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.
Pastry chef Tiffany MacIsaac has opened her upscale bakery called Buttercream Bakeshop. For breakfast, MacIsaac offers such goodies as the Buttercream Breakfast Bun with scrambled eggs, sharp cheddar and breakfast sausage rolled in milk bread. Other featured treats include her “Flakies,” a croissant-styled pastry with seasonal fillings, and the Cinnascone with butter, sugar and cinnamon. Besides premium coffees, MacIsaac has lined the shelves with sweets (pies, cakes, brownies) plus some bakery-focused gift items and cards. And on occasion, she will host baking classes. Open daily. Buttercream Bakeshop, 1250 9th St. NW, Washington, DC 20001, 202-735-0102.
Local management group Long Shot Hospitality plans to open a restaurant called The Salt Line on the waterfront’s Dock 79 in early 2017. The casual New England menu will be under the culinary direction of chef Kyle Bailey, and much of it will feature seafood, even seafood sausages. The Salt Line will also showcase a regional craft beer selection and a creative cocktail program that will be the centerpieces for the outdoor bar located along the riverfront. The Salt Line plans to serve dinner daily and weekend brunch upon opening.
D.C. chef Eric Ziebold, formerly of CityZen, has opened Métier, located below Kinship. It presents a more intimate dining experience. Métier, 1015 7th St. NW, Washington, DC 20001, 202-737-7500.
Andy Shallal has replaced Eatonville with Mulebone, a Southern-American restaurant with a higher profile bar scene. The chef is DC native Joseph Paire, who previously worked at Todd Gray’s Watershed and Farmers Fishers Bakers. Mulebone, 2121 14th St. NW, Washington, DC 20009, 202-332-9672.
Chef Michael Schlow (The Riggsby Fine Food + Drink, Alta Strada) has opened Conosci Crudo Bar. The brief menu offers several crudi variations (scallop with avocado, grapefruit kosho and crispy rice, for example), along with a few cooked plates, such as risotto with local crab, uni, green onions and chiles. Conosci Crudo Bar, City Vista, 465 K St. NW, Washington, DC 20001, 202-629-4662.
Tim Ma of Maple Ave Restaurant and Water & Wall, both in Northern Virginia, has opened this DC establishment in the Shaw District. The menu at Kyirisan is a blend of Chinese and French flavors and influences, and it is divided into three savory categories: In The Ground, On The Ground and In The Water. Reservations are suggested, but seats, along with the entire bar and communal table, have been set aside for walk-ins. Kyirisan, 1924 8th St. NW, Washington, DC 20001, 202-525-2383.
Coming to the Mosaic District in late spring 2016 is L.A.’s JINYA Ramen Bar, which will feature special authentic tonkotsu ramen. This pork-influenced broth, which has simmered for about 18 hours, is just one of the many dishes patrons can expect to enjoy. Others options include JINYA chicken ramen, vegan ramen, rice bowls and quinoa salads. The beverage menu will include local craft beers and Japanese-inspired cocktails. JINYA Ramen Bar, Mosaic District, 2911 District Ave., Fairfax, VA 22031, no phone.
Chef Michael Schlow, owner-operator of Tico and The Riggsby Fine Food + Drink in The Carlyle, A Kimpton Hotel, opened an Italian restaurant, Alta Strada, in Mt. Vernon Square’s City Vista. It occupies the former space of Kushi Izakaya & Sushi. Alta Strada offers antipasti, thin-crust pizzas, authentic house-made pastas and seasonal secondi, with Schlow’s intent to improve upon all the dishes he learned to make while working in Tuscany, Piedmonte, Emilia-Romagna and Campania. The beverage program includes an extensive list of Italian wines and classic cocktails. The restaurant will open its sidewalk patio in warm weather, and will soon add lunch and Sunday brunch to its operation. Schlow also plans to open a second Alta Strada in Virginia’s Mosaic District. Alta Strada, City Vista, 465 K St. NW, Washington, DC 20001, 202-629-4662.
