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.


Gusto Italian Grill

4733 Elm Street, Bethesda, MD 20814

PROJECTED OPENING DATE: mid-to-late 2015

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

The Riggsby

1731 New Hampshire Avenue, NW: The Carlyle Hotel


James Beard award winning chef, Michael Schlow, who owns and operates the popular TICO restaurant on DC’s 14th Street corridor, is set to open his second area restaurant this summer: The Riggsby. The eclectic bar and lounge area will seat 40 guests, while the dining room seats 75 and also has a cozy private dining space for ten. The Riggsby will have a fun yet sophisticated ambience, serving American dishes with European influences. The inviting bar will have an emphasis on classic, hand crafted cocktails, bar snacks, and an extensive wine by the glass program.

Villain and Saint

7141 Wisconsin Avenue, Bethesda, MD 20814

PROJECTED OPENING DATE: mid-to-late April 2015

Robert Wiedmaier will be partnering with Steve Markham to launch Villain & Saint in the space previously occupied by Markham’s. The focus of the new restaurant will be live music, the owners hope for three or four live original acts a week. A stage will also be installed at the front of the restaurant. The new concept aims to open in mid-to late-April with American craft beers, cocktails and healthy bar-style food.


1320 19th Street, NW


Set to open this May in Dupont Circle, Ankara will celebrate good food, hospitality and the heart of Turkey. It aims to be an upscale-casual dining experience that celebrates the rich diversity of Turkish food and culture through a blend of classic and contemporary menu offerings and welcoming hospitality. The menu will feature the best of traditional Turkish foods as well as newly envisioned dishes including a wide array of cold and hot meze dishes, grilled kebabs featuring sustainably raised chicken, braised lamb shank, Ankara Tava (Turkish pilav served with lamb, peppers, onion and tomato sauté), a rotation of regional Turkish specialties, and pide (Turkish style pizzas). The restaurant will seat 120 indoors and 115 al fresco on their patio.
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ANXO Cidery & Pintxos Bar

300 Florida Avenue NW


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

2609 24th St., NW


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.

Claudia’s Steakhouse

1501 K Street, NW

PROJECTED OPENING DATE: late spring 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.


7700 Norfolk Ave, Bethesda, MD 20814


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

Pizza Studio

1333 New Hampshire Avenue, NW

PROJECTED OPENING DATE: late April/early May 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.

Provision No. 14

2100 14th Street, NW


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.

The Mad Fox Brewing Taproom

218 Wisconsin Avenue, NW

PROJECTED OPENING DATE: late spring/ early summer 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.

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.

All Purpose

1250 9th Street, NW


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

Astro Doughnuts and Fried Chicken: Falls Church

7501 Leesburg Pike, Falls Church, VA 22042


Astro Doughnuts & Fried Chicken, the popular eatery with a casual yet refined take on two comfort food classics – fried chicken and doughnuts, will open its second location in Falls Church, Va. this coming summer. The new location's menu will be very similar to that of the downtown G Street location, but will feature more sides, sandwiches and breakfast options. Doughnuts and fried chicken will of course be available, as will Astro's popular sandwiches, chicken fingers and freshly brewed coffee from La Colombe (drip and cold brew only). Expanded catering and private event options will also be available from the Falls Church location. Co-owners Elliot Spaisman and Jeff Halpern have tapped local architects, HapstakDemetriou, to design the 1200 square foot space, which will incorporate limited seating.


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.

Bad Saint

3226 11th St., NW

PROJECTED OPENING DATE: late 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.

Barrel & Bushel

Hyatt Regency at Tysons Corner

PROJECTED OPENING DATE: late spring 2015

Barrel & Bushel will soon be bringing new dining and drinking options to Tysons Corner by way of the Hyatt Regency this spring. The "barrel-forward" restaurant will offer guests regionally inspired food from throughout the country, the best local and craft beers available with 22 beer taps, and 30 selections of bourbon. Barrel & Bushel’s menu will include fresh handcrafted delicacies including house made sausages, artisan desserts and handmade fudge.  Private dining at Barrel & Bushel for small parties will also be available. The restaurant will also offer Barrel & Bushel Express, which provides hotel and beverage delivery service and take-out options.  The eatery can comfortably seat 170 guests and will feature seasonal, outdoor seating for 30. The outdoor seating will open up to the Tysons Corner Center’s elevated outdoor plaza, which features entertainment throughout the year such as concerts, movie screenings, ice skating in the winter, and more.

