Summoning spirits — and bites! — on E Olive Way, Bar Laa conjures Hilloween grand opening

(Image: Bar Laa)

Spirits? Might we suggest something agave-forward on E Olive Way?

Capitol Hill’s newest — tiniest? — bar will celebrate a “guest list”-only grand opening this Hilloween weekend but it is the kind of exclusivity CHS can get fully behind. Bar Laa fans can get in line here for the opening weekend if the free RSVPs aren’t already “sold out.”

Taking over the compact bakeshop turned bar previously occupied by Laurel, Bar Laa is focused on agave-based spirits including tequila, mezcal, and raicilla. For Hilloween, don’t be scared off by the pechuga, a mezcal or raicilla that has undergone an additional distillation with a chunk of raw meat inside the still.

Created by Laara Garcia in collaboration with Laurel owner and Capitol Hill nightlife veteran Kate Opatz, the sub-500-square-foot Bar Laa focuses on open standing counters where patrons lean in, bump elbows, and drift freely through the room.

Bathed in an amber, low-lit glow, with textured, raw plaster walls reflecting light cast by glowing candles along live-edge back-bar shelves and across the polished bar rail, woven lantern pendants hang overhead, while trailing potted plants and rows of Mexican craft spirits catch the flickering light.

CHS reported here in June on the plans for Bar Laa as Garcia envisioned a “warm, dark little corner bar — part cozy cave, part everyday escape — serving low-ABV select cocktails, neat pours of mezcal, and Mexican espresso, with textures and details inspired by Mexico City and Oaxaca.”

Garcia also raised just under $50,000 in a crowdfunding effort to support the buildout including goals of $10,000 for remodeling and a new bar top, plus capital for consulting, starting inventory, and operating reserve.

Before launching Bar Laa, she previously helped launch Gold Bar including its move to E Olive Way before it shuttered last summer.

At Bar Laa, the beverage program centers on traditional Mexican agave distillates, highlighting single-varietal expressions, heritage techniques, and small-batch mezcaleros while also offering structured spirit flights.

Pours are presented alongside intentional flavor accompaniments. One tasting features kiwi berry salt and dark chocolate. A tasting card outlines Estancia raicilla pechuga, a 48% ABV spirit crafted in Jalisco from wild agave maximiliana that is triple distilled in copper alembic stills with toasted pumpkin seeds, apples, lemon leaves, tejocote, hibiscus, and raw turkey breast suspended in the pot.

Another pairs Apaluz Cenizo mezcal with aged Gouda cheese and salted cucumber rounds, with the spirit poured into a hand-thrown ceramic copita and placed on a wide earthenware dish next to the bites.

Preview cocktail menus included a Claypot Negroni, a Coriander Rum Milk Punch, a citrusy Yuzu Paloma, a savory Passilia Pepper Girabaldi, a sparkling Carmelized Pineapple Amaro Spritz, and a chilled Coconut Iced Espresso combined with mezcal. For other options, the back bar serves orange and wines, cold bottles of Modelito beer, sparkling Mineragua, and house non-alcoholic seasonal shrub mocktails.

Bar Laa is located at 1500 E Olive Way. Learn more at barlaa.bar.

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