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.



11219 Lee Highway, Fairfax, VA 22030

 OPENING DATE: August 26, 2014

Chuy's will soon be bringing authentic Tex-Mex cuisine to the DMV when the Austin-based restaurant opens its first metropolitan Washington location in Fairfax, VA 22030 late this summer. For more than 30 years, Chuy's has been known for its commitment to providing made from scratch Tex-Mex using only the freshest ingredients. The eatery will showcase dishes made from authentic recipes found in South Texas, New Mexico and Mexican border towns and includes hand-rolled tortillas cooked fresh all day on a traditional comal in the dining room and salsa fresca made every hour. Chuy's Fairfax will be open seven days a week for lunch and dinner: from 11:00am to 10:00pm, Sunday through Thursday and 11:ooam to 11:00pm, Friday and Saturday. On weekdays from 4:00pm to 7:00pm, the restaurant will offer up happy hour drink specials and the fully-loaded nacho car, an unlimited build-your-own nacho station with chips, salsa, queso, ground sirloin and more.


1324 H Street, NE


The expanding H Street restaurant scene continues to grow with the upcoming addition of Ocopa. Ocopa will offer diners a taste of Peruvian flavors that chef/owner and Peru native Carlos Delgado will be serving up. Delgado, who previously worked at Boveda and The Caucus Room Brasserie, will pay homage to his childhood spent in Callao, Peru eating ceviche and other seafood-centric dishes. The menu will feature Peruvian-style maki sushi, causa, a potato, meat, seafood, vegetable dish, meat skewers, staple Peruvian entrees, seafood dishes, and, of course, a variety of ceviches. For lunch, Ocopa will serve up half and whole rotisserie chickens that will come with a choice of sides and sauces, available for carryout and delivery within a certain area.

Micho’s Lebanese Grill

500 H Street, NE


The H Street corridor will soon be home to fast-casual Lebanese spot, Micho's Labanese Grill.  Offering up traditional Lebanese fare in a modern atmosphere, Micho's will serve up affordably priced items such as build-your-own wraps or bowls, falafel, a variety of shwarma, hummus spreads, tabouleh salad, and much more. The eatery will also offer a variety of beers, sangria, and margaritas, as well as happy hour specials. Micho's grill will be open daily for lunch and dinner service with takeout available and additional late night hours on the weekends.

New Brewhouse at Heavy Seas Brewery

4615 Hollins Ferry Road, Baltimore, MD, 21227


Heavy Seas Brewery in Baltimore will soon be boasting a brand new, state-of-the-art brewhouse. The term “brewhouse” refers to the equipment that is used to produce wort, which becomes beer during fermentation. The advancement will increase the production capacity by 250%, expanding the potential daily production from 200 barrels to 480 barrels per day. The brewery’s original 50-barrel system is being replaced with a 60-barrel, 5-vessel system built by Newlands Stainless. The potential capacity of the new brewhouse is 175,000 barrels per year if operated 24 hours a day, 7 days a week.  As part of this expansion, Heavy Seas has added two 240-barrel fermenters, and has also ordered one 300 barrel bright beer tank, which will take its effective production capacity to just under 70,000 barrels for 2015. Heavy Seas is on pace to produce approximately 45,000 barrels this year.

Pinea: W Hotel

515 15th Street, NW


The W will  be unveiling new restaurant concept, Pinea, early this fall. Borrowing its name from the two-needled pine trees of Southern Europe, the source of pine nuts, the restaurant will offer contemporary regional European dishes with a focus on France, Italy and Spain created by Chef Barry Koslow. The menu will follow flavor profiles popular in these regions and will feature handmade pastas, house-made spice blends, fresh seafood, and a variety of shareable plates. The restaurant’s beverage program will complement each plate with wines from Southern European regions, unique craft cocktails, and beers.

Washington Firehouse

1626 North Capitol Street, NW

PROJECTED OPENING DATE: early September 2014

A longtime vacant firehouse in Bloomingdale will soon be converted into a lively restaurant and event space. For almost year now, the 10,000-square-foot space and 3-story space has been undergoing buildout and renovation.  It will boast a dining room and bar area on the ground floor, a second-floor ballroom with an overlooking "Captain's Loft", and a VIP lounge on the top floor. Washington Firehouse will have the potential to seat 300 including patio seating for 80.  The eatery aims to be a neighborhood favorite with a steakhouse-like atmosphere serving up steaks, moderately entrees, lasagnas, and a variety of vegetarian options helmed by Executive Chef Peter Prime of sister restaurant Shaw Tavern.  
Flat Bread Pizzas

