DC AREA restaurant
and bar openings
Do you know who’s open? And who’s not? Find all the delicious details on every new space that has opened its doors. Remember: If you’ve heard about one you thought was open, but don’t see it here, they may still be putting on the finishes touches. To know for sure, click to Coming Soon.
Parts & Labor: Butcher Shop
2600 N. Howard St., Baltimore, MD, 443-873-8887
Spike and Amy Gjerde, the talented duo behind Woodberry Kitchen, Artifact Coffee and Shoo-Fly, have officially opened the butcher shop portion of their fourth restaurant in Baltimore, Parts & Labor. Parts & Labor will be a full-service retail butcher shop and restaurant located in the city’s Remington neighborhood. The butcher shop is now open and showcases Head Butcher George Marsh’s in-house, whole animal butchery program that services Spike’s various restaurant requirements and results in quality animal products with minimal waste. The shop specializes in “locally sourced, pasture-raised, whole-animal butchery, and stock and hand-picked provisions.” The restaurant portion of Parts & Labor will be opening in coming weeks; check back for updates.
1346 T Street, Northwest
Rose Previte and NPR’s David Greene have officially opened Compass Rose in the Logan Circle area. The tavern serves globally inspired foods, wines, beers, and liquors in the row house that formerly housed café Collage. Greene, host of NPR’s “Morning Edition”, and wife Previte have spent much of their marriage traveling the globe and hope to share the flavors of the over 30 countries they have visited through the eatery’s street food-inspired menu. Chef John Paul Damato is helming the kitchen at the cozy, 2,000 square-foot space. Damato previously worked as Executive Chef at ThinkFoodGroup, worked alongside Jose Andres, and at Restaurant Nora. Compass Rose is open daily from 5 :00pm to 2:00 am during the week, and until 3:00 am on weekends. Brunch and late-night menus will soon follow.
2350 Washington Place, NE
Lance London, the man behind all three of DC’s Carolina Kitchen locations, has recently opened his new burger concept in the Rhode Island Row community. TKO Burger focuses on serving up 8 oz. certified Angus-beef burgers that are made-to-order, served on a fresh, toasted potato roll or brioche bun, and garnished with fresh ingredients. In addition, TKO serves creative, non-beef burgers including the brunch burger, mac n cheese burger, soft shell crab burger, veggie burger, and black bean burger. The menu also offers wings, hot dogs, salads, and a variety of sides such as hand-cut fries, pickles, asparagus, onion rings, plantains, eggplant fries, fried okra, potato salad, baked beans and deviled eggs. The bar program features 12 beers on tap and 16 available by the bottle. TKO is open for lunch and dinner and offer carryout.
2101 L Street, NW; 202.558.9215
There is now a new Thai spot in Foggy Bottom by way of Bangkok natives Ongsangkoon and Dia Khanthongthip. Helmed by Chef Mitchai “Mit” Pankham, the menu consists of authentic Thai dishes- not the over-sweetened, Americanized version of Thai that owners lament dominate the US market. It is divided into sections- rolls, small bowl/hot pot, yum, main courses, curries, and noodles/rice- and packs some serious heat and flavor into all offerings. The cocktail program, directed by J.P. Caceres, consists of Thai-flavored cocktails, the popular Thai beer, Singha, and homemade Singapore Sling on tap.
1730 Pennsylvania Ave, Northwest; 202.393.4232.
More, cheese, please. GCDC, Grilled Cheese DC, is now serving up Washingtonians oozy, gooey goodness by way of gourmet grilled cheeses. Father-son team, Bruce and Steven Klores hatched the idea for a grilled cheese restaurant about 7 years ago based off of a shared love of food and the hospitality business. Their eatery has now come to fruition and offers diners a variety of eight to ten specialty grilled cheeses, including vegan ones, that utilize a rotation of 20 domestic and international cheeses selected by cheesemonger Sophie Slesigner, formerly of Saxelby Cheesemongers in New York, as well as a variety of fresh bread from Lyon Bakery. For the evening menu, they are rotating seasonal cheeses from DC’s very own Righteous Cheese The 45-seat eatery also serves salads, soups, tater tots, small plates and a more varied evening menu. GCDC offers 10 different beers, 10 wine varietals, cocktails, coffee, egg creams, and more beverages to complement guests’ cheesy fare. For real cheese-lovers, cheese classes to educate newbies as well as cheese connoisseurs will soon be available.
1401 R St NW; 202.234.0400
Say good-bye to Bar di Bari and hello to Red Light. Restaurateur Aaron Gordon has closed his 14th Street coffee shop and has opened a whole new concept, Red Light. Gordon has brought together former Komi and Marcel’s pastry chef Robert Underwood, and the Wilder brothers, Ari and Micah to open up this new dessert and cocktail bar. The spot boasts sparkling wines on tap, including Champagne, Cava, and Prosecco, as well as liquor-laden shakes. Patrons can also treat their tastebuds to a selection of boozy desserts such as White Russian cookies and black-and-tan doughnuts, house-made sorbets, gelatos and house-made ice-cream (both with and without alcohol). Savory options include options such as a cheese course and fondue for two. If warm weather permits, plan on sipping cocktails and snacking on beignets in the sunshine on the outdoor patio.
1300 I Street, Northwest; 202.682.9500
Chef and restaurateur Richard Sandoval, whose other area concepts include Masa 14, El Centro, and Zengo, has officially opened. Toro Toro serves pan-Latin cuisine and focuses its menu around the bold favors of South and Central American food. The menu includes a steak component with the churrascaria. Guests can enjoy a sit down dinner at the 140-seat dining room and the 40-seat seasonal outdoor patio. A 70-seat lounge is also located on the lower level and offers late-night hours for those who wish to dance the night away, as well as partake in the capirinha and margarita libations.