- All Set Restaurant and Bar
- Bar LaCivita
- Barrel and Crow
- Brine: Mosaic Distrcict
- Chao Ku
- DGS Delicatessen: Mosaic District
- Helen's The Bar
- Kapnos Kouzina
- Mastro's Steakhouse
- Pepita by Mike Isabella
- Pizza Studio
- Raku: Cleveland Park
- Sette Osteria: 14th Street
- SKWR Kabobline
- Union Kitchen: Ivy City
- Union Social
- Aaron Silverman's new unnamed restaurant
- Astro Doughnuts and Fried Chicken: Falls Church
- Bad Saint
- Barrel & Bushel
- Claudia's Steakhouse
- Dacha Beer Garden: Expansion
- Eddie Merlot's
- Fare Well
- Fig & Olive
- Four New Restaurants Coming to One Loudoun
- Hush Dinner Club
- Jose Andres' unnamed restaurant at Trump International Hotel
- Joseph A. Magnus and Co.
- KO Distilling
- L'Hommage Bistro Francais
- Maki Shop
- Mythology Modern Chop House and Lore Lounge
- Nicoletta Pizzeria
- Peter Chang's Rockville Restaurant
- Pizzeria Vetri
- Prequel by Equity Eats
- Provision No. 14
- Republic Kolache Co.
- Sally's Middle Name
- Sussex Drive
- Tadich Grill
- Texas de Brazil Steakhouse
- The Line DC
- The Mad Fox Brewing Taproom
- The Public Option
- True Food Kitchen: Bethesda
- Trump Hotel
- Twisted Horn
- Unnamed Cafe from Baked & Wired
- Wet Dog Tavern
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.
1250 9th Street, NW
PROJECTED OPENING DATE: late 2015The 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.
Cathal Armstrong’s unnamed restaurant
The Wharf development, SW DC
PROJECTED OPENING DATE: 2018Cathal 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.
All Set Restaurant and Bar
8630 Fenton Street, Silver Spring, MD 20910
PROJECTED OPENING DATE: April 2015All Set Restaurant and Bar in Silver Spring will soon pay homage to the flavors and tastes of New England by way of Silver Spring. Restaurant industry vets Jennifer Meltzer and Chef Edward Reavis will be offering guests a moderately priced menu of seasonally inspired fare that will feature fresh ingredients, plenty of seafood, and local produce and meats from area farmers and suppliers. The 4,730-foot space designed by Streetsense includes a 25-seat dining room, 15-seat bar, a 24-seat outdoor, and a private dining room.
2609 24th St., NW
PROJECTED OPENING DATE: early April 2015The former Murphy's of DC space will soon be home to Chef Liam LaCivita's first restaurant venture. Chef LaCivita, who formerly oversaw the kitchen of Liberty Tavern and its sister restaurants, left Liberty Tavern with hopes of pursuing his own eatery. Bar Civita, in Woodley Park, will offer diners modern American food with influences from other cultures and international flavors.
Barrel and Crow
4867 Cordell Avenue, Bethesda, MD
PROJECTED OPENING DATE: mid-April 2015The former Freddy’s Lobster + Clams space on Cordell Avenue in Bethesda will be transformed into Barrel & Crow this March. Patrick Forest, who served as the general manager of Grapeseed in Bethesda for two years, is partnering with former colleague Laura Houlihan, who worked as the bar manager at the restaurant for 12 years, to bring their restaurant vision to life. Barrel & Crow, which borrows its name from an old English expression referencing to jubilation and letting taps flow, will focus on serving Mid-Atlantic regional cuisine and locally sourced ingredients. “We definitely want to be known as a neighborhood place,” Forest says. “And we plan to offer something for everybody.”
