Please join us on Sunday, July 16 as we kickoff our Kickstarter campaign at Republic Restoratives. Click here for more information.
We love to stay engaged with our community and thrive on supporting causes greater than ourselves. We activate this through our involvement in philanthropy and our participation in charity events that occur throughout the year.
Pop-ups are our thing too. We periodically host pop-ups of the Gravitas concept throughout the D.C. area. Here's a look into some of our more recent events.
One Eight Distilling
Sunday, October 2, 2016
Battle of the bartenders. The evening included a five course tasting menu prepared by Chef Matt with cocktail parings from some of D.C.'s most fabulous mixologists, including:
- Torrence Swain, Bourbon Steak
- Brian Nixon, McClellan's Retreat
- Mary Kelly, Graffiato
- Megan Barnes, Espita
- Jo-Jo Valenzuela, Absolut Elyx Brand Manager
The guests graded each One Eight Distilling cocktail and a winner was crowned (congrats Torrence)!
Thursday, September 15, 2016
An Ivy City collaboration with Republic Restoratives and their in house mixologist, David Strauss. Rachel and Pia from RR are some of the coolest ladies around and like Gravitas, feel passionately about community, authenticity, and friendship.
We had a blast partnering with our soon-to-be neighbors. Supporting other small businesses with like-minded ethos is what it's all about.
The evening included a five course tasting menu prepared by Chef Matt, along with cocktail pairings featuring RR Spirits.
Thursday, February 25, 2016 through Saturday, February 27, 2016
We seek to surround ourselves with passionate people who think differently and disrupt the status quo. We were thrilled to partner with uniquely innovative leaders, Mess Hall culinary incubator and Virginia Distillery for this amazing dinner series.
Mess Hall actively supports up-and-coming food entrepreneurs and the vibrant and diverse D.C. food community. With their beautiful space, the evenings were some of the coolest events in 2016 (humble brag)... the food wasn't so bad either (we'll stop now).