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Chef José Andrés (Jaleo, Zaytinya, Oyamel Cocina Mexicana, etc.) will open America Eats Tavern at The Ritz-Carlton, Tysons Corner. The restaurant will offer a new interpretation of American classics and also recognize native ingredients. This dining concept started out as a year-long temporary restaurant in Washington, D.C., but the Virginia space is intended to be a permanent home. America Eats Tavern, The Ritz-Carlton, Tysons Corner, 1700 Tysons Corner Blvd., McLean, VA 22102, 703-506-4300.
Pinstripes in Georgetown offers patrons everything from bocce courts to Italian-American food in a picturesque setting. In addition, patrons can take advantage of a fully stocked wine cellar, bowling alleys, an outdoor patio with a fireplace, and private space for parties. Pinstripes, The Shops at Georgetown Park, 3222 M St. NW, Washington, DC 20007, 202-625-6500.
A new Ted's Bulletin opened in Reston Town Center. People familiar with Ted’s Bulletin in DC will appreciate the dining room with its vintage feel, thanks to the use of skylights and old-time fixtures. The dining room seats 151 and has a semi-private meeting room ideal for business meetings, while the bar provides plenty of standing room. As for the menu executed by Jacob Hunter, patrons can look forward to hearty American comfort food, from overloaded breakfast burritos to buttermilk country-fried steak at other meals. Pastry chef Kelsey Pitta oversees the bakery program, which produces the same offerings as the DC location along with seasonal pies and pastries. Ted's Bulletin, 11948 Market St., Reston, VA 20190, 703-956-9510.
GRK Fresh Greek will open 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, no phone.
The second restaurant for chef Tim Ma of Maple Ave Restaurant, Water & Wall recalls the place in NYC where Ma and his wife lived, and where their culinary life began. While highlighting some of the menu items of Maple Ave, this new venture will achieve its unique identity through dishes such as Burmese chicken salad and pan-seared steelhead. Dinner nightly. Water & Wall, 3811 Fairfax Dr., Arlington, VA 22203, 703-294-4949.
Bastille Moving to New Alexandria LocationChef Shuffle
Chefs Christophe and Michelle Poteaux have decided that it’s time to expand the Bastille menu in a larger area, so will move the restaurant to the corner of Pendleton and Fayette Streets, a few blocks away. It will feature a semi-open kitchen and a wine display. Its former location will still have the Poteaux brand, but will undergo a name change to Bistro Royal. Bastille’s new location in The Asher and the new Bistro Royal are expected to debut in early 2015. Bastille, 1201 N. Royal St., Alexandria, VA 22314, 703-519-3776.
Domenico Apollaro has been named the chef de cuisine for the new 100-seat Italian restaurant Lupo Verde in the 14th Street corridor. Moving to Washington to accept the job, Apollaro is a native of Italy and 2001 graduate of the Istituto Professionale per i Servizi Alberghieri e della Ristorazione, in Castrovillari, Italy. Apollaro’s menu will include small plates, house-made charcuterie, cheeses, breads and antipasti. For lunch, wood-fired pizzas, panini and salads will be offered; for dinner, expect house-made pastas, whole roasted fish and a selection of meats. Fresh and dried house-made pastas will be available for purchase by the kilo, along with house-made sauces and rustic house-made breads. Lupo Verde, 1401 T St. NW, Washington, DC 20009, 202-827-4726.
Eric McKamey has been appointed the new chef de cuisine at Masa 14. McKamey, whose menu will rely on seasonal ingredients from local farmers, will introduce Thai shrimp ceviche with coconut milk, serrano chiles, basil and mango, along with drunken adobo pork with long beans, cilantro, chayote squash and tequila for fall. Prior to joining Masa 14, McKamey was executive chef at The Curious Grape Wine, Dine & Shop in Arlington and worked as sous chef at PassionFish in Reston. He has also worked at The Oval Room, Central Michel Richard and CityZen. Masa 14, 1825 14th St. NW, Washington, DC 20009, 202-328-1414.Closings
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