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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1230 DC

1230 9th Street NW


Chef Malik Hall is bringing a contemporary French/American restaurant and lounge to DC. 1230 DC's menu will include signature dishes like oyster rockefeller, monkfish, and fried chicken. The restaurant will also feature a fresh raw bar for diners to enjoy seasonal clams, oysters, and shrimp. The interior will boast industrial brasserie touches; brick walls, pressed tin ceilings, wood paneling, leather banquettes, and polished brass elements.
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BBQ Joint

2005 14th Street NW


With locations in Maryland and a stand at Union Market, Andrew Evas and Eric Hilton are expanding their BBQ Joint to 14th street. The newest branch's space will seat 50, complete with an open kitchen and takeout window. The menu will include brisket, pulled beef and pork, frito pies, desserts like cornbread pudding with ice cream, and possibly some vegan options. In addition, the restaurant will serve PBR, an assortment of Maryland beers, and cocktails.  
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Drift on 7th

1819 7TH Street NW; 202.350.4350


Ferhat Yalcin is opening his newest concept, Drift on 7th, in late February. The restaurant's cuisine will be focused on sustainable seafood, with entrees including blue catfish, PEI mussels, cedar plank salmon, and a rotating catch of the day. All menu items will be affordably priced at $20 or less. In line with the sea theme, the restaurant will be decorated in cool blue tones. A prominent 15-seat bar in the center of the restaurant will serve primarily rum-based cocktails.
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130 Purcellville Gateway Drive, Purcellville, VA


WK Hearth is opening 'Hugo,' a literary-inspired cocktail bar on the first floor of it's Loudon County restaurant. Hugo will pay homage to its historic 1917 farmhouse building with cocktails inspired from the pre-prohibition era. The bar's cocktail program will be based heavily on Hugo Ensslin's famous cocktail book, Recipes For Mixed Drinks, which was also published in 1917. The menu will range from classics including coolers - such as the Apricot Cooler with apricot brandy, lemon, lime and club soda - and fizzes - like the Derby Fizz with whiskey, lemon, egg and curaçao - to more unique concotions, like the Prairie Hen with whiskey, vinegar, egg, Tabasco, Worcestershire, and salt and pepper.  
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Isabella Eatery

2001 International Drive, McLean, VA


Mike Isabella is taking over 41,000 square feet at Tysons Galleria for his 10-concept food emporium. Isabella Eatery will house new and existing Isabella restaurants, from casual to fine-dining, including: Arroz, Octagon Bar, Pepita, Requin Raw Bar, Yona, Graffito, Kapnos Marketa, Non-Fiction Coffee, Retro Creamery, and Trim. The emporium, designed by Streetsense, will encompass a large portion of the mall's 3rd floor. Each concept will have it's own distinct theme.
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Adams Morgan


Chef Nick Sharpe is bringing a new restaurant concept, Jolene, to Adams Morgan. The modern American restaurant is named after Sharpe's daughter. Jolene will offer affordable fine dining cuisine and service in a relaxed atmosphere through a unique small plate menu. Dishes will range from $5-$25.
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2650 Virginia Avenue NW


A new dual concept restaurant, Kingbird, will be opening in the newly renovated Watergate Hotel. Kingbird will be open daily for breakfast, lunch and dinner and will serve seasonally inspired cuisine. The large space will house a bar, contemporary dining room, and a casual eatery.  The fine dining room will serve a prix fixe dinner menu Tuesday - Sunday.  
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Sloppy Mama’s Barbeque

1942 11th Street NW


VA-based food truck, Sloppy Mama's Barbeque, is opening up its own DC operation at Solly's Tavern come Spring. In the mean time, Sloppy Mama's is hosting a pop-up at Solly's starting February 12. Sloppy Mama's serves traditional barbecue like brisket, pork, and chicken wings, along with sides.  
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ANXO Cidery & Pintxos Bar

300 Florida Avenue NW


ANXO aims to reinvigorate interest in traditional cider, one of the Mid-Atlantic’s oldest drinks, when it opens as the city's first cider brewery. ANXO will produce its own cider on-premises with the help of renowned cider-maker Kyle Sherrer of Millstone Cellars. Natural fermentation in oak barrels will lead to a limited product that is notably different from the vast offerings ANXO will present from around the world. Chef Walker plans to honor the Basque culinary traditions of honesty, simplicity, and quality by showcasing local producers’ best efforts. The menu will feature pintxos (Basque small bites) as well as heartier dishes one might find at a ciderhouse.  The beverage program will feature 17 ciders on draft, and 25 additional draft lines dedicated to beer, wine, and cocktails. The Basque cuisine will be paired with an extensive list of Basque cider bottles available to guests dining in a 40-seat dining room on the second floor.    
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Ari’s Diner

Hecht Warehouse Development: Ivy City


Ari Gejdenson is opening his very own American diner, aptly named Ari's Diner, in the new Hecht Warehouse development in Ivy city. In typical diner fashion, patrons will be able to sit at the 16-seat counter and enjoy a cup of coffee accompanied by eggs and other diner fare. The space will also serve as the site of Mindful Restaurants’ first training school.
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Dock 2