WIlie’s Bar: Embassy Suites at Chevy Chase Pavillion

4300 Military Road, NW


The Embassy Suites at the Chevy Chase Pavilion is embarking on a colossal $10.5 million property transformation that includes a new drinking and dining concept that has been expanded beyond hotel guests and open to the public. Named after the hotel’s admired sous chef Wilfredo Benavides, who passed away last year after a battle with Lou Gehrig’s disease, Willie’s Bar will be 2,000-square-foot, 22-seat bar featuring more than 100 top-shelf spirits, wines and local draft and bottled beers and a newly crafted small-plates menu. Featured menu items include: organic caprese salad, cheesy kale & artichoke dip, savory fish tacos, and flat bread pizzas. The new Willie’s Bar and restaurant space will take on a clean, modern look with earth-tone hues and natural materials of wood panels and stone countertops. In special remembrance and honor of Chef Willie, one percent of all bar proceeds from Willie’s Bar will go to the ALS Association.

Bastille to Open Second Location

620 N Fayette St, Alexandria, Virginia

Projected opening date: Early 2015

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

BBQ Bus at Denizens Brewing Company

1115 East-West Highway, Silver Spring, MD


Popular food truck, BBQ Bus will soon be opening its first brick-and-mortar at Denizens Brewing Company later this summer. The partnership came about from a combination of friendship and need; BBQ Bus co-owner Che Ruddell-Tabisola and Denizen co-owner Emily Bruno met through their day jobs and their separate business venture aligned. As explained by Tadd Ruddell-Tabisola, BBQ Bus was ready to expand their business and the Denizens team was searching for a food provider at their 10,000 square-foot brewery space. All of the BBQ Bus' classic offerings will be available at Denizens as well as additional menu items such as deep-fried items, wings and chicken pot pie. The space will feature 300 seats at the brewery and restaurant including 150 patio seats. The brewery can accommodate 2,200 barrels a year, and will initially serve five different beer varieties: a Bohemian Pilsner, an Extra Special Bitter, a Rye I.P.A., a Belgian Triple-style beer and an American Red Ale.

Beau Thai: Shaw (relocation)

7th and P Street, NW


In fall of 2014, Beau Thai plans to open its beloved restaurant in a new Shaw location.  The eatery will occupy a 3,135 square-foot space at 7th and P Streets, NW, in Jefferson MarketPlace- a luxury apartment and retail development scheduled to open in late 2014. The new location will be about three times the size of the original Beau Thai and will feature an expansive dining room, a large kitchen, bar area, and outdoor seating. Beau Thai Shaw will serve the same fresh, authentic Thai cuisine that it has become known for as well as many local and craft beers (including several on draught), an expanded craft cocktail list, and a variety of wine options. Beau Thai Shaw will continue to operate its existing restaurant at 1700 New Jersey Avenue, NW until its move.

Ben’s Chili Bowl H Street

1001 H Street, NE

PROJECTED OPENING DATE: No new details are available at this time

The iconic Ben’s Chili Bowl will be opening its second location on 1001 H Street, NE.   Although many of the details for the new location are still under wraps, Chili Bowl fans can expect the two-story eatery to incorporate some traditional aspects of the original location with new ones that stray from what customers have become accustomed to on U Street. The new space will include a more traditional Ben’s Chili Bowl atmosphere and menu on the first floor while the second floor will feature an open kitchen with seating and an open bar with a different menu than that of Ben’s Chili Bowl and Ben’s Next Door.

Borka Kitchen and Bar

1336 U Street, NW

PROJECTED OPENING DATE: No new details are available at this time

Borka will soon be joining the myriad of restaurants dotting the vibrant 14th and U Street corridor.  Borka, meaning "coming together" in the native language of Gambia, West Africa plans to serve modern American comfort food that will include dishes such as buttermilk-sage fried hen, shellfish stew, and plantain crusted oysters.  Owner and Chef Howsoon H.O. Cham aims to supply his kitchen with organic, sustainable, and local food as often as possible.

Brookland Restaurant from Smoke and Barrel and Meridian Pint Owner

Monroe Street Market, Brookland, NE


In summer 2014, John Andrade, owner of Smoke and Barrel and Meridian Pint, will be opening a craft-beer focused, casual-fine-dining restaurant at the Monroe Street Market in Brookland.  The new eatery will reflect the Meridian Pint in its menu and rustic look.  David Shewmaker, chef at Meridian Pint, will helm the "elevated pub" menu featuring burgers, salads, vegetarian/vegan offerings, and a variety of other entrees.  The beer list will feature a strong local focus and offer only 100% American brews.  

