COMING SOON

Now find all that is Coming Soon here. Every delicious deet on every new restaurant gearing up for its grand opening. Remember: If you’ve heard about one about to open and don’t see it here, it’s probably already serving…and you’re missing something delicious! To know for sure, click to Openings.

 
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Barrel and Crow

4867 Cordell Avenue, Bethesda, MD

PROJECTED OPENING DATE: March 2015

The former Freddy’s Lobster + Clams space on Cordell Avenue  in Bethesda will be transformed into Barrel & Crow this March. Patrick Forest, who served as the general manager of Grapeseed in Bethesda for two years, is partnering with former colleague Laura Houlihan, who worked as the bar manager at the restaurant for 12 years, to bring their restaurant vision to life. Barrel & Crow, which borrows its name from an old English expression referencing to jubilation and letting taps flow, will focus on serving Mid-Atlantic regional cuisine and locally sourced ingredients. “We definitely want to be known as a neighborhood place,” Forest says. “And we plan to offer something for everybody.”
 
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Bastille relocation and Bistro Royale

620 N Fayette St, Alexandria, Virginia

PROJECTED OPENING DATE: BASTILLE RELOCATION: January 26, 2015

PROJECTED OPENING DATE: BISTRO ROYALE: January 22, 2015

Eight successful years later, Chefs Christophe and Michelle Poteaux, owners of the intimate, 45-seat French restaurant Bastille, have decided to relocate to a new location just a few miles away.  Located in the bottom floor of  The Asher, the new Bastille will boast 3,500 square feet of space while offering a dining capacity of 80, an expanded menu, and a much larger bar. With this addition comes another change; a new name for the old restaurant. The new space will maintain the Bastille name while the original restaurant will become Bistro Royal.  A 40-seat patio will accompany the new location, along with a wine-centric, fully stocked bar. Sommelier Mark Slater, who joined Bastille in January, will manage the wine and beverages at both the new Bastille and the Bistro Royal. The new restaurant will also allow Chef Michelle Poteaux to showcase her pastry skills. The restaurant is expected to open in early 2015.
 
Bon Chon Chicken, Arlington, VA

Bonchon

The Navy Yard, SE, DC

PROJECTED OPENING DATE: spring 2015

Korean fried chicken will soon be hitting DC by way of The Navy Yard. Bonchon, a chain with locations in area suburbs that specializes in the delicious Korean comfort food, plans to open its first DC proper location come springtime. The 3,500-square-foot space, located in close vicinity to Nationals Park, will boast seating for 200, a large dining area, and an expansive sports bar and featuring plenty of televisions to catch a game on. In addition to serving up its specialty fried chicken, Bonchon will also offer dishes as bulgogi and pork buns, as well as Asian and American craft beers.  
 
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Clarity

442 Maple Ave. E., Vienna, VA

PROJECTED OPENING DATE: late February 2015

Former Inox owner, Jonathan Krinn, and partner Jason Maddens, former executive chef at Central, will soon be opening a modern American restaurant, Clarity, in the former Wolftrap Cafe space in Vienna. Krinn says the eatery will be, "fun, affordable, built for every occasion." Diners can expect the bistro to offer up a variety of dishes including steaks, pastas, salads, and higher-end entrees. The space will boast a chef's counter, open kitchen, and a private dining room.  
 
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Kapnos Kouzina

4900 Hampden Lane, Bethesda, MD

PROJECTED OPENING DATE: Summer 2015

Local celebrity chef and restaurateur Mike Isabella will soon be expanding his restaurant domain in the Washington DC area with the upcoming addition of Kapnos Kouzina in the Bethesda Row development in Bethesda, MD. While Kapnos draws inspiration from inland Greek flavors, and Kapnos Taverna focuses on coastal and island cuisines, Kapnos Kouzina will serve a homestyle take on regional Greek cooking that is more traditional and classic than its sister restaurants. Isabella explains that "Those familiar with the original Kapnos are going to find something different in Bethesda, it’s a little more casual, a little more traditional and a little more neighborhood-y.” Diners can expect Kapnos Kouzina to primarily offer small plates, like its sister restaurants, as well as larger portioned platters meant to be shared by two to four guests. An expansive beverage program will feature cocktails on tap and a large wine list highlighting a variety of new and old world wines with a focus on the wines of Greece and the Eastern Mediterranean. The eatery, open for both lunch and dinner services, boasts 160 seats, including 14-seat communal table, a 31-seat bar, a 12-seat chef-counter, and a 94-seat patio.
 
 
 
 
 
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Maketto

1351 H Street, NE

PROJECTED OPENING DATE: February 2015

What would happen if Toki Underground and DURKL had a baby? Erik Bruner-Yang of Toki Underground and Will Sharp of DURKL have signed a lease for Maketto, a joint venture coming to the DC retail scene. The new collaboration will bring a curated fashion and culinary boutique to the Atlas District. Inspired by international markets, Maketto will offer several unique retail experiences ranging from fine dining to more casual gourmet snacks and cocktails, to various food stalls that will feature delicacies inspired by Asian night markets including Chinese donuts, Shanghai steamed dumplings, barbecue pork buns, and even on-site roasted coffee.  
 
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SER

1110 N. Glebe Rd., Ballston, Arlington, VA

PROJECTED OPENING DATE: February 2015

Winner of the 2014 Ballston restaurant competition, which granted free rent and additional incentives for one victorious, and deserving restaurant, SER will soon be opening this winter. According to restaurateur Christian Candon, the restaurant will serve Spanish comfort foods that strays from the commonly seen tapas experience.  Instead, the traditional menu will offer a variety of different sizes for each dish, from family-style to individual entree. Borrowing its name from the Spanish verb "to be," the name SER also serves as an acronym for "Simple, Easy, and Real"- representing the eatery's casual, neighborhood feel. In addition to dinner service, SER will offer a full lunch service as well as a grab-and-go section.
 
