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Pastry chef Tiffany MacIsaac is planning to open her first storefront called the Buttercream Bakeshop. Breakfast items will include warm biscuit sandwiches, sweet and savory scones, croissants, cream cheese-pecan sticky buns and seasonal quiches. For lunch, the bakery will offer soft pretzel hot pockets, sandwiches and salads. Among the desserts will be cookies, pies, slices of MacIsaac’s signature cakes, macaroons and canelés. Buttercream Bakeshop, 1250 9th St. NW, Washington, DC 20001, no phone.
The co-owners of The Red Hen are partnering with the co-owners of Boundary Stone to open All Purpose in the Shaw neighborhood. The menu will feature primarily Italian-American dishes with pizza at its heart. Expect a selection of bruschetta, antipasti and charcuterie to start, plus interesting entrées that include suckling pig porchetta. Tiffany MacIsaac, pastry chef/owner of Buttercream Bakeshop, will consult on the dessert program at All Purpose, featuring Italian-inspired pastries and confections. All Purpose, 1250 9th St. NW, Washington, DC 20001, no phone.
Restaurateur Reese Gardner’s Orange Anchor has set sail at Washington Harbour overlooking the Potomac River. Corporate executive chef Allan Javery has devised an interesting American menu stressing seasonal ingredients from local farmers and fished from local waters. Corporate beverage program director Boris Stojkovic and bar manager Phil Clark have created handcrafted cocktails that include a Seafood Bloody Mary with Old Bay vodka, tomato juice, Old Bay, smoked paprika, ancho chili water, lime juice, shrimp and smoked oysters. Duck hash, buckwheat banana-beer pancakes, and shrimp and smoked Gouda grits with a spicy Cajun gravy star on the weekend brunch menu. Orange Anchor, 3050 K St. NW, Washington, DC 20007, 202-802-9990.
Chef Mike Isabella has opened his second regional Greek restaurant. Kapnos Taverna is a sibling to his Northern Greek establishment located on the 14th Street corridor in DC. The menu focuses on the coastal cuisines of Greece, and includes dishes from the Cyclades, Peloponnese, Thessaloniki and Ionian Islands. Look for plenty of seafood: swordfish kebabs, crispy calamari, whole branzino served with braised kale. The restaurant also features a raw bar that includes oysters, Maine lobster, shrimp and sea scallops. Kapnos Taverna, 4000 Wilson Blvd., Arlington, VA 22203, 703-243-4400.
Once again, José Andrés brings to center stage in DC a unique dining experience. This time, it comes with the opening of his China Chilcano. The name may not suggest the type of cuisine offered, which is a combination of Chinese, Peruvian and Japanese flavors and dishes, native to Peru. Andrés has composed a distinctive menu for the ultra-contemporary Penn Quarter newcomer. Check out the drinks list that ranges from standard wines to assorted Peruvian liquors and piscos to Peruvian beers. Lunch & Dinner daily. China Chilcano, 418 7th St. NW, Washington, DC 20004, 202-783-0941.
Good news for Northern Virginians: Founding Farmers opened its first location in Virginia at Tysons II in the McLean area. The Tysons restaurant offers full-service breakfast, lunch, dinner and weekend brunch. Menus 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.
Bistrot Royal has opened in Alexandria, taking over the space once home to its sister restaurant Bastille. With a thoughtfully updated décor, the newcomer invites locals to drop by for an espresso or even a bowl of steaming mussels. Chef Michelle Poteaux, co-owner with her husband Christophe, will also prepare such desserts as vanilla bean crème brûlée and profiteroles au chocolat. Lunch Tues.-Sat., Dinner Tues.-Sun., Brunch Sun. Bistrot Royal, 1201 N. Royal St., Alexandria, VA 22314, 703-519-9110.
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.
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. Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun. Arcuri, 2400 Wisconsin Ave. NW, Washington, DC 20007, 202-827-8745.

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News Bytes

Meat-eaters, Rejoice!
Chef Michael Abt of Le Diplomate is bringing back an old favorite for meat-eaters: prime rib. But his meat will be a premium, USDA-certified Black Angus beef that will be seasoned with salt, rubbed with olive oil, and dry-rubbed with herbes de Provence. After curing for 24 hours, the cut of beef will be slow-roasted at 200 degrees, then rested for 30 minutes before it is hot-roasted to reach the rare/medium-rare internal doneness. When plated, the portion comes with a beef jus made with red wine, Worcestershire sauce, and finely puréed cooked potatoes. Le Diplomate, 1601 14th St. NW, Washington, DC 20009, 202-332-3333.

Chef Shuffle
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.


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Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.

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