China Chilcano

418 7th St., NW


Jose Andres has exciting plans to open a modern Chinese-Peruvian concept in Penn Quarter this spring.  Being no stranger to melding different cultures into one, cohesive dining experience, Andres will flex his own creative and personal mastery serving up Chinese classics in a South American style. Diners can expect the menu to reflect the unique flavors and techniques of both Asian and Peruvian cuisine, resulting in dishes such as classic Peruvian causas or ceviches as well as Asian favorites such as dim sum and sumais.

Compass Coffee

1535 7th Street, NW, 20001


Shaw residents will soon have a new artisanal coffee shop in the area to grab their morning cups of joe.  Compass Coffee, slated to open this summer, will be a cafe and roastery dedicated to making "real good" coffee by importing premium beans internationally and roasting them on site. The spot will offer patrons free offer WiFi, an assortment of baked goods, and a comfortable environment to relax in. It will also offer cuppings and educational events for those wishing to learn first-hand about the coffee-making process.


1841 Columbia Road., NW

PROJECTED OPENING DATE: No details are available at this time

Washingtonians will soon be heading to Adams Morgan to satiate their fixes for bubbly. Napoloen Bistro owners have plans to open champagne bar and lounge Cru. According to the owners, Cru will feature DJ entertainment on the weekends, plenty of cocktails ,including the champagne infused variety, and a glamorous Parisian feel. More details to follow as they are released.

DBGB Bar & Kitchen

City Center DC


Celebrity Chef Daniel Boulud has officially announced his long-time rumored plans to open a restaurant in DC, DBGB Bar and Kitchen. Slated to open in City Center, the development occupying the former Convention Center area of Penn Quarter, many of the upcoming brasserie-style restaurant's details are still under wraps. Chef Daniel Boulud, who got his start in the kitchen of America in DC, is very excited to be making his return to the city he fell in love with 30 years ago. Stay tuned for more details.
UD - Dinner Lab

Dinner Lab


An exclusive, members-only supper club is slated to offer adventurous DC foodies a new way to dine out in the city. Based in New Orleans, Dinner Lab is a supper-club program that invites members to exclusive and experimental dinners at undisclosed locations around the city.  Dinner Lab is now accepting sign-ups for its DC launch and if you are lucky enough to be accepted as one of its 300 members, you will have access to 5-8 dinners per month with guest privileges.  Members will remain on a strictly need-to-know basis until a location is revealed prior to the dinner taking place. Dinners will feature multiple, high-end courses that often feature exotic, unconventional  courses prepared by top chefs. Although the locations of the meals are hush-hush, interested, potential members should think helipads, private rooftops, and other unique venues.

El Camino

108 Rhode Island Ave., NW


Lucca and Phil Rodriguez, the owners behind 9th Street's 1905 Bistro & Bar and the popular H Street sushi spot, Sticky Rice, plan to open their newest venture in the Bloomingdale neighborhood. The new eatery will completely stray from the Japanese-influenced fare offered at Sticky Rice and will, instead, focus on traditional Mexican food and Latin cocktails.  Although the eatery is in its early planning stages, new details will be posted as they become available.

Founding Farmers: Tyson’s Corner

1800 Tysons Boulevard, Tysons Corner, VA


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

Four New Restaurants Coming to One Loudon

  The One Loudon development in Loudon 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 Loudon 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/fall 2014

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



Matchbox, 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 2015

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



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


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

The Pig’s Garret Fleming has plans to open his own gastropub, Gristle, this fall that will highlight foraged ingredients and be located in an unknown but “edgy” DC neighborhood.  Although many of the gastropub’s details are under wraps, the 40-45 seat space will feature 18 menu items that will change daily and focus on using the best, quality ingredients to ensure the best, quality flavors.  Fleming and business partner, Brian Pereira, plan to practice the idea of "conservation dining" at Gristle, where the entirety of an animal's meat is conserved and used to create a range of menu options.

Gypsy Soul

2910 District Avenue, Fairfax, VA 22031


Rogue 24 Chef RJ Cooper is bringing Gypsy Soul, a high-end, farm-to-table restaurant, to the Mosaic District this spring. The new space will boast a full bar, three wood-burning grills and a 2,000 square foot rooftop area. The main dining room will seat 140 and offer a different menu than the 70-seat rooftops does. Rogue 24’s Bryan Tetorkais will also lend his talents to help Cooper curate and form the restaurant’s mixology program.  Although many plans are still hush-hush, more details will be posted when available.