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Stella Barra

11825 Grand Park Avenue, North Bethesda, MD 20852

PROJECTED OPENING DATE: early February 2015

 This January, Chef Jeff Mahin will bring his acclaimed Stella Barra Pizzeria to Pike and Rose in North Bethesda, MD. The ever changing seasonal menu features Chef Mahin’s hand-crafted artisan pizzas topped with house-made ingredients and farm fresh vegetables alongside a selection of market-driven small plates, salads and sandwiches.  Artful cocktails will be offered at the cement-topped rectangular bar as well as a diverse list of Italian wines. The rustic dining room features exposed brick with modern industrial touches, and a large patio along the front of the restaurant offers al fresco dining. Stella Barra will be open for lunch, dinner and weekend brunch.
 
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All Set Restaurant and Bar

8630 Fenton Street, Silver Spring, MD 20910

PROJECTED OPENING DATE: early 2015

All Set Restaurant and Bar in Silver Spring will soon pay homage to the flavors and tastes of New England by way of Silver Spring. Restaurant industry vets Jennifer Meltzer and Chef Edward Reavis will be offering guests a moderately priced menu of seasonally inspired fare that will feature fresh ingredients, plenty of seafood, and local produce and meats from area farmers and suppliers. The 4,730-foot space designed by Streetsense includes a 25-seat dining room, 15-seat bar, a 24-seat outdoor, and a private dining room.  
 
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Bad Saint

3226 11th St., NW

PROJECTED OPENING DATE: winter 2015

Columbia Heights will soon be home to new Filipino eatery, Bad Saint. The spot's name, co-owner Nick Pimentel says, is "a hat tip to the fishing village of Saint Malo, Louisiana. In the late-18th century, Filipino sailors deserted Spanish galleon ships plying the trade between Manila and Acapulco. They settled in Saint Malo, establishing the first permanent settlement of Filipinos in what is now the United States." Tom Cunanan, previously of Vidalia, DC Coast, Zentan, Bibiana, La Chaumerie, the former Hook and PS7's restaurants, and Ardeo/Bardeo, has been given the head chef nod and will serve up a menu of Filipino Americana-inspired fare.
 
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Bar LaCivita

2609 24th St., NW

PROJECTED OPENING DATE: February 2015

The former Murphy's of DC space will soon be home to Chef Liam LaCivita's first restaurant venture. Chef LaCivita, who formerly oversaw the kitchen of Liberty Tavern and its sister restaurants, left Liberty Tavern with hopes of pursuing his own eatery. Bar Civita, in Woodley Park, will offer diners modern American food with influences from other cultures and international flavors.
 
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Baroak Cookhouse and Taproom

126 West Street, Annapolis, MD, 21401

PROJECTED OPENING DATE: spring 2015

Chef Teddy Folkman, of Granville Moore's on H Street, NE, will be opening Baroak Cookhouse & Taproom at the Loews Annapolis Hotel in spring  2015. Baroak is influenced by the cuisine of the best pubs and taverns in America and Belgium. Knife-and-fork dishes will be complemented by a collection of perfectly cooked burgers, stacked sandwiches, fresh entrée salads, steak frites and an assortment of mussels and flatbreads. Baroak will offer one of the largest selections of Belgian and craft beer in Annapolis along with classic cocktails and wine. The space will boast traditional seating, and innovative dining options including social tables and outdoor dining complete with a welcoming fire pit along the West Street terrace. The space will also include a warm and textured, moody and modern feel with reclaimed surfaces and vintage furnishings, a bustling open kitchen, and soft and chic outdoor seating.
 
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Carluccio’s

100 King Street, Alexandria, VA

PROJECTED OPENING DATE: spring 2015

Authentic Italian eatery and shop, Carluccio's, which already has many locations throughout Europe and the United Arab Emirates, will be opening its first US location in Alexandria come springtime.  Carluccio's aims to serve high quality Italian for a sensible price in a warm and inviting atmosphere. Open for breakfast, lunch, and dinner, diners can expect the menu to offer a wide variety of small plates, antipasti, salads, pasta dishes, fish and meat-centric entrees, and traditional Italian desserts. The beverage menu will feature a selection of Italian wines, Peroni beers, and classic cocktails, including the Italian favorite, limoncello. The eatery's adjoined shop will boast an assortment of Italian products for purchase including many sauces, oils, vinegars, dry pastas, sweets, kitchen accessories, coffees, and much more.
 
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Centrolina

974 Palmer Alley, CityCenterDC

PROJECTED OPENING DATE: Spring 2015

D.C. chef Amy Brandwein will be opening Centrolina, a 4,075-square-foot Italian market and restaurant at 974 Palmer Alley in downtown’s expansive CityCenterDC development in Spring 2015. Centrolina, Brandwein’s first solo restaurant outing, will be open daily for lunch and dinner. The kitchen will serve a 52-seat dining room, 12-seat bar and 32-seat patio. Centrolina will feature a concise and frequently-rotating menu of authentic regional Italian with around 15 dishes at any given time, including antipasti, primi and secondi courses- all inspired by Brandwein's travels through Italy. The beverage program will feature an all-Italian wine list that combines imported Italian with and Virginia varietals, a beer selection focused upon local brews, and a short list of classic Italian cocktails with contemporary twists. The market will offer a selection of imported Italian specialty items along with meat, fish and produce from local farms, a selection of house-made items and a barista-serviced coffee program.
 
