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Reserve your table today! Visit us on Open Table or call 202.265.2675 to make a reservation.


1805 14th St NW, Washington, DC 20009


1805 14th, NW
Washington, DC

South of the U Street Corridor
between the Streets S and T.


U Street Cardozo (Yellow/Green)
Dupont Circle (Red)


Sunday & Monday
11AM - 7PM

Tuesday - Saturday
10AM - 9PM


1720 14th St NW, Washington, DC 20009


1720 14th, NW
Washington, DC

South of the U Street Corridor
between the Streets R and S.


U Street Cardozo (Yellow/Green)
Dupont Circle (Red)


Tuesday + Wednesday
5PM - Midnight

Thursday - Saturday
5PM - 1AM

Brunch 11AM - 3PM
Dinner 5PM - 10PM

Kitchen opens at 5:30 PM nightly


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Cork Wine Bar and Cork Market & Tasting Room are the creations of Logan Circle residents Diane Gross and Khalid Pitts.

The wine bar offers at least 50 wines by the glass and 250 bottles from small producers around the world. It is an affordable, casually elegant place that demystifies the world of wine by giving you real descriptions of what you are drinking, flights of wine so you can explore different regions and varietals, and suggestions for pairing our wines with our offerings of plates to share.

The market is a boutique wine store with over 300 selections of small production, sustainably made wines. The market also offers freshly prepared food, cheese, and charcuterie, as well as specialty food items. Cork Market hosts regular wine tastings, classes and other special wine events. The Tasting Room is a beautiful loft space where we hold our wine-related events, and is also available to reserve for private events.

We created Cork because we wanted to share our love of delicious food and wine with our community in a comfortable atmosphere where the wine and food can be appreciated by everyone.

Cork is not merely a place to enjoy food and wine, but a place to discover and share information about wine. Visit our Events section for information on upcoming wine tastings and classes.

Photos on this site courtesy of Moshe Zusman Photography.

Diane Gross & Khalid Pitts


Diane and Khalid opened Cork Wine Bar in January 2008 in their Logan Circle neighborhood with the dream of creating a welcoming space for people to come with friends and family to try outstanding wines, often from unexplored regions of the world, paired with good, simple, local food. In December 2009, the couple expanded their offerings with the debut of Cork Market & Tasting Room. Khalid is a long-time social justice activist and is currently the National Political Director for the Sierra Club and a member of the Executive Board of the D.C. Health Benefit Exchange Authority. Prior to co-founding Cork, Diane was a civil rights lawyer and was General Counsel to Senator Barbara Mikulski. They live in Logan Circle with their two children.

​York Van Nixon IV

General Manager

York has been part of the Cork family since 2008, shortly after the doors first opened for business. His passion for wine and food helped him not only to excel as a server, but also helped his quick rise to floor and bar manager. Now as the General Manager, York's dynamic, resourceful, and proactive approach has helped Cork maintain it's excellence in the restaurant industry. A native Washingtonian, York is proud to not only have been a part of one of the pioneer restaurants on 14th street, but also a resident of this up-and-coming neighborhood.

Jason Schreuder

Executive Chef

A native of Eastern Long Island, Jason graduated from the University of Maryland in 1999 with a degree in political science. Despite his interest in pursuing a career in law, he was unable to overcome his passion for cooking. Jason is a graduate of the International Culinary Center (formerly the French Culinary Institute) in New York City and also a former sous chef both at Cork under the wine bar's first chef, Ron Tanaka, and at Cleveland Park's Ripple. His wide-ranging background includes stints at Jean-Georges' Mercer Kitchen, BLT Fish and San Francisco's Absinthe and NoPA. As Executive Chef, Jason continues his support of local and sustainable products and producers while creating plates to share with a nod to continental cuisine. He resides in Columbia Heights with his wife Tara and their two puppies.


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For private dinners, wine tastings, or to arrange a special event, please fill out the form or contact Diane Gross at 202.265.2675.

Download a PDF of the catering menu

Inquiry Form Download PDF

Catering Inquiry

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Our Market offers sandwiches and salads prepared in-house daily, as well as a variety of entrees, spreads, salads, quiches and baked treats. The menu changes seasonally, but here are some of our offerings:

Herb marinated buttermilk fried chicken
Peruvian grilled chicken
Crab cakes
Sesame miso grilled Atlantic salmon
Garlic scallion grilled shrimp
Grilled hanger steak with three herb chimichurri
Lamb meatballs
Mustard brown sugar glazed pork tenderloin
Roasted cauliflower with picholine lives
Duck rillettes
Chicken liver pate
House-made foie gras mousse
Farro salad w/ tangerines, baby kale, mint & pine nuts

Garlic and chile sauteed broccoli rabe
Cole slaw with herbed vinaigrette
German red bliss potato salad
Macaroni and blue cheese with pancetta
Bruised kale salad with currents and balsamic reduction
Beet salad with blood orange, goat cheese and pistachio
Olive tapenade
Tomato and caramelized onion jam
Greek tzatziki
Tuscan white bean dip
Oil-cured Roma tomatoes
Roasted garlic hummus with lemon oil

Thanksgiving Carry Out Menu

Dinner Menu

Greens with Roasted Pears, Pecans & Goat Cheese ~ $30 (serves 6-8)

Spinach Salad with Blue Cheese, Pancetta, Caramelized Shallot Vinaigrette ~ $30 (serves 6-8)

Roasted Brussels Sprouts, House-Made Pancetta ~ $18 quart

Cornbread Stuffing with Sausage, Chilies & Herbs ~ $16 quart

Macaroni & Cheese with Aged Cheddar & Blue ~ $5 each

Sweet Potato Puree with Fall Spices - $16 quart

Roasted Cauliflower, Picholine Olives & Gremolata ~ $18 quart

Sautéed Swiss Chard with Preserved Lemon ~ $16 quart

Roasted Beets, Blood Orange, Pistachios, Goat Cheese & Sherry Vinaigrette ~ $22 quart

Wild Mushroom Israeli Cous Cous $18 quart

Cranberry Sauce with Orange & Ginger ~ $10 pint

Roasted Turkey Gravy ~ $10 pint

Buttermilk Biscuits, ready to bake ~ $24 dozen

(Quarts serve approximately 4-6 people)

To Finish

Cookie Sampler ~ $24 dozen

Apple Pie, Cinnamon Crème Fraiche (serves 6-8) ~ $32

Salted Caramel Pecan Shortbread Tart (serves 8-10) ~ $32

Bourbon Pumpkin Cheesecake with Graham Cracker Crust (serves 10-12) ~ $40


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