There’s a flurry of high-profile restaurants scheduled to join the local dining scene in the coming months. Here’s more than four dozen of the most anticipated hospitality ventures coming down the pike.
Crimson View/Whiskey Bar
What: The crowd at the new rooftop bar coming to Chinatown’s Pod Hotel should expect to snack on oysters and charcuterie at this forthcoming offering from D.C. nightlife vets Eric and Ian Hilton. A sibling whiskey bar is slated to open a few weeks later beneath the already functioning diner found on the ground floor.
Where: 627 H Street NW
When: Friday, September 1 for Crimson View; Mid-September for Crimson Whiskey Bar
What: Blacksalt alum Brandon Williams sold his first self-styled fish burger in 2012 at the White House farmers market. He’s now poised to open a brick-and-mortar space in Shaw where he’ll grind and grill fresh-caught fish (think: sheepshead, rockfish, and sea bass) into burgers over smoldering hardwood charcoal, oak, and wood. The modest eatery is also expected to feature seasonal crab cakes, sides, and condiments such as kimchi.
Where: 637 Florida Avenue NW
When: Friday, September 1
What: Following up on the Succotash already operating in neighboring National Harbor, Knead Hospitality and Design, in partnership with Top Chef alum and restaurateur Edward Lee, is scheduled to unveil a 9,000-square-foot restaurant in Penn Quarter featuring more Asian-infused Southern cooking. Expect lots of whiskey and a sizable wine program.
Where: 915 F Street NW
When: Monday, September 4
What: Fine-dining and casual cuisine will intersect at Ripple alum Ryan Ratino’s forthcoming solo project on 14th Street NW. The award-winning chef plans to feature dishes he had while growing up — fishing was a major pastime back in Ohio — as well as gourmet fare such as sea urchin linguine with summer truffles.
Where: 1906 14th Street NW
What: This “urban backyard” bar and restaurant, adorned with string lights, lanterns, a vintage greenhouse, and lush plants, will offer Tiger Fork co-founder Nate Beauchamp the chance to serve items such as barbecue oysters, fried chicken sandwiches, and grilled wedge skewers. The bar program will be led by Tiger Fork beverage director Ian Fletcher and J.D. Quioco of The Fainting Goat. The interior space, formerly a boxing gym and art studio, will retain an industrial look, while the 3,000-square-foot patio is slated to house long, farmhouse-style tables.
Where: 50 Blagden Alley NW
What: New York chef Philipos Mengistu from Queen of Sheba, a Midtown Manhattan mainstay, is teaming with local investor Daniel Solomon to open a traditional Ethiopian restaurant in Northern Virginia. The 95-seat space replaces El Paraiso Mexican restaurant and is expected to feature a full bar.
Where: 516 S. Van Dorn Street, Alexandria, Va.
The Dabney Wine Bar
What: Chef Jeremiah Langhorne’s Michelin-starred restaurant is transforming a currently brick-walled space into a wine bar and cocktail den. Shellfish and charcuterie are expected to complement the featured pours.
Where: 122 Blagden Alley NW
Dio Wine Bar
What: Entrepreneur Stacey Khoury-Diaz’s natural wine bar plans to serve organic, biodynamic, and minimal-intervention wines. This intimate H Street bar will also offer a concise food menu as well as select cocktails, beers, and ciders.
Where: 904 H Street NE
Kapnos Taverna College Park
Where: 777 Baltimore Avenue, College Park, Md.
What: The University of Maryland's new 290-room hotel will house the area’s next Kapnos spin-off, featuring coastal-inspired Greek dishes from executive chef/partner George Pagonis. Expect a Greek-heavy wine list and Mediterranean-inspired cocktails by Mike Isabella Concepts beverage director Taha Ismail.
What: Captain Gregory’s vets Brandon McDermott and Kyle Knox are switching things up a bit at the subterranean cocktail den still taking shape in Shaw. The intimate spot (there’s less than 20 seats) is expected to feature roughly three dozen cocktails presented in tasting menu format — think: three, five or seven themed drinks — along with some complementary small plates, and, of course, signature sweets from the Sugar Shack Donuts up above. But the team tells Eater this is meant to be more of a pre/post-dinner spot, rather than a dining destination.
Where: 1932 Ninth Street NW
Taco Bamba Springfield
What: The third location of chef Victor Albisu's spin on Mexican street food will offer an expanded bar program and new menu items, including flautas and taquitos. Expect breakfast, lunch and dinner seven days a week.
Where: 6691-A Backlick Road, Springfield, Va.
What: The new speakeasy sibling to Dupont Circle’s The Sheppard will be bigger, with two levels and more cocktail choices, but the same vintage soundtrack and bordello look. Partners include Top Chef alum Spike Mendelsohn, David Strauss, and Vinoda Basnayake.