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Chaia

3207 Grace Street, NW

PROJECTED OPENING DATE: May/June 2015

Chaia, the popular area vegetarian taco vendor, which currently serves patrons at farmer markets across the city, will soon be opening up its very own brick and mortar location in Georgetown. Co-foundesr Bettina Stern and Suzanne Simon, who describe their fare as "farm to taco," will continue to serve up trios of their seasonally inspired market tacos, made with homemade corn tortillas and locally sourced ingredients, as well as additional menu offerings that are not available currently at their farmer markets outposts. Their rotating tacos include seasonal favorites like creamy braised chard and potato with green sauce, skillet charred corn with green chilies, queso, and herbs, and market mushrooms with feta and red sauce. Breakfast tacos, made with local, farm fresh eggs, will also be available on Sundays.
 
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Chao Ku

1414 9th Street, NW

PROJECTED OPENING DATE: 2015

Chao Ku, meaning super cool, will soon offer Washingtonians a new option for fast, casual Chinese dining.  Broad Branch Market owner John Fielding and Chef Paul Pelt, formerly of Tabard Inn, plan on opening the eatery at some time next year.  The Shaw spot will pay homage to their favorite Chinese eateries around the Washington suburb area and will serve up affordable fare such as dan dan noodles, hot and sour Shaanxi wide noodles, cold small plates, and a variety of vegetarian and non-vegetarian entrees.  A full-service bar will also offer Asian beers, wines, including plum wine, sake, and a simple liquor selection.
 
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Claudia’s Steakhouse

1501 K Street, NW

PROJECTED OPENING DATE: April 2015

Another new steakhouse will soon be coming to downtown DC.  Claudia's Steakhouse is slated to become a "full-service, upper tier restaurant serving Latin infusion cuisine in a steakhouse environment."  The space will seat 300 and include an outdoor patio area for 45. Live entertainment and dancing will also take place during evening hours.
 
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Convivial

8th and O Street, NW

PROJECTED OPENING DATE: spring 2015

The team behind popular Mintwood Place has their sights set on opening a second eatery at City Market in Shaw. Restaurateur Saied Azali and Mintwood Chef Cedris Maupillier plan for their second restaurant, Convivial, to resemble Mintwood’s concept. The new menu will still focus upon American cuisine with French influence but will offer diners a lower price-point. The  5,000 square-foot space will seat 120 feature an outdoor dining area, and be designed by Peter Hapstrak of Hapstrak Demetriou- who also designed spaces such as Fiola Mare and Gypsy Soul. Convivial will be open daily for breakfast, lunch, and dinner.
 
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Dabney

9th Street, NW; Blagden Alley

PROJECTED OPENING DATE: late spring 2015

McCrady’s chef de cuisine, Jeremiah Langhorne, has left his Charleston, SC position to open his very first restaurant in DC's Blagden Alley.  Inspired by his upbringing in the Washington area and Shenandoah Valley, the restaurant's menu will feature regional food sourced largely from Virginia and offer modern-American dishes.  Diners can expect to taste dishes with unique historical influences, as history buff Langhorne, plans to use old cookbooks and recipes to create his menu.  The historical theme will also translate into the design of the space as the kitchen will be modeled after a 19th-century cooking area complete with a modernized hearth and large, wood-burning fireplaces.  The 2,800-square-foot, 70-seat space, designed by EditLab, will boast a main dining area, outdoor patio seating, a semiprivate dining room, an open kitchen, and centralized wood-burning hearth.
 
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Dacha Beer Garden: Expansion

1600 7th St., NW

PROJECTED COMPLETION DATE: June 2015

Popular Shaw beer garden, Dacha, will be adding plenty of more room for patrons to enjoy a beer come next summer. Owners Dimitri Chekaldin and Ilya Alter have disclosed that the neighboring China Express building will become transformed into a a three-story beer hall. Every floor of the new space will have its own unique theme and individual bar area.  The ground floor will include a small bar space that will serve coffee in the morning hours, the second floor will closely resemble a traditional German beer hall with ample seating along long, communal tables, and the top floor will serve up harder-to-find German, American, and Belgian bottled beers and small kegs. Dacha also has plans to collaborate with Weihenstephan, the alleged oldest continuously operating brewery in the world, to create an exclusive Dacha brew. Construction is planned to begin in January and will continue until early summer. The current beer garden space will open in the springtime and remain operational throughout the renovation of the neighboring beer hall.
 
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DGS Delicatessen: Mosaic District

Mosaic District, Fairfax County, VA

PROJECTED OPENING DATE: Spring 2015

DGS Delicatessen will be opening its second-ever location and first-ever Virginia location at Mosaic District in Fairfax County in the spring. Serving dinner, lunch and brunch, the restaurant’s menu will feature DGS standby’s: 8-day pastrami, house-smoked salmon, chopped liver, duck fat matzo balls and Montreal bagels. Edit Lab at StreetSense will design the eighty-seat dining room, open kitchen, and twenty-seat bar to evoke the feeling of grand delicatessens of the past with black and white tile floors, plush booth seating and deco pendant lighting. The beverage program, helmed by GM and partner Brian Zipin, will feature specialty cocktails, a wine and beer list designed to complement the flavors of the delicatessen, old-fashioned sodas, and classic egg creams.
 
