A sea of high-profile restaurants are scheduled to join the local dining scene in the coming months, including some biggies held over from the winter. Here’s a roster of the most anticipated openings coming down the pike.
La Betty
What: The family that owns Georgetown institution Baked & Wired is making a run at its first full-service restaurant. La Betty is next-door to A Baked Joint in Mount Vernon Triangle and will incorporate fresh bread from its sibling spot. Matriarch Teresa Velazquez is developing recipes that will draw from American comfort foods and her German-Irish heritage.
Where: 420 K Street NW
When: Mid-March
Punjab Grill
What: Delhi, India, native Karan Singh, who runs American Tandoor in Tysons Corner, is importing fine-dining brand Punjab Grill to D.C. Expect 40-foot stone walls, hand-carved wooden ceilings, and lots of brass and mosaic mirrored detailing across the 150-seat space, which will share the building with Central Michel Richard. India-based mixologist Nitin Tewari and David Strauss (Shaw’s Morris American Bar) are collaborating on cocktails. Chef Jaspratap Bindra, an alum of high-end Indian resorts, will bring modern takes on Punjabi cuisine to the menu. Punjab Grill has locations across India and in Singapore, Abu Dhabi, and Bangkok.
Where: 427 11th Street NW
When: March
*No Detail Is Spared at the Opulent Punjab Grill Coming to D.C. This Fall [WCP]
Sugar Fox
What: Husband-wife duo Jena and Matt Carr of Little Red Fox cafe will debut a neighborhood ice cream shop and bakery in Forest Hills. Expect small batch ice cream by the scoop, milkshakes, cakes, and cupcakes made on-site.
Where: 5027 Connecticut Avenue NW
When: March
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Little Sesame Chinatown
What: The airy fast-casual destination for fresh hummus bowls and pita sandwiches is expanding with a second location in Chinatown, this time with alcohol and extended weekend hours. Best sellers coming over from downtown will include its chicken shawarma bowl with herb tahini, pickled red onion, and oregano, as well as seasonal additions.
Where: 736 6th Street NW
When: March
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Dacha Navy Yard
What: Located adjacent to Nationals Park with views of the Anacostia River, Dacha’s second location will boast an expansive outdoor beer garden, lots of private event capabilities, and 150-seat indoor dining area. Taylor Burlingame, who succeeded Michael Rafidi as executive chef of the ill-fated Requin at the Wharf after working at Michael Mina’s RN74 in San Francisco, will oversee a menu that features more refined plates than the beer-friendly fare available for dinner in Shaw.
Where: 79 Potomac Avenue SE
When: Late March
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Bento by Tokyo Pearl
What: Stephanos Andreou, who owns Asian-Latin restaurant Sakerum on 14th Street NW, will bring this Japanese gastropub to Dupont Circle. The daytime side of the operation will sling fast-casual bento boxes with an online app to speed up ordering. At night there will be boozy bubble tea and a menu full of Japanese street foods such as bao buns. The lights and sound system, which will be used in a lively Tokyo-style lounge, come from the team behind nightclub guru Dave Grutman’s LIV and Story clubs in Miami. The //3877-designed space will feature 24 seats inside and 43 outside under an 800-square-foot patio with a retractable awning.
Where: 1301 Connecticut Avenue NW
When: Mid-April
*Previous Tokyo Pearl coverage [WCP]
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Dirt Ballston
What: The Miami-based brand’s first location outside of its hometown will debut in the Ballston Exchange development. The trendy chain sells all-day breakfast dishes and toasts as well as salads, bowls, plates, smoothies, juices, vegan “mylkshakes”, and pastries. There’s also a full espresso bar and tea program. Guests order at the counter, but servers drop dishes off with real plates, silverware and linen napkins, with no self-bussing needed. Architecture and interiors firm //3877 is using industrial materials like concrete and blackened steel, alongside emerald green tones, white oak, maple, subway tiles, and oversized baskets hovering above. A sculptural neon sign spells out Dirt’s “Eat Clean, Talk Dirty” motto. The 33-seat spot also sports a grab-and-go window.