Hecht Warehouse Development: Ivy City


Restaurateur and chef Ari Gejdenson of Mindful Restaurant Group has announced that he'll open three new restaurants in the Hecht Warehouse development in Ivy City. One of these concepts is Dock 2. Dock 2 will be a place where soccer fans can drink and dine while catching their pick of soccer games from around the globe. The space will feature a bar and comfy lounge. Stay tuned for more info.  
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Grand Cata

1550 7th Street NW

PROJECTED OPENING DATE: late February/early March 2016

A new wine shop, Grand Cata, will soon be opening in the Shaw neighborhood. Grand Cata will specialize in Latin American wines. The name derives from Catar, a Spanish verb meaning the tasting of foods or beverages to determine their characteristics and flavors. Co-founders Pedro Rodríguez and Julio Robledo aim for the retail space to be a place where they can share their passion and knowledge for the wines of Chile and other South American regions.
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3911 Georgia Avenue NW


A new restaurant and bar will soon be arriving in Petworth: Homestead. Owner Nic Makris and Executive Chef Marty Anklam have a vision of a "homey, comfortable neighborhood restaurant." Homestead will serve both small plates and family-style portions of classic favorites with a twist, like bison meatloaf, catfish nuggets and lamb bacon. The bar menu will include seasonal cocktails and a large draft selection of craft beer and cider.  
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Kuya Ja’s Lechon Belly

Rockville, MD


An eatery highlighting Filipino cuisine is coming to Rockville: Kuya Ja's Lechon Belly. The restaurant is holding carryout pop-ups at Gwenie's Desserts every Saturday and Sunday while they search for a location in Maryland. The cuisine will have a huge emphasis on lechon belly, a Filipino staple, with other Filipino dishes to be included in the menu.
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1934 8th Street NW

PROJECTED OPENING DATE: late February 2016

Celebrated Virginia-based Chef and Restaurateur Tim Ma of Tim Ma Restaurant Group – Water & Wall, Gather &Feast, and upcoming Chase the Submarine, and formerly of Maple Ave Restaurant - is opening his first restaurant in Washington DC soon. The upscale casual restaurant featuring a home-like setting will be based in the rapidly evolving neighborhood of Shaw in the new mixed-use commercial and residential space The Shay in addition to numerous other notable retail and hospitality brands. Kyirisan will open to the public as a French and Asian Bistro.  Seating will be limited to 50 with the goal in mind of being able offer guests a more personable and intimate dining experience with a high focus on service, ambiance, and the creativity of constantly shifting menu items.  With the space designed by award-winning Griz Dwight of GrizForm Design Architects, the 2700 square foot space will debut tones touched with rich smoky blues, warm woods, gold metallic accents, an open kitchen, and a communal table where Chef Ma may entertain revamped Chef’s Table/Tasting Table experiences for up to 8-12 guests at a time, similar to his Gather + Feast experiences.  
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La Puerta Verde

 401 New York Avenue NE


Restaurateur and chef Ari Gejdenson of Mindful Restaurant Group plans to open a Mexican restaurant, La Puerta Verde, in the near future. La Puerta Verde promises to go "beyond typical nachos and burritos." The menu will serve authentic Mexican cuisine representing a variety of regions and highlighting their native ingredients. Stay tuned for more information.
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1015 Seventh Street NW: Shaw; 202.737.7700


Métier, an addition to the recently opened Kinship, is set to open later in February. Métier will be accessible by a private elevator, and it will be discreetly tucked on the lower level.  Featuring a partially open kitchen and a private salon, the intimate dining room will seat 36 people.
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2204 14th Street NW

PROJECTED OPENING DATE: late February 2016

An Asian-Latin restaurant and sushi bar is coming to 14th street. Stephanos Andreou of Barcode will soon open Sakerum (Sake + Rum). The restaurant will serve cocktails, sushi, and latin fare for dinner and late night dining. The 110-seat space will span two levels and features a retractable roof.
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Slim’s Diner

4201 Georgia Avenue NW

PROJECTED OPENING DATE: late February/early March 2016

Crane & Turtle owner Paul Ruppert is expanding in Petworth with a traditional diner, Slim's. Slim's will feature all-day breakfast, with menu items including burgers, pancakes, eggs of all kinds and traditional sides like fried potatoes. The space will include traditional staples one would expect from a diner; cushioned booths and a large open counter with seating. The diner will be open from 7:00 am until midnight on weekdays, and will close later at 2:00 am on the weekends.

