COMING SOON

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

 
images

Bacaro

8th Street NW; O Street Development

PROJECTED OPENING DATE: late summer 2015

A new wine bar, Bacaro, is heading to DC by way of the City Market at O Street Development. The project, helmed by Chef Robert Gadsby, will highlight an expansive variety of wine by glass and by the bottle while also offering small plates and sides to complement the libations. The 1,210-square-foot space will accommodate up to 50 people and boast an intimate environment geared towards enjoying, and learning about, all things wine.
 
IMG_6283-e1424811582921

Sotto

1610 14th Street, NW

PROJECTED OPENING DATE: March 3, 2015

Since Ghibellina took over the 14th street space formerly belonging to HR-57 two years ago, the lower level has remained vacant...until now! Ari Gejdenson and Mindful Restaurant Group will soon be opening Sotto in the long unoccupied space. Although the eatery's name has Italian roots, the menu, helmed by Chef Keith Cabot, will offer modern American fare.  Diners can expect to see seasonal appetizers and sides such as braised kale and fennel gratin, dishes featuring beef brisket and homemade sausages, and desserts reminiscent of state-fair decadence. The beverage program will focus on classic cocktails with a twist and will also offer a varied wine selection. The subterranean space will be designed using mostly wood, brick, and concrete elements and will boast a 22-seat bar, high-top seating, and communal dining space complete with renovated picnic tables and large booths.
 
Filipino-Food-Festival

Bad Saint

3226 11th St., NW

PROJECTED OPENING DATE: spring 2015

Columbia Heights will soon be home to new Filipino eatery, Bad Saint. The spot's name, co-owner Nick Pimentel says, is "a hat tip to the fishing village of Saint Malo, Louisiana. In the late-18th century, Filipino sailors deserted Spanish galleon ships plying the trade between Manila and Acapulco. They settled in Saint Malo, establishing the first permanent settlement of Filipinos in what is now the United States." Tom Cunanan, previously of Vidalia, DC Coast, Zentan, Bibiana, La Chaumerie, the former Hook and PS7's restaurants, and Ardeo/Bardeo, has been given the head chef nod and will serve up a menu of Filipino Americana-inspired fare.
 
images-1

Four New Restaurants Coming to One Loudoun

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

MATCHBOX

PROJECTED OPENING DATE: summer 2015

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

REDSKINS GRILL

PROJECTED OPENING DATE: spring/summer 2015

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

ROBERT WIEDMAIER'S UNNAMED ITALIAN RESTAURANT

PROJECTED OPENING DATE: SPRING/SUMMER 2015

Award-winning chef and proprietor, Robert Wiedmaier is developing a new Italian restaurant unique to the One Loudoun location. The 6,500 square-foot restaurant is set to open spring/summer 2015 and is the eighth restaurant for the RW Restaurant Group, responsible for Brasserie Beck, Brabo, Marcel’s, Mussel Bar & Grille and Wildwood Kitchen.
 
 
Screen Shot 2015-02-19 at 4.26.06 PM

Hush Dinner Club

Location: varied

PROJECTED OPENING DATE: May 2015

Hush Dinner Club, which originated in Atlanta, will soon be expanding to the Washington D.C. metro area, with a launch set for May of 2015. As a social and networking experience, Hush Dinner Club introduces diners to unique dining experiences in the city while simultaneously offering enjoyment in the art of conversation. D.C. club members will be introduced to exclusive dining experiences that bring together rising culinary talent from across the nation with intimate and interactive settings in non-restaurant locations. Additionally, club members will have the opportunity to dine at the best restaurants D.C. has and will have to offer. An annual fee of $125.00 provides Washington D.C. Hush Dinner Club members access to the exclusive dining events all around the city. Each event ranges from $65.00-$150.00 and is all inclusive unless otherwise noted. In addition, Hush Dinner Club will be offering all members of other dinner clubs with an annual fee 10% off their first year of membership. There will consistently be up to two events scheduled per month in addition to giveaways for club members. Accompanying these benefits is the opportunity for club members to attend an annual trip with the destination being a major food event.
 
