Single Shot is now open on the west slope of Capitol Hill, on Summit next to Top Pot, and the narrow, shotgun-style space looks great. It's where photographer Spike Mafford's studio used to be (you may know his evocative work from the walls of the two Mezcaleria Oaxacas and La Carta). His friend Rory McCormick, of Re:public, is the proprietor; the chef is James Sherrill, formerly of Re:public, Crush, and Restaurant Zoe. Adam Fream is managing the bar; he's worked at Bathtub Gin, among other places, and, most recently, Elysian Bar (which he left along with five-sixths of the original bar staff, including Murray Stenson, not too long ago).* Rounding out the all-star cast is Guy Kugel, formerly of the excellent Altura, in charge of wine and service.

Single Shot's namesake is an oversized wooden replica of a single-shot shotgun above the bar. Beyond that, there is a marble-topped bar, a large gilt-framed mirror, some very cool light fixtures, a row of tables, a tidy-looking semi-open kitchen, and not much else, which is a relief. With a name like Single Shot and a gigantic wood shotgun as its inspiration, the place could've easily taken the form of 8oz. Burger Bar's Old West mania; instead, it's contemporary and airy. The seasonal, worldly menu (see it after the jump) includes pizza and flatbread ($12–$14) cooked in a stone oven; mussels with black rice, uni, pork belly, and fennel ($16); and just two entrées (striped bass and a pork chop at the moment, $15–$30).

Single Shot makes a civilized first spot for a Summit mini-bar crawl. Afterward, you'd go to quasi-tiki Sun Liquor two doors down (which also happens to have excellent cocktails), then slosh onward to beloved dive hangout the Summit (two more doors down, pool table, lots of beer on tap).

Single Shot opens at 5 p.m. every day.

*Fream did not work at the Zig Zag, as this post erroneously said earlier. My bad!

Here's Single Shot's food and cocktail menu, below and over here. (They also say: "Single Shot will accommodate all dietary restrictions without ridicule whenever possible.")

EAT
BITES

Pork Ciccioli — Olive Mustarda, Pistachio, Baguette — 8

Raw Radishes — Seaweed Cream Butter, Caviar, Macrina Baguette — 8

Pub Cheese — Fuji Apple, Apple Cider Reduction, Brioche — 7

FRUITS & VEGETABLES

Marinated Beets & Chicken Liver Mousse — Pumpkin Seeds, Berbere Spice, Crostini — 15

Asian Pear & Belgian Endive — Olive Tapenade, Crushed Almonds, Yogurt Vinaigrette — 11

Lobster Mushroom & Veal Sweetbread Ragout — Quince, Vanilla Scented Parsnip, Szechuan Peppercorn — 18

Hearth Roasted Cauliflower — Romesco Sauce, Kohlrabi, Hazelnut Vinaigrette — 10

FLOUR & GRAIN

Pizza Margherita — San Marzano Tomato, Buffalo Mozzarella, Basil — 12

Tuscan Kale Flatbread — Caramelized Onion, Ligurian Olive, Gruyere — 14

Black Rice & Black Mussels — Uni, Crisp Pork Belly, Fennel — 17

FISH & MEAT

Striped Bass — Fingerling Potato, Confit Shallots, Green Chermoula — 15/30

Pork Chop — Spaghetti Squash, Brussel Sprouts, Pomegranate Glaze — 26

CREAM & SUGAR

Bosc Pear Gallette — Creme Fraiche Ice Cream, Mint — 9

Toasted Honey Pot De Creme — Sesame Tuille, Juniper, Chantilly Cream — 7

Pernod & Chocolate Chip Ice Cream — 6

3 Cheeses With Accompaniments — M.P.

COCKTAILS

Pendennis Club — 9
Gin, Apricot Brandy, Lime, Peychauds

Bayonette — 9
Tequila, Iced Tea, Lemon, Allspice Dram, Chocolate Bitters

Percussion Cap — 11
Rye, Fernet Jelenik, Cointreau, Angostura

Sactuary — 10
Dubbonnet, Lemon, Giffard Triple Sec, China China

Osiris — 9
Becherovka, Lemon, Sparkling Wine, Lavender Bitters

Raymond Earl — 9
Bourbon, Grapefruit, Giffard Vanilla, Mint

Castro — 9
Aged Rum, Lime, Angostura, Allspice Dram, Laphroaig

Black Lily — 11
Fernet Branca, Cointreau, Lime

Damascus — 10
Scotch, East India Sherry, Cocchi Americano, Orange Bitters

Northern Cornice — 10
Grey Goose, Cointreau, Dolin Blanc, Lime, Cardamom Bitters