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.
Reaching out to another segment of his fans, Mike Isabella is opening Pepita Cantina, a Mexican cantina that will offer tacos, tortas and enchiladas. But the main focus of this dining experience will be the exotic and often tropical drinks composed of rums, tequilas, mezcal, and the more familiar gins and vodkas. Beers include Mexican favorites --- Dos Equis, Negra Modelo and Corona Extra, among others --- plus there will be a variety of Latin non-alcoholic beverages. Pepita Cantina, 4000 Wilson Blvd., Arlington, VA 22203, 703-312-0200.
Pennsylvania 6, located across from Franklin Park, will offer a regional American menu showcasing such dishes as a foie gras mousse with apple cider gelée; wild Burgundy snails; and lamb tenderloin roulade with Yukon Gold potato purée and arugula pesto. Its bar program will include classic cocktails such as the Grapes of Wrath, made from bourbon, grapefruit and brandied grapes. The restaurant’s high-end setting will evoke a modern supper club and bistro, with a dramatic 70-foot bar complete with Carrera marble and oak panels. Surrounding the bar will be a number of communal tables and a six-seat raw bar, plus booths and an elevated lounge. Opening slated for late summer-early fall. Pennsylvania 6, 1350 I St. NW, Washington, DC 20005, no phone.
The Royal brings to the LeDroit Park neighborhood casual food as well as a nighttime hot-spot with fresh fruit shaved ice cocktails and house-made vermouth on draft. The restaurant opens at 7 a.m. to offer breakfasts of high-end coffees and teas and typical morning fare, including freshly baked pastries and arepas stuffed with a fried egg. For the rest of the day, the menu focuses on heartier Latin treats, from empanadas to grilled squid and duck chicharron. Breakfast, Lunch & Dinner daily. The Royal, 501 Florida Ave. NW, Washington, DC 20001, 202-332-7777.
One of America’s oldest restaurants, Tadich Grill, will open a branch downtown in the former TenPenh location. The DC version will not be a replica of the original outpost in San Francisco, but it will continue its tradition of serving seafood and meats grilled over mesquite. Executive chef Wil Going will create new menus daily. Initially offering dinner service only from Monday to Saturday, the restaurant plans to eventually introduce lunch. Tadich Grill, 1001 Pennsylvania Ave. NW, Washington, DC 20004, 202-638-1849.
Fig & Olive, the Mediterranean restaurant with several locations including New York and West Hollywood, opened a branch in Washington, D.C. The menu features shareable small plates (e.g. fig-Gorgonzola tartlet, zucchini carpaccio) and dinner entrées such as rosemary lamb chops served with goat cheese gnocchi and eggplant braised with thyme and honey. Fig & Olive, 934 Palmer Alley NW, Washington, D.C. 20001, 202-559-5004.
Trump International Hotel Washington, D.C., opening in 2016, will feature a restaurant from Geoffrey Zakarian called The National. It will be an American bistro and is slated to debut in mid-2016. In addition, local chef José Andrés will launch his own eatery in the property, which is being developed within the historic Old Post Office building. The National, Trump International Hotel Washington, D.C., 1100 Pennsylvania Ave. NW, Washington, DC 20004, No phone.
D.C. chef Eric Ziebold, formerly of CityZen, is opening two restaurants offering contemporary American cuisine in winter 2015. Kinship, designed by Darryl Carter, will be situated on the first floor of a historic building. An additional eatery below it will propose an intimate dining experience. Kinship, 1015 7th St. NW, Washington, DC 20001, No phone.
Beloved Middle Eastern restaurant Neyla closed its doors in Georgetown, but relocated to Reston, to the site of the former Paolo’s facing the main square and water fountain. Brighter, airier and much more modern than its predecessor, this swanky version is both bistro and bar with a focus on Mediterranean foods. Expect creamy baba ghanouj with charred eggplant; shwarma sandwiches and assorted salads; and spit-roasted lamb shoulder atop green wheat pilaf. A handful of specialty cocktails and a few select white and red wines are set to accompany any meal. Lunch & Dinner daily. NEYLA Mediterranean Bistro, Reston Town Center, 11898 Market St., Reston, VA 20190, 703-318-8920.
Provision No. 14 has opened on 14th & V Streets in the space that formerly housed now-closed Diego. The culinary team is 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 features 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, 202-827-4530.
Communal Brunch Now Open
Newcomer to DC and the U Street Corridor, Provision No. 14 is all about shared dishes and interesting small plates. The restaurant has launched weekend brunch, at which patrons can indulge in fried chicken and funnel cakes, steak Benedict, and for the single diner, a biscuit stuffed with breakfast sausages and eggs. The chef has even introduced a braised suckling pig leg hung to dry and then deep-fried. Brunch guests can also sip on cocktails, including three variations of mimosas and two different Bloody Marys.
José Andrés Restaurant for the Big Apple
Super Spanish chef José Andrés, who has been largely based in Washington, D.C., is bringing a version of his restaurant The Bazaar to New York City. The venture will be located in the Philippe Starck-designed SLS New York hotel (444 Park Ave.) and is scheduled to open in summer 2016. José Andrés, SLS New York, 444 Park Ave., New York, NY 10016, no phone.
The Source Undergoes Facelift
The Source by Wolfgang Puck is closing for a quick redesign of its two-level space. When it reopens at the end of August, executive chef Scott Drewno is redesigning the menu, and it will include an emphasis on the Chinese hot-pot style of cooking. An open wok station and new seating will be among additions to the restaurant. Expect a roving tableside soup cart as well as the option to settle in at a hot-pot table where you can taste a series of self-cooked dishes. The Source by Wolfgang Puck, Newseum, 575 Pennsylvania Ave. NW, Washington, DC 20001, 202-637-6100.
The Watergate Hotel to Include New Imbibing OptionsChef Shuffle
When The Watergate Hotel re-opens after renovations, it will include a swanky whiskey bar off the lobby as well as a rooftop bar called The Top of the Gate. For more information, visit www.thewatergatehotel.com. The Watergate Hotel, 2650 Virginia Ave. NW, Washington, DC 20037, 202-827-1600.
Jonathan Dearden is chef at Ardeo+Bardeo, taking over from Matt Kuhn. Ardeo+Bardeo, 3311 Connecticut Ave. NW, Washington, DC 20008, 202-244-6750.
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
Meskerem Ethiopian, one of Adams Morgan's hot spots for ethnic eats, has closed. Meskerem Ethiopian, 2434 18th St. NW, Washington, DC 20009, no phone.
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