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FYI-The Hamilton is no longer open 24 hours

agarnett100 Apr 9, 2012 11:26 AM

hours are Monday - Thursday 7:30am until 1am, Friday 7:30am until 2am, Saturday 8:30am until 2am, and Sunday 8:30am until 1am. The bar remains open until 2am on weekdays and 3am on weekends.

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    Elyssa RE: agarnett100 Apr 9, 2012 03:00 PM

    Well that was quick! I can't say I'm surprised. The place is HUGE and I can't imagine it getting filled enough at 4am to warrant it being open 24 hours.

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      mdpilam RE: agarnett100 Apr 9, 2012 03:31 PM

      Yeah, and Black and Orange scaled back their hours as well.

      1. Bob W RE: agarnett100 Apr 10, 2012 04:47 AM

        No surprise to me. We had brunch there a couple months ago (food -- decent, service -- variable) and I could not figure out how they planned to bring in enough customers at 3 AM on weekdays to make keeping this massive place open 24/7 worthwhile. So my only question was not if but when, and that's been answered.

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          drewpbalzac RE: agarnett100 Apr 12, 2012 10:47 AM

          It was an enviable but destined to fail concept. DC just isn't a 24 hour a day town. Besides that is what the Steak and Egg kitchen is for. . . .

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            Pappy RE: agarnett100 Apr 13, 2012 07:11 AM

            That is a VERY smart company running that group of restaurants. They understand volume and profit margins better than anyone. They had to know 24hrs wouldn't work. I think it was marketing, and I think it worked. tThey created a "buzz" factor that this wouldn't just be another Clydes (which in fact it really is).

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              daves_32 RE: Pappy Apr 13, 2012 07:39 AM

              I heard through the grapevine that the overnight staff was facing a lot of unruly customers (shocker alert). During my last visit (while still operating 24 hours), a server told me that customers had to open a credit card tab and there was a mandatory 20% tip between 3-6 AM. Apparrently, the overnight customers were being aggressive, fighting, and making a lot of messes. There was a big burden on the staff, and the need to often increase staff, during these lower profit hours.

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