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August 2013 Archive

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Southeast Asian restaurant doi moi has opened in Logan Circle. Part of the restaurant group that owns Proof and Estadio, doi moi features pan-Asian fare that includes Thai favorites like som tam (green papaya salad) and khao soi gai (chiang mai chicken and noodle curry). Vietnamese specialties range from muc rang muoi (crispy salt and pepper squid) to cha ca la vong (sablefish with dill and turmeric). Dishes from Cambodia, Laos and Malaysia might be found on the menu as well. With the exception of a few signature dishes, the menu will change frequently. Dinner nightly. doi moi, 1800 14th St. NW, Washington, DC 20009, 202-733-5131.
Georgetown will be the site of El Centro D.F.'s second location. Chef-restaurateur Richard Sandoval is collaborating with chef Juan Romero on the Mexican comfort food, such as traditional Mexican braises, or cazuelas, served with warm tortillas, Mexican-style rice and crema fresca. Also on the menu: roasted chicken with mole poblano and plantains; beef short ribs with tamarind mole and root vegetable; and slow-roasted pork shoulder with corn masa flatbread. Expect more than 200 different types of tequila and mezcal, handcrafted margaritas and classic Latin cocktails, too. Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun. El Centro D.F., 1218 Wisconsin Ave. NW, Washington, DC 20007, 202-333-4100.
ENO, a neighborhood wine bar with a focus on top wines in a casual setting, is scheduled to open in the first week of October in Georgetown. ENO Georgetown will mark the company's first foray on the East Coast. A selection of wines by the glass, bottle and flight will be available, as will handcrafted cheeses, charcuterie and chocolates from artisanal producers. In addition to a series of private labels, ENO's offerings will showcase several Virginia wineries, including King Family Vineyards, Paradise Springs Winery and Barboursville Vineyards. ENO, 2810 Pennsylvania Ave. NW, Washington, DC 20007, no phone.
Chef Robert Wiedmaier has opened the third Mussel Bar & Grille in the Ballston neighborhood of Arlington, located in a former car dealership. The restaurant's look is the result of Wiedmaier's collaboration with Hapstak Demetriou, the design team behind the other two Mussel Bars, Brasserie Beck and Wildwood Kitchen. The menu includes a selection of domestic mussels; savory brick-oven pizzas crafted with local Virginia produce and artisan meats; seasonal soups, salads and sandwiches; and robust offerings from the grill.
The new Ted's Bulletin outpost joins the original location on Capitol Hill, but with a doubled seating capacity of 160. Executive chef Jacob Hunter's American comfort food includes items like grilled cheese made with Wonder Bread and served with Ted's favorite tomato soup, meatloaf with Mingo County ketchup glaze, and breakfast dishes served all day. The bar offers counter seating and seats facing the window, providing people-watching opportunities. Breakfast, Lunch & Dinner daily. Ted's Bulletin, 1818 14th St. NW, Washington, DC 20009, 202-265-8337.

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News Bytes

Day of the Dead Specials at Oyamel Cocina Mexicana
From October 21 to November 3, Oyamel Cocina Mexicana will recognize Mexico’s tradition of The Day of the Dead with a duo of new festive cocktails and a menu highlighting some authentic ancient foods of Mexico. This year Oyamel is honoring José Guadalupe Posada, a turn-of-the-century artist and political cartoonist known for his satirical skeleton illustrations. Led by head chef Colin King, Oyamel's culinary team will create menu specials that take refined ingredients and reimagine them into traditional Mexican humble dishes. Featured dishes range from $10 to $20, and cocktail specials are priced from $11 to $13. For more information visit or call 202-628-1005. Oyamel Cocina Mexicana, 401 Seventh St. NW, Washington, DC 20004, 202-628-1005.

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