asian market

Maketto

1351 H Street, NE

PROJECTED OPENING DATE: spring 2015

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

Mercadito

Marriott Marquis; 901 Massachusetts Ave., NW 20001

PROJECTED OPENING DATE: spring 2015

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

Pepita by Mike Isabella

4000 Wilson Blvd., Arlingotn, VA

PROJECTED OPENING DATE: spring 2015

With Mike Isabella's plans to open an Arlington location of Kapnos Taverna already underway, he has now added another Arlington restaurant concept to the mix: Pepita.  Pepita will be a casual, neighborhood Mexican-cantina style restaurant and bar.  It will open just around the corner from his Kapnos Taverna in a 1,200 square-foot space in the Ballston neighborhood. The menu will feature just a dozen items, including daily specials such as a caja china-roasted suckling pig. A selection of tacos, house-made salsas and guacamole, ceviche, salads, soups and tortas will be available for lunch and dinner seven days a week, with brunch on weekends. Food and drink specials will rotate all day, and the entire menu will be priced by the piece. Taha Ismail, beverage director for Graffiato, Kapnos and G, and a partner in the project, is helming Pepita’s beverage program that includes a large selection of tequila and mezcal, a list of rocks and frozen margaritas made to order with fresh fruit, and hot and frozen Mexican coffees, which can, of course, be ordered with a shot of tequila.
 
images-2

Peter Chang’s Rockville Restaurant

20-A Maryland Avenue, Rockville, MD; Rockville Town Square

PROJECTED OPENING DATE: mid-April 2015

Chef 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.
 
images

Pizza Studio

1333 New Hampshire Avenue, NW

PROJECTED OPENING DATE: late March 2015

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

Provision No. 14

2100 14th Street, NW

PROJECTED OPENING DATE: March 2015

The  newly formed Social Restaurant Group will be opening its first project, Provision No. 14, at the corner of 14th and V this spring.  The neighborhood-focused, communal eatery will offer a menu that features modern takes on classic fondues, a snack menu composed of several playful dishes, and a selection of daily rotating communal boards, a raw cut wood plank featuring an entrée, and complementing side dishes ideal for sharing. The eatery's beverage program will offer 20 small-batch, international brews on-tap a variety of signature cocktails and a unique offering of six large-format bottled cocktails (comparable in size to a bottle of wine) ideal for sharing. The two-level space will boast an energetic ambiance paying homage to  a period of time in American when importing and exporting provisions was a new, necessary and regulated endeavor. The first floor includes a 57 seat dining room, 29 seat bar and a 61 seat seasonal outdoor patio, while the second floor will offer a divers mix of 80 bar seats, couch and high-top seating overlooking the 14th street corridor.
 
Screen Shot 2015-01-16 at 10.08.24 AM

SER

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

PROJECTED OPENING DATE: March 2, 2015

Winner of the 2014 Ballston restaurant competition, which granted free rent and additional incentives for one victorious, and deserving restaurant, SER will soon be opening this winter. According to restaurateur Christian Candon, the restaurant will serve Spanish comfort foods that strays from the commonly seen tapas experience.  Instead, the traditional menu will offer a variety of different sizes for each dish, from family-style to individual entree. Borrowing its name from the Spanish verb "to be," the name SER also serves as an acronym for "Simple, Easy, and Real"- representing the eatery's casual, neighborhood feel. In addition to dinner service, SER will offer a full lunch service as well as a grab-and-go section.
 
images-1

Stanton and Greene

319 Pennsylvania Avenue, SE

PROJECTED OPENING DATE: early March 2015

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

Tadich Grill

1001 Pennsylvania Avenue

PROJECTED OPENING DATE: spring 2015

San Fransisco's historic Tadich Grill will be opening in the former Ten Penh space on Pennsylvania avenue this spring.  The landmark establishment on the West Coast is one of the oldest continuously operating restaurants in the United States and has never once opened a sister restaurant in its 165 years of business, until now. Expect the space to boast some of the restaurant's century old traditions such as mahogany walls, mesquite broilers, white jacket-clad servers, and linen-covered tables, while also embracing new elements that will be adapted to fit the city's East Coast style. Wil Going, formerly of Chef Geoff's, has been slated as the executive chef and will serve up a menu that reflect the original location'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.
 
