A sea of high-profile restaurants, including some biggies held over from the spring, is scheduled to enroll in the nearby eating scene within the coming months. Here’s a roster of the maximum expected openings.
Dos Mamis
What: Two of Petworth’s hospitality scene leaders have teamed up to carry Upshur Street NW, an inclusive cocktail bar with a wine garden outback. Carlie Steiner (Himitsu) and Anna Bran-Leis (Taqueria Del Barrio) have changed the darkish red shades of the former Hank’s Cocktail Bar area with brightly colored space complete of purple and teal. You’ll catch each of them running the room with custom Miami Heat jerseys (In the Miami Vice shade scheme) that Dos Mamis on again. Charcuterie, cheese, and croquettes will accompany zero-evidence, low-proof, and stronger liquids.
Stephanos Andreou owns the Asian-Latin eating place Sakerum on 14th Street NW and will bring this Japanese gastropub to Dupont Circle. The daytime side of the operation will sling rapid-informal bento boxes with an online app to speed up ordering. The distance will turn into Tokyo Pearl at night, a lounge presenting boozy bubble tea and a menu full of Japanese street foods such as bao buns. Intending to be used in an energetic Tokyo-style lounge, the lighting and sound device comes from the team at the back of nightclub guru Dave Grutman’s LIV and Story clubs in Miami. The //3877-designed space will feature 24 seats inner and forty-three outside below an 800-square-foot patio with a retractable awning and hookah.
What: After years of selling some of D.C.’s pleasant barbecue out of a meals truck, a Union Market food stall, and a pop-up at Solly’s on U Street, Joe Neuman is beginning his standalone location in Arlington. Neuman tells Eater he now has three 500-gallon smokers and a new smaller rig suited for cooking complete hogfish fry. He plans to implement a fish fry “church” Sunday at the new region: He’ll open with one massive cook inside the morning and near when he sells out. Neuman says he already has all his allows and is cooking out of doors the new construction. It will open as soon as renovations to the eating room are done.
Chef Amy Brandwein, a three-time James Beard Award finalist, is transferring the marketplace in her critical CityCenter Italian eating place into a space across the road, ready with every other timber-fired oven. There, she’ll introduce a sparkling bread application in addition to cooking omelets and scarce (flat Sicilian calzones).
The long-developing project in Navy Yard comes from Reid Shilling, a former sous chef on the Dabney who cooked at Thomas Keller’s Bouchon Bistro outdoors in Napa, California. The Baltimore-place local will oversee a kitchen with a timber-fired oven, a large uncooked bar, and a meat-curing chamber. The menu will function as Shilling’s take on Mid-Atlantic classics, meaning there might be stepped-up scrapple and beef roll versions. The name comes from the canning organization that Shilling’s own family operated within the ‘30s, ‘40s, and ‘50s. Shilling’s workforce can be canning produce immediately from the farm and Chesapeake seafood in large glass jars lining shelves around the eating place.
The Fried Rice Collective, the group behind Chiko, is reviving their fire-damaged Mandu space on 18th Street NW with a modern-day Korean restaurant and pub. Angel Barreto, a protege of chefs Danny Lee and Scott Drewno, will lead the kitchen with help from Lee’s mother, Yoon Lee, aka “Mama Lee.”
