When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week we take a trip over to Dupont Circle’s Urbana. When the culinary and bar teams aren’t cooking and crafting cocktails, they’re growing tomatoes, making an astonishing amount of sausage, and watching old 007 films to get inspiration for Bond-worthy beverages.

 

Urbana

Seats in the restaurant: 166

Gluten-free menu items: 48

Eggs used per week: 3,600

Pizzas made per month: 1,135

Pounds of handmade pasta made in the past year: 4,000

Number of house-made cheeses and charcuterie: Six, including Manchego, halloumi, fromage blanc, foie dogs, duck prosciutto, and head cheese

Oysters sold every month: 1,750

Length of all the sausages made last year laid end to end: 167.4 feet

Chef John Critchley’s Lamb Jam wins: Three

Orders of lamb sold since this year’s Lamb Jam: 423

National hotness ranking of chef Critchley according to Eater: 2

Pots du crème sold this year: 1,340

Scoops of gelato made this year:  6,934

Cocktails inspired by James Bond: Two, the shaken, not stirred Vesper made with equal parts Lillet, gin and vodka, and the Negroni Spera, which was inspired by the Americano, a popular drink in James Bond’s heyday

Bottomless bellinis sold every month: 859

Different wines on the menu: 182

Glasses of wine sold at happy hours this year: 5,302

Corks recycled every year: 21,600

Different varieties of tomatoes being raised on the rooftop: 10, including cherry, grape, Zebra, and Brandywine