Super Bowl Sunday- Sunday, February 4th: Open 11am-5pm.
President's Day- Monday, February 19th: Opening early for lunch at 12pm, kitchen closes at 9:00pm, last call at 9:30pm.
Caboose Commons Inside Look
ConSTRUCTION STARTED ON MOSAIC DISTRICT LOCATION
Caboose has begun construction on its new Mosaic District location, transforming a 6,000 square-foot warehouse into an environmentally sustainable brewpub. The new location is scheduled to open in late 2017, and will be on the southwest corner of Lee Highway and Eskridge Road. Click here to learn more details.
We have put valet on hold for the time being due the winter being our slow season. Valet parking will begin again in March! In the meantime, if you have issues finding parking when you pull up feel free to call us, and we will direct you!
Parking At Caboose
At Caboose, we believe that few things go together as well as a great beer, great food, and some exercise. No, really–when we picked our Vienna location, this is what we had this in mind. You may even have noticed the piles of bikes out back on any given day (or the number of people who make their entire trek to Caboose by walking the W&OD) to demonstrate that we're definitely not the only people who love the triple pairing. That being said, we love having a location where we can have a patio close to the trail and facing the woods, and where the zoning allowed us to manufacture beer in Vienna–but the challenge that this location has presented is that there really is incredibly limited parking.
Thanks to our wonderful customers, Caboose has been successful in spite of this “atypical” location and our limited seating. Listening to our customers, we do realize this location sometimes presents a fair number of challenges. So we want to apologize for that–and say that we're continuously working to improve current situation–but it unfortunately takes time.
How can you avoid parking issues:
- Utilize our amazing parking map to find 'safe' places to park without fear of being towed. You can access the map here, so zoom in to see the blue boxes that serve as code for safe areas.
- Walk, run, bike (skateboard, inline skate, bear crawl, etc.) on the W&OD Trail.
- Use Lyft, Uber, or simply carpool to Caboose.
If you have any questions or have any ideas for us for parking improvements, please feel free to email us at email@example.com! We love your input.
Beer is an essential part of the American cultural heritage. In the 19th century and into the early 20th century, every town had their own brewery to provide beer for the residents. These local beers were usually accompanied by the local or regional specialty cuisine.
Our goal is to provide the small-town pub atmosphere in a modern environment with a wide variety of beers and foods. Everything we serve is skillfully crafted on premises–from the appetizers to the beer. We strive to use local ingredients in everything we make, tying our business to the community in a meaningful way.
We think the best way to achieve a community atmosphere is to bring together elements of a classic pub and elevated, thoughtful food to create a brewpub that's just a cut above the rest.
When possible, our ingredients are sustainably sourced from local farms and expertly crafted by our highly skilled chefs into some of the most innovative takes on pub food you've ever seen. Our menu changes seasonally based on what ingredients are available, so you know the food is always at its peak. We focus on nutritionally valuable ingredients and proper portions, inspired by holistic nutritionist Jennifer McLaughlin.
We choose sustainably raised, 100% grass-fed beef and pasture-raised poultry that are high in fat-soluble nutrients such as vitamins A, D, E and K2. Our seafood is sustainably harvested according to the Monterey Bay Aquarium's "Best Choice" recommendations that cause the least harm to sea life and their habitat. No artificial or "natural" flavorings are ever used in our food or beer. We craft everything we serve completely from scratch.
Before Caboose, our Executive Chef James Marroquin was most recently the Executive Chef at Sonoma Restaurant and Wine Bar and Stanton & Greene on Capitol Hill. His early professional cooking experience starting at the age of sixteen, which led him to attend the French Culinary Institute in New York City. After receiving the Grand Diplome in Classic Culinary Arts, he returned to the DC area to work under Chefs Jon Mathieson and Jonathon Krinn at INOX Restaurant. In recent years, he has worked in a variety of styles, including gastropub, French, Italian, and Belgian restaurants. He has been influenced by a wide variety of mentors, including his Mexican grandparents and Chef Chris Watson. In his free time, James enjoys cooking for his friends and family, brewing beer, working on his truck, and spending time with his wife and two young children.
Our Head Brewer, Justin Weems is originally from San Antonio, TX. Justin finds brewing as a happy balance between art and science. Plus, he really enjoys good beer! Justin is passionate, hard-working, dedicated, and knowledgeable. He first fell in love with beer when he entered the bar industry around 7 years ago. He eventually realized that he was more into the beer itself than the bartending. This then led to a lot of studying (and a little bit of drinking) in his free time. Justin says, “No matter how much I read about, listen to, and question the ways of brewing, I'm always left wanting to learn more. It seems there will always be more to learn.” Justin also says, “The brewing industry is an amazingly creative field with intelligent, insightful, and very humble people. The job itself forces critical thinking and inspires innovation and growth. I feel lucky to be a part of it.” Justin’s favorite Caboose beers are the Vanilla Hobo Stout and The Fog IPA. He really enjoys making the Citra Session IPA, because it makes for a light, easy brew day and keeps everyone in good spirits. His favorite drink in general is The Last Word, a gin cocktail with a strong earthy and herbal flavor. In Justin’s free time he loves to sing, and perform on occasion with a local band. He also enjoys "studying" bourbon, rye, gin, scotch and red wine.
Due to limited seating we can only accept reservations of up to 6 guests. Larger groups can be accommodated at the bar or as a private party.