What to eat at Bar Boheme, Union Market’s new sandwich shop with old-world flair

The European-style takeout inside Union Market is the latest endeavor from well-traveled chef Alex McCoy.

Bar Boheme opened over the weekend with more than a dozen paper-wrapped sandwiches full of nostalgic flavors from England to the Mediterranean. Building blocks made on site include mozzarella, grilled Thai herb sausage and duck confit, along with buttery focaccia, rustic Spanish bread and multi-grain breads made fresh every morning. Start time is noon 20:00 (1309 5th Street NE).

McCoy says he’s particularly proud of British Corned Beef. Cured meat stars in the Brick Lane along with delicious English mustard and pickles on rustic bread.

“It’s less about refined and simple European sandwiches with four or five fresh ingredients that stand out on their own,” McCoy told Eater.

“Brass Rail” (salt beef, Jarlsberg cheese, dill remoulade, cumin cabbage and pickles).
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Duck confit served on a French baguette with Satsuma hoisin, charred red onion, arugula, spicy English mustard and green onion.
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With the arrival of Bar Bohème, McCoy doubles down on international carry-ons at Union Market. At one stall at Lucky Buns, he continues to pair green chili patties with curry-flavored fries. The original Adams Morgan will soon be joined by an additional DC location at the Wharf.

Future sandwich drops at Bar Boheme include Swedish pork and beef meatballs—McCoy’s baked answer to Ikea’s cult menu—tossed with fresh herbs, charred onion cream soup, lingonberry preserves, and pickles.

“We’re having fun with classic European flavors, but doing our own thing and using local produce,” he tells Eater. “I’m a sandwich guy and I love a good sub.”

Chef Alex McCoy shows off the “South Slope” in focaccia (capocollo, soppressata, mortadella, prosciutto, roasted peppers, collard greens, provolone, onion, dried herbs, pickled chili).
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Cheese Toast with Onion and Charred Red Onion, White Truffle, Gouda and Gruyere on Spanish Rustic Bread, with the option of adding duck confit or blood sausage.
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The rotating lineup also includes patiently prepared proteins such as house-cured pulled pork, fresh-cut porchetta and cured salmon. The 75-square-foot, utilitarian-style stall has seating for six, so diners are invited to drop in for an evening. The cold deli kitchen plans to feature items such as Portuguese preserved seafood, seasonal salads and cured lox.

To drink, look for natural biodynamic wines by the bottle or glass, spicy aperitivo cocktails like Negronis on tap, pours of France’s famous anise-flavored pastis spirit, Belgian and French beers, and Brittany ciders.