Looking for more restaurants in the DC area? Check out our Maryland Suburbs reviews and Best of lists as well as our Virginia Suburbs reviews and Best of lists.
Tadich Grill, one of America’s oldest restaurants based in San Francisco, is opening a location in downtown DC on Pennsylvania Avenue in the early months of 2015. True to its traditional menus, the restaurant will feature seafood and meats grilled over mesquite. All menu items will be prepared from scratch and the menu itself will be printed fresh daily. In its first few weeks of operation, Tadich Grill will offer dinners only from Monday to Saturday, but will start lunch service shortly thereafter. Tadich Grill, 1001 Pennsylvania Ave. NW, Washington, DC 20004, no phone.
Good news for Northern Virginians: On February 5, DC restaurant group Founding Farmers will open its first location in Virginia at Tysons II in the McLean area. The Tysons restaurant will offer full-service breakfast, lunch, dinner and weekend brunch. Menus will contain favorite dishes from other Founding Farmers restaurants in the area, plus some very Virginia-specific selections, with products and ingredients sourced from Virginia farmers and producers. So patrons should look for Virginia honey-glazed hams, house-churned butters, Southern biscuits, and other unique menu items. Founding Farmers Tysons, Tysons II, 1800 Tysons Blvd., McLean, VA 22102, 703-442-8783.
New Glover Park restaurant Arcuri is noted for its limoncello, a liqueur that’s made on the premises and consists traditionally of lemon peels, sugar and grain alcohol. Arcuri’s team is set on inventing new flavors by using a variety of fruits, spices and sugar. These experiments continue until the end of January. Each shot glass costs $5. Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun. Arcuri, 2400 Wisconsin Ave. NW, Washington, DC 20007, 202-827-8745.
After closing her popular Bangkok Joe's contemporary Thai eatery, chef Aulie Bunyarataphan has reopened the site with another Southeast Asian-focused venue, named after her grandmother. At Mama Rouge Southeast Asian Bistro, the chef has tempered the traditional heat to appeal to modern American palates, but has still retained the flavors and regional influences that have popularized the cuisines of Southeast Asia. Look for a mix of Burmese, Thai, Chinese and even French flavors in the dishes. Mama Rouge Southeast Asian Bistro, The Washington Harbour, 3000 K St. NW, Washington, DC 20007, 202-333-4422.
GRK Fresh Greek has opened a location in Washington, D.C., joining the original GRK Fresh Greek in New York. The restaurant offers a quick-service approach to Greek cuisine with a focus on high-quality ingredients. The menu keeps things simple with a few salads (Greek, lentil or garden salad), sides (potato chips, brown rice with herbs) and "yeeros" made from locally sourced meat. These are not your average gyros --- hence the creative spelling. Choose from chicken, pork or lamb and beef wrapped in a house-baked pita or served on a plate with a side. GRK Fresh Greek, 1140 19th St. NW, Washington, DC 20036, 202-813-3726.
Chuy’s has opened another Virginia restaurant, this one in Springfield in the Springfield Town Center (the newly renovated Springfield Mall). Its first area restaurant opened in Fairfax. Part of an Austin, Texas, Mexican restaurant group, Chuy’s specializes in Tex-Mex dishes featuring family recipes from South Texas, New Mexico and Mexican border towns. Chuy's, Springfield Town Center, 6793 Springfield Mall, Springfield, VA 22150, no phone.
Daniel Boulud’s French-American DBGB Kitchen and Bar is a welcome addition to DC’s restaurant scene. According to the chef, it will feature numerous casual American dishes with some French twists. DBGB Kitchen and Bar also offers a bar and a lounge. Dinner nightly, Brunch Sat.-Sun. DBGB Kitchen and Bar, CityCenterDC, 931 H St. NW, Washington, DC 20001, 202-695-7660.
District Doughnut has opened its first DC storefront on Barracks Row. Led by executive pastry chef and co-founder Christine Schaefer, the doughnut shop’s creations are a blend of American and international sweets, including such treats as a salted dulce de leche version. Until it launched a formal storefront, District Doughnut attracted its customer base by baking and delivering special doughnuts for public and private events. Open Wed.-Sun. District Doughnut, 749 8th St. SE, Washington, DC 20003, 202-350-0799.
Good news for Ben’s Chili Bowl fans: its newest location has opened at the B/C terminal of Reagan National Airport. The eatery has fed countless Washingtonians and visitors to the District for more than 55 years, and it has appeared on numerous TV shows, including Oprah and Anthony Bourdain’s No Reservations. Ben's Chili Bowl, Reagan National Airport, B/C Terminal, Arlington, VA 22202, no phone.
Gelato artisan and Dolcezza co-owner Robb Duncan opened a new location. It features a to-go window that allows customers to order gelato and Stumptown Coffee from the street. There is also a sundae bar with a seasonal menu and whipped cream and fresh toppings. The original front entrance door and retail shelving of the building, which was a pharmacy built in 1878, have been maintained. Dolcezza Gelato & Coffee, 1418 14th St. NW, Washington, DC 20005, 202-817-3900.