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Founding Farmers: Tyson’s Corner

1800 Tysons Boulevard, Tysons Corner, VA

PROJECTED OPENING DATE: February 5, 2015

Farmers Restaurant Group, The Farm, has announced plans to open its third Founding Farmers location at Tyson's Corner next spring. The 12,000 square-foot space will seat approximately 280 at both its bar and dining room areas with potential expansion onto an outdoor patio. The menu at the Tyson's location will be similar to the other Founding Farmers menus but will feature regional ingredients and influences from Virginia farmers.  Expect to see favorites such as Chicken & Waffles, Yankee Pot Roast, Farmer's Daughter Burger, and new ones such as hearth prepared favorites, flatbreads, and new dessert items.  The eatery's bar program, to be overseen by Chief Mixologist & Beverage Director Jon Arroyo, will maintain the restaurant group's award-winning focus on homemade ingredients, fresh produce, and pre-prohibition era cocktails and include a variety of craft beers.  The restaurant will be open for breakfast, lunch, and dinner with a weekend buffet-style brunch.
 
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Four New Restaurants Coming to One Loudoun

  The One Loudoun development in Loudoun County, Virginia will soon be home to a number of exciting new restaurants. One Loudoun is a 358-acre omni-use, masterplanned community in Loudoun County, Virginia, that will feature 1,040 homes, 702,000 square feet of retail including fine dining, upscale shopping and movie theater, a luxury hotel, nearly three million square feet of office space, a clubhouse with pool and an amphitheater – all surrounded by approximately 150 acres of public land with miles of walking trails. In addition to the development's existing restaurants, which include Bar Louie, Zoe’s Kitchen, Elevation Burger, Tropical Smoothie Café, Nando’s, Okada’s Japanese Steakhouse & Sushi Bar, Thai of Loudoun and Firehouse Subs, One Loudoun will be welcoming Bryan Voltaggio’s Family Meal, Matchbox, Redskins Grille, and a new Italian restaurant from Chef Robert Wiedmaier to the mix of dining options.

FAMILY MEAL

PROJECTED OPENING DATE: March 2015

Chef Bryan Voltaggio is making his debut in Virginia with the second location of Family Meal in summer/fall 2014. The One Loudoun Family Meal location is larger than the original Frederick location, and will cover 5,200 square feet. Family Meal gives a modern take on comfort food classics for breakfast, lunch and dinner. Other restaurants in the Bryan Voltaggio family include VOLT, Range and Aggio.

MATCHBOX

PROJECTED OPENING DATE: summer 2015

Matchbox, an 8,000 square foot vintage pizza bistro is set to open in summer 2015 on Thorndike Street. The One Loudoun location will be Matchbox Food Group’s seventh restaurant with other locations in Washington, D.C., Rockville, Md. and Palm Springs, Calif.

REDSKINS GRILL

PROJECTED OPENING DATE: spring/summer 2015

Set to open spring/summer 2015, Redskins Grille will be located in the heart of One Loudoun at the corner of Exchange and Thorndike Streets. Redskins Grille is an 8,500 square foot, state-of-the-art sports restaurant from G.R.E.A.T. Grille Group, which has four other NFL-themed locations in the US, including: Eddie George’s Grille 27, Columbus, Ohio; Jerome Bettis Grill 36, Pittsburgh, Pa.; Indianapolis Colts Grille, Indianapolis, Ind.; and Houston Texans Grille, Houston, Texas.  

ROBERT WIEDMAIER'S UNNAMED ITALIAN RESTAURANT

PROJECTED OPENING DATE: SPRING/SUMMER 2015

Award-winning chef and proprietor, Robert Wiedmaier is developing a new Italian restaurant unique to the One Loudoun location. The 6,500 square-foot restaurant is set to open spring/summer 2015 and is the eighth restaurant for the RW Restaurant Group, responsible for Brasserie Beck, Brabo, Marcel’s, Mussel Bar & Grille and Wildwood Kitchen.
 
 
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Helen’s The Bar

1120 Rockville Pike

PROJECTED OPENING DATE: early 2015

Helen Wasserman, longtime Washington D.C. caterer, and her partner Kevin Bullock plan to open her first restaurant in the former Addie's space on Rockville Pike later this summer. Helen's The Bar will be an American-fusion eatery that will feature the same dishes that the duo have been serving their catering clients for years. Expect the menu to boast a mix of Asian, Spanish, and Southern comfort food an include dishes such as meatloaf, short ribs, and a variety of seafood options. The 1,800-square-foot space will sit about 60 inside and 50 or so outside.  
 
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Jose Andres’ unnamed restaurant at Trump International Hotel

Pennsylvania Avenue and 12th Street

PROJECTED OPENING DATE: mid-2016

In mid-2016 after a $200 million redevelopment of the historic Old Post Office by The Trump Organization, Trump International Hotel will open as will a signature restaurant within it helmed by José Andrés and ThinkFoodGroup.“I have long respected Donald Trump for his business acumen and am proud to partner with him to create a truly remarkable, fine dining restaurant in the city I have called home for many years, right in the heart of the historic Post Office,”  José Andrés said. ThinkFoodGroup will lease and operate the flagship restaurant, prominently located off the hotel lobby in the building’s dramatic cortile, in addition to creating the food & beverage menu for the lobby bar and a signature banquet menu. Trump International Hotel, Washington, D.C. will feature 270 richly furnished guestrooms with lofty 16-foot ceilings, soaring windows, beautifully restored historic millwork, and glittering crystal sconces and chandeliers as well as a 5,000 square-foot super luxury spa and state-of-the-art fitness center.
 
Concessions at IAD. 
Week of June 23rd, 2014.

Photography by J. David Buerk: 
www.jdavidbuerk.com 
www.facebook.com/jdbphoto

L’Hommage Bistro Francais

450 K Street, NW

PROJECTED OPENING DATE: No new details available

DC residents will soon be transported to France by way of Mount Vernon Triangle.  Hakan Ilhan, owner of Alba Osteria, has his sights set on the neighborhood as future home to L'Hommage Bistro Francais a full-service bistro, with a bakery, cafe, and carryout.  The 220-seat eatery will boast two dining rooms, high-end finishes, and intricate millwork. Although many details regarding menu offerings are still in the works, diners can expect it to be similar to the menu offered at Bistro Atelier, the French restaurant opened recently by Ilhan in Dulles airport and include a variety of classic French dishes.  
 
