New Restaurants
New Nightspots
Coming Soon
Brasserie Beck
Waterzooi (a classic Belgian fish chowder), carbonnade (a hearty beef stew), frites and Belgian beers will help define this airy, big-windowed contemporary Franco-Flemish bistro from Robert Wiedmaier (Marcel's), debuting near the Convention Center (1101 K St. NW) in the spring.
Cafe du Parc
A Parisian-feeling bistro that the Willard Hotel plans to open in March (Pennsylvania Ave. between 14th & 15th Sts. NW) will serve casual French fare from breakfast into the evening, with boutique coffees, teas and wines by the glass and fancy pastries to eat-in or takeaway.
CakeLove
This popular DC-based bakery will branch out into Shirlington (4150 S. 28th St.; Arlington, VA), supplementing its ballyhooed cupcakes (which will reportedly be iced to order) with light lunch fare (sandwiches, salads, soups) served in a casual, modern cafe setting.
Pizza Zero
An Argentine parrilla (grill) specializing in pizza cooked over a wood fire and served with some 40 different toppings – some Latin, some traditionally Italian – is slated to open early this month in Bethesda (4925 Bethesda Ave.).
Redrocks
This brick-oven pizzeria in a renovated row house on the corner of Park Road (3400 11th St.) will add another gentrified dining amenity to the burgeoning Columbia Heights neighborhood when it opens later this month.
Rockville Town Square
Among the eateries slated for this soon-to-open Downtown Rockville living, working and shopping complex (Rockville Pike at N. Washington St.) are branches of Taste of Saigon (relocating, in the late spring, from Hungerford Dr.), Lebanese Taverna and a Euro-inspired cafe from Savino Racine, padrone of Finemondo, Cloud and Primi Piatti.
Good Deals and Other News
In the spring, this U Street hangout is bringing its urban vibe to a big-windowed space in Shirlington Village in Arlington, VA (S. 28th and Quincy Sts.).
Like the folks living in the Scandinavian and Eastern European countries represented on its menu, this Baltic gem is taking a holiday to warmer climes, offering a culinary weekend in Morocco (think dishes like couscous and imported beers) from February 16th–18th as a supplement to its usual fare.
Under the aegis of its (now) sole proprietor, chef Patrick O'Connell, this renowned countryside retreat will debut new, ultraluxe accommodations for special events and overnight stays, including a Presidential Suite with its own dining room, kitchen, library and private gardens (perfect for a fantasy wedding), this spring.
New head chef Tom Meyers (ex Pesce) is refining this veteran Gallic bistro's classics like cassoulet and bouillabaisse, and adding dishes like short ribs with a ginger and black bean sauce that reflect contemporary Parisian culinary trends.
During its monthlong choucroute festival, cured and wine-braised cabbage (sauerkraut) will be served with various traditional Alsatian accompaniments like veal sausages and smoked pork ($19), seafood ($20) or duck confit and foie gras ($21).
New executive chef Janis McLean, who started her culinary career in its kitchen, and most recently helmed redDog Cafe, is sourcing Chesapeake-area products for classically based Contemporary American dishes like pan-seared duck breast with stone-ground grits and wild mushroom ragout with wilted greens, as well as crafting its desserts.
Chef-owner Jamie Stachowski will reprise the six-course, charcuterie-focused, Polish-accented dinner he recently cooked at NYC's James Beard House through February 13th ($75 per person; $90 with wine pairings); it will be offered in addition to the usual evening menu.
New chef Frank Morales (ex Zola) is taking full advantage of the wood grill and stone hearth for inventive small plates and starters such as salt-crusted, stuffed baked potatoes and wood-fired octopus with beans, plus entrees like grilled lamb and a trio of meat pies that incorporate beers from its 280-bottle brew list.
The vintage neon "Eat" sign now signals the entrance to "EatBar," its newly revamped bar/lounge featuring a chalkboard menu of updated comfort foods, plus microbrews, mixed drinks and 75 wines by the glass.
Inspired by the upcoming Chinese Year of the Pig, chef Chris Wharton is crafting three-course dinner menus using pork products in every dish (even the bacon brittle–topped maple panna cotta dessert). Served from February 19th through March 3rd in addition to the usual offerings, the menus will cost $47.05 – a price that corresponds to the upcoming year (4705) in the Chinese lunar calendar.
- InFusion
- Majestic Cafe
- Mr. K's
- Nam Viet (Alexandria branch only)