Parking At Caboose
Thanks to our wonderful customers, Caboose has been successful in spite of the “strange” location, limited parking, and limited seating. But it does present a fair number of challenges as some of our customers have stated. We apologize for that and are continuously working to improve current situation, but it unfortunately takes time.
The original reason for locating Caboose where it is, is that we believed that few things go together as well as a great beer, great food, and some exercise – no really. Even if it’s just an evening stroll to Caboose, we want to support and promote it, because it is still exercise. You may even have noticed the piles of bikes out back on any given day confirming that we are not the only people who love the triple pairing. So we made do with a location where we could have a patio close to the trail and facing the woods, where the zoning allowed us to manufacture beer in Vienna. The challenge that this location then presented is that there really is incredibly limited parking in Vienna, as a rule.
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.
- Walk, Run, Bike (skateboard, inline skate, bear crawl, etc) on the W&OD Trail.
- Uber or Carpool to Caboose.
If you have any questions or have any ideas for us for parking improvements, please feel free to email us at firstname.lastname@example.org!
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.
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.
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.
Our brewmaster, Chris Mallon, has ten years of experience making some of the best beer on the East Coast for Heavy Seas Beer, and has won 8 GABF medals, five World Beer Cup medals and numerous other awards at national beer competitions. We offer a wide variety of beer styles so you can get a pint of your favorite or try a flight of four if you're feeling adventurous. When you have selected a favorite, we offer growlers to go and kegs for your consumption at home.
James Marroquin was most recently the Executive Chef at Sonoma Restaurant and Wine Bar and Stanton and 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.
We serve the freshest ingredients from local farms and artisans including, Maple Avenue Market, Lancaster Farm Fresh Co-op, Yohanan Farm, FireFly Farms and Trickling Springs Creamery and many more!
Great beverages are the cornerstone of Caboose. We craft each of our beers in our 15 barrel brewhouse and serve it fresh to you on premise. Every batch is something special and we want to share the entire experience of craft beer with you, from the brewing process to the bouquet of aromas that each beer provides.