FD-FIRSTBITE160061381359306-e1423584763978

Aaron Silverman’s new unnamed restaurant

715 8th Street, SE

PROJECTED OPENING DATE: No information available at this time

After a monumental first year in business, including being recognized by Bon Apetit as "the best new eatery in America" and surpassing DC mainstays to claim the number-three spot on Tom Sietsema's favorite-places-to-eat-in-DC list, Rose's Luxury will soon be getting a sister restaurant. Aaron Silverman prepares to further his Rose's Luxury success and wow Washingtonians yet again with another fresh, new restaurant concept that will be located directly next to Rose's. Although many of the upcoming restaurant's details have yet to be hammered out, including a name, Silverman has officially signed a lease for the first-floor space in Barracks Row.  The eatery will venture from most traditional restaurant models, including that of Rose's.  It will, instead, boast fine-dining that isn't overly formal, operate solely monday through friday for evening service only, offer a prix-fixe menu, accept reservations, and double as a coffee counter and cafe during the daytime.
 
allsetlogo2

All Set Restaurant and Bar

8630 Fenton Street, Silver Spring, MD 20910

PROJECTED OPENING DATE: spring 2015

All Set Restaurant and Bar in Silver Spring will soon pay homage to the flavors and tastes of New England by way of Silver Spring. Restaurant industry vets Jennifer Meltzer and Chef Edward Reavis will be offering guests a moderately priced menu of seasonally inspired fare that will feature fresh ingredients, plenty of seafood, and local produce and meats from area farmers and suppliers. The 4,730-foot space designed by Streetsense includes a 25-seat dining room, 15-seat bar, a 24-seat outdoor, and a private dining room.  
 
Screen shot 2014-12-05 at 10.00.01 AM

Bar LaCivita

2609 24th St., NW

PROJECTED OPENING DATE: early spring 2015

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

Baroak Cookhouse and Taproom

126 West Street, Annapolis, MD, 21401

PROJECTED OPENING DATE: spring 2015

Chef Teddy Folkman, of Granville Moore's on H Street, NE, will be opening Baroak Cookhouse & Taproom at the Loews Annapolis Hotel in spring  2015. Baroak is influenced by the cuisine of the best pubs and taverns in America and Belgium. Knife-and-fork dishes will be complemented by a collection of perfectly cooked burgers, stacked sandwiches, fresh entrée salads, steak frites and an assortment of mussels and flatbreads. Baroak will offer one of the largest selections of Belgian and craft beer in Annapolis along with classic cocktails and wine. The space will boast traditional seating, and innovative dining options including social tables and outdoor dining complete with a welcoming fire pit along the West Street terrace. The space will also include a warm and textured, moody and modern feel with reclaimed surfaces and vintage furnishings, a bustling open kitchen, and soft and chic outdoor seating.
 
IMG_0735-03bf29a1

Barrel and Crow

4867 Cordell Avenue, Bethesda, MD

PROJECTED OPENING DATE: March 2015

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

Bonchon

The Navy Yard, SE, DC

PROJECTED OPENING DATE: spring 2015

Korean fried chicken will soon be hitting DC by way of The Navy Yard. Bonchon, a chain with locations in area suburbs that specializes in the delicious Korean comfort food, plans to open its first DC proper location come springtime. The 3,500-square-foot space, located in close vicinity to Nationals Park, will boast seating for 200, a large dining area, and an expansive sports bar and featuring plenty of televisions to catch a game on. In addition to serving up its specialty fried chicken, Bonchon will also offer dishes as bulgogi and pork buns, as well as Asian and American craft beers.  
 
images-2

Carluccio’s

100 King Street, Alexandria, VA

PROJECTED OPENING DATE: spring 2015

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

Centrolina

974 Palmer Alley, CityCenterDC

PROJECTED OPENING DATE: Spring 2015

D.C. chef Amy Brandwein will be opening Centrolina, a 4,075-square-foot Italian market and restaurant at 974 Palmer Alley in downtown’s expansive CityCenterDC development in Spring 2015. Centrolina, Brandwein’s first solo restaurant outing, will be open daily for lunch and dinner. The kitchen will serve a 52-seat dining room, 12-seat bar and 32-seat patio. Centrolina will feature a concise and frequently-rotating menu of authentic regional Italian with around 15 dishes at any given time, including antipasti, primi and secondi courses- all inspired by Brandwein's travels through Italy. The beverage program will feature an all-Italian wine list that combines imported Italian with and Virginia varietals, a beer selection focused upon local brews, and a short list of classic Italian cocktails with contemporary twists. The market will offer a selection of imported Italian specialty items along with meat, fish and produce from local farms, a selection of house-made items and a barista-serviced coffee program.
 