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Masseria

1344 Fourth St., NE

PROJECTED OPENING DATE: spring 2015

Nick Stefanelli, formerly executive chef at Bibiana, has left his post at the Italian restaurant to open his own restaurant concept, Masseria.  Stefanelli's Masseria will be the first free-standing restaurant located right outside of Union Market in NE DC. Masseria, which refers to the country houses and farms found throughout Puglia, Italy, will pay homage to the cuisine and flavors of the Italian region. The space will boast a 60-seat dining room, exhibition kitchen, and al fresco dining. Prior to opening, Stefanelli will debut his vision with guest chef appearances and pop-ups around the city.  
 
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Mastro’s Steakhouse

13th and F Street, NW

PROJECTED OPENING DATE: no details are available at this time

The former M&S Grill space will soon be converted into Mastro's- an upscale steakhouse and seafood restaurant. Mastro's has many locations throughout the western US and aims to create "guests for life" by "combining the highest quality steaks and seafood with exceptional service in a cosmopolitan and entertaining atmosphere." More details will be released as they become available.
 
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Melt Shop

1901 L Street NW

PROJECTED OPENING DATE: February 2015

Grilled cheese fans, rejoice; New York-based grilled cheese eatery The Melt Shop will soon be opening a location in DC! Looking to expand its chain, which includes three other, northern locations, the owners envision on expanding the plan further south and consider DC's booming restaurant scene the perfect place to begin the expansion. Diners can expect to see many of the same menu items that are served up at the chain's other locations, including grilled cheese melts, tater tots, tomato soup, and a variety of tasty milkshakes.
 
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Mercadito

Marriott Marquis; 901 Massachusetts Ave., NW 20001

PROJECTED OPENING DATE: early 2015

Alfredo Sandoval, brother to celebrity chef and established DC restaurateur  Richard Sandoval will soon be opening up a DC restaurant of his own this winter. Sandoval and Chicago-based restaurant group, Mercadito Hospitality, have their sights set on DC for the next location of their flagship eatery Mercadito. Mercadito, which already has locations in Chicago, New York, and Las Vegas, will be located in the new, expansive Marriott Marquis hotel downtown. Diners can expect Mercadito to serve up its staples: twelve delicious tacos, a variety of tequila, and other latin-influenced fare. The space will be offbeat and fun and reflect the design of their Las Vegas space.
 
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Momofuku

CityCenter DC

PROJECTED OPENING DAY: spring/summer 2015

One of New York's finest and best-known eateries has its sights set on DC! Come spring or summer 2015, Momofuku will be calling CityCenter its new home.  David Chang, a Northern Virginia native and the executive chef/owner, has yet to to determine the type of cuisine Washingtonians can expect at the, sure to be very popular, spot but ensures that he will aim to serve cuisine that will make his hometown proud; it will, as he proclaimed "not be food for 'foodies'."  The 4,500-square-foot space will also include the famous Momofuku Milk Bar- the dessert portion of the company helmed by James Beard Award-winning chef and fellow Northern Virginia native Christina Tosi. Stay tuned for more details as they become available.
 
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Mythology Modern Chop House and Lore Lounge

816 H Street, NE

PROJECTED OPENING DATE: 2015

Todd Luongo envisions Mythology Modern Chop House and Lore Lounge as a trailblazer for a more upscale, fine-dining wave of establishments on H Street Corridor. The 6,500-square-foot restaurant will be a "sophisticated, sexy" spot, resembling the restaurant and lounges of exclusive San Francisco and Miami hotels. The space will feature a restaurant on the first floor, three levels of lounge area, an indoor/outdoor space on the third floor, a transformative fourth floor concept, and a beer-tasting or whiskey bar depending upon the time of year and current trends. Although many of the eatery's details are still under wraps, Maggie O'Neil will implement a design that showcases the neighborhood's Atlas namesake and evokes a mythological feel.  
 
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Nicoletta Pizzeria

PROJECTED OPENING DATE: early 2015

New York-based chef Michael White and his restaurant group, Altamarea plan to expand its popular Neapolitan Pizzeria in Manhattan to the Lumber Shed pavilion at Yards Park this fall.  The pizzeria’s second location will boast a menu that is very similar to the one offered at its East Village location and include many hearty pizza varieties including gluten-free options.  Unlike the New York Nicoletta, however, this location will serve its customers at a counter-order kiosk instead of traditional sit-down dining.
 
Mike Isabella

Pepita by Mike Isabella

4000 Wilson Blvd., Arlingotn, VA

PROJECTED OPENING DATE: mid-winter 2015

With Mike Isabella's plans to open an Arlington location of Kapnos Taverna already underway, he has now added another Arlington restaurant concept to the mix: Pepita.  Pepita will be a casual, neighborhood Mexican-cantina style restaurant and bar.  It will open just around the corner from his Kapnos Taverna in a 1,200 square-foot space in the Ballston neighborhood. The menu will feature just a dozen items, including daily specials such as a caja china-roasted suckling pig. A selection of tacos, house-made salsas and guacamole, ceviche, salads, soups and tortas will be available for lunch and dinner seven days a week, with brunch on weekends. Food and drink specials will rotate all day, and the entire menu will be priced by the piece. Taha Ismail, beverage director for Graffiato, Kapnos and G, and a partner in the project, is helming Pepita’s beverage program that includes a large selection of tequila and mezcal, a list of rocks and frozen margaritas made to order with fresh fruit, and hot and frozen Mexican coffees, which can, of course, be ordered with a shot of tequila.
 
