In the heart of Adams Morgan, Roofers Union offers classic American fare as envisioned by Executive Chef Marjorie Meek-Bradley and an inspired bar program. Three levels provide a spacious, comfortable place to gather with friends or neighbors for any occasion. The cozy and relaxed first level includes a cocktail centric bar menu. The second floor restaurant with floor to ceiling windows facing the main drag, also offers craft beer, a selection of 10 to 12 wines by the glass, and a wine list which incorporates moderately priced selections from around the world. Boasting one of the best new rooftops in the city, the views at Roofers Union only enhance the fabulous food and drink.
Dave Delaplaine, General Manager / Beer Director
A self-professed geek of all things beverage related, Dave Delaplaine’s true passion is beer, with a focus on all things local. As beer specialist at Roofers Union, located in the heart of Adams Morgan, Delaplaine works with 22 draft lines that change frequently according to the season and availability to offer cask and draft options as well as ciders.
From 2010-2014 Delaplaine worked at sister restaurant of Roofers Union, Ripple. During his four year tenure at the beloved Cleveland Park restaurant and bar, Delaplaine brought diversity and depth to the beer program while forging strong relationships with local and national brewers in order to deliver hard to find, limited production beers to guests. Prior to joining the Ripple team, Delaplaine worked at Alliance Tavern and DC favorite, Estadio.
Delaplaine lives in DC with his wife and enjoys running and playing disc golf.
Jenn Flynn, Executive Chef
Jennifer Flynn was named Executive Chef of Roofers Union in December 2016. She joined the restaurant in May 2014 to work with hailed DC chef Marjorie Meek-Bradley and now oversees the kitchen where she executes a wide variety of house made sausage, charcuterie, and pasta.
Prior to joining the Roofers Union kitchen, Jenn cooked in some of the most celebrated kitchens in Washington, D.C. She served as Chef de Cuisine in the acclaimed Graffiato by Mike Isabella and as Sous Chef at Cork Wine Bar. Before that Flynn cooked at Poste Modern Brasserie from 2006 to 2012. There, under the supervision of renowned Washington Chef Robert Weland, she worked her way from line cook to Sous Chef. At Poste she developed charcuterie skills utilizing whole animals, as well as a passion for working with local products and maintaining strong relationships with area farmers and producers. Flynn got her start locally at Black Market Bistro, where she cooked in 2005 following an externship there.
Flynn grew up in Maryland where she developed her love of local food helping out in her grandfather’s garden and fishing with her dad. She graduated with distinction from L’Academie de Cuisine in Gaithersburg, MD in 2005. When she’s not in the kitchen, Jenn enjoys riding her bike around DC and hiking in Shenandoah National Park.
Daniel Rogers, Assistant General Manager / Events Coordinator
Daniel comes to us from Restaurant Nora, the nation’s first organic restaurant. At Nora’s, Daniel mastered the finer points of service, honed his wine knowledge, and learned how to run a special event like a pro. Used to waiting on the likes of Ralph Nader, Barack Obama and Nancy Pelosi, Daniel puts just as much care and attention into every guest’s experience as he has for these VIPs. Combine his passion for service with an equally great passion for food and drink and you can see why Daniel has been a huge asset to the team since joining us in 2015.
Daniel’s not all work and no play though – he can cut up with the best of them! Recently appointed Roofers Union “head of morale,” Daniel is able to keep everyone laughing and having fun while on the job. On Daniel’s days off you may find him snowboarding, kayaking, camping, hiking, singing fight songs at a DC United game, stage diving at a punk rock show, or maybe just enjoying a cold pint…
Ezra Rozenberg, Jug & Table Manager
A lover of local craft, Rosenberg joins the team after several years spearheading the beverage program at both the District’s Glen’s Garden Market locations. In the coming months, guests can expect Rosenberg to continue expanding the presence of local selections in the wine programs, as well as fine-tune food and beverage pairings at Jug & Table Table. His goal is to share varied, unique wines, while engaging more local wineries like Early Mountain Vineyards and Red Tail Ridge Winery, the first LEED Gold-certified vineyard in New York.
Rosenberg became a seasoned beverage and service professional, curating the beverage program at the District’s Glen’s Garden Market Dupont location then opening and launching numerous programs a events at Glen’s Garden Market in Shaw. Rosenberg also brings a well-rounded appreciation for the interplay between beer and culinary programs to the table, acquired during his time at Pizzeria Paradiso in Dupont Circle and during his time managing at Iron Gate Restaurant, one of DC’s oldest.
Rosenberg’s passion and expertise in wine and beverage production started through extensive travels and work study. He spent three months harvesting produce in Côte d’Or and then apprenticing at Domaine de Gressac in France’s Languedoc region, producing organic wine during the vendange. Close to home, Rosenberg has collaborated on several pilot batches of beer with 3 Stars Brewing Company, Port City Brewing, and Charm City Meadworks in Baltimore, and apprenticed at Potter’s Craft Cider in Charlottesville, V.A.
He is also a proud member of the steering committee for DC Beer Week, a Certified Beer Server, and scheduled to take Sommelier Level One this Spring.