Screen Shot 2014-11-20 at 11.15.33 AM

Chaia

3207 Grace Street, NW

PROJECTED OPENING DATE: May/June 2015

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

Chao Ku

1414 9th Street, NW

PROJECTED OPENING DATE: 2015

Chao Ku, meaning super cool, will soon offer Washingtonians a new option for fast, casual Chinese dining.  Broad Branch Market owner John Fielding and Chef Paul Pelt, formerly of Tabard Inn, plan on opening the eatery at some time next year.  The Shaw spot will pay homage to their favorite Chinese eateries around the Washington suburb area and will serve up affordable fare such as dan dan noodles, hot and sour Shaanxi wide noodles, cold small plates, and a variety of vegetarian and non-vegetarian entrees.  A full-service bar will also offer Asian beers, wines, including plum wine, sake, and a simple liquor selection.
 
images-1

Clarity

442 Maple Ave. E., Vienna, VA

PROJECTED OPENING DATE: late February 2015

Former Inox owner, Jonathan Krinn, and partner Jason Maddens, former executive chef at Central, will soon be opening a modern American restaurant, Clarity, in the former Wolftrap Cafe space in Vienna. Krinn says the eatery will be, "fun, affordable, built for every occasion." Diners can expect the bistro to offer up a variety of dishes including steaks, pastas, salads, and higher-end entrees. The space will boast a chef's counter, open kitchen, and a private dining room.  
 
images-1

Claudia’s Steakhouse

1501 K Street, NW

PROJECTED OPENING DATE: April 2015

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

Convivial

8th and O Street, NW

PROJECTED OPENING DATE: spring 2015

The team behind popular Mintwood Place has their sights set on opening a second eatery at City Market in Shaw. Restaurateur Saied Azali and Mintwood Chef Cedris Maupillier plan for their second restaurant, Convivial, to resemble Mintwood’s concept. The new menu will still focus upon American cuisine with French influence but will offer diners a lower price-point. The  5,000 square-foot space will seat 120 feature an outdoor dining area, and be designed by Peter Hapstrak of Hapstrak Demetriou- who also designed spaces such as Fiola Mare and Gypsy Soul. Convivial will be open daily for breakfast, lunch, and dinner.
 
imgres-2

Dabney

9th Street, NW; Blagden Alley

PROJECTED OPENING DATE: late spring 2015

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

Dacha Beer Garden: Expansion

1600 7th St., NW

PROJECTED COMPLETION DATE: June 2015

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

DGS Delicatessen: Mosaic District

Mosaic District, Fairfax County, VA

PROJECTED OPENING DATE: Spring 2015

DGS Delicatessen will be opening its second-ever location and first-ever Virginia location at Mosaic District in Fairfax County in the spring. Serving dinner, lunch and brunch, the restaurant’s menu will feature DGS standby’s: 8-day pastrami, house-smoked salmon, chopped liver, duck fat matzo balls and Montreal bagels. Edit Lab at StreetSense will design the eighty-seat dining room, open kitchen, and twenty-seat bar to evoke the feeling of grand delicatessens of the past with black and white tile floors, plush booth seating and deco pendant lighting. The beverage program, helmed by GM and partner Brian Zipin, will feature specialty cocktails, a wine and beer list designed to complement the flavors of the delicatessen, old-fashioned sodas, and classic egg creams.
 
images-1

Eddie Merlot’s

One Loudon, Loudon County, VA

PROJECTED OPENING DATE: fall 2015

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

Fare Well

406 H Street NE

PROJECTED OPENING DATE: summer 2015

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

Helen’s The Bar

1120 Rockville Pike

PROJECTED OPENING DATE: spring 2015

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

Jose Andres’ unnamed restaurant at Trump International Hotel

Pennsylvania Avenue and 12th Street

PROJECTED OPENING DATE: mid-2016

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

Kapnos Kouzina

4900 Hampden Lane, Bethesda, MD

PROJECTED OPENING DATE: Summer 2015

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

KO Distilling

Manassas, Virginia

PROJECTED OPENING DATE: late spring 2015

 Two distillers, Bill Karlson and John O’Mara, will soon bring their shared vision for artisan bourbon, whiskey, gin, vodka and rum to life in late Spring 2015. KO Distilling plans on distributing their quality distilled spirits to restaurants, pubs and liquor stores in the Virginia, Washington DC and Maryland area with national distribution to follow at a later date. An automated control system will make the KO facility stand out from other distillers. Co-founder John O’Mara said “it was essential to automate the physically demanding and repetitive processes of the plant to allow a keen focus on the most important aspects of creating great tasting distilled spirits.” In addition to creating a product line of craft distilled beverages at the 12-thousand square foot facility, KO Distilling plans on opening a major visitor’s center for tours, taste-testing, special events, and product sales.
 
