of dry spice at the end.”
Advice, Challenges, and What’s Next
Opening a restaurant isn’t easy — and Paton is candid about the challenges. “Making a plan and realizing the plan is not going to work, and then having to adapt,” he says. “But always with the idea that you need to constantly be ahead of everything.”
His biggest piece of advice for others? “Partner with people that you trust, who know what they’re doing… You need people who are very well-rounded and understand the actual nuances of a business.”
As for what’s next, Paton says they’re focused on fine-tuning. “We’re only like three months old, so right now, it’s all about making sure the systems are currently in place.” But when the time is right? Expansion’s not off the table.