Helen’s The Bar

1120 Rockville Pike

PROJECTED OPENING DATE: late summer 2014

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.  
Macaroni and Cheese with Chorizo


3911 Georgia Ave, NW


The owners of Blaguard now have their sights set on the Petworth nieghborhood as their next location for upcoming eatery, Homestead.  Homestead will center its menu upon both American and Medterranean cusuine.  Guests can expect to taste classic dishes with innovative, global twists.  Showcasing the DC food scene, many of the menu items will be sourced directly from local food producers if not among the many dishes made in-house. Although many details about the 175-seat dining room are still in the works, the owners plan to feature a communal-style table as the focal point and offer a social dining option to the growing Petworth neighborhood.

Horseshoe Casino Baltimore



Guy Fieri has set his sights on Horseshoe Casino Baltimore as the next location for one of his namesake eateries.  Guy Fieri's Baltimore Kitchen and Bar will offer guests a taste of Fieri’s signature cuisine, featuring bold flavors and unique twists on traditional dishes. Open daily for breakfast, lunch, dinner and late-night dining, the 350-seat restaurant will offer a blend of casual foods, including an extensive variety of burgers, wings, small bites and shareable food items. The restaurant’s extensive drink menu will feature up to 16 draft beers, multiple craft beer options, a variety of Sonoma County wines, and a unique frozen tap system shot bar. The restaurant will feature an outdoor patio and dining area, an open floor plan accented with wood and steel elements along with repurposed materials, and details inspired by Fieri’s signature tattoos.



Ruby 8 Noodle and Sushi Bar will join the casino’s extensive lineup of restaurant concepts that will debut when the casino opens in August.  Featuring authentic Asian dishes in a contemporary environment just steps from the gaming floor, Ruby 8 will offer gourmet quality cuisine, made-to-order and served quickly. Ruby 8 will offer dishes straight from China, Vietnam and Korea including beef chow fun, roasted duck, lobster with scallions and spicy pork, as well as an array of fresh sushi prepared with Maryland seafood. The noodle bar will serve a variety of soups made fresh daily featuring homemade broth and fresh grilled meats. Kai Lam, a noted master chef from Hong Kong, will serve as Master Executive Chef of Ruby 8.



Renowned culinary masters and culinary celebrity personalities John Besh and Aarón Sánchez will be opening their first collaborative restaurant at Horseshoe Casino. The 222-seat restaurant will be a classic taqueria serving up fresh tacos, tostados and a variety of other Mexican fare. The beverage program will boast domestic and imported beer, tequila, mezcal and bourbon.



Jack Binion’s Steakhouse, named for the man who made the Horseshoe a nationally recognized name and brought unsurpassed dining to his casinos, will be among the restaurants opening at Horseshoe Casino this August. Guests will be able to enjoy first class dining and choose a delicious offering of the finest cuts of USDA Midwestern dry-aged on-the-bone steak just steps from the casino floor.  

Jeremiah Langhorne’s Upcoming Restaurant

Shaw neighborhood

PROJECTED OPENING DATE: no new information at this time

McCrady’s chef de cuisine, Jeremiah Langhorne, will be leaving his position in Charleston to open a new restaurant in Shaw.  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 also 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.  Although many of the restaurant’s plans are under wraps, this rustic eatery will provide Shaw residents a casual spot for fine, white-tablecloth dining.
fish to go

Johnny’s Fish Bowl

400 North Capitol Street, NW

PROJECTED OPENING DATE: At this time no details are available

Ann Cashion and John Fulchino have plans for the space now left vacant by Taqueria Nacional (see: Coming Soon).  They’ve decided to use the annex to serve up take-away seafood.  More details coming soon……

Kapnos Taverna

4000 Wilson Blvd., Arlington, VA


Mike Isabaella is already planning for a spin-off of his DC-based Northern Greek- inspired eatery, Kapnos, in Ballston, Arlington, VA for a summer 2014 opening. Diners can expect to see some of the same dishes from the original Kapnos as well as some major differences at Kapnos Taverna that include the addition of weekday lunch, weekend brunch, and a happy hour menu.  The original Kapnos is more seafood-centric, however, while Kapnos Taverna will be more meat focused. Instead of one rotating spit, as in the original Kapnos, Kapnos Taverna will have one to roast chickens, lamb, and pork shoulders. The beverage program will include up to ten cocktails on tap and will feature the most expansive wine program available at any of Isabella's restaurants with over 200 bottles of wine available.  The Ballston space will seat 185 with additional seating for 40 on the seasonal, outdoor patio.
asian market


