<< Oct 2014 >>

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.

Lost & Found

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1240 9th St., NW; 202.450.6052

There’s a cool, new neighborhood bar in town, Lost & Found, in DC’s Blagden Alley.  Located inside a former tin shop/auto garage in Shaw, Lost & Found evokes a divey and vintage feel complete with plenty of reclaimed accents. The bar boasts antique gas and oil signs, dozens of old license plates, three stadium seats from the former RFK stadium, and even a back bar made from a former bolwling alley.  The beverage program offers 25 beers on tap, a wide variety of bourbons and rhyes, and six classic cocktails.  Small bites of food, such as sandwiches and dips, are also provided by Carving Room.

Washington Firehouse

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1626 North Capitol Street, NW; 202.299.9218

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

 

Slipstream

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1333 14th Street Northwest

Ryan Fleming and Miranda Mirabella have officially opened a new Logan Circle joint specializing in coffee and cocktails.  Talented mixologist Steve Oshana, who previously worked at BLT Steak and Equinox, is helming a unique cocktail experience- catering to individual palates rather than offering a generic cocktail menu. One section is  broken down into spirits, highlighting various small-batch distilleries. Another section lists various flavor profiles: sweet, sour, bitter, sparkling, spiritous, coffee, and so on. Patrons are then able to choose a spirit and a flavor, and Steve will create something that fits the bill. Slipstream boasts the largest selection of MadCap Coffee apart from the Michigna-based company’s own inventory, custom pour-over coffee machines, iced coffee on tap, and plenty of specialty coffee drinks including espresso with house-made almond milk and espresso tonic. An eclectic menu, partially influenced by Asian cuisine, created by Chef Jonathan Bisagni offers patrons pastries with breakfast, Bento boxes and sandwiches for lunch, and inventive dinner entrees.

Second State

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1831 M Street NW; 202.466.3010

Washingtonians can now quickly be transported to Pennsylvania, not by hopping on 95, but by visiting Second State in the former Mighty Pint space on M Street.  The Pennsylvania-themed eatery and bar offers patrons a variety of upscale American fare including local oysters, salads, burgers, sandwiches, small plates, and entrees including filet mignon and roasted pheasant.  The bar program serves up a wide range of ryes as well as specialty, craft cocktails. The cozy two-floor space boasts a rustic chic vibe complete with whitewashed brick, ample Pennsylvania paraphernalia, and dramatic chandeliers.

Honeycomb

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1309 5th Street, NE; Union Market

While Washington awaits the opening of Chef Erik Bruner-Yang’s upcoming restaurant concept, Maketto, fans of Asian cuisine can now purchase hard-to-find items and Asian staples at his newly opened grocery shop in Union Market, Honeycomb.  Honeycomb offers a wide range of Asian products such as imported snacks, sweets, and condiments.  In addition to packaged international goods, Honeycomb also has homemade sauces, a variety of ferments, kombucha, and unique local produce available for purchase. Its is open from Tuesday through Sunday from 9:00am to 8:00pm.

Chez Billy Sud

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1039 31st Street NW; 202.965.2606

The renowned French restaurant, Chez Billy, has now opened its second, sister location in Georgetown. Named “Sud” for its location south of the original Chez Billy on Georgia Avenue in Petworth, the restaurant offers classic French cuisine with a focus on the flavors and traditions of France’s southern regions from chef Brendan L’Etoile. Signature dishes include confit de canard, quenelles dc semoule with semolina and gruyere dumplings, spicy tomato sauce and fennel salad, and saucisse lyonnaise featuring pork and pistachio sausage. The bar program also offers hand-crafted cocktails and a French-focused wine list. The eatery is open from Tuesday through Sunday for dinner from 5:00pm to 10:00pm, with brunch and lunch services to be added later in the fall.

Mama Rouge

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3000 K Street, NW; 202.333.4422

Georgetown waterfront mainstay Bangkok Joe’s has undergone a major facelift and re-opened its doors as Mama Rogue.  After many years of patronage and constant business, Bangkok Joe’s interior and kitchen were due for updates.  The owners recognized this as an opportunity to change their overall concept and plan to establish a contemporary restaurant boasting a Southeast Asian and French-inspired menu this fall. The owners teamed up with the consulting group VSAG, whose projects include Founding Farmers, to make the new upgrades. The space now boasts room for 100, al fresco dining, a handsome zinc-topped bar, and a bright color theme. The eatery is serving up a unique variety of dishes including pho, pomme frites, barbecue, noodles, shrimp dumpling, and banh mi.  French fare is heavily present during its brunch service, which offers patrons a range of crepes, omelets, and pastries.

