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.
Dolci Gelati Café
1420 8th Street, NW; 202.518.1287
After a much anticipated wait, Dolci Gelati Café, the celebrated Italian brands second retail shop, and the first to open in Washington D.C., has officially opened its doors at its newest location at CityMarket at O in Shaw. More than double the size of its older sister in Takoma Park, MD which opened in 2013, Dolci Gelati Café in Shaw is 1,200 square feet and features an elegant and playful ambiance with decor including a fresh color palette with sparkling silver accents, framed vintage Italian artwork, two large antique crystal chandeliers, and seating for up to 15 in the cafe with additional seating becoming available outside during the warmer months for al fresco dining. Pastry Chef and Owner Gianluigi Dellaccio is serving authentic Italian treats including gelato, sorbet, house-made cakes and pastries, savory panini sandwiches, gourmet Italian hot chocolate, custom gelato pops, gelato panini, hot and frozen affogato, Italian coffee, Tartufo (chocolate truffles filled with gelato), cannoli, custom cakes, and much more.
Puddin’ Pop-up at Union Market
1309 5th Street, NE
Southern, homestyle cooking has officially landed at Union Market as Puddin’ proprietor and chef, Toyin Alli, has set up shop in the vibrant Northeast market. Puddin’ delivers a flavorful ode to the South, specializing in comfort food classics such as po’boys, shrimp ‘n grits, chicken ‘n beef sausage gumbo and the company’s namesake delicacy, brown butter bourbon bread puddin’. District foodies may recognize the decadent food haven from the popular Puddin’ food truck launched earlier this year. For those looking to indulge in a little southern comfort, Puddin’ will be open at Union Market every Saturday and Sunday this
963 Palmer Alley, NW 20001;202.499.0077
RareSweets has just made CityCenterDC a whole lot sweeter! RareSweets is a DC-based bakeshop and dessert company that previously operated out of Union Kitchen and creates seasonally inspired cakes, ice creams, and confections, using local ingredients. Founded by Pastry Chef Meredith Tomason, Rare Sweets serves up classic American recipes with modern twists. The store also offers delivery, dessert catering, custom celebration cakes, dessert tables, and gift baskets.
300 Tingey St. SE Washington DC; 202.488.8500
Borrowing its names from the traditional Spanish montadito, a tapa-sized, sandwich-like roll filled with a a variety of ingredients and sauces, 100 Montaditos is now offering Washingtonians a taste of Spain by way of its new eatery located in The Yards in SE DC. In addition to serving up a wide array of different montaditos, the menu also offers salads, traditional Spanish beers and wines and such Spanish drinks as cava, a sparkling white wine similar to champagne; tinto de verano, a blend of red wine and lemon-lime soda; sangria, wine mixed with chopped fruit; and clara, a blend of Spanish draft beer and lemon-lime soda. Inspired by early 19th century Spanish taverns which were known for offering a unique combination of comfort and quick, personalized service, the 100 Montaditos’ cozy yet trendy design features hardwood or tile floors,
The BBQ Joint
1309 5th Street, NW; Union Market
800 N. Glebe Road, Arlington, VA; 212.743.0605
After opening in New York in March 2014, Pizza Vinoteca has opened its second location in Arlington, VA. Pizza Vinoteca’s dining experience features a unique digitally-designed ordering system; each table features an iPad ordering system serving as both menu and personal waiter that allows diners to use a special app created by the restaurant to place orders and control the pace and preferences specific to their dining experience. Pizza Vinoteca’s menu is centered upon grilled pizza made with responsibly sourced ingredients from a variety of American suppliers and include modern interpretations such as house-made spicy sausage, tomato and broccoli rabe, and kale pesto and range from $8 to $15. A selection of specialty salads, shared plates and fresh bomboloni are also available. The wine varietals, which include 36 different by-the-glass options, all pair perfectly with the different pizzas and cost under $10 each. The space boasts 110 seats, a 26 seat circular bar, and a separate dining room with banquette seating for 24, and a communal table for 16.
