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.
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.
Rogue 24 chef RJ Cooper has opened a Virginia restaurant that will celebrate his free-spirited lifestyle and his knowledge of local farms and farming. Cooper declares that Gypsy Soul will highlight more than the farm-to-table concept by stressing how people gather together to eat and socialize over a meal. Hence the atmosphere is casual and has the feel of the countryside and of Southern influences. Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun. Gypsy Soul, 8296 Glass Alley, Fairfax, VA 22031, 703-992-0933.
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.
Chef Michael Schlow has opened Tico in the Louis Project. Schlow debuted the first Tico in Boston in 2011. It is an American establishment that is influenced by the chef’s travels to Spain, Mexico and Latin America. On offer are ceviches, tacos, small plates, a la plancha selections and family-style entrées. Formerly executive chef of the Boston outpost, George Rodrigues oversees the kitchen in Washington. Tico, Louis Project, 1926 14th St. NW, Washington, DC 20009, 202-319-1400.
Chowder for a Winter Warmup
For National Soup Month, Legal Sea Foods has declared January 15 a soup day, a “legal” holiday, during which local outposts will offer a cup of hearty New England clam chowder for $1. Tagging this “Chowda Day,” the restaurant group will set a limit of one cup of chowder only per each entrée order. All four Legal Sea Foods locations in the Washington area will celebrate “Chowda Day”: DC, Crystal City, McLean, and Ronald Reagan National Airport. Legal Sea Foods, Tysons Galleria, 2001 International Dr., McLean, VA 22102, 703-827-8900.
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
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
For DC foodies, the news that CityZen at the Mandarin Oriental, Washington DC, is closing December 6, 2014, must generate nostalgia. 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.
Ashok Bajaj closed his landmark power restaurant The Oval Room on June 30, 2014, for a complete renovation and a change in both the menu direction and the design scheme. The Oval Room, 800 Connecticut Ave. NW, Washington, DC 20006, 202-463-8700.
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