1351 H Street, NE

PROJECTED OPENING DATE: late summer 2014

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

Mama Rogue

3000 K Street, NW


Georgetown waterfront mainstay Bangkok Joe's will soon be getting a major facelift and will re-open its doors as Mama Rogue.  After many years of patronage and constant business, Bangkok Joe's interior and kitchen were due for updates.  The owners recognized this as an opportunity to change their overall concept and plan to establish a contemporary restaurant boasting a Southeast Asian and French-inspired menu this fall. According to Chef/Owner Aulie Bunyarataphan, the team hopes to maintain "the same exceptional experience which customers have come to love and enjoy over the last decade" while delivering a hip, new feel.

Mastro’s Steakhouse

13th and F Street, NW

PROJECTED OPENING DATE: no details are available at this time

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

Mess Hall

703 Edgewood ST., NE

PROJECTED OPENING DATE: No details are available at this time

There will soon be a new community kitchen/culinary incubator setting up shop in NE. Mess Hall will offer a commercial kitchen and event space to DC's growing community of start-up culinary businesses and food entrepreneurs. Al Goldberg, a former corporate catering manager and now water systems salesperson, is the brains behind the operation and began thinking about the project after a futile search for his own catering business a few years ago. The 10,000-square-foot warehouse will feature commercial kitchen space, storage, and office space  that members will be able to rent out as well as the possibility of collective buying among the community for common ingredients. A spacious "front of the house" area will also be available and will boast a demo kitchen and event space suitable for cooking classes, product launches, and private parties. The incubator expects to accommodate about 100 members whether they may be food truck vendors, small-scale bakers, or already established caterers.

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.  
W Hotel Image

New restaurant concept at The W

515 15th Street, NW


The W Washington will soon be welcoming a new restaurant concept and chef to the renowned hotel's lineup. Newly appointed Chef de Cuisine, Barry Koslow, will develop and execute the menus for a new dining concept that will launch at The W this summer. A  DC-area native, Chef Koslow began his career with Chef Todd Gray at Equinox and went on to work his way through the DC culinary ranks at a number of area restaurants including executive chef positions at Tallula/Eatbar, Mendecino Grille, and, most recently, DGS Delicatessen. Stay tuned for more details as they become available.

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.

Orange Anchor

30350 K Street, NW 20007


Reese Gardner, founder/owner of Wooden Nickel Bar Company, which owns and operates the popular Irish Whiskey Public House in Washington, DC and Copperwood Tavern in Shirlington Village, will soon be opening Orange Anchor on the Georgetown waterfront.  According to Gardner, “Orange Anchor will be a nautically-inspired restaurant, where every design element tells a story and everyone is treated like a captain.”  The casual fine dining spot will have a scratch kitchen serving farm-to-table, and local fresh fish and shellfish. The menu will be helmed by Executive Chef Allan Javery and will feature seasonal small bites, shellfish, a la cart proteins and shared sides that will mostly be sourced from local purveyors, farms, and waters. The beverage program, spearheaded by Boris Stojkovic, will boast a variety of specialty cocktails that incorporate fresh, local, seasonal ingredients in the homemade syrups and mixers as well as a large selection of 40 rare rums.
Gus DiMillo, Jeff Tunks, David Wizenberg_ScottSuchman

Penn Commons

6th and H Street, NW


Chef Jeff Tunks and his Passion Food Hospitality Group partners, Gus DiMillo and David Wizenberg, will soon be opening a chic, American tavern in Penn Quarter, aptly called Penn Commons. As the first sister restaurant to Foggy Bottom hotspot District Commons, Penn Commons will continue serving Washingtonians the fresh, seasonal, and  innovative American fare Chef Tunks has become known for. With a commitment to "arm diners with distinct flavors that come from both the water and land’s daily bounty,” Chef Tunk's menu will feature dishes such as brick-pressed chicken with rainbow chard, mashed potatoes and a preserved lemon and parsley jus, shrimp and grits with country ham, and much more. Penn Commons' beverage program will feature 40 beers on tap, 50 wines available by glass or bottle, and 13 signature cocktails.
Mike Isabella

Pepita by Mike Isabella

4000 Wilson Blvd., Arlingotn, VA


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

Pinstripes: Pike & Rose Development

Pike and Rose Development: intersection of Old Georgetown Road and Rockville Pike, Bethesda, MD