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Peter Chang’s Unnamed Restaurant

Rockville Town Square, Rockville, MD

PROJECTED OPENING DATE: mid-winter 2015

Renowned Virginia chef, Peter Chang, has announced plans to open his first Maryland restaurant in Rockville Town Square early next year.  Diners can expect the menu to offer "healthy and traditional Chinese cuisine" that "will be unique in concept from his other locations" such as dishes like duck in a stone pot and Grandma's steamed pork belly, among many others.  The spot will occupy a 3,000-square-foot space and will be located in the Federal Realty Investment Trust development.
 
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Pizza Studio

1333 New Hampshire Avenue, NW

PROJECTED OPENING DATE: late February 2015

The fast casual pizza eatery, Pizza Studio, will soon be opening its flagship location in Dupont Circle.  The new restaurant is the first to hit the DC market with more openings planned as part of the company’s growth in the capital area. Since its first opening in Southern California in 2013, Pizza Studio has quickly expanded with 24 locations around the US and over 200 more already in the works for 2015 and beyond. Pizza Studio offers diners the opportunity to select an original pizza creation from its "Starving Artist Pizzas" or a “Create Your Masterpiece,” offering diners the chance to create personalized pizzas from an array of fresh, high quality ingredients. Additional menu items include chef-crafted signature salads, as well as oven-baked cookies and a selection of fountain beverages.
 
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Pizzeria Vetri

Location to be determined

PROJECTED OPENING DATE: 2015

The growing Philadelphia-based pizzeria, Pizzeria Vetri, has its sights set on DC for its next location. Vetri partner Jeff Benjamin shares that “DC makes sense as the next new city mostly from an accessibility standpoint. We want to be able to get there quickly and have the Philly management team able to spend time in both markets. It gives us a chance to prove the concept in a very deliberate manner without losing sight of it.” Pizzeria Vetri will, of course, offer patrons a variety of Neapolitan-style pizzas, a selection of salads, Italian-inspired desserts such as a nutella pizza, espresso, coffee drinks, and a variety of wines and beers.  
 
Raku singapore noodles

Raku: Cleveland Park

PROJECTED OPENING DATE: winter 2015

Slated for next year, sushi and noodles eatery Raku will be opening its third location in the Cathderal Commons development of Cleveland Park.  Although many of the plans for the future space are in the early stages, Raku owner, Marcel The, says it will likely be 30% larger than its Bethesda location.  Diners can expect the menu to reflect the same Asian cuisine offerd at its current Bethesda and Dupont locations with a variety of rice and noodle dishes, bento boxes, sushi, and sake available.
 
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Republic Kolache Co.

Location TBD

PROJECTED OPENING DATE: mid-2015

Get ready for a Czech invasion, Washingtonians! Borrowing its name from the traditional Czech pastry, kolaches, Republic Kolache Co. will be the first of its kind in the area specializing in the tasty treats. Kolaches, hailing from the Czech Republic, are sweet or savory pastries that blend a variety of ingredients wrapped in pillowy pastry puffs. Having gained much popularity among Texans, it has become a staple of the state's fare and owners Chris Svetlik and Brian Stanford are confident that there is large, untapped market among Texas transplants in DC homesick for the pastries.
 
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Sette Osteria: 14th Street

1634 14th Street, NW

PROJECTED OPENING DATE: early march 2015

Dupont Circle area restaurant Sette Osteria, will soon be expanding to 14th Street and will occupy the space of former "Mcafe bar". Sette Osteria will be showcasing Italian cuisine, specializing in signature house-made pastas and pizzas along with a selection of seafood, meets, and gluten free options.  Italian born executive chef Nicola Sanna’s simple, yet authentic cuisine will feature local, sustainable and seasonal ingredients showcasing the traditional techniques of Italy with menu items ranging in price from $8 to $28. The bar program will feature a considerable "by the glass" offering including an eclectic list of specialty wines focused solely on Italian wineries, a cocktail selection featuring Italian inspired libations, and a variety of craft, draft, and Italian beers. The space boasts a 72-seat dining room, 30-seat private dining room, a 45-seat patio and will be open for lunch and dinner daily as well as brunch on Saturday and Sunday.
 
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SKWR Kabobline

1400 K Street NW

PROJECTED OPENING DATE: spring 2015

Kabob lovers rejoice; a brand new kabob concept will be opening its doors this upcoming spring.  Formed by three friends with a shared passion for, your guessed it, kabobs, Kabobline aims to blend both modern and ancient history, local and faraway culture into one unique and personalized dining experience.  Kabobline will offer patrons a variety of kabobs and chutneys, a medley of house-made sauces, spreads, and appetizers.  The space will boast an open kitchen, allowing guests a glimpse into the fresh preparation of their meals.
 
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Stanton and Greene

319 Pennsylvania Avenue, SE

PROJECTED OPENING DATE: early 2015

Washington, DC's Capitol Hill neighborhood will soon have a new destination for classic American cocktails and cuisine, with the early 2015 opening of Stanton & Greene at 319 Pennsylvania Avenue, SE. Spanning three floors of a meticulously restored building just two blocks from the US Capitol and Supreme Court, the 180-seat Stanton & Greene will evoke the easy elegance of the Capital city's bars of the early­- to mid­- 20th century. The spirits program at Stanton & Greene will have a distinctly American imprint featuring an expansive selection of local, regional, and national distilleries balanced between gins, whiskies, vodkas and other high-quality craft spirits. The restaurant menu, developed as a collaboration between Executive Chef Josh Hutter and Chef de Cuisine Damian Brown, will offer American classics updated to reflect the founding partners' decade-old commitment to local and naturally-raised ingredients.
 