The Navy Yard, SE, DC
PROJECTED OPENING DATE: March 30, 2015Korean fried chicken will soon be hitting DC by way of The Navy Yard. Bonchon, a chain with locations in area suburbs that specializes in the delicious Korean comfort food, plans to open its first DC proper location come springtime. The 3,500-square-foot space, located in close vicinity to Nationals Park, will boast seating for 200, a large dining area, and an expansive sports bar and featuring plenty of televisions to catch a game on. In addition to serving up its specialty fried chicken, Bonchon will also offer dishes as bulgogi and pork buns, as well as Asian and American craft beers.
Brine: Mosaic Distrcict
2910 District Avenue, Fairfax, VA 22031; Mosaic District
PROJECTED OPENING DATE: late April 2015
974 Palmer Alley, CityCenterDC
PROJECTED OPENING DATE: May 2015D.C. chef Amy Brandwein will be opening Centrolina, a 4,075-square-foot Italian market and restaurant at 974 Palmer Alley in downtown’s expansive CityCenterDC development in Spring 2015. Centrolina, Brandwein’s first solo restaurant outing, will be open daily for lunch and dinner. The kitchen will serve a 52-seat dining room, 12-seat bar and 32-seat patio. Centrolina will feature a concise and frequently-rotating menu of authentic regional Italian with around 15 dishes at any given time, including antipasti, primi and secondi courses- all inspired by Brandwein's travels through Italy. The beverage program will feature an all-Italian wine list that combines imported Italian with and Virginia varietals, a beer selection focused upon local brews, and a short list of classic Italian cocktails with contemporary twists. The market will offer a selection of imported Italian specialty items along with meat, fish and produce from local farms, a selection of house-made items and a barista-serviced coffee program.
1414 9th Street, NW
PROJECTED OPENING DATE: summer 2015Chao 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.
442 Maple Ave. E., Vienna, VA
PROJECTED OPENING DATE: first week of April 2015Former Inox owner, Jonathan Krinn, and partner Jason Maddens, former executive chef at Central, will soon be opening a modern American restaurant, Clarity, in the former Wolftrap Cafe space in Vienna. Krinn says the eatery will be, "fun, affordable, built for every occasion." Diners can expect the bistro to offer up a variety of dishes including steaks, pastas, salads, and higher-end entrees. The space will boast a chef's counter, open kitchen, and a private dining room.
8th and O Street, NW
PROJECTED OPENING DATE: summer 2015The team behind popular Mintwood Place has their sights set on opening a second eatery at City Market in Shaw. Restaurateur Saied Azali and Mintwood Chef Cedris Maupillier plan for their second restaurant, Convivial, to resemble Mintwood’s concept. The new menu will still focus upon American cuisine with French influence but will offer diners a lower price-point. The 5,000 square-foot space will seat 120 feature an outdoor dining area, and be designed by Peter Hapstrak of Hapstrak Demetriou- who also designed spaces such as Fiola Mare and Gypsy Soul. Convivial will be open daily for breakfast, lunch, and dinner.
DGS Delicatessen: Mosaic District
Mosaic District, Fairfax County, VA
PROJECTED OPENING DATE: late spring 2015DGS Delicatessen will be opening its second-ever location and first-ever Virginia location at Mosaic District in Fairfax County in the spring. Serving dinner, lunch and brunch, the restaurant’s menu will feature DGS standby’s: 8-day pastrami, house-smoked salmon, chopped liver, duck fat matzo balls and Montreal bagels. Edit Lab at StreetSense will design the eighty-seat dining room, open kitchen, and twenty-seat bar to evoke the feeling of grand delicatessens of the past with black and white tile floors, plush booth seating and deco pendant lighting. The beverage program, helmed by GM and partner Brian Zipin, will feature specialty cocktails, a wine and beer list designed to complement the flavors of the delicatessen, old-fashioned sodas, and classic egg creams.
Helen’s The Bar
1120 Rockville Pike
PROJECTED OPENING DATE: summer 2015Helen 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.
4900 Hampden Lane, Bethesda, MD
PROJECTED OPENING DATE: late summer/early fall 2015Local 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.
