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OFFICINA CAFE
PROJECTED OPENING DATE: Early 2021 1615 L St NW Nicholas Stefanelli, Michelin-starred chef and DC veteran, is planning to expand Officina next year. This new venue will be a little more low-key than the original three-story location. The new one-story cafe will house up to 60 guests indoors and 60 outdoors. Officina Cafe will be offering guests breakfast, lunch, and happy hour. The cuisine will remain the same as the original location at the Wharf; however, Stefanelli says that he wants to put more of an emphasis on pasta. Photo Credit: www.dc.eater.com    
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THE SALT LINE
PROJECTED OPENING DATE: No New Intel At This Time4040 Wilson BlvdChef Kyle Bailey and Long Shot Hospitality have partnered up to create Ballston newest seafood concept: The Salt Line. Curated by Grizform Design Architects, The Salt Line will house up to 100 patrons inside as well as 100 patrons in their large outdoor seating space. Guests will be able to enjoy the signature blue-and-white arches while sipping on their fresh oysters. In terms of the menu, The Salt Line will focus on serving up a fresh take on local seafood dishes; whether they come out raw, grilled, or fried. To compliment the cuisine, the new concept will also offer local draft beers and cocktails. The Salt Line prides themselves on being a good neighbor to the Chesapeake Bay, where they source their seafood from, and continuously participates in the DC chapter of the Surfrider Foundation as well as the Oyster Recovery Partnership.Photo Credit: Misi Cooney
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DARU
PROJECTED OPENING DATE: Late Winter 2021 1451 Maryland Ave NE Daru, brainchild of Dante Datta and Suresh Sundas, will be introducing a cocktail bar that borrows influence from Indian culture. Sundas, currently the bar manger at EllÄ“, will be bringing his cocktail expertise to the new concept by incorporating various Indian spices into each of his creations: fenugreek, black and red cardamom, tamarind, and coriander. Daru, meaning hooch in Hindu, will be located on the basement floor and will also be serving some small plates. Some standouts from the menu include the jackfruit kati roll, kebabs, and chicken wings. Photo Credit: www.washingtoncitypaper.com  
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CASUAL SEAFOOD CONCEPT AT BUZZARD POINT
PROJECTED OPENING DATE: No New Intel At This TimeLocation: TBAThe team behind Tony & Joe Seafood and Ivy City Smokehouse Tavern are launching a new seafood concept. Although it is not slated to open until this year, the culinary team says that it will be a large venue; 12,800 square-feet to be exact. Aside from the dining room, this new space will also be able to accommodate larger, private parties while boasting some outdoor patio space.Photo Credit: www.washingtoncitypaper.com 
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PHILOTIMO
PROJECTED OPENING DATE: Late Winter 2021 1100 15th St NW Nick Stefanelli new Greek concept, Philotimo, is set to open up to the public sometime next year. This dynamic concept will offer traditional indoor seating as well as a summer garden and sidewalk cafe. In terms of cuisine, Philotimo will offer guests authentic imported cheeses, wines, wild herbs, and olive oil. Stefanelli is dedicated to represent all sections of Greece, borrowing food and wine influence from the regions of Thessaloniki all the way to crete.     
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Frank Pepe Pizzeria Napoletana
PROJECTED OPENING: 2021 7101 Democracy Blvd, Bethesda, MD Frank Pepe Pizzeria Napoletana, a 94-year-old family owned pizza chain based in New Haven, Connecticut, will be opening its first restaurant in Maryland at Bethesda Montgomery Mall. Due to COVID-19, the opening has been pushed to sometime next year. The restaurant features a variety of specialty pizzas such as their White Clam and Original Tomato Pie. The pizzas range in price from $10 to $31 and varies between 12, 16, and 18-inch pizzas and patrons have the ability to customize their own toppings. Photo by Tom McGovern      
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Peaceable Kingdom
PROJECTED OPENING: No New Info At This Time 2100 Second Street SW James Beard Award Winner, Chef Spike Gjerde, known in the DC area for A Rakes Progress in the Line DC hotel and for his Woodberry Kitchen in Baltimore, has plans to open a restaurant, Marys, and a 20,000 square foot food hall at Buzzard Point. This food hall space will incorporate an indoor farmers market, coffee shop, and (a second) full service restaurant and two bars. Other food businesses will also be able to lease space in this food hall, leading to quick-service food counters.
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THE PENDRY
PROJECTED OPENING DATE: 2022 The Wharf, D.C. The Wharf will soon be receiving its fourth hotel: The Pendry. Coming from Pendry Hotels & Resorts, a boutique brand, this new 140,000 square-foot concept will have 136 guest-rooms as well as three new food & beverage ventures within the space. Guests can also expect a full-service spa as well as a meeting and event space.  
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COWORKING SPACE + FOODHALL: ALEXANDRIA
PROJECTED OPENING DATE:No New Information At This Time 200 Stovall StWith the help of the ALX Community brand, Scott Shaw is spearheading a brand new coworking space and food hall concept. Located on the bottom of a new 520-apartment residential building, the food hall will have about twelve different vendors along with a central bar. Guests will be able to enjoy their cuisine while also playing games like corn hole and shuffle board. At night, the space transforms and will be inviting live entertainment to perform on stage.Photo Credit: www.bizjournals.com 
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DIG
PROJECTED OPENING DATE:No New Information At This Time 1303 Wisconsin Ave NWDig, the New York based fast-casual concept formerly known as Dig Inn, will be launching their first DC location. Set to open in a portion of the venue that used to house Paolo, the farm-to-table concept will offer guests a variety of customizable bowls. Diners are able to choose from protein options like fresh salmon, grilled chicken breast, or tofu as well as a variety of seasonal sides; ranging from veggie-forward dishes like cauliflower, broccoli, and roasted carrots. Dig will also be serving bases like brown rice, white rice, and mixed greens.