Concessions at IAD. 
Week of June 23rd, 2014.

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

L’Hommage Bistro Francais

450 K Street, NW

PROJECTED OPENING DATE: No new details available

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

Masseria

1344 Fourth St., NE

PROJECTED OPENING DATE: spring 2015

Nick Stefanelli, formerly executive chef at Bibiana, has left his post at the Italian restaurant to open his own restaurant concept, Masseria.  Stefanelli's Masseria will be the first free-standing restaurant located right outside of Union Market in NE DC. Masseria, which refers to the country houses and farms found throughout Puglia, Italy, will pay homage to the cuisine and flavors of the Italian region. The space will boast a 60-seat dining room, exhibition kitchen, and al fresco dining. Prior to opening, Stefanelli will debut his vision with guest chef appearances and pop-ups around the city.  
 
images-1

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.
 
images-1

Momofuku

CityCenter DC

PROJECTED OPENING DAY: spring/summer 2015

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

Mythology Modern Chop House and Lore Lounge

816 H Street, NE

PROJECTED OPENING DATE: 2015

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

Nicoletta Pizzeria

PROJECTED OPENING DATE: spring 2015

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

Old Town Pour House

212 Ellington Blvd., Gaithersburg, MD

PROJECTED OPENING DATE: March 2, 2015

Maryland beer enthusiasts, rejoice; craft beer will be the pillar of the new Old Town Pour House concept opening this spring in Gaithersburg. Old Town Pour House, the first of Bottleworks non-Chicago based locations, will serve up over 90 local and global selections on draft, specialty cocktails, and a selection of wine on-tap as well as a hearty menu that complements its expansive beer menu.  Executive Chef Paul Katz's menu will focus upon classic American fares such as Chicago Dogs, Vienna Beef mini dogs wrapped in potatoes, tomato powder, poppy seeds, mustard relish, celery salt, sport peppers, filet mignon sliders, and the signature Pour House Burger.
 
v1

Pizzeria Vetri

Location to be determined

PROJECTED OPENING DATE: No new information available

The growing Philadelphia-based pizzeria, Pizzeria Vetri, has its sights set on DC for its next location. Vetri partner Jeff Benjamin shares that “DC makes sense as the next new city mostly from an accessibility standpoint. We want to be able to get there quickly and have the Philly management team able to spend time in both markets. It gives us a chance to prove the concept in a very deliberate manner without losing sight of it.” Pizzeria Vetri will, of course, offer patrons a variety of Neapolitan-style pizzas, a selection of salads, Italian-inspired desserts such as a nutella pizza, espresso, coffee drinks, and a variety of wines and beers.  
 
Screen Shot 2015-01-29 at 9.44.53 AM

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.

 
Raku singapore noodles

Raku: Cleveland Park

PROJECTED OPENING DATE: winter 2015

Slated for next year, sushi and noodles eatery Raku will be opening its third location in the Cathderal Commons development of Cleveland Park.  Although many of the plans for the future space are in the early stages, Raku owner, Marcel The, says it will likely be 30% larger than its Bethesda location.  Diners can expect the menu to reflect the same Asian cuisine offerd at its current Bethesda and Dupont locations with a variety of rice and noodle dishes, bento boxes, sushi, and sake available.
 
1J4A0193-e1420555547273

Republic Kolache Co.

Location TBD

PROJECTED OPENING DATE: mid-2015

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

Sette Osteria: 14th Street

1634 14th Street, NW

PROJECTED OPENING DATE: early March 2015

Dupont Circle area restaurant Sette Osteria, will soon be expanding to 14th Street and will occupy the space of former "Mcafe bar". Sette Osteria will be showcasing Italian cuisine, specializing in signature house-made pastas and pizzas along with a selection of seafood, meets, and gluten free options.  Italian born executive chef Nicola Sanna’s simple, yet authentic cuisine will feature local, sustainable and seasonal ingredients showcasing the traditional techniques of Italy with menu items ranging in price from $8 to $28. The bar program will feature a considerable "by the glass" offering including an eclectic list of specialty wines focused solely on Italian wineries, a cocktail selection featuring Italian inspired libations, and a variety of craft, draft, and Italian beers. The space boasts a 72-seat dining room, 30-seat private dining room, a 45-seat patio and will be open for lunch and dinner daily as well as brunch on Saturday and Sunday.
 