The Drop

1342 14th Street NW


Chef Bart Vandaele will soon be opening his newest venture, The Drop. The new restaurant will be located "a drop" below his restaurant, B Too. The Drop stands for every drop of sauce, every pinch of herbs, as the main ingredient to a new take on an old-fashioned gourmet menu. The menu reflects Chef Bart’s 18 years in America (during which he became a US citizen) and his admiration for great American cuisine. The casual space will include a bar with lounge chairs and couches, which will play a central role in the new concept with a cocktail program evolving around specialty gins and bourbons.
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The Shaw Bijou

1544 9th Street NW


Chef and owner Kwame Onwuachi, a recently announced Top Chef competitor for the show's upcoming season, will soon be bringing new eatery The Shaw Bijou to the Shaw neighborhood. The 32-seat venue will feature a refined yet approachable concept, offering a globally-inspired multi-course dinner tasting menu Tuesday through Saturday. Along with tours of the kitchen and interactive tableside preparation and plating, guests can expect a dry-aged Wagyu program, house-made charcuterie and unique beverage pairings.  Inside, The Shaw Bijou will feature walls of exposed brick and stunning architectural details original to the building blending seamlessly with handcrafted pieces by nationally acclaimed woodworker Caleb Woodard, including free-form dishes, custom tables with sloping serpentine bases, massive 8-foot tall doors at the entrance and a one-of-a-kind bar for the upstairs private lounge. The second-floor members-only bar area will have 50 seats and serve vintage and rare liquors collected from across the globe.
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Un Je Ne Sais Quoi

1361 Connecticut Avenue NW

PROJECTED OPENING DATE: late February 2016

French expats Aude and Francois Buisine are bringing a new bakery to Dupont. Named Un Je Ne Sais Quoi, the bakery will be in the formerly Hello Cupcake space. The bakery will specialize in merveilleux, a pastry with layers of merengue and ganache. If you are not familiar with merveilleux, no worries -- they will offer free samples at the counter. The pastries will come in a variety of flavors such as chocolate, speculoos and coffee and will be made with local ingredients.
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301 Water Street SE


Nick and David Wiseman, owners of DGS Delicatessen, plan to open a new concept: Whaley's. Whaley's will be a raw bar and restaurant located in the Yards development. The menu will include shellfish towers, crudos, a selection of seafood-focused small plates and a rotating family-style plate for sharing. Sustainable and seasonal seafood like swordfish, black bass, bluefish, blue catfish, and a variety of Virginia oysters will be a key focus of the restaurant. The moderate space, designed by Edit Lab at Streetsense, will house a 40-seat dining area and a 20-seat bar.
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1529 Wisconsin Avenue NW


A new Korean restaurant, Zannchi, is coming to the former Yummy Crawfish space. The product of two Georgetown MBA students, Zannchi will serve modern Korean cuisine. The space, located in the heart of Georgetown, was designed by Lee Design and Interiors.

All Purpose

1250 9th Street NW


The team behind Red Hen, Michael Friedman, Michael O’Malley, and Sebastian Zutant, are joining forces with Boundary Stone owners, Gareth Croke and Colin McDonough, to open an Italian-American eatery in Bloomingdale. All Purpose is expected to focus as much on pizza as Red Hen focuses on pasta, and will draw inspiration from a class NY-style pie cooked in deck, not Neopolitan, ovens.  The menu will also offer bruschetta, Roman and Italian-American antipasti, charcuterie, and entrees or "secondi" such as panzanella-stuffed quail and suckling pig porchetta. The beverage menu will include American and Italian natural wines, which are made with very small amounts of chemical and technological aid, regional beers, and classic cocktails.

Alta Strada

465 K Street NW


Michael Schlow, owner and chef of latin-inspired Tico on 14th and U Street and the newly opened The Riggsby in the Carlyle hotel, will soon open a third DC restaurant, Alta Strada. Alta Strada has existing locations in Massachusetts and Connecticut. Like the other locations, the restaurant will offer a wide range of antipasti, pizzas, pastas, and "old school favorites." Schlow drew inspiration for his recipes through working and traveling in Tuscany, Piedmonte, Emilia-Romagna, and Campania. The 4,000-square-foot space, which formerly housed Kushi at CityVista, will seat 150 plus a sidewalk cafe with room for an additional 50 patrons.  


1201 U Street NW

PROJECTED OPENING DATE: late February 2016

Owen Thomson, of artisinal ice company Favourite Ice, is bringing a new Tiki bar to U Street: Archipelago. Thomson, along with bartenders Joe Ambrose, Ben Wiley, and Noah Broaddus, will serve up cocktails made with fresh juice. The bar's menu will include Chinese and Polynesian-style fare. The decor will include what might be expected of a Tiki bar: bamboo sticks, thatch huts, and Tiki idols.