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Sticky Fingers Bakery: H Street

406 H Street NE

PROJECTED OPENING DATE: early 2015

Two-time champion of Food Network’s Cupcake Wars, Doron Petersan, plans to open Sticky Fingers Bakery and Bistro on the ever-growing thriving H Street Corridor in 2015. The second location of Petersan's award-winning cafe will occupy a 2,600 square-foot space and will include an expanded bakery program, bistro dining menu and full bar. The new Sticky Fingers location will have the look and feel of a classic mid-century American diner, featuring a lunch counter as well as "grab-and-go" service and table service for approximately 50 seats. It will be open seven days a week for breakfast, lunch and dinner, and have bar hours on Fridays and Saturdays. The expanded bakery program will include Sticky Fingers classics, like sticky buns, cookies, cakes, and cupcakes, and new items, like Italian-style breads, scones, danishes, croissants, and pies. The bistro menu will focus on vegan and gluten-free comfort food and the bar will serve beer, wine and cocktails.
 
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Sussex Drive

Location to be determined

PROJECTED OPENING DATE: late spring 2015

Chef Adam McFarland will soon be returning to his DC roots to helm the kitchen of the upcoming Sussex Drive. After departing the area nearly five years ago, McFarland has been busy in New York City where he was mentored by Chef Michael Anthony and held coveted positions at Gramercy Tavern and Maysville. McFarland will be joined by industry-veteran Amy Troutmiller, of Urbana and WestEnd Bistro, in bringing Sussex Drive to life. An upscale-casual, full-service concept, Sussex Drive will share with its guests an authentic story about the ingredients that surround us, presenting rustic fare with finesse. Seasonally-inspired cuisine, prepared with the freshest ingredients from farms, creameries, orchards and the Chesapeake Bay will be complemented by a unique approach to hospitality. Check back for more details as they become available.
 
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Tadich Grill

1001 Pennsylvania Avenue

PROJECTED OPENING DATE: early 2015

San Fransisco's historic Tadich Grill will be opening in the former Ten Penh space on Pennsylvania avenue this spring.  The landmark establishment on the West Coast is one of the oldest continuously operating restaurants in the United States and has never once opened a sister restaurant in its 165 years of business, until now. Expect the space to boast some of the restaurant's century old traditions such as mahogany walls, mesquite broilers, white jacket-clad servers, and linen-covered tables, while also embracing new elements that will be adapted to fit the city's East Coast style. The menu will reflect the original locations's West Coast seafood-centric dishes, such as cioppino, seafood Louies, and its signature hangtown fry; fried oysters with eggs and bacon, while utilizing East Coast ingredients
 
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Texas de Brazil Steakhouse

455 Massachusetts Ave., NW

PROJECTED OPENING DATE: early 2015

Early this year, Texas de Brazil will be replacing Buddha Bar in Mount Vernon Triangle. This will be the churrascaria-style steakhouse's, hailing from Dallas, Texas, first location in the district. The Brazilian-style steakhouse, which features all-you-can-eat meats served in the churrascaria style and an expansive salad bar salad bar, already has area locations in Fairfax and Richmond, VA. The eatery aims to merge the Brazilian-style steakhouse customs and southern hospitality for an enjoyable dining experience.
 
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The Line DC

1780 Columbia Road, NW

PROJECTED OPENING DATE: 2016

New York City-based Sydell Group is moving forward with $10 million plans to build a new full-service hotel in the heart of Adams Morgan.  The 110-year-old First Church of Christ, Scientist, along with a planned 7-story addition, will be converted into a 220-room hotel complete with a 10,500-square-foot restaurant space, 10,000-square-feet of meeting an event space, and a 12,000-square-foot spa and fitness area.
 
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The Mad Fox Brewing Taproom

218 Wisconsin Avenue, NW

PROJECTED OPENING DATE: winter 2015

Following the success of its Falls Church, VA brewpub, The Mad Fox Brewing Company now plans on expanding into DC with a second brewpub, The Mad Fox Taproom, in the Glover Park neighborhood. The Mad Fox Taproom will showcase its award-winning handcrafted beers with draught and English-style cask service, with up to 24 draught and cask options. Diners can also expect a full menu with appetizers, sandwiches, burgers, salads and small plates to pair with their beer selections.
 
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The Public Option

16th and Rhode Island Avenue, NW

PROJECTED OPENING DATE: No new information is available at this time

A unique tavern and brew pub will soon be opening on the corner of 16th and Rhode Island Ave., NE. Setting itself apart form other district restaurants- The Public Options' wait staff will not accept tips as they will be paid generous hourly wages. Although limited information is available at this time, expect the menu to focus on locally sourced, casual fare such as soups, flat breads, and salads. The space will seat 134, feature a sidewalk cafe, and provide entertainment with dancing and small ensemble music including acoustic, jazz and bluegrass.
 
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True Food Kitchen: Bethesda

7100 Wisconsin Avenue, Bethesda, MD

PROJECTED OPENING DATE: 2016

Bethesda, MD will soon be home to the newest True Food Kitchen in Washington Property Company's latest upscale apartment development, Solaire Bethesda. Upon opening in 2016, Solaire Bethesda’s street-level retail space will be occupied by the sophisticated dining concept based on the principles of best-selling healthy living author Dr. Andrew Weil. The 6,400 square foot True Food Kitchen in Bethesda will be the second in the Washington, DC metropolitan area; the first opened just recently in the Mosaic District of Fairfax, VA.  True Food Kitchen serves up healthy fare based off of popular food trends as well as the anti-inflammatory diet that includes plenty of vegetarian, vegan, and gluten-free options.
 