Screen shot 2014-10-17 at 9.04.03 AM

SKWR Kabobline

1400 K Street NW

PROJECTED OPENING DATE: spring 2015

Kabob lovers rejoice; a brand new kabob concept will be opening its doors this upcoming spring.  Formed by three friends with a shared passion for, your guessed it, kabobs, Kabobline aims to blend both modern and ancient history, local and faraway culture into one unique and personalized dining experience.  Kabobline will offer patrons a variety of kabobs and chutneys, a medley of house-made sauces, spreads, and appetizers.  The space will boast an open kitchen, allowing guests a glimpse into the fresh preparation of their meals.
 
Screen Shot 2015-01-30 at 10.21.37 AM

Succotash

184 Water Street, National Harbor, MD

PROJECTED OPENING DATE: Spring 2015

Michael Reginbogin and Jason Berry, co-founders of KNEAD Hospitality & Design, will soon be joining forces with celebrity chef and ambassador of Southern cuisine – Louisville, KY based chef Edward Lee of 610 Magnolia and MilkWood, when they open their new original restaurant, Succotash in the bustling National Harbor scene. Berry explains, “Succotash is a highly personal vision of Southern food told through our narrative of warmth and authenticity.  I also think it fills a niche at National Harbor as neighbors have told us they crave great Southern food.  Michael and I found the perfect chef in Edward Lee to make that a reality.”  Lee is a celebrated chef who has developed a distinctive style that reflects his childhood in New York City, Korean roots, and a deep commitment to innovative Southern cooking.  His menu will feature both familiar and surprising preparations of Southern comfort food made with storied ingredients like Colonel Newsom’s Aged Country Ham, Weisenbergers White Grits, Bourbon Barrel Foods’ Sorghum, Jefferson’s Bourbon and much more. The 200-seat space will evoke an airy Southern charm with urban flair boasting architecture reminiscent of Savannah, New Orleans, rural Mississippi and Kentucky that will feature wrought iron, gabled barn ceilings and vintage brickwork juxtapose contemporary original artwork.
 
adamamy

Sussex Drive

Location to be determined

PROJECTED OPENING DATE: late spring 2015

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

Texas de Brazil Steakhouse

455 Massachusetts Ave., NW

PROJECTED OPENING DATE: June 1, 2015

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

The Line DC

1780 Columbia Road, NW

PROJECTED OPENING DATE: 2016

New York City-based Sydell Group is moving forward with $10 million plans to build a new full-service hotel in the heart of Adams Morgan.  The 110-year-old First Church of Christ, Scientist, along with a planned 7-story addition, will be converted into a 220-room hotel complete with a 10,500-square-foot restaurant space, 10,000-square-feet of meeting an event space, and a 12,000-square-foot spa and fitness area.
 
imgres-5

The Mad Fox Brewing Taproom

218 Wisconsin Avenue, NW

PROJECTED OPENING DATE: spring 2015

Following the success of its Falls Church, VA brewpub, The Mad Fox Brewing Company now plans on expanding into DC with a second brewpub, The Mad Fox Taproom, in the Glover Park neighborhood. The Mad Fox Taproom will showcase its award-winning handcrafted beers with draught and English-style cask service, with up to 24 draught and cask options. Diners can also expect a full menu with appetizers, sandwiches, burgers, salads and small plates to pair with their beer selections.
 
images-3

The Public Option

16th and Rhode Island Avenue, NW

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

A unique tavern and brew pub will soon be opening on the corner of 16th and Rhode Island Ave., NE. Setting itself apart form other district restaurants- The Public Options' wait staff will not accept tips as they will be paid generous hourly wages. Although limited information is available at this time, expect the menu to focus on locally sourced, casual fare such as soups, flat breads, and salads. The space will seat 134, feature a sidewalk cafe, and provide entertainment with dancing and small ensemble music including acoustic, jazz and bluegrass.
 
images-2

True Food Kitchen: Bethesda

7100 Wisconsin Avenue, Bethesda, MD

PROJECTED OPENING DATE: 2016

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

Trump Hotel

1100 Pennsylvania Avenue, NW

PROJECTED OPENING DATE: 2016

The one-and-only Donald Trump submitted a proposal to turn the historic Old Post Office pavilion into a luxe hotel with 250 rooms, conference facilities, a spa and restaurants .... and ... it was approved. There are still a few government hoops to jump through, however construction could begin as early as 2014.  The Trump Organization plans to preserve the historic property’s integrity while giving the interior a full makeover. Plans are to make the DC location on par with the Plaza Hotel in New York City.
 