8th Street NW; O Street Development


A new wine bar, Bacaro, is heading to DC by way of the City Market at O Street Development. The project, helmed by Chef Robert Gadsby, will highlight an expansive variety of wine by glass and by the bottle while also offering small plates and sides to complement the libations. The 1,210-square-foot space will accommodate up to 50 people and boast an intimate environment geared towards enjoying, and learning about, all things wine.
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Bantam King

700 Fifth Street NW


Daisuke Utagawa and Katsuya Fukushima, some of the masterminds behind Daikaya, are soon opening a new venture, Bantam King. Bantam King will specialize in chicken ramen and Japanese fried chicken. The space, which previously housed Burger King, will have fast-food-style booths and seat around 50 patrons.
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Buredo: Dupont Circle

1213 Connecticut Avenue NW


Burrito-sized-sushi restaurant, Buredo, is expanding to Dupont. The 1,000 square-foot space will give this Buredo location more kitchen and seating room. With the increased kitchen area, owners Mike Haddad and Travis Elton plan to add some additional items to the menu like ceviche and poke bowls and an expanded sushi-burrito lineup. The Dupont location will be open late-night.
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Burtons Grill & Bar

Hilltop Village Center, Alexandria, VA


Opening in the Spring of 2016, Burtons Grill & Bar will be an upscale-casual restaurant featuring contemporary American cuisine. The restaurant will showcase vegetarian & gluten sensitive menus, and will also feature a Choosy Kids menu that will use the USDA’s newest guidelines for nutrition. The 6,200-square-foot space is designed by Nimitz Design Group. Burtons Grill & Bar will be open for lunch and dinner and will add a weekend brunch menu shortly after opening.

Buttercream Bakeshop

1250 N Street NW


The dynamic duo Pastry Chef Tiffany MacIsaac and Cake Decorator Alexandra Mudry will soon be opening a bakery where imagination and technique combine to create desserts that are both delicious and inspired.  From chewy, salty-sweet chocolate chip cookies to refined French macaroons and couture wedding cakes, Buttercream Bakery will offer all of the scratch-baked cakes, cookies and confections your sweet tooth could ever crave. In addition to using the highest quality ingredients, local whenever possible, each good is baked from scratch and hand decorated to perfection. The bakeshop will be located in the same building as upcoming pizza spot, All Purpose- which MacIsaac will be providing all of the pizza dough for.  Until then, Buttercream Bakeshop orders can be placed through its website, here.  
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Cathal Armstrong’s unnamed restaurant

The Wharf development, SW DC


Cathal Armstrong, of Restaurant Eve, now has his sights set on DC for a future Asian restaurant concept. Although the eatery won't open for another few years, Cathal has signed a letter of intent that outlines his plans to open shop at the mixed-use Wharf development on the Southwest Waterfront. The restaurant is expected to serve Filipino, Thai, Korean and Vietnamese food: all potentially offered as four separate menus.  
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Chao Ku

1414 9th Street NW; 301.233.3072


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.


7700 Norfolk Avenue, Bethesda, MD

PROJECTED OPENING: late Spring 2016

Mark Bucher, founder of BGR The Burger Joint and Medium Rare, is opening Community, a “down home” diner, in the ground floor of the new 7700 Norfolk Avenue building in downtown Bethesda. In addition to breakfast all day and endless coffee, customers will also enjoy a walk-up window for coffee and donuts. 25 cents from each window purchase will be donated to Bethesda charities.  
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Cotton & Reed

1330 Fifth Street NE; Union Market


Co-founders Reed Walker and Jordan Cotton are bringing a rum distillery to Union Market. Cotton & Reed will offer up a variety of signature rums, with cocktails crafted by veteran bartender Lukas B. Smith. The rustic and industrial space will host an intimate tasting room and bar area. Cocktails and tours will be offered Wednesday to Sunday from 1pm – 9pm.
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Duke’s Counter

3000 Connecticut Avenue NW


Popular Dupont staple Duke’s Grocery is opening Duke's Counter in Woodley Park. The space, located directly across from the National Zoo, formerly housed Zoo Bar Cafe.  The menu will be similar to Duke's Grocery, with seasonal East London-inspired cuisine like the Proper Burger and fish and chips.

Eddie Merlot’s

One Loudon, Loudon County, VA


Eddie Merlot’s, a premier steakhouse known for high-end service, hand-cut prime beef, fresh seafood, and an extensive wine selection will soon be joining Northern Virginia's One Loudon development. The addition of the popular “white tablecloth” restaurant will be the first fine-dining concept for One Loudoun and Eddie Merlot's first location in the Washington, D.C. market. Menu options will include a 7- or 10-ounce prime-cut filet mignon, aged 21 days, a 14-ounce Prime New York Strip, a 20-ounce bone-in Bison rib-eye, and a 32-ounce Wagyu Tomahawk rib-eye, as well as an extensive wine list. The 1,000-square-foot One Loudoun location will boast a warm décor and will offer valet parking.
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Espita Mezcaleria

1250 9th Street NW


Shaw residents Josh and Kelly Phillips will launch their first restaurant venture, Espita Mezcalería, bringing artisanal mezcals and Oaxacan food to Shaw. Espita will specialize in authentic flavors of Southern Mexico, with a focus on Oazaca's seven styles of mole and a selection of tacos. The restaurant will have 100 bottles of mezcal and tequila available. Phillips aims to share his passion for mezcal with an innovative bar program that highlights the many varietals of the spirit to pair with the Oaxacan cuisine. Espita Mezcaleria will have both indoor and outdoor seating.