Where: 4121 Wilson Boulevard, Suite 102B, Arlington, Virginia
When: Late March/early April
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Seven Reasons
What: Venezuela native Enrique Limardo will import the flavors of his homeland at his first D.C. venture, scheduled to slide into the space formerly occupied by Piola. For the past five years Limardo was executive chef at Alma Cocina Latina in Baltimore, Maryland, scoring 3.5 stars from Washington Post food critic Tom Sietsema. Seven Reasons will feature two chef’s tables next to the open kitchen, with 95 seats inside and a 35-seat summer garden opening later. Limardo studied gastronomy in the 1990s in Barcelona, going on to cook alongside Michelin-starred chefs like Joan Roca and Ramon Freixas and opening two acclaimed restaurants in Caracas, Venezuela.
Where: 2208 14th Street NW
When: April
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Via Sophia and Society
What: Following a full lobby transformation and guest room refresh, the historic Hamilton Hotel will replace its 14K restaurant with a modern osteria and bar. Executive chef Colin Clark, formerly chef de cuisine at Fiola Mare, will lead the kitchen. Society, a library-themed bar inspired by secret societies and private clubs, will feature 14 seats and gourmet bar snacks.
Where: 1001 14th Street NW
When: Spring
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Cut by Wolfgang Puck
What: Wolfgang Puck’s elite steakhouse chain will land inside the glitzy Rosewood Hotel in Georgetown, replacing its American-themed Grill Room. Executive chef Andrew Skala clocked over a dozen years working in Puck’s kitchens at Spago, Las Vegas; Wolfgang Puck at Hotel Bel-Air; and, most recently, at the Cut in the Four Seasons New York Downtown. In D.C. he plans to integrate local produce, seafood from the Chesapeake Bay, and wagyu beef from Virginia. Founded in Beverly Hills in 2006, Cut has since expanded to Las Vegas, New York, London, Singapore, Bahrain, and Doha.
Where: 1050 31st Street NW
When: Late Spring
Jônt
What: Bresca chef Ryan Ratino is opening an experimental kitchen that will churn out eight- to 11-course tasting dinners on the second floor above his modern bistro on 14th Street NW. The Michelin-starred chef is embarking upon a research trip to Japan to further his fermentation studies. He expects house vinegars, shoyu, and miso paste to aid a lineup of cured products like dry-aged dairy cow. An attached bar will offer a la carte dishes.
Where: 1906 14th Street NW
When: Late Spring
The following restaurants were projected to open in winter 2019 and are now shooting for spring opening dates:
Quarter Market Food Hall
What: The smartly curated 25,000-square-foot emporium, one of the biggest food halls in the area, will be packed with dining and drinking options from such as Turu’s by Timber Pizza Co., Cucina Al Volo, and Ice Cream Jubilee. Chefs from Gravitas and Himitsu are also opening counters for gourmet sandwiches and Sichuan hot chicken, respectively.
Where: Ballston Quarter development
When: Opening in phases starting in March
*Previous Quarter Market coverage
Sonny’s
What: The Park View newcomer, from the owners of Colony Club next door, plans to bring square-shaped pies and re-imagined Italian-American classics to the neighborhood. The space has seating for 250 people and front and back patio areas, which will include a bar car and leafy palm trees. An adjoining bar and garden, dubbed No Kisses, is also part of the project.
Where: 3120 Georgia Avenue NW
When: March
Estuary
What: The featured restaurant at Hilton’s splashy CityCenter hotel, the Conrad, comes from Top Chef alums Bryan and Michael Voltaggio. The brothers, who just celebrated the second anniversary of their eponymous steakhouse inside MGM National Harbor, are teaming up for a second time in D.C. with Estuary.
Where: New York Avenue and 10th Street NW
When: Mid-March
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Hanumanh
What: The next step in Washington’s Lao food movement, driven by chefs Seng Luangrath and Bobby Pradachith, her son, will be a casual hangout in Shaw. Named after a daring Buddhist monkey deity, Hanumanh will feature bold flavors currently being developed at the family’s first two restaurants, Thip Khao in Columbia Heights and Padaek in Falls Church. Recently opening Sen Khao restaurant in Tysons Galleria might have delayed the Shaw project.