EatsPlace

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3607 Georgia Ave., NW, 202.882.3287

A unique and exciting restaurant concept that is part food incubator, part pop-up, and part experimental test kitchen has recently opened up in Park View.  The converted row house will play host to a variety of chefs who will utilize the space’s commercial kitchens to test out new restaurant concepts, menu concepts, and food items to the public.  Mason Dixie Biscuit Co. and DC Born & Raised are the first two concepts to debut at the eatery and will likely remain “popped-up” for about four months.  In addition to eat-in dining, EatsPlace, a part of the Good Foods Merchant Guild, will also have local and national food products available for purchase. The multi-level space boasts a 40-seat dining room, two outdoor patios, and a bar area. Mason Dixie Biscuit Co. is open Monday through Friday from 7:00am to 2:00pm. DC Born & Raised is open Monday through Friday from 5:00pm to 10:00pm, Saturday and Sunday for brunch and dinner from 10:00am to 10:oopm. The bare area is open on Monday through Thursday from 7:00am to 2:00pm and 5:oopm to midnight, on Friday and Saturday from 7:00am to 2:00pm and 5:00pm to 1:00am, and on Sunday from 10:00am to midnight. The restaurant is walk-in only.

B Side

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8298 Glass Alley, Suite 105, Fairfax, VA ; 703.676.3550

From the Neighborhood Restaurant Group, which has already brought Washingtonians Red Apron Butchery and Partisan, comes another meat-centric eatery, B Side.  B Side has recently opened at the Merrifield District community and now offers Virginians an impressive array of quality meats, beers, and wines.  The menu, created by Nathan Anda, offers a mix of bar snacks, charcuterie, burgers, hot dogs, and main dishes including the Butcher’s Cut served with herbed butter and red wine sauce, Rotisserie-Fried Chicken, and The Italian Beef Burger, a double patty with Italian beef, fontina, giardiniere and a just dipped bun. The beverage program is a carefully curated one combining the expertise of NRG’s leading beverage directors, Brett Kroll, Greg Engert, and Jeff Fail. It offers patrons 12 rotating draft beers, a 120-bottle wine list, and ten craft cocktails especially created for B Side by Engert. B Side is open Sunday through Thursday from 4:oo pm until 10:00pm and on Friday and Saturday from 4:00pm until until 11:00pm.

Char Bar

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2142 L Street NW; 202. 785.4314

With Char Bar’s recent opening, DC officially welcomes its first-ever Kosher restaurant. Located in the Winston House Building, the space includes a sit-down restaurant area as well as a kosher market, Eli’s Market.  Char Bar offers a variety of kosher appetizers, salads, burgers, deli sandwiches and entrees such as BBQ ribs, rotisserie glazed duck, and fajitas. The eatery is open Sunday through Thursday from 11:00am to 9:00am and on Friday from 11:00am to 2:30pm.

Ted’s Bulletin: Mosaic District

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Mosaic District; 2910 District Ave., Fairfax, VA, 22031

The popular DC eatery known for its homemade pop-tarts, boozy milkshakes, and all-day breakfast, has officially opened its first Virginia outpost at Mosaic District. The new location is now serving up its classic, yet re-imagined, Americana fare including beer battered cod with tots, meatloaf with Mingo County ketchup glaze, and the unique peanut butter bacon burger. It also offers bakery treats, coffee/espresso drinks, and, of course, boozy and non-boozy shakes. The space evokes the same vintage, 1930′s vibe that Ted’s has delighted diners with for years. It boasts an oversized projection screen featuring cartoons and family shows from the 30′s and 40′s, vintage fixtures, and antique-style bulletin boards. The space also includes a dining room with seating for 125, an outdoor patio with seating for 24, and counter seating at the bar and shake-prep area.

Mess Hall

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703 Edgewood ST., NE

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

Willie’s Bar: Embassy Suites at Chevy Chase Pavillion

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4300 Military Road, NW; 202.362.9300

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

Bread Feast dinners at Bread Furst

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4434 Connecticut Ave., NW; 202.765.1200

Bread Furst is now host to a nightly neighborhood dinner series. Frank Ruta who helmed the kitchen of Cleveland Park’s recently closed Palena is presiding over the nightly dinners, taking place just a few blocks up from his former eatery. With assistance from Bread Furst staff and Aggie Chin, former Palena pastry chef, Ruta serves up a constantly changing menu of simple yet sophisticated American fare with Italian influences. The nightly meals are moderately priced and include anitpasto, cocktails and/or wine, and a single menu dinner  served family-style.  Each day the menu will be posted on Bread Furst’s web site and diners are able to reserve and pay for the select amount of tables available.