After recently having successfully opened a Pinstripes location on M Street in Georgetown, the activity-centric eatery has now set its sights on opening at the mixed-use Pike & Rose development in Montgomery County, MD. Pinstripes is a unique dining and entertainment experience that features Italian and American cuisine combined with bowling lanes and bocce courts. Pinstripes will occupy 32,000 square feet of first and second floor indoor/outdoor space, and will bring a fresh new entertainment venue to Montgomery County and the surrounding communities during Phase II of Pike & Rose. The Pike & Rose location will feature 14 bowling lanes, 10 indoor and outdoor bocce courts, a bistro and curated wine cellar, outdoor patios, and event space accommodating 20 to 600 people. Guests can curl up with a blanket in front of the outdoor fireplace with a cocktail or gather with friends for an evening of bowling/bocce and dinner. Pinstripes will be open seven days a week for lunch and dinner, and will soon be taking reservations for private events and parties.
Raku singapore noodles

Raku: Cleveland Park


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


963 Palmer Alley, NW 20001


RareSweets will be bringing a touch of sweetness to CityCenterDC  this upcoming fall. RareSweets is a DC-based bakeshop and dessert company that currently operates out of Union Kitchen and creates seasonally inspired cakes, ice creams, and confections, using local ingredients. Founded by Pastry Chef Meredith Tomason, Rare Sweets will serve up classic American recipes with modern twists. The store will also offer delivery, dessert catering, custom celebration cakes, dessert tables, and gift baskets. For Washingtonians eager to get their hands on Tomason's creations before the brick-and-mortar opening, her treats will be available at pop-ups throughout the spring and summer, as well as at Each Peach Market, La Colombe and Washington’s Green Grocer.

Restaurant by Stephen Starr and Fatty Crew

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

Philly restaurateur, who recently brought DC the extremely popular Le Diplomate, Stephen Starr, will be working with the Fatty Crew Restaurant Group, who have opened concepts including Fatty Crab and Fatty 'Cue, to open a string of new restaurants across eight U.S. cities.  A Washington DC restaurant will be the first to open of the eight new eateries in three to six months. Stay tuned for more details as they unfold.

Rise Bakery

2409 18th Street, NW


Michael Koritko, inspired by his 2005 diagnosis of Celiac disease, will soon open D.C.'s first 100% gluten-free bakery in Adams Morgan. Head Pastry Chef Mollie Bird, formerly a pastry sous chef at The Source, will work alongside Jaimie Mertz, of the Red Bandana gluten-free bakery in Bethesda to create a delicious variety of treats that skimp on gluten, but not on flavor. Instead of using wheat-based flour to create their goods, Rise will use nut, tapioca, rice, and coconut flours in their cupcakes, muffins, tarts, cookies, pies, pop-tarts, and cakes.  The bakery will also offer dairy-free, vegan, and paleo-friendly food items, Ceremony Coffee, and sandwiches made with gluten-free bread.

RPM Italian


Reality stars Giuliana and Bill Rancic have chosen DC as home to their second location of Chicago-based RPM Italian. The couple's first restaurant venture, RPM Italian in Chicago, serves up classic Italian dishes perfected by Italian-born Giuliana's mother that are enhanced by modern, chef-inspired collaborations. Although much of the new location's menu is yet to be determined, the original location serves dishes ranging from moderately priced pastas to expensive steaks for two. The location of the restaurant is yet to be determined and will be disclosed once more information becomes available.

Seven Faces Barroom

251 Florida Ave., NW

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

You know the names...Owen Thomson of Bryan Voltaggio's Range, Patrick Owens of Ripple, and Ashley May of Velvet Lounge...the three well-known bartenders plan to open up their own bar, Seven Faces Barroom,  Although many of the details are still under wraps, look for a full-service tavern with space for 85 and a sidewalk cafe. Rumor has it, DJ entertainment will also be in the mix. The bar is currently hoping for a Spring opening.

Sip Wine Tasting and Tapas Restaurant

1501 Wilson Blvd., Arlington, VA


Georgia-based Sip Wine Group will soon be bringing a new wine and tapas-style restaurant to the rapidly growing Arlington restaurant scene, Sip Wine Tasting and Tapas Restaurant. The 4,000-square foot restaurant and wine bar will feature an industrial-style bar, lounge area and dining room. More than 80 wine varietals will be offered by sips, half-glasses, or full glasses, as well as 72 wines available through unique self-serve wine machines. Executive Chef Greg DeMichiel will be helming a tapas-style menu for lunch and dinner service and special brunch offerings on Saturdays and Sundays.  