1351 H Street, NE
PROJECTED OPENING DATE: mid-spring 2015What would happen if Toki Underground and DURKL had a baby? Erik Bruner-Yang of Toki Underground and Will Sharp of DURKL will soon answer that question with their upcoming Maketto, a joint venture coming to the DC retail scene. The new collaboration will bring a curated fashion and culinary boutique to the Atlas District. Inspired by international markets, Maketto will offer several unique retail experiences ranging from fine dining to more casual gourmet snacks and cocktails, to various food stalls that will feature delicacies inspired by Asian night markets including Chinese donuts, Shanghai steamed dumplings, barbecue pork buns, and even on-site roasted coffee.
1344 Fourth St., NE
PROJECTED OPENING DATE: May 2015Nick Stefanelli, formerly executive chef at Bibiana, has left his post at the Italian restaurant to open his own restaurant concept, Masseria. Stefanelli's Masseria will be the first free-standing restaurant located right outside of Union Market in NE DC. Masseria, which refers to the country houses and farms found throughout Puglia, Italy, will pay homage to the cuisine and flavors of the Italian region. The space will boast a 60-seat dining room, exhibition kitchen, and al fresco dining. Prior to opening, Stefanelli will debut his vision with guest chef appearances and pop-ups around the city.
13th and F Street, NW
PROJECTED OPENING DATE: May 2015The former M&S Grill space will soon be converted into Mastro's- an upscale steakhouse and seafood restaurant. Mastro's has many locations throughout the western US and aims to create "guests for life" by "combining the highest quality steaks and seafood with exceptional service in a cosmopolitan and entertaining atmosphere." More details will be released as they become available.
Marriott Marquis; 901 Massachusetts Ave., NW 20001
PROJECTED OPENING DATE: summer 2015Alfredo Sandoval, brother to celebrity chef and established DC restaurateur Richard Sandoval will soon be opening up a DC restaurant of his own this winter. Sandoval and Chicago-based restaurant group, Mercadito Hospitality, have their sights set on DC for the next location of their flagship eatery Mercadito. Mercadito, which already has locations in Chicago, New York, and Las Vegas, will be located in the new, expansive Marriott Marquis hotel downtown. Diners can expect Mercadito to serve up its staples: twelve delicious tacos, a variety of tequila, and other latin-influenced fare. The space will be offbeat and fun and reflect the design of their Las Vegas space.
PROJECTED OPENING DAY: summer 2015One 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.
Pepita by Mike Isabella
4000 Wilson Blvd., Arlingotn, VA
PROJECTED OPENING DATE: June/July 2015With Mike Isabella's plans to open an Arlington location of Kapnos Taverna already underway, he has now added another Arlington restaurant concept to the mix: Pepita. Pepita will be a casual, neighborhood Mexican-cantina style restaurant and bar. It will open just around the corner from his Kapnos Taverna in a 1,200 square-foot space in the Ballston neighborhood. The menu will feature just a dozen items, including daily specials such as a caja china-roasted suckling pig. A selection of tacos, house-made salsas and guacamole, ceviche, salads, soups and tortas will be available for lunch and dinner seven days a week, with brunch on weekends. Food and drink specials will rotate all day, and the entire menu will be priced by the piece. Taha Ismail, beverage director for Graffiato, Kapnos and G, and a partner in the project, is helming Pepita’s beverage program that includes a large selection of tequila and mezcal, a list of rocks and frozen margaritas made to order with fresh fruit, and hot and frozen Mexican coffees, which can, of course, be ordered with a shot of tequila.
1333 New Hampshire Avenue, NW
PROJECTED OPENING DATE: mid-April 2015
Raku: Cleveland Park
PROJECTED OPENING DATE: early May 2015Slated for next year, sushi and noodles eatery Raku will be opening its third location in the Cathderal Commons development of Cleveland Park. Although many of the plans for the future space are in the early stages, Raku owner, Marcel The, says it will likely be 30% larger than its Bethesda location. Diners can expect the menu to reflect the same Asian cuisine offerd at its current Bethesda and Dupont locations with a variety of rice and noodle dishes, bento boxes, sushi, and sake available.