Fare Well

406 H Street NE


Two-time champion of Food Network’s Cupcake Wars, Doron Petersan, plans to open a new concept, Fare Well, on the ever-growing thriving H Street Corridor in 2015. The cafe will occupy a 2,600 square-foot space and will include an expanded bakery program, bistro dining menu and full bar. The space 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.

Farmers & Distillers

600 Massachusetts Avenue NW


Farmers Restaurant Group, the management company for Founding Farmers and Farmers Fishers Bakers will be expanding into downtown DC with a new dining concept, Farmers & Distillers, in the fall of 2016. Farmers & Distillers will be open every day, serving up fresh, delicious food & drink for breakfast, lunch, and dinner, as well as weekend brunch.  The menu, which is still in development, will pay homage to the history of the neighborhood, the stories of the immigrant entrepreneurs from the area, and the spirit of George Washington. With a bright spotlight focused on America’s original entrepreneur and distiller, George Washington, the highly anticipated on-site distillery is sure to be one of the highlights of this new venture.
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636 Florida Ave NW


A new Modern American restaurant, Gravitas, is coming to Shaw. The creation of Chef Matt Baker, Gravitas will source seasonal products from local farms, highlighting the resources of the Chesapeake and surrounding areas. Every week, the restaurant will create two different 4-course menus, a Chef's Tasting Menu, and a Vegan/Vegetarian tasting Menu.  Gravitas will also have a special Sunday Suppers and Brunch Menu, with each menu containing local or small-production food and beverages from the Mid-Atlantic.  
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805 V Street NW


The team behind Daikaya is opening a new venture this coming spring; Haikan. Haikan will be a Sapporo-style ramen restaurant. The menu will boast new versions of shoyu and miso ramen, and a selection of small plates including broccoli and teriyaki beef jerky. The beverage menu will include sake and Japanese beer and whisky. The 2,000 square foot restaurant will seat 55 patrons, plus outdoor seating.  


808 V Street NW


Hazel will open in the Atlantic Plumbing development in DC’s Shaw neighborhood. The restaurant will feature a 38-seat dining room, a 38-seat patio and a 16-seat bar that opens to a patio. Executive Chef Rob Rubba, who most recently worked at Tallula and Azur here in DC, and has extensive experience in renowned restaurants such as Le Bec Fin and L20 will offer a menu featuring his style of progressive American cuisine --combining flavors from around the world with traditional and contemporary techniques to create dishes that are refined, distinctive and satisfying. Complementing the menu will be a beverage program from Greg Engert, Jeff Faile and Brent Kroll.

Helen’s The Bar

1120 Rockville Pike


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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712 Seventh Street NW


A popular Philadelphia-based vegan restaurant is opening its first DC location come Spring. HipCityVeg is a fast-casual concept that serves 100% plant-based dishes from locally sourced ingredients. The meatless menu items include burgers, wraps, sandwiches, and "chicken" nuggets. All of the restaurant's carry-out utensils are compostable, and they offer delivery services via bicycle.
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Junction Bakery + Bistro

1508 Mt. Vernon Avenue, Alexandria, VA


Noe Landini is bringing a new bakery, Junction Bakery + Bistro, to Del Ray. The restaurant will be open as a cafe in the mornings and a bistro in the afternoons and evenings. The space will be designed with a 40s-era theme with limited retail space; the rest of the square footage will be used for the baking. The bakery will serve baked goods to customers in addition to providing baked goods for Landini's existing restaurants. The bistro will serve soups, sandwiches and salads and a variety of dinner entrees.

Kapnos Kouzina

4900 Hampden Lane, Bethesda, MD


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.

La Jambe

7th and Q Street NW


Washingtonians will soon be able to take a quick jaunt to Paris by way of the Shaw neighborhood. Paris native Anastasia Mori and her business partner Heather Leonard have plans to open a French wine, charcuterie, and cheese bar, La Jambe, across from Dacha Beer Garden.  Mori began to dream up La Jambe after having difficulty finding  the products that she used to buy in France. Mori also longed for a no-frills wine bar reminiscent of the bars she used  frequent in France that focus on the staples- a good glass of wine, charcuterie board and assortment of cheeses- not a huge, intimidating menu.The 40-seat La Jambe will boast a bar with a few tables, a drink counter, and a tasting room used for private events, tastings, and classes. A retail portion of the space will also offer a variety of charcuterie and cheeses to go.
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La Limena

1093 Rockville Pike, Rockville, MD


Emma Perez, owner of La Limena in Rockville's Ritchie Center, is planning to open a second location of the popular Peruvian restaurant come fall. Just like the original La Limena, the new restaurant will house a charcoal rotisserie and will serve both Peruvian and Cuban dishes. However, the new location will have much more space than the original; the restaurant is expected to seat 138 patrons, with an additional 50 seats on the patio.
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Lupo Verde: Palisades

4814 MacArthur Boulevard NW


The team behind Lupo Verde on 14th Street plans to open up a second location of the restaurant in the Palisades. The new spot, just a block away from Jeff Black’s Blacksalt and the newly opened 7th Hill Palisades pizza restaurant,  may add “osteria” to its name but it will still be called Lupo Verde and will still bring the 14th Street restaurant’s signature homemade pastas, along with an expanded menu of entrees including steak, and chef Domenico Apollaro’s porchetta to diners.