Barrel and Crow

4867 Cordell Avenue, Bethesda, MD


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.”

Brine: Mosaic Distrcict

2910 District Avenue, Fairfax, VA 22031; Mosaic District


The team behind Rappahannock Oyster Company, Travis Croxton and chef John Critchley, plan to get shucking at Mosaic district this April. Oysters will, of course, be the focal point of Brine's menu and it will feature varietals beyond those just from Rappahannock itself. Other oysters will hail from Island Creek in Boston, Hog Island, Maine, and Maryland. Diners can also expect to see offerings such as chilled Carolina shrimp, fresh crab, daily roasts of fish and meats, rotating specials, and a variety of dishes that draw inspiration from French cuisine.


100 King Street, Alexandria, VA


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.
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Cathal Armstrong’s unnamed restaurant

The Wharf development, SW DC


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


974 Palmer Alley, CityCenterDC


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.
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3207 Grace Street, NW


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

Chao Ku

1414 9th Street, NW


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


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 their second restaurant, Convivial, to resemble Mintwood’s concept. The new menu will still focus upon American cuisine with French influence but will offer diners a lower price-point. The  5,000 square-foot space will seat 120 feature an outdoor dining area, and be designed by Peter Hapstrak of Hapstrak Demetriou- who also designed spaces such as Fiola Mare and Gypsy Soul. Convivial will be open daily for breakfast, lunch, and dinner.


9th Street, NW; Blagden Alley

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.

Dacha Beer Garden: Expansion

1600 7th St., NW


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.

DGS Delicatessen: Mosaic District

Mosaic District, Fairfax County, VA

PROJECTED OPENING DATE: late 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.

Eddie Merlot’s

One Loudon, Loudon County, VA


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

Fare Well

406 H Street NE


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

Fig & Olive

I Street NW; City Center


With an already booming restaurant scene, City Center, DC will soon be home to French Chef Pascal Lorange's Fig & Olive. After opening in 2005 in New York City, Fig & Olive has expanded its domain to California, Chicago, and, now, the Mid-Atlantic.  Drawing inspiration from Chef Lorange's culinary training in Spain and his native France, Chef Lorange will continue to serve Mediterranean-influenced fare at the upcoming spot. Diners can expect the menu to offer a variety of classically prepared dishes such as Seared Sea Scallop with Truffle Artichoke Tapenade, an Herbs de Provence Rotisserie Chicken, and Porcini and Gorgonzola Jamon Iberico Ravioli- all made with seasonal, top-quality ingredients. Fig & Olive's beverage program will likely boast over 30 varietals of wine, available by the bottle or glass, hailing from the South of France, Italy, and Spain.

Four New Restaurants Coming to One 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, 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.

Helen’s The Bar

1120 Rockville Pike


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

Location: varied


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.

Jose Andres’ unnamed restaurant at Trump International Hotel

Pennsylvania Avenue and 12th Street


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.

Joseph A. Magnus and Co.

2052 West Virginia Ave., NE


Joseph A. Magnus, borrowing its name from famous pre-prohibition distiller, will soon be joining the ever-expanding ranks of DC distilleries. Although many of the details are under wraps, the team behind the new spot, Brett Thompson of Pork Barrel BBQ, former Woodford Reserve distiller Dave Scheurich, American Distilling Institute director of research Nancy Fraley, Richard Wolf, formerly of Buffalo Trace, plan to produce bourbon and other libations in rare, limited qualities.  The space will open in the Ivy City neighborhood above Atlas Brew Works.

Kapnos Kouzina

4900 Hampden Lane, Bethesda, MD

PROJECTED OPENING DATE: late summer/early fall 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.

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:

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.  


1344 Fourth St., NE


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.  

Mastro’s Steakhouse

13th and F Street, NW


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.


Marriott Marquis; 901 Massachusetts Ave., NW 20001


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.