Lupo Verde to Support Defenders of Wildlife
From July 2016 to the end of the year, 14th Street NW favorite Lupo Verde is launching a “save wildlife program to support the Defenders of Wildlife,” which has as its logo a wolf. For a restaurant with a name that translates as “green wolf,” this outreach effort makes sense. To support it, patrons can order the chef’s special new pizza Capitano with tomatoes, eggplant, red peppers and smoked scamorza. The sale of each pizza, priced at $16, will donate $2 to the fund. Craft drinks can also benefit the fund: the Lupo Alberto at $12 will net the fund $2 per order. Lupo Verde, 1401 T St. NW, Washington, DC 20009, 202-827-4752.
Esencias Panameñas features Panamanian food but with a Caribbean twist. Owner-chef Yadira Stamp has released a new beverage program offering libations made with raspadura, the Panamanian version of simple syrup. The menu features seven non-alcoholic cocktails, including the Chicheme Frio with hominy corn, condensed milk, evaporated milk, coconut milk and spices. Alcoholic drinks include a signature Red Sangria, which is made from a combination of wine, hibiscus flowers that have been house-steeped and fresh ginger. Lunch Mon.-Fri., Dinner nightly. Esencias Panameñas, 3322 Georgia Ave. NW, Washington, DC 20010, 202-688-7250.
The Watergate Hotel's Dining Options
The Watergate Hotel has re-opened after renovations. Dining options will include The Next Whisky Bar off the lobby as well as Kingbird restaurant and a rooftop bar called The Top of the Gate. The Watergate Hotel, 2650 Virginia Ave. NW, Washington, DC 20037, 202-827-1600.
DC's James Beard Foundation Award WinnersChef Shuffle
The James Beard Foundation Awards took place on May 2, 2016, in Chicago. Aaron Silverman of Rose's Luxury was named Best Chef: Mid-Atlantic. Rose's Luxury, 717 8th St. SE, Washington, DC 20003, 202-580-8889.
Proof has appointed Austin Fausett as its executive chef. Fausett’s prior job was with Clifton’s Trummer’s on Main, where he worked as executive chef for three years. Lunch Tues.-Fri., Dinner nightly. Proof, 775 G St. NW, Washington, DC 20001, 202-737-7663.
Rufino Bautista has been promoted to executive chef at Estadio, the contemporary Spanish restaurant in Logan Circle. He plans to supplement menu staples with seasonal specialties highlighting local ingredients such as ramps, strawberries and tomatoes. Estadio, 1520 14th St. NW, Washington, DC 20005, 202-319-1404.
Kelly Bunkers has taken over the kitchen at Ardeo+Bardeo as executive chef. Bunkers trained under Joël Robuchon, Stephen Starr and others, and worked as a cook at Sensi in Bellagio and as sous chef at Vdara Hotel & Spa, both in Las Vegas. He then relocated to Washington, DC, to join Le Diplomate as executive sous chef. Ardeo+Bardeo, 3311 Connecticut Ave. NW, Washington, DC 20008, 202-244-6750.Closings
1789 Restaurant is temporarily closed through Labor Day 2016. Repairs are being made to the roof. 1789 Restaurant, 1226 36th St. NW, Washington, DC 20007, 202-965-1789.
Poste Moderne Brasserie has closed. Executive chef Kyoo Eom will continue to oversee the culinary program at Washington, D.C. Hotel Monaco, A Kimpton Hotel. A new restaurant concept is scheduled to debut in Fall 2016. Poste Moderne Brasserie, Hotel Monaco, 555 Eighth St. NW, Washington, DC 20004, no phone.
Cashion's Eat Place has closed after two decades of business. Cashion's Eat Place, 1819 Columbia Rd. NW, Washington, DC 20009, no phone.
GBD, the fried chicken and doughnut shop in Dupont Circle, has shuttered. Neighborhood Restaurant Group plans to put a new concept in the space. GBD, 1323 Connecticut Ave. NW, Washington, DC 20036, 202-524-5210.
Jackie's Restaurant in Silver Spring, Maryland, has closed after more than a decade in business. Jackie's Restaurant, 8081 Georgia Ave., Silver Spring, MD 20910, no phone.
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