Screen Shot 2015-01-30 at 10.59.59 AM

Twisted Horn

819 Upshur Street, NW DC

PROJECTED OPENING DATE: Spring 2015

Jamie Leeds, Chef/Owner of Hank’s Oyster Bar will soon be opening her newest concept, Twisted Horn, in the Petworth neighborhood of DC. Chef Leeds’ menu will feature locally-sourced fare that will be perfect for snacking all night long and boast an old-school touch. Diners can expect it to read elegantly but taste fun- think Herb Puffed Escargot, served on a stick, Hank’s Mac n’ Cheesy Fritters, Tuna Melt Crostini, and French Onion Dip with Chips. Megan Coyle will helm the cocktail program and serve as the General Manager who will also head up the cocktail program.  Coyle, currently serving as the Beverage Director at Hank’s Oyster Bar in Dupont,  creates creative concoctions such as Dance of the Seven Veils (Mezcal, cocchi torino, currant and orange oil jam, whole egg, topped with saffron) and Ghostwood Development (gin, port, Sapins aperitif, Salmiakki Dala, egg, fresh nutmeg, black pepper). A reincarnation of an old church, the entire space will be new with an edgy and industrial feel juxtaposed with a welcoming, candlelit, and neighborhood vibe.  Twisted Horn will be open from 5:00 pm to 2:00 am, seven days a week.
 
images-1

Umaya

733 10th Street, NW

PROJECTED OPENING DATE: spring 2015

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

Union Kitchen: Ivy City

1369 New York Ave Northeast

Projected Opening Date: early spring 2015

The food incubator Union Kitchen plans to open a second facility in Ivy City in late 2014.  Union Kitchen removes many of the barriers many small businesses face when first launching a company, allowing the artisans and entrepreneurs to focus solely on launching the best possible product.  Union Kitchen provides a state-of-the-art facility with all of the necessary equipment, covers many of the upfront costs new business owners normally face, and provides a supportive community in which owners can grow and thrive. The second facility will nearly triple the square footage of the first building, allowing 70 new entrepreneurs to help shape and change the local DC food scene.
 
images-1

Union Social

100 Florida Ave., NW

PROJECTED OPENING DATE: March 2015

Reese Gardner and the Wooden Nickel Bar Company have another cool, new restaurant/bar concept up their sleeves.  Union Social, a train/ railroad station-themed bar, will be located in NOMA and wil transport diners to a smiliar, but much cooler and tastier, version of Union Station. The 5,600-square-foot-space will incorporate subway tile, marble, steel and cement elements. Seating will offered indoors or on a tree-lined patio. The menu will look similar to the one offered at Gardner's Copperwood Tavern; Chef Alan Javery is helming a farm-to-table menu for the eatery including small plates and family-style dishes.
 
images-1

Unnamed Cafe from Baked & Wired

Mount Vernon Triangle

PROJECTED OPENING DATE: spring 2015

Baked & Wired has announced plans to move ahead with opening up a sister location of their beloved Georgetown-based cafe and bakery.  Opening up in Mount Vernon Triangle, next to the Lyric 440 K Apartments, the shop, currently unnamed, will be 4,231 square feet.  It will serve up homemade bread, coffee using a Slayer espresso machine and beans from a variety of small roasters, pastries, spreads and toppings, and other light offerings that will complement the homemade goods.
 
vel-full-logo*304xx360-240-34-0

Veloce

1828 L Street, NW

PROJECTED OPENING DATE: March 2015

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

Wet Dog Tavern

2100 Vermont Ave., NW

PROJECTED OPENING DATE: No information is available at this time

The now-vacant building at 2100 Vermont Ave., NW, by 9:30 Club, will soon be home to Wet Dog Tavern. The tavern is slated to serve up casual, American fare amidst live entertainment including occasional DJs and live bands. The space is expected to offer seating for up to 200 including sidewalk, cafe seating for 30, a summer garden with backyard seating for 70, and a rooftop patio with seating for 30.
 
Screen Shot 2014-11-20 at 4.16.00 PM

Yona

4000 Wilson Blvd., Arlington, VA

PROJECTED OPENING DATE: spring 2015

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