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.
Northern Virginians, particularly those living in and around Reston, can celebrate the opening of NEYLA Mediterranean Bistro in Reston Town Center. The restaurant, originally located in upper Georgetown, shuttered recently, but in May will take its modern Mediterranean menu to this new location. Dishes will focus on garden-fresh vegetables and meats, cheeses and seafood typical of Eastern Mediterranean cooking. Such options as chicken shwarma, veal kebabs, and roasted eggplant and roasted lamb shoulder will highlight the menu. Patrons can also indulge in traditional Mediterranean desserts and sip on creative cocktails, including NEYLA’s Arabesque made with its signature mint lemonade and vodka. NEYLA Mediterranean Bistro, Reston Town Center, 11898 Market St., Reston, VA 20190, 703-318-8920.
Provision No. 14 is slated to open on 14th & V Streets in late April 2015, in the space that formerly housed now-closed Diego. The culinary team will be led by executive chef James Duke and chef de cuisine John Leavitt. Both chefs have worked extensively in several local, high-end restaurants, including 2941 Restaurant, 1789 Restaurant and Tallula. Their unusual menu will feature such dishes as the Filipino pork pata, made from a whole braised pork leg that is deep-fried and summer melon with Ibérico that are compressed and served on micro greens. Provision No. 14 is the first restaurant of Social Restaurant Group. Provision No. 14, 2100 14th St. NW, Washington, DC 20009, no phone.
Husband-wife partners Robb Duncan and Violetta have opened Dolcezza Gelato & Coffee, another artisanal gelato store in DC, this time in the new and very fashionable CityCenterDC. Besides presenting gelato, they plan to introduce a new way for patrons to enjoy coffee. A high-pressure nitrogen machine will infuse each cup with nitrogen to create a smooth iced coffee. The idea is that gelato plus these innovative high-tech, high-caffeinated cups of Joe will please customers who can lounge at the communal table or who duck into the private alcove near the entrance. A standing bar for guests is also provided. Open daily. Dolcezza Gelato & Coffee, CityCenterDC, 904 Palmer Alley NW, Washington, DC 20001, 202-733-2879.
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.
doi moi Introduces Pan-Asian Weekend Brunch
Pan-Asian restaurant doi moi has launched a weekend brunch that features a mix of traditional and contemporary takes on Southeast Asian breakfast and lunch specialties. Executive chef/partner Haidar Karoum’s menu is showcasing such dishes as a Vietnamese sizzling crêpe (banh xeo), Thai three-egg omelet with spicy minced pork (moo jeaw gai sab) and a western Laotian soup with poached egg, pork belly and chili-garlic oil (khao tom kai). For a sweet option, guests can enjoy Vietnamese sesame seed beignets served with pandan pastry cream at the start or end of their meal. Bar director Adam Bernbach has created several brunch cocktails for the occasion, including a Southeast Asian take on the Bloody Mary and a coconut concoction made with passion fruit, oat whiskey and sparkling wine. doi moi, 1800 14th St. NW, Washington, DC 20009, 202-733-5131.
Red Light Opening for Brunch
Red Light Cocktails & Dessert Bar is debuting weekend brunches. Newly appointed executive chef Alina Bothen’s menu will include such dishes as Belgian waffles, assorted frittatas, and a cheese-and-rillette plate. The restaurant will also offer mimosas and Bloody Mary cocktails plus other handcrafted drinks. Brunch runs from 11 a.m. to 3 p.m. Dinner nightly, Brunch Sat.-Sun. Red Light Cocktails & Dessert Bar, 1401 R St. NW, Washington, DC 20009, 202-234-4000.
Zengo Offers New Test Kitchen Dishes
Chef Richard Sandoval’s colorful Latin-Asian-inspired restaurant Zengo is introducing a new “Test Kitchen” series in April. That means that Sandoval and his culinary team have dreamed up some different tastes, which will be marked with a “TK” on the menu. Special dishes include stuffed crispy tofu with chorizo, shrimp, carrot, bean sprout and a sweet soy dipping sauce; and Indonesian-style chili crab cakes with lump blue crab, cucumber salad, lemon, tomato and chile crab sauce. New cocktails ($11 each) will complement the fare. These selections are offered at dinner only, beginning at 5 p.m. Zengo, 781 Seventh St. NW, Washington, DC 20001, 202-393-2929.
Meat-eaters, Rejoice!Chef Shuffle
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 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.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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