It’s nearly two-decade-long run in Shaw now over, Zenebech Injera plans to begin anew this summer with at a new location in Adams Morgan. Washington Post food writer Tim Carman reports that the new restaurant, expected to open at 2420 18th Street NW this summer, will have a smaller kitchen than the original spot. The founding family has, however, applied for a liquor license and is interested in adding craft cocktails to the dining experience. [WaPo]
Cooking Up a Storm
Fans of fine dining could rack up some serious frequent flier miles/Amtrak rewards next month just by following local chefs to the James Beard House.
The first display of local hospitality is scheduled for Friday. May 5. That’s when chefs from the Crescent Hotels & Resorts group, including chef Richard Falbo from Vinifera Wine Bar & Bistro, are expected to conduct a “spring jam session” featuring dishes such as razor clams with spring onions and almonds, as well as smoked quail with cornbread, cherries, red dandelion, green strawberries, and hominy.
Oval Room executive chef John Melfi is scheduled to slide the behind the burners (his first time) a few days later. His dinner on Wednesday, May 10 is set to include sea urchin with seaweed jam on squid ink brioche, and chicken liver mousse with cocoa nib granola, pickled green strawberries, vanilla–onion jam, and brioche tuile, among other things.
Craig Rogers of Border Springs Farm — which supplies many area restaurants with pasture-raised lamb — closes things out on Wednesday, May 31 with a slate of guest chefs doing their thing with his prized product. Featured dishes include crispy lamb sweetbreads with peppers, eggplant, peanut, shoyu, and basil, as well as coffee-rubbed lamb loin with chiles, grilled tomatillo, marinated tomatoes, sweet corn, and goat yogurt.