Six restaurant concepts coming to Pike & Rose development

11800 Rockville Pike, Rockville, MD, 20852


In Fall 2014, six new restaurant concepts will be opening during phase one of the new Pike and Rose Development in the White Flint District.  Located at the intersection of Rockville Pike and Montrose Parkway, Pike & Rose will be a mixed-use neighborhood spanning 45 acres and encompassing 450,000 square feet of  retail,  1.1 million square feet of office space, 1,500 residential units, and a boutique hotel steps from the White Flint metro stop. The six new tenants will include:  

Del Frisco’s Grille:

Del Frisco’s is a modern bar & grill serving modern twists on American classics.  This will be Del Frisco’s second DC-area location.  

Protein Bar:

Opening its fourth DC location, Chicago-based Protein Bar delivers healthy food in a trendy, fast-paced environment.  


This fast-casual restaurant will open on Old Georgetown Road as its 11th regional location and serve up traditional and non-traditional Mediterranean dishes.  

ShopHouse Southeast Asian Kitchen:

ShopHouse, the Southeast Asian eatery inspired by the flavors of Thailand, Vietnam, Malaysia, and Singapore, boasts a Chipotle-style experience that allows diners to create their own, custom orders  

Lettuce Entertain You:

The Lettuce Entertain You restaurant group will be opening two new restaurant concepts in the Pike & Rose development.  Although the two concepts are still under wraps, one will feature artisan pizza and the other will focus on new American cuisine. Both will be newcomers on the east coast restaurant scene.  


After recently having successfully opened a Pinstripes location on M Street in Georgetown, the activity-centric eatery has now set its sights on opening at the mixed-use Pike & Rose development in Montgomery County, MD. Pinstripes is a unique dining and entertainment experience that features Italian and American cuisine combined with bowling lanes and bocce courts. Pinstripes will occupy 32,000 square feet of first and second floor indoor/outdoor space, and will bring a fresh new entertainment venue to Montgomery County and the surrounding communities during Phase II of Pike & Rose. The Pike & Rose location will feature 14 bowling lanes, 10 indoor and outdoor bocce courts, a bistro and curated wine cellar, outdoor patios, and event space accommodating 20 to 600 people. Guests can curl up with a blanket in front of the outdoor fireplace with a cocktail or gather with friends for an evening of bowling/bocce and dinner. Pinstripes will be open seven days a week for lunch and dinner, and will soon be taking reservations for private events and parties.


1333 14th Street Northwest

Projected Opening Date: late summer/early fall 2014

Ryan Fleming and Miranda Mirabella are opening a new Logan Circle joint specializing in coffee and cocktails.  Talented mixologist Steve Oshana, who previously worked at BLT Steak and Equinox, will be responsible for creating a unique cocktail experience,  catering to individual palates rather than offering a generic cocktail menu. One section will be broken down into spirits, highlighting various small-batch distilleries. Another section will list various flavor profiles: sweet, sour, bitter, sparkling, spiritous, coffee, and so on. Choose a spirit and a flavor, and Steve will create something that fits the bill.
Log Banner2

Sona Creamery and Wine Bar

660 Pennsylavnia Ave., SE


After completing formal cheese-making training at Cal Poly and continuing their educations experimenting with cheese in Washington state, husband/wife duo Genevieve and Conan O'Sullivan, will soon be opening the district's first restaurant with an on-site creamery. Sona Creamery will offer patrons the unique opportunity to watch cheese-making take place while enjoying cheese, wine, and a menu of bites created by Executive Chef Frank D. Paris III and sourced from DC artisans. Katie Carter, certified cheese professional from Arlington, VA will help stock the creamery with premiere international cheese while the O'Sullivans will produce original, in-house cheeses such as goat, cheddars, alps cheese, and mozzarella. The 2,400 square-foot space will also feature two aging caves- where cheese is stored in 95% humidity to keep it moist and extend its longevity.  