Sette Osteria: 14th Street
1634 14th Street, NW
PROJECTED OPENING DATE: second week of April 2015
1400 K Street NW
PROJECTED OPENING DATE: June/ July 2015Kabob lovers rejoice; a brand new kabob concept will be opening its doors this upcoming spring. Formed by three friends with a shared passion for, your guessed it, kabobs, Kabobline aims to blend both modern and ancient history, local and faraway culture into one unique and personalized dining experience. Kabobline will offer patrons a variety of kabobs and chutneys, a medley of house-made sauces, spreads, and appetizers. The space will boast an open kitchen, allowing guests a glimpse into the fresh preparation of their meals.
184 Water Street, National Harbor, MD
PROJECTED OPENING DATE: June 2015
Union Kitchen: Ivy City
1369 New York Ave Northeast
Projected Opening Date: late spring 2015The food incubator Union Kitchen plans to open a second facility in Ivy City in late spring 2015. Union Kitchen removes many of the barriers many small businesses face when first launching a company, allowing the artisans and entrepreneurs to focus solely on launching the best possible product. Union Kitchen provides a state-of-the-art facility with all of the necessary equipment, covers many of the upfront costs new business owners normally face, and provides a supportive community in which owners can grow and thrive. The second facility will nearly triple the square footage of the first building, allowing 70 new entrepreneurs to help shape and change the local DC food scene.
100 Florida Ave., NW
PROJECTED OPENING DATE: mid-summer 2015Reese 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.
1828 L Street, NW
PROJECTED OPENING DATE: May 1, 2015Pizzeria Paradiso owner Ruth Gresser has her sights set on a new pizza eatery concept: fast-casual. Drawing its name from the Italian word for speed, Veloce, will be a quick-serve pizza joint that will offer the lunch and business crowds an efficient process for ordering homemade pizzas or creating their own custom pies. Unlike the Chipotle-style ordering and baking process cropping up at area pizza places, Veloce patrons will order their pizzas at a one-stop ordering area to expedite the process and minimize lines. The personal pizzas, some of which will refelct the offerings at Pizzeria Paradiso locations, will cook for about two minutes in gas-powered ovens, unlike the wood-burning ones used at Pizzeria Paradiso, before being served up. The 1,400-square-foot space will boast room for 30 including patio seating.
4000 Wilson Blvd., Arlington, VA
PROJECTED OPENING DATE: summer 2015Baltimore 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.
Aaron Silverman’s new unnamed restaurant
715 8th Street, SE
PROJECTED OPENING DATE: No information available at this timeAfter 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.
Astro Doughnuts and Fried Chicken: Falls Church
7501 Leesburg Pike, Falls Church, VA 22042
PROJECTED OPENING DATE: Summer 2015
8th Street NW; O Street Development
PROJECTED OPENING DATE: late summer 2015A 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.
3226 11th St., NW
PROJECTED OPENING DATE: spring 2015Columbia Heights will soon be home to new Filipino eatery, Bad Saint. The spot's name, co-owner Nick Pimentel says, is "a hat tip to the fishing village of Saint Malo, Louisiana. In the late-18th century, Filipino sailors deserted Spanish galleon ships plying the trade between Manila and Acapulco. They settled in Saint Malo, establishing the first permanent settlement of Filipinos in what is now the United States." Tom Cunanan, previously of Vidalia, DC Coast, Zentan, Bibiana, La Chaumerie, the former Hook and PS7's restaurants, and Ardeo/Bardeo, has been given the head chef nod and will serve up a menu of Filipino Americana-inspired fare.