MGM National Harbor

165 Waterfront Street National Harbor, MD


The newest addition to the MGM Resorts International family, MGM National Harbor is slated to open in late 2016 on the eastern shore of the Potomac River in Maryland. The 24-story, 308-room resort is expected to feature premier amenities and experiences for locals as well as visitors from around the world including a dynamic casino with over 125,000 square feet of space featuring slots, table games and poker; a world-class spa and salon; an entertainment theater with 3,000 transformable seats; 18,000 square feet of high-end branded retail; 27,000 square feet of meeting space; and restaurants from renowned local and national chefs. Those chefs include José Andrés, Marcus Samuelsson and brothers Bryan and Michael Voltaggio, who have signed on to open restaurants at the Prince George's County development.

Mythology Restaurant and Lore Lounge

816 H Street NE


Todd Luongo envisions Mythology Restaurant 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.

Nicoletta Pizzeria


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.  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.
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2501 M Street NW


Chef Nobuyuki Matsuhisa's famed sushi chain is coming to the District. Nobu, a collaboration of Matsuhisa, actor Robert DeNiro, and former hollywood producer Meir Teper, has more than 30 locations around the world. The menu features traditional sushi, but also offers Matsuhisa's fusion cuisine. The space will feature sushi and cocktail bars, a main dining room, two private dining rooms and a patio overlooking Rock Creek Park.
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Ocean Prime

1341 G Street NW


A modern American restaurant and lounge, Ocean Prime, will open its 13th location nationwide in late Summer 2016. Serving lunch Monday through Friday and dinner nightly, Ocean Prime will offer guests prime seafood, steaks, handcrafted cocktails and world-class wine. Spanning 9,644 square feet, the restaurant will seat approximately 280 guests and feature private dining rooms to accommodate more intimate gatherings and celebrations.
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Palette 22

4053 Campbell Avenue, Arlington, VA


Palette 22, the next concept by Alexandria Restaurant Partners, will be opening soon in Arlington. The menu will include modern street food and small plates with international flavors. The 236-seat restaurant will integrate art into the dining experience, as they will offer opportunities for local artists to showcase their work in the setting.
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3100 Clarendon Boulevard, Arlington, VA


A new Spanish restaurant, Pamplona, is coming to Clarendon. The restaurant comes from the owner of Provision in DC. The menu will feature Spanish tapas. More details to come.  

Pizzeria Vetri

Location to be determined

PROJECTED OPENING DATE: No new information available

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.  
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Praline Bakery

2985 District Avenue, Suite 140, Fairfax, VA


Chefs Patrick Musel and Susan Limb of Praline Bakery are opening a second location. Along with Allison Bolin, they will be bringing their Praline Bakery to Virginia’s Mosaic District this coming Summer. The bakery will feature Praline’s signature breakfast pastries, cookies, Parisian macarons, cakes, tarts, pound cakes, celebration cakes, breads, and pastries, all created and baked onsite. There will be indoor and outdoor seating where patrons can enjoy the bakery’s freshly baked goods as well as a variety of daily sandwiches, breads, quiches, and salads available to eat in or take out.
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1430 Rhode Island Avenue NW


A new culinary-focused cocktail bar, Radiator, is coming to the 14th street corridor. Radiator will serve a long list of carefully curated whiskeys and unique spirits, classic cocktails, and a variety of local beers and wines. Chef Jonathan Dearden, formerly of Ardeo + Bardeo, will helm the kitchen with cuisine to compliment the drink program. The menu will include everything from snacks, sharable plates, and signature entrées. The space will hold a 57-seat bar and a 23-seat lounge area where small groups can indulge in games such as backgammon, dominoes, and chess. A 50-seat outdoor patio complete with a fire pit and shuffleboard court will be open during warmer weather. As the name suggests, the restaurant will be adorned with vintage car parts and other design elements courtesy of GrizForm Design Architects.  
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Rakuya Kitchen + Bar

1900 Q Street NW


Raku, a Japanese, Chinese, and Thai restaurant will soon open re-branded as Rakuya. Expect the Dupont eatery to serve a revamped menu of Asian cuisine. More details to come.

