Welcome to Dirty Habit
Dirty Habit's distinct moods allow you to indulge your guilty pleasure, from a quiet breakfast or lunch, to a weekend bottomless brunch, or a pulsating party around our urban campfire in the hottest courtyard in DC. Our main dining room is mysterious and alluring, while our Glass House is the atmospheric counterpart. Whatever your desire, our team crafts a seamless experience, seasonally inspired by the freshest products along with cutting-edge execution.
Stephanie Carre stands as a distinguished leader in the hospitality sector, currently commanding the prestigious role of General Manager at Dirty Habit DC. With an extraordinary career spanning over 25 years, Stephanie has become a cornerstone of the industry in Washington D.C. Her journey began in her formative years, diving into the restaurant world while still a high school student. This early exposure was the catalyst for what would become a storied career in the high-stakes, exhilarating world of fine dining and hospitality.
Her post-graduation path saw her immerse herself in the intricate realms of gastronomy, wine, and mixology. Stephanie’s remarkable tenure includes influential positions at landmark establishments such as Houston's Restaurant in Georgetown and the historic Hotel Washington. Notably, her tenure at Capitol City Brewing Company marks a significant chapter in D.C.'s brewing history, being the first brewpub to open post-prohibition.
Stephanie’s ascent to leadership roles is marked by her impactful stint at The Harbor Club Restaurant & Lounge in Georgetown and her transformative role at 2941 Restaurant in Falls Church, VA. Under her visionary leadership, 2941 Restaurant was celebrated by Washingtonian Magazine for its exceptional private dining offerings.
Her illustrious career reached new heights at The Occidental, a dining destination synonymous with D.C.'s elite and political spheres. Over nearly fifteen years, Stephanie's strategic and innovative management propelled her to the pinnacle role of General Manager, overseeing the venue’s transformation into a hub for prestigious events and gatherings.
In 2021, Stephanie embraced the role of General Manager at Dirty Habit DC, infusing her extensive experience and refined leadership skills into creating an unparalleled dining ambiance. She expertly melds seasonally-inspired global cuisine with high-end cocktails, set against the backdrop of the historic 1841 General Post Office, thereby elevating the standard of luxury dining in the city.
Beyond her professional achievements, Stephanie is a dedicated mother to three children and two beloved pets. She is a fervent supporter of the Washington Football Team, continuing a family legacy of loyalty and passion for the sport. In her personal time, Stephanie is the epitome of a family-first individual, balancing her high-powered career with unwavering dedication to her loved ones and her enduring love for football.
A native of Sunderland, MD, Anthony Jones has returned home to helm the kitchen of Dirty Habit DC as Executive Chef. Anthony discovered his passion for cooking at a young age, inspired to pursue a culinary career after falling in love with episodes of the original Iron Chef; little did he know that he would one day find himself on the other side of the screen. In 2022, Chef Anthony brought home first place on an episode of Food Network’s Chopped, joining the ranks of fellow top toques as a Chopped Champion.
Chef Anthony is no stranger to working among some of the best in the culinary landscape. Before joining Dirty Habit, he worked side by side with Chef Marcus Samuelsson as Executive Sous Chef at Red Rooster Overtown in Miami, which was awarded a Bib Gourmand by Michelin Guide in 2019. Prior to his Florida move, Chef Anthony worked at several DMV-area restaurants, including BLT Steak, Birch & Barley and The Sovereign.
Chef Anthony attended Johnson and Wales University in Charlotte, NC, where he received his associate degree in culinary arts. Along with his Chopped victory and Michelin accolade, Chef was also honored as a guest chef at the Worlds of Flavor Event in Napa Valley in 2022. In 2023, he was a participating chef in the Diaspora Kitchen Tour in Cameroon, Africa, alongside other acclaimed Black chefs such as Chef Mashama Bailey and Chef BJ Dennis. When Anthony is not crafting his latest dish at Dirty Habit, he enjoys outdoor activities and cooking with his partner, Max. Along with their friends, they channel their competitive sides over frequent card and video games.
A NoVa native, Aniceto “JR” Rena brings more than 15 years of hospitality experience to his role as beverage manager at Dirty Habit. Rena got his start in the industry as a host, but he quickly fell in love with the system. He worked his way up from host to server and eventually made his way behind the bar. After finishing college, Rena continued to pursue his passion for the hospitality industry, securing positions at various notable F&B outlets, like Jose Andres’ Jaleo, a recipient of Michelin Guide’s Bib Gourmand Award.
Later JR joined the Mexican Hospitality team and moved to New York to start working in Cosme Kitchen and Bar. It was here where he began to refine his knowledge of Mexican flavors and culinary traditions. During his time with Mexican Hospitality, he also spent time in Mexico City at the famous Pujol, which consistently ranks in The World’s 50 Best Restaurants, as well as the agave-centric restaurant and bar Ticuchi, working alongside mentor and role model Yana Volfson. Rena was also on the opening team of Eat Good Food Group’s Kaliwa in DC in 2017, which earned a Bib Gourmand Award that same year.
Most recently, Rena was beverage director at Foreign National concept development group in DC, where he developed menus and led the management teams across all their restaurants. Now at Dirty Habit, Rena applies his love and knowledge of high-quality ingredients and international flavors to create unique, well-balanced drink offerings that align with the unapologetic, unpredictable, and unpretentious nature of the restaurant. As a minimalist, his approach to Dirty Habit’s bar program is to step outside of the box and create a fun, relatable and modern cocktail list. Having some background in the kitchen, he prioritizes seasonality and prepares everything from scratch. When he’s not behind the bar, you can find Rena hiking in nature, taking a trip to a remote destination or sipping on some Mezcal.
sales & marketing Director
Raquel Sharma brings over 24 years of experience in hospitality, including more than a decade focused on Event Sales and Marketing. Prior to joining the property, Raquel gained a wealth of experience overseeing sales at a range of multi-concept restaurant groups in the DC Metro Area.
Throughout her career, Raquel Sharma meticulously planned and executed thousands of events, demonstrating her expertise from conceptualization to flawless execution. Her exceptional work has garnered national recognition, with her creative and innovative catering displays featured in prestigious media outlets such as Yahoo! News and SheKnows. In a testament to her rising influence in the industry, FSR Magazine nationally acknowledged Raquel in early 2020 as one of the "32 Rising Restaurant Stars."
Raquel earned her Bachelor of Fine Arts in Interior Design from George Washington University, infusing her professional endeavors with a keen design sensibility. She seamlessly integrates her creative flair into every aspect of her work. During her leisure moments, Raquel indulges in museum hopping, practices yoga, and nourishes her wanderlust through travel.
Executive Sous Chef
chef de partie
Supporting Our Team with a Unified 22% Service Charge
At Dirty Habit DC, a new 22% service charge on guest checks is our latest step towards ensuring fair and transparent compensation for our service team. This charge comprises an 18% direct gratuity, reflecting our appreciation of the staff's dedicated service, and an additional 4% allocated towards their wages and benefits.
This consolidated charge is designed to support our staff comprehensively, affirming their efforts in delivering exceptional service. We believe in the simplicity and clarity of this approach, allowing us to focus more on what we do best – serving you. Should you have any queries about how this benefits our team or any aspect of our service charge policy, please don't hesitate to reach out. Our management team is readily available to assist. We're grateful for your patronage and support, which directly impacts our ability to maintain a rewarding and equitable workplace for our incredible team.