Sticky Fingers Bakery: H Street

406 H Street NE


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

Tadich Grill

1001 Pennsylvania Avenue

PROJECTED OPENING DATE: no new information at this time

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

Texas de Brazil Steakhouse

455 Massachusetts Ave., NW

PROJECTED OPENING DATE: late 2014/early 2015

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

The Big Stick Sports Bar

20 M Street, NE


Justin's Cafe owner Justin Ross will soon be opening The Big Stick in Navy Yard- a beer and sausage-centric sports bar in Navy Yard.  Ross hopes that the bar will serve hungry and thirsty ball-park goers a fun and delicious spot to visit pre or post-game as it is located right around the corner from Nationals Park. The 2,500-square-foot sports bar will feature an alpine-ski-lodge theme and serve casual comfort foods such as a variety of sausages, salads, sandwiches, and wraps. The Big Stick will be open Sunday through Thursday from 8:00am to 2:00am and Friday and Saturday from 8:00 am to 3:00am.

The Mad Fox Brewing Taproom

218 Wisconsin Avenue, NW

PROJECTED OPENING DATE: late summer 2014

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

The Public Option

16th and Rhode Island Avenue, NW

PROJECTED OPENING DATE: late summer/early fall

A unique tavern and brew pub will soon be opening on the corner of 16th and Rhode Island Ave., NE. Settgn 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.

The Truxton Kitchen and Wine Bar

PROJECTED OPENING DATE: No details are available at this time

The Truxton Kitchen and Wine Bar will soon bring Truxton Circle a new spot to enjoy Italian classics and perfectly paired wine selections.  Diners, and drinkers, can expect the menu to offer crostinis, pastas, and a variety of cheeses among other Italian staples that utilize many local and organic sources.  The wine and bar program boasts a variety of Italian and local wines along with specialty house cocktails- all meant to perfectly compliment your dining experience.

The Walrus Oyster and Ale House

152 Waterfront Street, National Harbor, MD 20745


National Harbor will soon be home to another exciting new dining option, a seafood and oyster-centric eatery, The Walrus Oyster and Ale House. Moderately priced and casual in approach, guests can enjoy spectacular views of the Potomac River and Old Town Alexandria from a 6,700-square-foot-corner of super prime real estate in National Harbor.  James Beard award-winning chef, Bob Kinkead will serve as the restaurant’s culinary advisor drawing inspiration from Maryland’s proud seafood tradition and unparalleled oyster industry boasting a variety of briny, bold bivalves harvested from the Chesapeake. Internationally acclaimed beverage specialist, Kris Carr will implement a bold and entertaining bar program that will feature oversized frozen concoctions, massive icy punch bowls, a variety of beers including 14 brews on draft, and tap white, red and rose wines The restaurant will serve fresh food and drink from 11:00am until closing, providing a menu with daily and seasonal specials, and a Sunday brunch beginning at 10:00am.

True Food Kicthen

Mosaic District: 2910 District Avenue, Fairfax, VA, 22031


True Food Kitchen will be planting its first East Coast roots as it sets to join the Mosaic District community in Fall 2014.  Developed in partnership with best-selling wellness author, Dr. Andrew Weil, True Food Kitchen aims to serve those seeking a healthy and more balanced lifestyle without sacrificing quality and taste.  The menu will offer simple, internationally inspired cuisine with local and regionally sourced, in-season ingredients that nourish mind, body, and spirit.
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.

Union Kitchen to Open Second Facility

1369 New York Ave Northeast

Projected Opening Date: Late 2014

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

Unnamed Restaurant by Mintwood Team

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 Cedris Maupillier plan for the second restaurant 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 and feature an outdoor dining area.
cocktails 1

Unnamed Restaurant from Sherman Golden

1316 Ninth St, NW

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

Head bartender at Maple, Sherman Golden, plans to open his first restaurant in the Shaw neighborhood this coming spring. The unnamed restaurant will be open for lunch and dinner service and will include 75 seats, a semi-open kitchen, and room for private events or banquets.  Although the restaurant’s chef remains under wraps, the menu will be of contemporary American style, change seasonally, and be sourced locally.  As for the bar menu, Golden plans to offer a variety of wines, 12 beers on tap, and a vast amount of cocktails for guests to enjoy.  Also, expect Maple architect, Eric Gronning, to design the new restaurant with  “modern industrial” style.


Urbana: Renovation

2121 P Street, NW


After eight years of service, Urbana will be briefly shutting its doors to the public to undergo a $600,000 renovation. The renovation, which will be completed in August, will maintain Urbana's sleek ambiance while doubling its bar area, relocating its private dining room, refreshing its P Street patio area, and incorporating other design elements into a more free-flowing floor plan. GrizForm Design Architects, a design firm based in Washington, DC that has created spaces for Fiola, Estadio and Cava will be executing the redesign. When the restaurant reopens, Urbana will complement the new look with an updated cocktail program and menu from Executive Chef Ethan McKee.