7101 Democracy Blvd., Bethesda, MD 20817; 301.767.1900
The upscale Westfield Montgomery Mall is now home to MET Metropolitan Kitchen and Bar. Located on the second floor at Westfield Montgomery MET Bethesda boasts an expansive dining room with 120 seats and a unique 40-seat full service bar prominently located in the center of the restaurant, with an additional private dining room that seats up to 24 guests. The changing seasonal menu offers signature menu items such as: spaghettini carbonara with blue crab, chilies, lemon and fried egg. Signature items are further complimented by both the wood-fired grill offerings and items from the “Char-Bar”, which plays host to “American Yakitori” – marinated, skewered and grilled beef, pork, chicken, seafood and vegetables cooked over an open fire great for sharing or snacking. The bar program at MET Bethesda includes amazing wines, beers and craft cocktails and features the debut of its new-to-market, on-tap 30 flavor MET martini bar featuring exotic and interesting flavors. MET Bethesda will is open Monday toThursday from 11:30am to 10:00pm (bar until11:00pm), Friday and Saturday from 11:30am to 11:00pm (bar until 12:00pm), and Sunday from 11:30am to 9:00pm.
2409 18th Street, NW; 202.525.5204
Michael Koritko, inspired by his 2005 diagnosis of Celiac disease, has officially opened D.C.’s first 100% gluten-free bakery in Adams Morgan. Head Pastry Chef Mollie Bird, formerly a pastry sous chef at The Source, is working alongside Jaimie Mertz, of the Red Bandana gluten-free bakery in Bethesda to create a delicious variety of treats that skimp on gluten, but not on flavor. Instead of using wheat-based flour to create their goods, Rise uses nut, tapioca, rice, and coconut flours in their cupcakes, muffins, tarts, cookies, pies, pop-tarts, and cakes. The bakery also offers dairy-free, vegan, and paleo-friendly food items, Ceremony Coffee, and sandwiches made with gluten-free bread.
3462 14th Street NW; 202.387.5426
DC’s first all-Laos restaurant has just opened in Columbia Heights. Celebrated Laos Chef, Chef Seng, from Falls Church, will be turning up the heat in NW with her signature, spicy Southeast Asian fare. Borrowing its name from the bamboo vessel with which Laotians serve their staple food, sticky rice, from, Thip Kao offers diners a traditional Lao experience with each meal beginning with a generous heap of sticky rice. Diners are then be able to choose from a variety of dishes to accompany the rice including laab, minced meat with herbs and lime, sun-dried beef, and flounder wrapped in banana leaves. To help dissipate the heat, the beverage program offers the national beer of Laos, aptly named Beerlao, local beer, and a variety of signature cocktails. The restaurant is open on sunday, monday, wednesday and thursday from 5:00pm to 10:00pm and on friday and saturday from 5:00pm to 11:00pm.
110 H St., NE, 202.241.1952
Devin Gong, previously of Barmini, has opened up a two-floor bar and eatery on H that is focused upon mixology, and educating its patrons on it, and bites of delicious, but no-frills, food. Gong feels that often when diners decide what to drink to accompany their meals, they stick to selecting tried and true cocktails that they’re familiar with. He attributes this to a lack of knowledge concerning the ingredients in classic cocktail combinations as well as potential ways to customize them. At Copycat Co., he hopes to eliminate this dilemma by offering a menu that features all of the classics as well as detailed explanations of what’s used to make them and how to alter them. Alongside classic cocktails, the bar menu will feature twists on a variety of more daring libations such as smashes, juleps, caiprinhas, margaritas, and fixes. While the bar will be located on the second story, the first story will offer bites of food including Chinese pot stickers, steamed bao, and chicken, beef, and lamb skewers. The downstairs, however, only offers beer to accompany the dishes; cocktails are exclusive to the upstairs, more upscale bar. The kitchen is open until 2:00am on weekdays and 3:00am on weekends.
After Peacock Room
2622 P Street, NW; 202.525.4903
After closing briefly during the summer and fall for reconstruction and renovations, the After Peacock Room is back in action. The elegeant but inviting Georgetown restaurant offers a small menu of delicious dishes such as a heritage pork loin with kimchi stew, mustard green, and a poached egg and porcini stuffed chicken with arrowleaf spinach, natural jus, and roasted apple. The beverage program inlcludes a selection of wines, craft beer, teas, and coffees. After Peacock Room is open Wednesday to Saturday from from 12:00pm to 10:00pm, on Sunday from 8:30am to 9:00pm, and is closed Monday and Tuesday. Every sunday, The Peacock Room will be open for coffee take-out service only from 8:30 am to 11:30 am with all profits from the take-out service being donated to local charities. Regular service will theereafter resume at noon.