Celebrity Chef Tour Coming to DC
The James Beard Foundation's Celebrity Chef Tour will stop in Washington, D.C., at Del Campo on February 11, 2015. Participating chefs will include host chef Victor Albisu, Jamie Bissonnette (Coppa, Boston; Toro, Boston and NYC) and Scott Drewno (The Source by Wolfgang Puck, Washington, D.C.), among others. The event will start at 6:30 p.m. and costs $195 per person. For more information, visit www.jamesbeard.org. Del Campo, 777 I St. NW, Washington, DC 20001, 202-289-7377.
Sushiko Offers Luncheon Special
Talented brothers and executive chefs Piter Tjan and Handry Tjan have reunited in the kitchen of Chevy Chase’s Sushiko. Both had worked in the original Sushiko in Glover Park years ago. They are now showcasing a three-course prix-fixe luncheon menu that includes a choice of three soups, shrimp tempura or salmon ceviche appetizers, and, finally, a choice of sushi for the main course. Sushiko, 5455 Wisconsin Ave., Chevy Chase, MD 20815, 301-961-1644.
Frites Grill Menu at Mimi's CafeChef Shuffle
Chef Katie Sutton, the head of the culinary team at Mimi’s Cafe restaurants, spent two months in France perfecting her version of the French frite that’s crispy on the outside and fluffy on the inside. The results can now be found on the Frites Grill menu, offering steak frites, grilled salmon & frites, grilled chicken & frites, mussels & frites, and roasted chicken & frites. For more information and locations, visit www.mimiscafe.com
Chef Will Artley, who has cooked at some of DC’s finest restaurants and was most recently the chef at Pizzeria Orso in Virginia, has taken over the reins of power steakhouse BLT Steak. Artley has also competed on Food Network's “Chopped.” BLT Steak, 1625 I St. NW, Washington, DC 20006, 202-689-8999.
Following the recent departure of chef Nicholas Stefanelli from Bibiana Osteria-Enoteca, Jake Addeo takes over the kitchen of this popular Italian restaurant. Addeo has 16 years of restaurant experience, including working in both New York City at Abboccato Italian Kitchen and Felidia before moving to Hong Kong. There he served as executive chef at Trattoria Doppio Zero for three years. He was also executive chef of BLT Steak in Hong Kong. Bibiana Osteria-Enoteca, 1100 New York Ave. NW, Washington, DC 20005, 202-216-9550.
Nage’s newly appointed executive chef Dwayne Motley is turning Monday nights into grill nights featuring gourmet burgers. Patrons can enjoy such creations as a lamb burger with feta cheese and red onion-cumin aïoli; a French onion burger with blue cheese and Gruyère; a Greek burger with feta, tomato and cucumbers; and the Nola burger with blackened seasoning and a pepperjack topping. The burgers are slated to change weekly. Nage, Courtyard Washington Embassy Row, 1600 Rhode Island Ave. NW, Washington, DC 20036, 202-448-8005.
Chef Myo Htun has been appointed the executive chef of Chaplin’s Restaurant & Bar, which opened in the Shaw neighborhood in summer 2014. Its focus is to take patrons on a 1920’s journey through Japan and Shanghai. A native of Burma, Htun moved to Tokyo as a young adult to start his culinary career in a ramen restaurant. When he moved to the U.S., he took a job in a local ramen shop. At Chaplin’s, he plans to offer an assortment of hot and cold plates, plus interesting ramen and dumplings. Lunch Sat.-Sun., Dinner nightly. Chaplin's Restaurant & Bar, 1501 9th St. NW, Washington, DC 20001, 202-644-8806.
Roberto Hernandez has been named the new executive chef at Mio. No stranger to Mio, Hernandez has worked there as a guest chef, showcasing his knowledge of Latin dishes. Influenced by a Cuban grandmother and raised in Puerto Rico, Hernandez has cooked in numerous kitchens, including the Blue Door at Delano hotel in Miami with consulting chef Claude Troisgros. He has also consulted for several Florida restaurants. Mio, 1110 Vermont Ave. NW, Washington, DC 20005, 202-955-0075.
Clyde’s Restaurant Group has appointed Samuel Kim as the new executive chef at 1789 Restaurant, bringing him back to where he first worked under former executive chef Ris Lacoste in the early 2000s. Although he started his career in investment banking in New York City, Kim decided his real passion was in the kitchen. After his time at 1789 Restaurant, Kim worked at The Modern restaurant in New York City. He later served as the executive sous chef at Colicchio & Sons, a position he held since October 2011. Kim also staged in other prominent restaurants, including Per Se and Jean-Georges. 1789 Restaurant, 1226 36th St. NW, Washington, DC 20007, 202-965-1789.Closings
CityZen at the Mandarin Oriental, Washington DC closed December 6, 2014. Hotel management reports that a new restaurant concept will take the CityZen space in the future. CityZen chef Eric Ziebold is striking out on his own with a new restaurant opening near the Mount Vernon Triangle in DC. CityZen, Mandarin Oriental, Washington DC, 1330 Maryland Ave. SW, Washington, DC 20024, 202-787-6148.
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