Until last week, family-owned The Popal Group operated four popular concepts in Washington, D.C., running the gamut from Afghan to Mexican. On Sept. 13, they expanded their portfolio to five with Maison Bar à Vins, a French-inspired restaurant and bar.
Maison Bar à Vins inhabits a 19th-century brownstone building in the Adams Morgan neighborhood that formerly housed Habana Village. The space features zebra-print carpeting, ornate wall treatments, and custom furniture, while keeping some of the building’s unique charm, with original architecture, original Victorian fireplaces, and antique chandeliers.
The concept has three floors, each evoking a different ambience, which will open in phases. The first floor, which is open now, has a 12-seat bar, high-top tables, and a lounge featuring custom carpet, velvet curtains, moody wallpaper, and leather chairs.
The second-floor dining room will have tables available by reservation. The third floor is meant for private chef dinners and also has rooms for special wine dinners, guest chef collaborations, and private events.
“Maison Bar à Vins is building off of a growing wine and specifically wine bar scene in D.C. that we’re excited to be a part of,” executive chef and partner Matt Conroy said. “Maison takes inspiration from the wine bars we’ve loved visiting throughout Europe, where there are no expectations for what your experience will look like.”
Brioche-stuffed chicken is served with chanterelles mushrooms.
Guests can walk in for a glass of wine and appetizers before eating dinner elsewhere, they can linger at the bar and chat with the sommelier at length, or they can have a full, celebratory dinner with cocktails and bottles of wine.
“It’s an inviting, unintimidating third place for guests where they can choose their own experience, and I think we’re able to do that because of our team,” Conroy added, noting that the staff is comprised of passionate and knowledgeable hospitality pros.
Conroy, who led other Popal Group concepts including Pascual and Lutèce, created the menu alongside chef de cuisine Jason Chavenson.
French-inspired dishes highlight simple, high-quality ingredients, and the menu is designed specifically to highlight the beverage program. Sample dishes include house-made pastas, eel croquettes, brioche-stuffed chicken, oysters, and seasonally rotating terrines.
The beverage program was created by advanced sommelier and wine director Chris Ray. There’s a full cellar of wines from France, plus an eclectic selection of less common varietals sourced from elsewhere. The wine program focuses on organic, biodynamic wines and smaller, sustainable producers.
“As our wine list grows and develops, our goal is to rotate the menu fairly regularly and explore more eclectic offerings from around the world in an effort to continue to find ways to have something unique and different on the menu every day,” Ray said. “We want guests to have the ability to stop by for a delicious glass of wine or maybe try a rare bottle of Champagne to complement the amazing menu from chefs Matt and Jason.”
There’s a bar and lounge on the first floor, and a dining room on the second.
Wine is the star here, but Maison also features cocktails from beverage director Suzy Critchlow, who also designed the drinks program at Pascual and managed Columbia Room, one of D.C.’s best bars during its day. The cocktails all feature a wine-based ingredient, plus spirits like Cognac, Armagnac, and Calvados, or French single-malt whiskeys and gins.
The Popal Group is unique in that its concepts don’t dial into a particular genre or cuisine. Aside from Maison Bar à Vins, there’s Lapis, an Afghan restaurant; Lutèce, a French “neo-bistro”; Pascual, a Mexican concept; and Lapop, a vinyl lounge.
“Our strategy is rooted in creating experiences that tell different stories based on our team’s lived experiences,” said group founder and owner Omar Popal. “Each of our restaurants reflects both our heritage and inspirations.”
He explained that the group is committed to building unique spaces that feel authentic to their concepts and offer guests something new to discover.
“By developing distinct concepts, we give our culinary partners the opportunity to showcase their creativity and talents, and pay homage to the places that have shaped them,” Popal said. “Ultimately, the Popal Group is about celebrating diversity of cuisine, culture, and talent, all tied together by a shared vision — crafting memorable, meaningful experiences that bring people together.”