Barrel & Bushel
Hyatt Regency at Tysons Corner
PROJECTED OPENING DATE: late spring 2015Barrel & Bushel will soon be bringing new dining and drinking options to Tysons Corner by way of the Hyatt Regency this spring. The "barrel-forward" restaurant will offer guests regionally inspired food from throughout the country, the best local and craft beers available with 22 beer taps, and 30 selections of bourbon. Barrel & Bushel’s menu will include fresh handcrafted delicacies including house made sausages, artisan desserts and handmade fudge. Private dining at Barrel & Bushel for small parties will also be available. The restaurant will also offer Barrel & Bushel Express, which provides hotel and beverage delivery service and take-out options. The eatery can comfortably seat 170 guests and will feature seasonal, outdoor seating for 30. The outdoor seating will open up to the Tysons Corner Center’s elevated outdoor plaza, which features entertainment throughout the year such as concerts, movie screenings, ice skating in the winter, and more.
100 King Street, Alexandria, VA
PROJECTED OPENING DATE: spring 2015Authentic Italian eatery and shop, Carluccio's, which already has many locations throughout Europe and the United Arab Emirates, will be opening its first US location in Alexandria come springtime. Carluccio's aims to serve high quality Italian for a sensible price in a warm and inviting atmosphere. Open for breakfast, lunch, and dinner, diners can expect the menu to offer a wide variety of small plates, antipasti, salads, pasta dishes, fish and meat-centric entrees, and traditional Italian desserts. The beverage menu will feature a selection of Italian wines, Peroni beers, and classic cocktails, including the Italian favorite, limoncello. The eatery's adjoined shop will boast an assortment of Italian products for purchase including many sauces, oils, vinegars, dry pastas, sweets, kitchen accessories, coffees, and much more.
3207 Grace Street, NW
PROJECTED OPENING DATE: May/June 2015Chaia, 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.
1501 K Street, NW
PROJECTED OPENING DATE: April 2015Another new steakhouse will soon be coming to downtown DC. Claudia's Steakhouse is slated to become a "full-service, upper tier restaurant serving Latin infusion cuisine in a steakhouse environment." The space will seat 300 and include an outdoor patio area for 45. Live entertainment and dancing will also take place during evening hours.
9th Street, NW; Blagden Alley
PROJECTED OPENING DATE: late spring 2015McCrady’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.
Dacha Beer Garden: Expansion
1600 7th St., NW
PROJECTED COMPLETION DATE: June 2015Popular Shaw beer garden, Dacha, will be adding plenty of more room for patrons to enjoy a beer come next summer. Owners Dimitri Chekaldin and Ilya Alter have disclosed that the neighboring China Express building will become transformed into a a three-story beer hall. Every floor of the new space will have its own unique theme and individual bar area. The ground floor will include a small bar space that will serve coffee in the morning hours, the second floor will closely resemble a traditional German beer hall with ample seating along long, communal tables, and the top floor will serve up harder-to-find German, American, and Belgian bottled beers and small kegs. Dacha also has plans to collaborate with Weihenstephan, the alleged oldest continuously operating brewery in the world, to create an exclusive Dacha brew. Construction is planned to begin in January and will continue until early summer. The current beer garden space will open in the springtime and remain operational throughout the renovation of the neighboring beer hall.
One Loudon, Loudon County, VA
PROJECTED OPENING DATE: fall 2015
406 H Street NE
PROJECTED OPENING DATE: summer 2015Two-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.
Fig & Olive
I Street NW; City Center
PROJECTED OPENING DATE: Summer 2015With an already booming restaurant scene, City Center, DC will soon be home to French Chef Pascal Lorange's Fig & Olive. After opening in 2005 in New York City, Fig & Olive has expanded its domain to California, Chicago, and, now, the Mid-Atlantic. Drawing inspiration from Chef Lorange's culinary training in Spain and his native France, Chef Lorange will continue to serve Mediterranean-influenced fare at the upcoming spot. Diners can expect the menu to offer a variety of classically prepared dishes such as Seared Sea Scallop with Truffle Artichoke Tapenade, an Herbs de Provence Rotisserie Chicken, and Porcini and Gorgonzola Jamon Iberico Ravioli- all made with seasonal, top-quality ingredients. Fig & Olive's beverage program will likely boast over 30 varietals of wine, available by the bottle or glass, hailing from the South of France, Italy, and Spain.