Where: 1604 7th Street NW
When: Spring
Chop Shop Taco
What: Located in an old auto body shop inside the Madison Collective development, Chop Shop Taco will serve chopped meats roasted on a spit alongside nostalgic snacks, tacos, and Mexican barbecue. The industrial design will feature a full bar with agave-based spirits and a take-out window with around 50 seats. Chef and co-founder Ed McIntosh opened Pendleton Carryout Co in Alexandria last fall and was most recently working on a self-styled Mexican eatery Tortilladora.
Where: 727 North Henry Street, Alexandria, Va.
When: April/May
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*Previous Chop Shop Taco coverage
Cane
What: Chef Peter Prime, who introduced D.C. to Caribbean-style barbecue at Spark in Bloomingdale, is opening his own spot focused on his native cuisine from Trinidad and Tobago. The 40-seat space, which slides into the building formerly occupied by Uni Bistro, will focus on roti rolls — South Asian-influenced Caribbean flatbreads stuffed with potato and meat curries. There will be jerk chicken wings, too, of course.
Where: 403 H Street NE
When: Mid-March
TTT/Buena Vida
What: Restaurateur Ivan Iricanin (Ambar, Baba) is replacing the defunct La Tasca in Clarendon with the same pair of Mexican restaurants he brought to Silver Spring, Maryland, last spring: Tacos, Tortas and Tequila (TTT) and Buena Vida. The combo’s second location is expected to look and feel much like the original on the first two floors. The biggest departure is a third-story rooftop beer garden, called Up, which will come later.
Where: 2900 Wilson Boulevard, Clarendon, Virginia
When: Late March
Calabash Tea & Tonic
What: The 900-square-foot Brookland outpost of the Shaw tea shop will feature a large outdoor patio curated with medicinal plants and culinary herbs. Like its sister spot, there will be more than 50 organic tea blends based on founder Dr. Sunyatta Amen’s Cuban-Jamaican great-grandmother’s formulas. Also expect pour-over coffees, vegan brunch dishes, vegetarian snacks, and wellness-focused events.
Where: 2701 12th Street NE
When: April
Bandoola Bowl
What: The Southeast Asian salad stop will integrate flavors from Burma and surrounding countries at its debut Georgetown restaurant. Expect thinly chopped vegetables and shredded cabbage, as well as roasted, steamed, grilled, or lightly fried proteins. Toss-ins will include fried garlic and shallots, crispy yellow split peas, crunchy peanuts, and sesame seeds.
Where: 1069 Wisconsin Avenue NW
When: Early spring
*Previous Bandoola Bowl coverage
Stellina Pizzeria
What: Italian natives Antonio Matarazzo and Matteo Venini are teaming up to open a new “upscale casual” pizzeria near Union Market with a spin on traditional Neapolitan-style pies. Venini’s kitchen will be influenced by street foods found along the southern Italian coast, including fried seafood and veggies served in paper cones. Also expect pastas and sandwiches integrating pizza dough. A full bar will focus on Italian wines, beers, and craft cocktails.
Where: 399 Morse Street SE
When: Early spring
*Previous Stellina Pizzeria coverage
Hatoba
What: The fourth ramen shop from the experts behind Daikaya, Bantam King, and Haikan will bring traditional Sapporo-style noodle soup top Navy Yard, including some chilled ramen options. The 2,200-square-foot industrial space at the Boilermaker Building in the Yards development near Nationals Park will feature design nods to a pro baseball team in Sapporo, the Hokkaido Nippon-Ham Fighters. Edit Lab at Streetsense is lining the walls with thousands of soup bowls and private ramen booths that carry their own shop themes. Hatoba, which means “dock,” will fit 50 inside and 30 outside.
Where: 300 Tingey Street SE #170
When: Late Spring/May
https://dc.eater.com/2019/3/4/18249918/most-anticipated-restaurants-in-dc-spring-2019 2019-03-04 20:15:55Z
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