A sea of high-profile restaurants is scheduled to enroll in the nearby eating scene within the coming months, such as some biggies held over from the spring. Here’s a roster of the maximum expected openings coming down the pike.
What: Two of the leaders of Petworth’s hospitality scene have teamed up to carry Upshur Street NW an inclusive cocktail bar with a wine garden out back. 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 the again. Charcuterie, cheese, and croquettes will accompany zero-evidence, low-proof, and stronger liquids.
What: Stephanos Andreou, who owns Asian-Latin eating place Sakerum on 14th Street NW, 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. At night the distance will turn into Tokyo Pearl, a lounge presenting boozy bubble tea and a menu full of Japanese street foods such as bao buns. The lighting and sound device, with the intention to be used in an energetic Tokyo-style lounge, 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 personal standalone location in Arlington. Neuman tells Eater he now has three 500-gallon smokers and a brand new smaller rig suited for cooking complete hog fish fry. At the new region, he plans to implement a fish fry “church” Sunday: 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 constructing. It will open as soon as renovations to the eating room are whole.
What: Chef Amy Brandwein, a James Beard Award finalist for three years walking, is transferring the marketplace in her critical CityCenter Italian eating place into a space across the road ready with every other timber-fired oven. She’ll introduce a sparkling bread application there in addition to cooking omelets and scacce (flat Sicilian calzones).
What: The long-developing project in Navy Yard comes from Reid Shilling, a former sous chef on the Dabney who previously cooked at Thomas Keller’s Bouchon Bistro outdoor of 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 Shilling’s take on Mid-Atlantic classics, this means that there might be stepped-up versions of scrapple and beef roll. 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.
What: 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, Yesoon Lee, aka “Mama Lee.”