Four New Restaurants Coming to One LoudounThe One Loudoun development in Loudoun County, Virginia will soon be home to a number of exciting new restaurants. One Loudoun is a 358-acre omni-use, masterplanned community in Loudoun County, Virginia, that will feature 1,040 homes, 702,000 square feet of retail including fine dining, upscale shopping and movie theater, a luxury hotel, nearly three million square feet of office space, a clubhouse with pool and an amphitheater – all surrounded by approximately 150 acres of public land with miles of walking trails. In addition to the development's existing restaurants, which include Bar Louie, Zoe’s Kitchen, Elevation Burger, Tropical Smoothie Café, Nando’s, Okada’s Japanese Steakhouse & Sushi Bar, Thai of Loudoun and Firehouse Subs, One Loudoun will be welcoming Bryan Voltaggio’s Family Meal, Matchbox, Redskins Grille, and a new Italian restaurant from Chef Robert Wiedmaier to the mix of dining options.
PROJECTED OPENING DATE: summer 2015Matchbox, an 8,000 square foot vintage pizza bistro is set to open in summer 2015 on Thorndike Street. The One Loudoun location will be Matchbox Food Group’s seventh restaurant with other locations in Washington, D.C., Rockville, Md. and Palm Springs, Calif.
PROJECTED OPENING DATE: spring/summer 2015Set to open spring/summer 2015, Redskins Grille will be located in the heart of One Loudoun at the corner of Exchange and Thorndike Streets. Redskins Grille is an 8,500 square foot, state-of-the-art sports restaurant from G.R.E.A.T. Grille Group, which has four other NFL-themed locations in the US, including: Eddie George’s Grille 27, Columbus, Ohio; Jerome Bettis Grill 36, Pittsburgh, Pa.; Indianapolis Colts Grille, Indianapolis, Ind.; and Houston Texans Grille, Houston, Texas.
ROBERT WIEDMAIER'S UNNAMED ITALIAN RESTAURANT
PROJECTED OPENING DATE: SPRING/SUMMER 2015Award-winning chef and proprietor, Robert Wiedmaier is developing a new Italian restaurant unique to the One Loudoun location. The 6,500 square-foot restaurant is set to open spring/summer 2015 and is the eighth restaurant for the RW Restaurant Group, responsible for Brasserie Beck, Brabo, Marcel’s, Mussel Bar & Grille and Wildwood Kitchen.
Hush Dinner Club
PROJECTED OPENING DATE: May 2015
Jose Andres’ unnamed restaurant at Trump International Hotel
Pennsylvania Avenue and 12th Street
PROJECTED OPENING DATE: mid-2016In mid-2016 after a $200 million redevelopment of the historic Old Post Office by The Trump Organization, Trump International Hotel will open as will a signature restaurant within it helmed by José Andrés and ThinkFoodGroup.“I have long respected Donald Trump for his business acumen and am proud to partner with him to create a truly remarkable, fine dining restaurant in the city I have called home for many years, right in the heart of the historic Post Office,” José Andrés said. ThinkFoodGroup will lease and operate the flagship restaurant, prominently located off the hotel lobby in the building’s dramatic cortile, in addition to creating the food & beverage menu for the lobby bar and a signature banquet menu. Trump International Hotel, Washington, D.C. will feature 270 richly furnished guestrooms with lofty 16-foot ceilings, soaring windows, beautifully restored historic millwork, and glittering crystal sconces and chandeliers as well as a 5,000 square-foot super luxury spa and state-of-the-art fitness center.
Joseph A. Magnus and Co.