Red Apron: Barracks Row

415 8th Street SE


Since his days at EatBar, Nathan Anda has always loved good bars with great food. This fall the chef and butcher of Red Apron along with Neighborhood Restaurant Group’s beverage team of Greg Engert, Jeff and Brent will open a new bar in Capitol Hill. The yet to be named 50-seat spot will have a similar size & format menu as B Side, Red Apron’s restaurant adjoined to the butcher shop in Mosaic District, and offer a selection of snacks, small plates and shareable dishes in addition to the house made charcuterie menu. With the regular neighborhood diner in mind, Anda is excited to feature more specials and rotating the menu often. This will be the first free standing Red Apron bar/restaurant, however, it will still draw from the pantry of handmade charcuterie and its menu will highlight the impeccably & consciously sourced meat, pork and poultry butchered by Anda and his team. The specific beverage offerings are still being determined; however, there will be a focus on draft craft beers hand-picked by Greg Engert, an impressive wine by the glass program from Brent Kroll and a craft cocktail menu from Jeff Faile.
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Republic Restoratives

1369 New York Avenue NE


DC will soon be home to one of the few 100% women-owned distilleries in the country (let's hear it for girl power)! After three years of conceptualizing and research, business partners, and longtime friends Pia Causone and Rachel Gardner are nearing the final stages of opening craft bourbon and vodka distillery, Republic Restoratives. The distillery will be located in a two-story, 24,000-square foot warehouse located in the up-and-coming warehouse district, Ivy City and will boast a tasting bar featuring signature cocktails, liquor and distilling classes, and group tours. A charcoal-polished vodka will be the first spirit launched by the duo while they await he bourbon to reach full maturation- a process that spans roughly 18 months. Republic Restoratives will eventually release a rye, cordials, plenty of bourbon, and variety of vodka.  
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The Wharf; SW Waterfront


Top Chef alumnae, and close friends, Jennifer Carroll and Mike Isabella have announced plans to open a joint concept, Requin, at the Wharf in D.C.’s Southwest Waterfront redevelopment. Occupying The Wharf development’s only freestanding restaurant, Requin, which is French for shark, will be home to a dramatic modern dining room serving a seafood-heavy menu informed by the Mediterranean coast of France. In addition to coastal French cuisine, Requin will feature the largest wine program of any Mike Isabella Concepts restaurant. The 4,000 square-foot, one-story space will be enclosed with glass walls and highlighted by steel beams and concrete accents that recall the classical stonework of the French Riviera. Requin will be located on The Wharf’s main boardwalk with direct elevator access to the development’s parking garage and feature a patio that will more than double the restaurant’s seating during warm weather months. During patio season, the building’s glass walls will raise, creating a semi-open air environment inside the restaurant. Requin will operate a pop-up in the Mosaic District this fall that will be open for dinner only, Tuesday through Saturday, and feature dishes like grilled or a la plancha whole fish, wood-fired shellfish and seafood roasts, dry aged, bone-in ribeye and a classic cheese cart.
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145 N Street NE

PROJECTED OPENING DATE: late February 2016

A new fast-casual Korean restaurant is coming to NoMa. Owner Eric Shin's Seoulspice will serve traditional Korean fare with a modern twist. The gluten-free menu features rice bowls, "korritos" (kimbap burritos), tacos and salads. Sides include eggs, kimchi, and avocado, and the restaurant will serve alcoholic and non-alcoholic beverages. Seoulspice will be open 7 days a week, from 11:00 am - 10:00 pm.
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4445 Connecticut Avenue NW


James Beard Award-winning chef Fabio Trabocchi and Maria Trabocchi are opening Sfoglina, a neighborhood italian restaurant, later in the Fall of 2016. The restaurant will occupy 2,800 square feet with around 1,000 square feet of exterior patio. The menu will be centered on pasta, but Sfoglina will also serve antipasti and salads, salumi and cheeses, meat and fish entrees, and desserts. The restaurant will be open for lunch, dinner and Sunday brunch. The restaurant will also produce fresh pasta and sauces/condiments for retail purchase, as well as offer carry out.  
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SLS Lux Hotel

5th & I Streets NW


An SLS-branded hotel will be opening in DC come 2019. SLS, the creation of Sam Nazarian and designer Philippe Starck, operates a large portfolio of luxury, design-focused hotels in Las Vegas, California, Miami and the Bahamas. The 198-room SLS Lux Hotel will have high-end dining, although details about the restaurant's specifics are not available at this time.  
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Smoke’s Poutinerie

Maryland & DC


Toronto-based Smoke's Poutinerie is planning to expand to the Washington area. Imperial Restaurant Group executive Raj Rana is expanding the franchise first to college campuses in the Maryland area, and later on in DC. The restaurant focuses on poutine; a Quebec classic. Smoke's menu will boast a variety of traditional, unique, and customizable poutine, from chili-cheesesteak to vegetarian options.  
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Smoked & Stacked

1239 9th Street NW


Ripple and Roofers Union chef Marjorie Meek-Bradley is among the three local contestants who will appear on the next season of Bravo's Top Chef. Aside from the show, Meek-Bradley is opening a new fast-casual sandwich shop in DC, Smoked & Stacked. The menu will feature house brined and smoked pastrami, and will also include smoked chicken, portobello mushrooms, and breakfast sandwiches. Customers will be able to choose a signature sandwich or build their own sandwich or salad, along with beer or wine to accompany the cuisine.
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Sugar Shack Donuts: Arlington

3400 Columbia Pike, Arlington, VA


A new Sugar Shack Donuts is coming to Arlington. Originating in Richmond, Sugar Shack now has locations throughout Virginia. The shop hand rolls and hand cuts their donuts in small batches, made from primarily locally sourced ingredients. The  shop also offers fresh pastries, cheesecakes, biscuits, rolls, and coffee roasted on site.
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Taco Bamba

