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.



1201 U Street


Owen Thompson, of artisinal ice company Favourite Ice, is bringing a new Tiki bar to U Street: Archipelago. The decor will include what might be expected of a Tiki bar: bamboo sticks, thatch huts, and Tiki idols.
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Taco Bamba

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


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

PROJECTED OPENING DATE: late November/early December 2015

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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American Tandoor

7943B Tysons Corner Center, Tysons Corner, VA


Restauranteur Karan Singh opening American Tandoor at Tysons Corner Center next month. American Tandoor’s menu will showcase India’s electric culinary heritage with an American influence. The restaurant will offer a wide selection of Indian favorites with a twist, such as samosas filled with sweet potato and marshmallow and saag paneer, a dish traditional to the Punjab region, made with creamy spinach and paneer cheese, served with naan. They will also offer a brunch buffet on weekends from 10am-3pm. Indian inspired breakfast favorites will include buttermilk and chocolate dosa waffles, benedicts on griddled naan and tandoor bacon.
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Chase The Submarine

132 Church Street NW Vienna, VA


Hospitality veterans Michael Amouri of Caffe Amouri, and husband and wife team Chef Tim Ma and Joey Hernandez of Tim Ma Restaurant Group are opening their new fast-casual concept; Chase The Submarine. Chase the Submarine will be an eclectic sandwich shop featuring classic to creative sandwiches once served by Ma & Hernandez at their popular food truck MAX. The shop will also focus on whole animal butchery, homemade pates, sweet and savory sides, and will also serve a selection of beer and wine. The 1,600 square foot space will allow for indoor and outdoor seating for up to 30 patrons.  
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Espita Mezcaleria

1250 9th Street NW

PROJECTED OPENING DATE: late Novemver/early December 2015

Shaw residents Josh and Kelly Phillips will launch their first restaurant venture, Espita Mezcalería, bringing artisanal mezcals and Oaxacan food to Shaw. Phillips aims to share his passion for mezcal with an innovative bar program that highlights the many varietals of the spirit, paired with the complex flavors of food from the southern Mexican state of Oaxaca. 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.

Texas Jacks Barbecue

2761 Washington Boulevard, Arlington, VA

PROJECTED OPENING DATE: early November 2015

 Partners Steve Roberts and Paul Capetanakis will soon be bringing the flavors of Texas barbecue to Northern Virginia by way of Texas Jacks Barbecue. The spacious 145-seat restaurant and bar will merge modern industrial minimalism with rustic cowboy touches. Guests will find western murals, repurposed wood and other salvaged materials combined with sleeker urban finishes to create a comfortable, relaxing vibe for dining. Executive Chef Matt Lang aims to provide patrons the best natural smoked meats, dairy and produce available, from carefully vetted sources. Guests can anticipate smoked offerings that include Brisket,Beef Short Ribs, both salt and pepper rubbed; a rotating cast of Pulled Pork and Sausage offerings, as well as weekly specials featuring interesting items such as Jerked Goat and Beef Cheeks sourced from local farms.

Union Social

100 Florida Avenue, NW


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.


845 Upshur Street NW


A new restaurant is arriving soon in Petworth. Alfie’s, a concept by chef Alex McCoy,  will be modeled after ‘expat bars’ that McCoy encountered during his travels in Southeast Asia. The authentic asian cuisines featured will be based on expat owners' home countries and travels.

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.
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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.    


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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Baklava Couture

10560 Metropolitan Ave, Kensington, MD 20895


After four years of selling their pastries at several DC area farmers' markets, Baklava Couture will be opening a storefront in Kensington, MD this year.  The upcoming space will house Baklava Couture's operations and a cafe that will offer a variety of fresh Greek baked goods, pastries and confections, local DC roasted coffee by ZEKES available by the cup and for retail. It will also offer a variety of house-made, local, small-farmed and Greek imported pantry items that complement the menu like honey, olive oil, pistachio butter and more. Baklava Couture will also share the space with family caterer, Chris of Talias Cuzina Mediterranean Catering.  Chris will have a tasty menu of fresh sandwiches, salads and additional take-home dinner options for the family.

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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3207 Grace Street NW


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


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 Ave, Bethesda, MD


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.  


8th and O Street NW


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 Cedric 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.


9th Street NW; Blagden Alley


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.

DAK Chicken

2700 S Quincy St. Arlington, VA 22206; The Village at Shirlington


DAK Chicken will be coming soon to the Village at Shirlington in the former Bonsai space on Campbell Avenue. DAK Chicken, a modern Korean fusion restaurant will offer Korean style soy garlic, spicy, or honey glazed chicken, as well as a variety of Korean style fusion food and unique Korean drinks.

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.

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.

Gusto Italian Grill

4733 Elm Street, Bethesda, MD


New Jersey based Gusto Italian Grill will open its first Montgomery County location in the former Kraze Burger space. The simple, fresh Italian foods can be enjoyed as one of their signature Italian roll-ups, Gusto salad or pasta bowl which are all customizable. Gusto aims to use local and organic ingredients whenever possible. Other menu items include organic Italian sodas, gelato pops for dessert and house made breadstix always served fresh and warm.