2052 West Virginia Ave., NE
PROJECTED OPENING DATE: late 2015Joseph A. Magnus, borrowing its name from famous pre-prohibition distiller, will soon be joining the ever-expanding ranks of DC distilleries. Although many of the details are under wraps, the team behind the new spot, Brett Thompson of Pork Barrel BBQ, former Woodford Reserve distiller Dave Scheurich, American Distilling Institute director of research Nancy Fraley, Richard Wolf, formerly of Buffalo Trace, plan to produce bourbon and other libations in rare, limited qualities. The space will open in the Ivy City neighborhood above Atlas Brew Works.
PROJECTED OPENING DATE: late spring 2015
L’Hommage Bistro Francais
450 K Street, NW
PROJECTED OPENING DATE: No new details availableDC residents will soon be transported to France by way of Mount Vernon Triangle. Hakan Ilhan, owner of Alba Osteria, has his sights set on the neighborhood as future home to L'Hommage Bistro Francais a full-service bistro, with a bakery, cafe, and carryout. The 220-seat eatery will boast two dining rooms, high-end finishes, and intricate millwork. Although many details regarding menu offerings are still in the works, diners can expect it to be similar to the menu offered at Bistro Atelier, the French restaurant opened recently by Ilhan in Dulles airport and include a variety of classic French dishes.
1522 14th Street, NW
PROJECTED OPENING DATE: late March 2015Attention all techie-sushi lovers: a high-tech sushi spot is slated to open up on 14th Street in late March. Maki Shop will soon be serving up delicious, classic, and not-so classic, sushi rolls while utilizing advanced Japanese technology. Sushi ordering and prep will be an efficient, expedient process at Maki Shop thanks to the incorporation of tools such as a state-of-the-art rice chiller and a robotic sushi roller capable of producing 600 rolls per hour. Diners can expect to find classic offerings like tuna and soft-shell crab rolls as well as more innovative rolls filled with curried fried chicken and nine-hour short ribs with kimchi. The space boasts free wi-fi and a clean, crisp interior featuring white tiles, steel accents, and wood finishings.
Mythology Modern Chop House and Lore Lounge
816 H Street, NE
PROJECTED OPENING DATE: 2015Todd 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.
PROJECTED OPENING DATE: spring 2015New 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.
Peter Chang’s Rockville Restaurant
20-A Maryland Avenue, Rockville, MD; Rockville Town Square
PROJECTED OPENING DATE: April 15, 2015Chef Peter Chang and partner Gen Lee will be expanding their Virginia-based chain of Peter Chang's restaurants into Maryland with the upcoming opening of a Rockville location this spring. As a former chef at the Chinese Embassy in DC, Chang's spicy Szechuan cooking his has garnered much admiration and popularity in the DMV. China's Szechuan region, considered the "heartland" of China and influenced by neighboring Hunan, is known for the bold and spicy flavors of its local cuisine- thought to combat the area's intense humidity. Chang will serve up these distncitve flavors in a wide variety of dishes including duck in stone pot, scallion bubble pancakes and grandma’s steamed pork belly. The Rockville restaurant will fill the 3,100-square-foot space in Rockville Town Square formerly occupied but Taste of Saigon.
Location to be determined
PROJECTED OPENING DATE: No new information availableThe 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.
Prequel by Equity Eats
918 F Street, NW
PROJECTED OPENING DATE: No new information available at this time
EquityEats, the DC-based equity crowdfunding platform for restaurants has signed a lease for 5 floors of historic National Union Building, the home of Living Social, for its forthcoming restaurant popup complex, Prequel. The space will allow up to five concurrent month long pop-up restaurants, bars, and quick-service concepts in addition to cooking classes, short term popups, and other culinary events. EquityEats COO Chaminda WIjetilleke explains. “Unlike other pop-ups, which change locations and sometimes sell out before most can buy tickets, we will function more as a foodie’s equivalent of a movie theater. Diners will buy tickets for the different concepts in advance, and there will always be something new coming to the space on a consistent basis.” EquityEats plans to take full advantage of the unique, historic building by filling each floor with fresh, rotating concepts open to diners across the region as well as more intimate events to provide access to the chefs behind each pop-up.