6691-A Backlick Road, Springfield, VA & 180 Maple Avenue W, Vienna, VA

PROJECTED OPENING DATE: Spring 2016 (Springfield) & Fall 2016 (Vienna)

Award-winning chef Victor Albisu is expanding his own Taco Bamba, a takeout taqueria, to two new locations. While each new location will have its own menu, they will all be anchored by favorites from the original. Tacos, sopes and tortas will remain the primary menu highlights, while daily specials will rotate tamales, soups and classic Mexican dishes through the offerings. Each location will also offer platos fuertes, larger entrée-sized Mexican meals. The new stores will also feature a menu of quesadillas stuffed with unusual fillings like squash blossoms, chilies and other traditional and non-traditional ingredients. Both Springfield and Vienna will boast about 50 seats in 2,000-square-foot spaces. Both will keep Taco Bamba’s counter service ordering style, though the Vienna location will allow guests sitting at the bar to order from the bartender.
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715 Florida Avenue NW; 202.643.8011

PROJECTED OPENING DATE: late February 2016

Ryan Seelbach and Eric Lund are opening a new venture; Takoda Restaurant and Beer Garden. The name is Native American, meaning “friend to everyone.” Bars on both levels will serve 38 to 40 American craft drafts, and also emphasize an extensive whiskey selection. Dinner and snacks will center around riffs on American bar classics—think creative spins on wings, burgers, and more—plus an active rooftop brunch on the weekends. Edit Lab at Streetsense is behind the classic-industrial look of the entry-level bar and dining area, and 120-person beer garden above. Guests on the first floor will find two and four-person booths and seated tables, surrounded by the building’s original brick walls and wood ceiling beams. The roof deck will be accented with hanging and potted plants around a horseshoe-shaped bar, and will be partially covered with a canopy system. Removable windows allow for year-round eating and drinking with an outdoor feel.
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The Bird

1337 11th Street NW


A restaurant all about, you guessed it, bird, is coming to Shaw. From the owners of The Pig, The Bird will specialize in poultry dishes, showcasing vegetables & poultry from local producers with a menu that will change seasonally. The poultry will range from chicken & capon, duck, quail, turkey, squab, grouse, goose and ostrich. The bar will feature craft cocktails, regional & international beers, and wines from eco-conscious producers. The 100-seat restaurant will include a sidewalk café and summer garden for outdoor seating. The Bird will serve weekend brunch, dinner, as well as an early evening bar menu daily.

The Line DC

1780 Columbia Road NW


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 Passenger: Shaw

1539 Seventh Street NW


Tom Brown's beloved Shaw neighborhood bar, The Passenger, which closed in November 2014, will be brought back to life in 2016. Brown has signed a lease for a two-story space in the Shaw neighborhood, which totals 2,600 square feet and will have a bar on each floor. Fans of The Passenger can rest easy knowing Brown plans to develop the new bar in a very similar fashion to the former one.  A chalkboard with a short list of suggested cocktails will take the place of a traditional menu- encouraging conversation between bartender and customer about the different kind of drink options. The formerly popular beer-and-a-shot combo will also be offered. Dimitri Monas, who formerly worked at the Monis family's La Casa restaurant in Alexandria and is the brother of Komi standout Johnny Monis, will helm the kitchen and offer a menu of hearty bites.
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Tommy Joe’s

7940 Norfolk Avenue, Bethesda, MD


Tommy Joe's is relocating and taking over the space that formerly housed Urban Heights. With the relocation, the sports bar will get a revamped menu while keeping some of its most popular menu items. The space will feature areas for entertainment and a large rooftop area.

True Food Kitchen: Bethesda

7100 Wisconsin Avenue, Bethesda, MD


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.

True Respite Brewing Company

Location TBD


True Respite Brewing Company has its sight set on Bethesda for the location of their upcoing brewery.  Although the founders Brendan and Bailey O’Leary and Evan Partridge have not yet secured a location for the building due to legal obstacles, the plans for the brewery are already set in motion.The space will be about 10,000 square feet, with much of that dedicated to taproom and patio space, where people can sip beers and relax. The brewery itself would be a 20-barrel two-story system capable of producing about 3,000 barrels of beer per year. They plan to offer varieties like a Belgian white, rye IPA, stout and a pale ale; as well as seasonal brews.
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Trump Hotel

1100 Pennsylvania Avenue, NW


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.


733 10th Street NW; 202.486.3362


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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Village Whiskey

20 N Street, NW


Next year, Jose Garces will  be opening a DC location of the Philly-based Village Whiskey. Located on Blagden alley in the Shaw neighborhood, Village Whiskey will offer an expansive variety of whiskies, served neat or as craft cocktails as well as gourmet American bar food including its signature foie-gras burger. The space will be 4,459 square feet- about four times the size as the original location near Rittenhouse Square in Philadelphia.

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.