Hank’s Pasta Bar

600 Montgomery Street in Old Town, Alexandria, VA


Jamie Leeds, Chef/Owner of Hank’s Oyster Bar plans to add another dimension to her brand with the opening of Hank’s Pasta Bar later this year. Under the helm of Chef Nicolas Flores, formerly Chef de Cuisine for the Old Town location of Hank’s Oyster Bar and currently leading help at Hank's Capitol Hill location, Hank's Pasta Bar's menu will consist of house-made pastas, Anitpasti, rustic roasts, and grilled whole fish.  The restaurant will also boast an extensive, Italian dominant wine list featuring small vineyard selections, in addition to neighborhood favorites. The rustic space will consist of 100 seats in its main dining room, an outside patio of 10 seats, and a private dining space available for up to 22 guests.


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.  

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.

Kinship & Métier

1015 Seventh Street NW: Shaw


  Chef/Owner Eric Ziebold along with Managing Partner Célia Laurent will open two restaurants, Kinship and Métier, both located in a historical building dating back to 1907. In a bi-level space, “Kinship,” opening in early December 2015, will sit approximately 85 guests, including a 15-seat bar.  Accessible by private elevator, “Métier,” 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. The restaurant is set to open a little later in January 2016.  
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1934 8th Street NW


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 later this fall. 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.  

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.

Lena’s Wood-Fired Pizza & Tap

401 E. Braddock Road, Alexandria, VA


Lena's Wood-Fired Pizza & Tap, from Jason Yates and Alexandria Restaurant Partners David Clapp and Dave Nicholas, is coming to Alexandria near the Braddock Rd Metro. Led by chef Mauro Molino, at Lena's you can expect to indulge in everything from traditional neapolitan-style pizzas, to more unique fare like Korean BBQ pies. The 100 seat space features a large patio complete with a fire pit to combat the chilly fall weather.
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Lupo Verde: Palisades

4814 MacArthur Blvd., 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.


CityCenter DC


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.

Mythology Modern Chop House and Lore Lounge

816 H Street NE


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.  

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 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.
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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.

Pineapple and Pearls

715 8th Street, SE


After a monumental first year in business, including being recognized by Bon Apetit as "the best new eatery in America" and surpassing DC mainstays to claim the number-three spot on Tom Sietsema's favorite-places-to-eat-in-DC list, Rose's Luxury will soon be getting a sister restaurant. Aaron Silverman prepares to further his Rose's Luxury success and wow Washingtonians yet again with another fresh, new restaurant concept that will be located directly next to Rose's. Although many of the upcoming restaurant's details have yet to be hammered out, including a name, Silverman has officially signed a lease for the first-floor space in Barracks Row.  The eatery will venture from most traditional restaurant models, including that of Rose's.  It will, instead, boast fine-dining that isn't overly formal, operate solely monday through friday for evening service only, offer a prix-fixe menu, accept reservations, and double as a coffee counter and cafe during the daytime.

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.  

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.

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.

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 Little Beet

1212 18th Street NW


The Little Beet, which currently resides in the New York City area, is opening it's first DC location later this fall. The restaurant serves healthy, gluten-free fare. Menu items are locally farmed and veggie-based, including sandwiches, lunch plates, soups, salads, sweets and cold-pressed juices.
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The Passenger: Shaw

1539 Seventh St. 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.

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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The Shaw Bijou

9th Street, NW


Chef and owner Kwame Onwuachi 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.

The Sovereign

1206 Wisconsin Ave NW


Greg Engert, Beer Director for Neighborhood Restaurant Group, will soon be opening a new bistro and bar in Georgetown that will pay tribute to Belgian cuisine and brewing. The Sovereign will offer 50 drafts and 200+ bottles from the very best Belgian brewers. Tapped as executive chef, Peter Smith, formerly of of PS7 and Vidalia, has developed a menu featuring rustic ingredient-driven dishes of Belgian cuisine, which draws from French, German and Dutch cooking traditions. The two-story bar and bistro will be comprised of an 84-seat first floor dining room and 47-seat bar on the second floor.

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.
donald trump

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.

Twisted Horn

819 Upshur Street, NW DC


Jamie Leeds, Chef/Owner of Hank’s Oyster Bar will soon be opening her newest concept, Twisted Horn, in the Petworth neighborhood of DC. Chef Leeds’ menu will feature locally-sourced fare that will be perfect for snacking all night long and boast an old-school touch. Diners can expect it to read elegantly but taste fun- think Herb Puffed Escargot, served on a stick, Hank’s Mac n’ Cheesy Fritters, Tuna Melt Crostini, and French Onion Dip with Chips. Megan Coyle will helm the cocktail program and serve as the General Manager who will also head up the cocktail program.  Coyle, currently serving as the Beverage Director at Hank’s Oyster Bar in Dupont,  creates creative concoctions such as Dance of the Seven Veils (Mezcal, cocchi torino, currant and orange oil jam, whole egg, topped with saffron) and Ghostwood Development (gin, port, Sapins aperitif, Salmiakki Dala, egg, fresh nutmeg, black pepper). A reincarnation of an old church, the entire space will be new with an edgy and industrial feel juxtaposed with a welcoming, candlelit, and neighborhood vibe.  Twisted Horn will be open from 5:00 pm to 2:00 am, seven days a week.


733 10th Street, NW


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.

Unnamed restaurant by Michael Schlow

465 K Street NW

PROJECTED OPENING DATE: No new information at this time

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. Although many of the details are under wraps, Schlow has signed a lease for the 4,000-square-foot space which formerly housed Kushi at CityVista in Mount Vernon Triangle. More information will become available as it is released.  
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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.
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4000 Wilson Blvd., Arlington, VA

PROJECTED OPENING DATE: October/November 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.