The team behind Rappahannock Oyster Company, Travis Croxton and Chef John Critchley, are now shucking things up at Mosaic District. Oysters are, of course, the focal point of Brine’s menu and varietals include those beyond just Rappahannock. The eatery’s other oysters hail from Island Creek in Boston, Hog Island, Maine, and Maryland. Beyond oysters, the menu also offers chilled Carolina shrimp, fresh crab, daily roasts of fish and meats, rotating specials, and a variety of dishes that draw inspiration from French cuisine.
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.
1413 K Street, NW
There’s a secret, new speakeasy in town and we’re here to share all of the details (oops)! Owner Seth McClelland has launched his new underground craft cocktail bar, The Speak, in the former underground half of Tattoo Bar’s space. To gain access to the mysterious cocktail lounge, guests must head downstairs to a seemingly vacant space with a door that’s marked only by a “For Sale” sign and a mirror, pull on the mirror, and enter the dark and moody bar awaiting behind it. The menu offers classic cocktails like a Bobby burns as well as some less popular, but just as delicious, favorites like the Old Cuban, a mojito with bitters and champagne instead of soda. The ambiance oozes the luxury and exclusivity of speakesies past adorned with candles, Victorian-era couches, and a marble bar.
Union Kitchen Grocery
538 Third Street, NE
The owners of Union Kitchen, DC’s first food incubator, have officially opened Union Kitchen Grocery. With a vision of re-inventing the conventional former store, Union Kitchen co-owners Jonas Singer and Cullen Gilchrist, launched the grocery as a means to share many of the great array of items produced by Union Kitchen’s 65 members to the DC community. Union Kitchen Grocery’s sells over 150 locally-made, high-quality products including Capital Kombucha, various pastries from the extensive line-up of Union Kitchen bakers, Compass Coffee, a range of prepared foods, and Spoil Me Rotten dog biscuits. Shoppers and diners can also enjoy sandwiches from the grocery’s food counter or purchase household staples you might expect to find in traditional corner stores– produce, cleaning supplies and more.
1320 19th Street, NW; 202.293.6301
Washingtonians can now enjoy the good food and hospitality of Turkey by way of Dupont at new eatery Ankara. Ankara is 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 features 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 can seat 120 indoors and 115 al fresco on their patio.
Naples Ristorante e Pizzeria e Bar
7101 Democracy Boulevard, Bethesda, MD
Naples Ristorante e Pizzeria e Bar has opened its doors at the Westfield Montgomery Mall, bringing authentic Neapolitan pizza and cuisine to Bethesda. Restaurateur Nick Valenti created the Naples concept twenty years ago to showcase the cooking of the region of his birth. The restaurant offers authentic wood-fired pizza as well as a wide selection of tempting Neapolitan favorites, from Acqua Pazza to Zeppole. Chef Riccardo Simeone, who was born and raised in Gaeta, Italy, 50 miles from Naples, cooks with imported Italian essentials complemented by fresh, local ingredients. Naples Ristorante boasts a wine list of over 70 labels, with world-renowned Italian wines and small-producer grape varieties and cocktails that are perfect for watching the sun set over Capri in the Bay of Naples (or so we can pretend). The 164-seat dining room is open for dinner service Monday – Sunday with daily lunch service to follow.
Bayou Bakery: Capitol Hill
901 Pennsylvania Ave SE; 202.664.5307
Chef David Guas’ second venue, Bayou Bakery, Coffee Bar & Eatery opened on the grounds of Hill Center at the Old Naval Hospital in Capitol Hill, occupying an historic carriage house on Washington’s Capitol Hill sanctioned by President Lincoln. Like the Arlington location, it offers guests a range of comforting options in a casual, rustic counter-service gathering place. Tressa Wiles, director of all things baked & fried, builds on the foundation laid by Guas. Kyle Pool, director of coffee & tea, implements the highest quality and standards of Counter Culture Coffee and Rishi Tea in his beverage program.
Neyla Mediterranean Bistro
11898 Market Street, Reston, VA, 20190; 703.318.8920
After recently having closed its Georgetown location, which served patrons for almost 15 years, Neyla Mediterranean Bistro has re-opened its doors 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. The new Neyla Mediterranean Bistro boasts a large bar area, a private dining space perfect for private events and lunch/dinner meetings, and carry-out meals.
13th and F Street, NW; 202.347.1500
The former M&S Grill space has officially been 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.
Barrel and Crow
4867 Cordell Avenue, Bethesda, MD; 240.800.3253
The former Freddy’s Lobster + Clams space on Cordell Avenue in Bethesda has been transformed into American eatery Barrel & Crow. Patrick Forest, who served as the general manager of Grapeseed in Bethesda for two years, has partnered 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, focuses on serving Mid-Atlantic regional cuisine and locally sourced ingredients.
Granite City Food and Drink: National Harbor
200 American Way, National Harbor, MD; 240.493.3900
The St. Cloud, Minnesota-based restaurant and brew-pub, Granite City, has opened its 34th location in National Harbor. The 10,881-square-foot restaurant seats approximately 260 patrons in the dining room, 27 at the bar and 64 in the private dining room, an outdoor patio with additional seating for 20 to 30 people, and boasts an on-site brewery. Patrons can enjoy a satiable menu that features signature American dishes including ponzu salmon, braised bison short ribs, pulled pork waffle sandwich, burgers, flatbreads, salads, steaks and more. The brew-pub’s handcrafted beers –also available in growlers – are moderately priced and offer classic ales and lagers as well as unique styles and flavors, like blueberry ale and vanilla porter, not typically produced by major breweries.
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, is 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 order their pizzas at a one-stop ordering area to expedite the process and minimize lines. The personal pizzas, some of which reflect the offerings at Pizzeria Paradiso locations, 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 boasts room for 30 including patio seating.
2910 District Avenue, Fairfax, VA 22031; Mosaic District
1309 5th Street, NE; Union Market
Brainfood Homegrown is a DC-based, youth-led food venture that now offers sustainably grown produce and prepared foods at a Union Market stand and through two weekly food subscriptions. With a focus on local food and our own homegrown talent, this real-world job-training program aims to provide access to D.C.’s growing food economy to many young people who have, to this point, missed out on these opportunities. Brainfood Homegrown is open at Union Market every weekend from 11:00am to 8:00pm.
The Pub and the People
1648 North Capitol Street, NW; 202.234.1800
A cozy, hip neighborhood watering hole, The Pub and the People, has opened its doors in Bloomingdale. The pub, owned and operated by Nick Bemel, Matt Murphy, Brittany Ryan and DC Reynolds’ Jeremy Gifford, serves up a mix of Southern and Asian-inspired dishes. Executive Chef Dan Dalcin, formerly of BlackSalt, offer guests plenty of vegetarian options, seafood dishes, and bold flavors- but no small plates. The beverage program, helmed by Mike Aloi, includes local beers and signature cocktails.