CityCenter DC


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

Mythology Modern Chop House and Lore Lounge

816 H Street, NE


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

11898 Market Street, Reston, VA, 20190; Reston Town Center


After recently having closed its Georgetown location, which served patrons for almost 15 years, Neyla Mediterranean Bistro will now be re-opening and re-locating to Reston Town Center. Diners can expect the Reston spot to offer much of the same Middle-Eastern, Mediterranean dishes served at Neyla's former location including Chicken Shwarma, Lamb Chops, and Mouhammara. Neyla will boast a large bar area, a private dining space perfect for private events and lunch/dinner meetings, and carry-out meals.

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.
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.

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.  

Pleasant Pops: McPherson Square

731 15th St., NW


Popular neighborhood popsicle spot (that's a thing, right?) will soon be opening a location downtown. The new location will, of course, offer its staple popsicles, just in time for summer, including fresh, seasonal flavors such as orange chai, carolina sweet tea, Mexican chocolate, cookies and cream, and cardamom coconut. The Woodward Building spot will also serve a locally-sourced sandwiches, snacks, salads, pastries, carry-out food and a coffee menu including house-made chai, cold-brew iced coffee, and other beverages a la Ceremony Coffee Roasters.
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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


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.

Republic Kolache Co.

Location TBD


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.

Sally’s Middle Name

1320 H Street, NE


Sally's Middle Name will be replacing Pizza Parts and Service on H Street NE this summer. Chef Sam Adkins' upcoming restaurant will serve as an ode to his sister Sally's name, or lack thereof. Since childhood, Adkins has promised his sister, Sally, who has no middle name and was always envious of her brother's middle moniker, Ulysses, that one day, when he opened his first restaurant, he would call it Sally's Middle Name; he is now making good on that promise after all. The restaurant will serve a variety of small plates that place focus upon vegetable dishes while also offering individual protein choices.  Its menu will change daily and will be dictated largely by seasonal and local ingredients. Boundary Road Beverage Director Brenden Mulder-Rosi will be designing the bar program that will range from offering cocktails to Budweiser tallboys. A dual-purpose retail and private event space, which will be opened in partnership with Chef Erik Bruner-Yang and wife Seda Nak of Toki Underground, will occupy the second-floor space and will offer patrons a variety of goods ranging from quilts to cookbooks.
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SKWR Kabobline

1400 K Street NW


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.
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184 Water Street, National Harbor, MD


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.

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.

Tadich Grill

1001 Pennsylvania Avenue


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.

Texas de Brazil Steakhouse

455 Massachusetts Ave., NW


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.

The Line DC

1780 Columbia Road, NW


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

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.

True Food Kitchen: Bethesda

7100 Wisconsin Avenue, Bethesda, MD


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

819 Upshur Street, NW DC


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


733 10th Street, NW


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

Union Kitchen: Ivy City

1369 New York Ave Northeast

Projected Opening Date: late spring 2015

The food incubator Union Kitchen plans to open a second facility in Ivy City in late spring 2015.  Union Kitchen removes many of the barriers many small businesses face when first launching a company, allowing the artisans and entrepreneurs to focus solely on launching the best possible product.  Union Kitchen provides a state-of-the-art facility with all of the necessary equipment, covers many of the upfront costs new business owners normally face, and provides a supportive community in which owners can grow and thrive. The second facility will nearly triple the square footage of the first building, allowing 70 new entrepreneurs to help shape and change the local DC food scene.

Union Social

100 Florida Ave., NW


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

Unnamed Cafe from Baked & Wired

Mount Vernon Triangle


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.


1828 L Street, NW


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.  

Wet Dog Tavern

2100 Vermont Ave., NW

PROJECTED OPENING DATE: No information is available at this time

The now-vacant building at 2100 Vermont Ave., NW, by 9:30 Club, will soon be home to Wet Dog Tavern. The tavern is slated to serve up casual, American fare amidst live entertainment including occasional DJs and live bands. The space is expected to offer seating for up to 200 including sidewalk, cafe seating for 30, a summer garden with backyard seating for 70, and a rooftop patio with seating for 30.
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4000 Wilson Blvd., Arlington, VA


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.