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Trump Hotel

1100 Pennsylvania Avenue, NW

PROJECTED OPENING DATE: 2016

The one-and-only Donald Trump submitted a proposal to turn the historic Old Post Office pavilion into a luxe hotel with 250 rooms, conference facilities, a spa and restaurants .... and ... it was approved. There are still a few government hoops to jump through, however construction could begin as early as 2014.  The Trump Organization plans to preserve the historic property’s integrity while giving the interior a full makeover. Plans are to make the DC location on par with the Plaza Hotel in New York City.
 
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Umaya

733 10th Street, NW

PROJECTED OPENING DATE: spring 2015

The owners of Cafe Asia will be opening a new Japanese restaurant, Umaya, in Penn Quarter. Umaya will be a contemporary Japanese izakaya restaurant focused upon a unique menu and lively ambiance. From the freshest sushi and maki rolls, to trendy Japanese street food favorites such as ramen, ishiyaki (hot stone) grilled skewers, andizakaya style small plates, to traditional Japanese fine-dining cuisine; Umaya’s offerings plan to marvel any palate. Patrons can sip on a handcrafted cocktail by one of the talented mixologists, or explore the sophisticated sake and wine list to compliment their meal. The exotic décor and live DJs spinning soothing house music will complete the experience.
 
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Union Kitchen: Ivy City

1369 New York Ave Northeast

Projected Opening Date: early spring 2015

The food incubator Union Kitchen plans to open a second facility in Ivy City in late 2014.  Union Kitchen removes many of the barriers many small businesses face when first launching a company, allowing the artisans and entrepreneurs to focus solely on launching the best possible product.  Union Kitchen provides a state-of-the-art facility with all of the necessary equipment, covers many of the upfront costs new business owners normally face, and provides a supportive community in which owners can grow and thrive. The second facility will nearly triple the square footage of the first building, allowing 70 new entrepreneurs to help shape and change the local DC food scene.
 
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Union Social

100 Florida Ave., NW

PROJECTED OPENING DATE: March 2015

Reese Gardner and the Wooden Nickel Bar Company have another cool, new restaurant/bar concept up their sleeves.  Union Social, a train/ railroad station-themed bar, will be located in NOMA and wil transport diners to a smiliar, but much cooler and tastier, version of Union Station. The 5,600-square-foot-space will incorporate subway tile, marble, steel and cement elements. Seating will offered indoors or on a tree-lined patio. The menu will look similar to the one offered at Gardner's Copperwood Tavern; Chef Alan Javery is helming a farm-to-table menu for the eatery including small plates and family-style dishes.
 
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Unnamed Cafe from Baked & Wired

Mount Vernon Triangle

PROJECTED OPENING DATE: early 2015

Baked & Wired has announced plans to move ahead with opening up a sister location of their beloved Georgetown-based cafe and bakery.  Opening up in Mount Vernon Triangle, next to the Lyric 440 K Apartments, the shop, currently unnamed, will be 4,231 square feet.  It will serve up homemade bread, coffee using a Slayer espresso machine and beans from a variety of small roasters, pastries, spreads and toppings, and other light offerings that will complement the homemade goods.
 
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Veloce

1828 L Street, NW

PROJECTED OPENING DATE: March 2015

Pizzeria Paradiso owner Ruth Gresser has her sights set  on a new pizza eatery concept: fast-casual.  Drawing its name from the Italian word for speed, Veloce, will be a quick-serve pizza joint that will offer the lunch and business crowds an efficient process for ordering homemade pizzas or creating their own custom pies.  Unlike the Chipotle-style ordering and baking process cropping up at area pizza places, Veloce patrons will order their pizzas at a one-stop ordering area to expedite the process and minimize lines.  The personal pizzas, some of which will refelct the offerings at Pizzeria Paradiso locations, will cook for about two minutes in gas-powered ovens, unlike the wood-burning ones used at Pizzeria Paradiso, before being served up. The 1,400-square-foot space will boast room for 30 including patio seating.  
 
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Wet Dog Tavern

2100 Vermont Ave., NW

PROJECTED OPENING DATE: No information is available at this time

The now-vacant building at 2100 Vermont Ave., NW, by 9:30 Club, will soon be home to Wet Dog Tavern. The tavern is slated to serve up casual, American fare amidst live entertainment including occasional DJs and live bands. The space is expected to offer seating for up to 200 including sidewalk, cafe seating for 30, a summer garden with backyard seating for 70, and a rooftop patio with seating for 30.
 
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Yona

4000 Wilson Blvd., Arlington, VA

PROJECTED OPENING DATE: spring 2015

Baltimore chef Jonah Kim, formerly executive chef of Michael Mina's now-closed PABU Izakaya, will soon be partnering with acclaimed chef and restaurateur, Mike Isabella, to open Yona. Yona, a Japanese noodle bar and small plates restaurant will be located in a 1,500-square-foot space in the Ballston neighborhood of Arlington, VA, and will be located in the same building as Isabella's forthcoming Kapnos Taverna and Pepita. Yona will be a full-service, casual restaurant open daily serving lunch and dinner. The dinner menu will offer small plates that reflect both the Kim's Korean heritage and his Japanese culinary training such as steamed duck buns, crispy Brussels sprouts with fermented chili mayo, and Korean-style chicken wings. The lunch menu will focus on quick-serve items for professionals on-the-go, including donburi rice bowls and ramen. Yona’s beverage program will feature a selection of craft beer, sake, and specialty cocktails. The space's design will reflect traditional Japanese noodle bar aesthetics and minimalist Japanese architectural design details, accentuated with playful urban-inspired elements.