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Dining & Drinking

Diners at Requin by Mike Isabella on the Southwest Waterfront - Restaurant at The Wharf in Washington, DC

Look for unique and tasteful restaurant additions throughout DC's neighborhoods this spring.

OPENING SPRING 2018

Northeast DC will amp up its dining scene this spring. Philadelphia restaurateur Stephen Starr (Le Diplomate) will partner with New York restaurateur Joe Carroll to open the second location of Brooklyn steakhouse, St. Anselm. The restaurant will feature “beefsteak dinners,” which allow guests to gear up in aprons and eat with their hands from large meat platters.

Over at The Wharf, Officina by Nicholas Stefanelli will add to the ever-growing new dining scene along the Southwest Waterfront. The new addition is a three-story Italian market and eatery by Chef Nicholas Stefanelli (Masseria). Jan Van Haute, a veteran of Michelin-starred kitchens and former Embassy Chef challenge champ, also introduces Florentijn, a new Belgian bistro. La Vie, with coastal-inspired cuisine and beverages, will debut with a spacious waterfront terrace and rooftop.

DC will have a second rum distillery in addition to Cotton and Reed. Todd Thrasher, the man behind many of DC’s mixed-drink establishments, brings Potomac Distilling Company this spring. The in-house rum distillery and two-story tavern will feature three bars with casual food and a tasting room for the distillery.

Johnny Spero, a veteran of Komi and Minibar by José Andrés in DC, Mugartiz in Spain and Noma in Copenhagen, returns to DC to open the 60-seat modern American Reverie. The restaurant features an a la carte and tasting menu on a pretty cobblestone street in historic Georgetown.

Supreme Core Cider, Washington, DC’s newest cidery, will make West Coast style hard apple ciders with craft beer sensibilities just in time for the summer. Located near the National Arboretum and blocks from Ivy City, you can enjoy flights of local ciders made onsite and food trucks.

RECENT ADDITIONS

Five Eateries in the Line DC:

  • A Rake’s Progress, A Rake’s Bar: Baltimore-based James Beard Award-winner Spike Gjerde’s mid-Atlantic-focused restaurant and bar
  • Brothers and Sisters: The Asian-influenced lobby restaurant and tea room from Erik Bruner-Yang (Maketto) in which acclaimed pastry chef Pichet Ong oversees dessert
  • Spoken English: 14-person Tachinomiya-style (standing-only) restaurant serving sake and Asian street style dishes
  • The Cup We All Race 4: Quaint coffee shop located in the hotel’s entrance

Bluestone Lane: The Aussie-style coffee and premium café fare has made its mark in the nation’s capital, sharing a home with the West End Library in Northwest DC.

Bresca on 14th Street: Chef Ryan Ratino, formerly of Ripple, opened his first solo project featuring both fine-dining and casual cuisine.

Calico in Shaw: Formerly a boxing gym and art studio, the recent addition to Blagden Alley features food by Nate Beuchamp and a bar program by Ian Fletcher, both of the acclaimed Tiger Fork.

Chloe in Navy Yard: Former executive chef of Doi Moi, Estadio and Proof, Haider Karoum owns and operates Chloe. His modern American menu has global influences such as bacalao crudo dressed with Aniboise, roast chicken and crispy fish with chili.

Dio Wine Bar on H Street: Sonoma County native Stacey Khoury-Diaz shares her love for natural wines with the city’s first natural wine bar.

Dorjee Momo: Through the summer, enjoy Tibetan dumplings and hot pot anytime between Thursday – Sunday on the second floor of Bullfrog Bagels in Eastern Market.

Lupo Verde Palisades: Restaurateurs Med Lahlou and Antonio Matarazzo opened the second iteration of Lupo Verde, featuring rustic Italian cuisine like house-made charcuteries, breads, cheeses and antipasti as well as an Italian market.

Manna: Chef Todd Gray (Equinox) features Middle Eastern cuisine inside the new Museum of the Bible.

Mi Vida: Roberto Santibañez (Fonda in NYC) brings modern Mexican street food and homey classics to DC.

Morris in Shaw: A speakeasy near the Convention Center by Top Chef alum Spike Mendelsohn, David Strauss and Vinoda Basnayake.

Nino’s Bakery: This cute shop will satisfy your sweet tooth with divine pastries located in Franklin Square park.

Nocturne in Shaw: An intimate 24-seat cocktail bar will come to the basement of Sugar Shack, serving cocktails in a tasting menu format.

Pluma by Bluebird Bakery: A fresh new brick-and-mortar bakery and cafe serving pastries by day and Roman-style pizzas, sandwiches and salads with vino and beer by night.

Primrose in Brookland: A 65-seat wine bar will feature a bistro menu from Chef Nathan Beauchamp (Tiger Fork and Calico).

Rasa in Navy Yard: DC Restaurateurs Raul Vinod and Sahil Rahman (Indique and Bombay Bistro) offer a modern “fine fast casual” Indian eatery.

Succotash in Penn Quarter: Louisville’s Ed Lee brings Southern fare with Asian accents into a historical 9,000-square-foot space on 9th and F street NW serving lunch, dinner and 200 whiskeys.

Sushi Nakazawa: The Omakase-style sushi restaurant by restaurateur Alessandro Borgognone and chef Daisuke Nakazawa is located inside the Trump International Hotel.

The Dabney Cellar in Shaw: The Michelin-starred restaurant has transformed an existing brick-walled space into a wine bar.

Unconventional Diner in Shaw: Expect modern accessible comfort food from Chef David Deshaies, a protégé of the late Michele Richard.

COMING SOON

Coconut Club: Chef Adam Greenberg (Barcelona Wine Bar & Restaurant) will open a new restaurant near Union Market later this year with a tapas experience and tropical cocktails.

Gravitas in Ivy City: Chef Matt Baker will feature two unique tasting menus, a Chef’s Tasting and a Vegetarian Tasting, in his modern American restaurant.

Kaliwa: A Southeast Asian restaurant from Irishman Cathal Armstrong (Restaurant Eve), offering both elevated sit-down fare and grab-and-go options.

Lupo Marino: Med Lahlou’s (Lupo Verde and Tunnicliff's Tavern) newest concept will bring a pizzeria and Italian street foods to The Wharf.

Rappahannock Oyster Company: The Richmond, VA-based Croxton family is set to crack hundreds of thousands of Virginia shells in a refurbished oyster shed.

For more information, please contact our communications team.