9 Most Anticipated Fall Openings in DC
For anyone who follows restaurant openings, it should come as no surprise that a few of the places that appeared on our summer openings list are now on our fall openings list. After all, it’s no easy task to get a venue up and running. And while we know these restaurateurs are working as fast as they can to open their doors, it’s probably also true that the wait has sharpened our anticipation – and our appetites – for what’s ahead in September, October and November. Here's what we think will be hot, hot, hot as the weather starts to cool:
Smoked & Stacked
Despite its delays and well-documented issues with DC’s DCRA zoning office, chef-owner Marjorie Meek-Bradley is still hoping her ode to pastrami will be open sometime next month. The fast-casual spot from Top Chef alum and Ripple executive chef Meek-Bradley will also serve other smoked meats, smoked veggies and breakfast sandwiches in this Convention Center sandwich shop.
Kimpton closed its long-running Poste with plans to transform it into Dirty Habit, keeping Poste executive chef Kyoo Eom to preside over the globally inspired share plates of skewers and bar-cart specials. The “noir-inspired” design aims for a “stylishly dark attitude and edgy apocalyptic vibe,” and cocktails have been described as “subversive.” (Whatever that means.) Consider us intrigued.
The Shaw Bijou
The Shaw Bijou
Executive chef and owner Kwame Onwuachi – who landed on our 30 Under 30 list in 2015 and was a successful cheftestant on Bravo’s Top Chef – will draw on his Bronx upbringing and Nigerian heritage to craft his ticketed 17-course tasting menu described as “modern American food with a global inspiration.” The 32-seat restaurant located in a Shaw row house will feature a members-only cocktail bar upstairs.
Opening: November 1
DC can always use more diners, and this one comes to Ivy City’s Hecht Warehouse by way of Florence, Italy, of all places. Mindful Restaurant Group's Ari Gejdenson originally opened a diner of the same name back when he was a professional soccer player, and this new location will serve as an American diner by day and a Tuscan trattoria by night.
Opening: Late November
Chef Fabio Trabocchi and his wife, Maria – the dynamic duo behind Fiola, Fiola Mare and Casa Luca – expect to open this neighborhood pasta spot in Van Ness. The team will turn the 2,800-sq.-ft. space into a showcase for handmade pasta plus antipasti, salumi, entrees and desserts; it'll open for lunch, dinner and Sunday brunch. There will also be a retail market, carryout and a large patio.
Opening: Mid November
Fans of the original will be thrilled to try the refreshed, reincarnated Pan-Asian restaurant from chef Jeff Tunks and his partners at Passion Food Hospitality five years after it closed Downtown. Located in Tysons Corner’s Silver Line Center development, the space will house various areas inspired by a Chinese courtyard, including a private room and a lounge, in which to showcase the Asian-American cuisine.
Myron Mixon’s Pitmaster Barbeque
In our never-ending quest for better BBQ options, we’re hoping this Old Town newcomer from pitmaster Myron Mixon – who has allegedly won more BBQ competitions than anyone else on earth – will elevate the BBQ scene in the DMV. The former Overwood space has been outfitted with a 1,500-pound pellet smoker to cook the TV personality's signature cupcake chicken, peach BBQ beans and babyback mac 'n' cheese.
Farmers & Distillers
Opening: Mid November
The folks behind Founding Farmers and Farmers Fishers Bakers are at it again, this time with a nod to George Washington and his Mount Vernon farm and distillery. The menu is said to pull from the various influences found throughout DC, such as hand-pulled noodles inspired by Chinatown and pork schnitzel representing German immigrants working on DC’s east side.
600 Massachusetts Ave. NW; 202-464-3001
Coton and Rye
Opening: September 8
As part of Lansdowne Resort and Spa’s multimillion-dollar renovation and rebrand, Coton and Rye will be the first of five brand-new food and drink offerings at this Leesburg destination. Diners can expect tavern-inspired decor and dishes, such as fried chicken, pot pies, butcher cuts and fruit pies made with local ingredients and traditional Virginia recipes. Virginia wines will also be highlighted, and the area’s history will be reflected in the decor.
44050 Woodridge Pkwy., Leesburg; 703-858-2104