Where: 1020 Seventh Street NW (inside the Walter E. Washington Convention Center)
When: Late September
What: Expect daily specials currently offered at this Venezuelan-themed eatery’s Union Market stall — including a rice- and bean-y pabellon bowl, and fried plantain dishes — as well as breakfast arepas and caffeine. Contractors are expected to begin construction on the 2,300-square-foot space before August is up, says co-owner Gabriela Febres.
Where: 1121 14th Street NW
What: At 3,300 square feet, the second location of this Indian street food spot will be much larger than its 50-seat Cleveland Park sibling. Executive chef Vikram Sunderam’s opening menu will include pathar hosht (lamb kebabs served over a bed of saffron rice with saffron and cashews) and uttapam (fermented rice pancakes with lentils and shrimp pepper).
Where: 2000 Pennsylvania Avenue NW
What: World traveler/restless chef Alex McCoy plans to open an unconventional sandwich shop (think: burgers with beetroot, riffs on Nashville hot chicken) inside the recently shuttered L’Enfant Cafe and Bar. There he’ll apply lessons learned from the globally inspired burgers that cycled through his never-ending stream of pop-up eateries at food lab Alfie’s.
Where: 2000 18th Street NW
What: The team behind award-winning Compass Rose, with co-executive chefs Gerald Addison and Chris Morgan, plan to transport communal cooking traditions from Tangier, Tehran, Beirut, and Batumi to D.C. in a 3,000-square-foot setting. Maydan, which translates to a “town square” or “gathering place,” will feature a bar and dining area centered around a wood-fired oven with an upper mezzanine for family-style dining.
Where: 1346 Florida Avenue NW (at the Manhattan Laundry complex)
What: Rahul Vinod and Sahil Rahman, the sons of D.C. restaurateurs K.N. Vinod and Surfy Rahman (Indique and Bombay Bistro), plan to open a new 2,200-square-foot Indian food spot in Navy Yard. The bright and airy space, designed by architecture firm HapstakDemetriou+, will offer signature dishes and create-your-own dining options.
Where: 1247 First Street SE
What: Expect a slew of hot restaurants to arrive this fall at the Wharf complex, a three-year, $2.5-billion overhaul of D.C.’s southwest waterfront. Some of the most anticipated properties include the second area Requin, new pub/nightclub The Brighton, Shaw Bijou alum Kwame Onwuachi’s mystery restaurant in the InterContinental Washington D.C. - The Wharf, restaurateur Fabio Trabocchi’s Spanish-themed Del Mar, restaurateur Cathal Armstrong’s Asian-themed Kaliwa, Belgian chef Jan Van Haute’s all-day restaurant, Florentijn, and the first waterfront Hank's Oyster Bar. (Check out the full list of new restaurants, clubs, and bars here.)
What: Chef Matt Baker’s first solo project in rapidly evolving Ivy City will feature two tasting menus: a chef’s tasting option, and a vegetarian tasting program.
Where: 1401 Okie Street NE
What: The massive 41,000-square-foot food emporium from empire builder Mike Isabella is made up of eight distinct eateries and a cocktail bar on the third floor of Tysons Galleria; expect to find flagship pizza restaurant Graffiato, reconfigured sushi spot Yona, and taco haven Pepita Cantina complemented by a gourmet coffee shop and dedicated ice cream parlor. Shoppers can even carry boozy coffees, seasonal sangrias, and beers within the interconnected facility.
Where: Tysons Galleria, International Drive, McLean, Va.
What: Fresh from a research trip to the Holy Land, Equinox founder Todd Gray is excited about delving into Middle Eastern cuisine at Manna, the restaurant he’ll command within the new Museum of the Bible. The tentative menu includes a rotating “grains and salad station” (think: couscous, dried fruits, and pickled vegetables), protein-topped flat breads, and regionally inspired desserts.
Where: 409 Third Street SW
What: The global sushi chain is going big in D.C., sprinkling multiple patios, private dining rooms, and a dedicated sushi bar across 11,000 square feet in the West End. Since debuting in NYC in 1994, chef Nobu Matsuhisha's restaurant empire has spread from Hong Kong to the Bahamas. No word on whether celeb partner Robert De Niro will make an appearance at the glitzy D.C. opening.
Where: 2501 M Street NW
When: Early fall
What: Chef Haidar Karoum's first solo project will show off his Lebanese roots and extensive travels through Western Europe and Southeast Asia — linking everything via seasonal ingredients from the Mid-Atlantic. Expect counter seating for 14 at an open kitchen with room for another 27 in the bar. An adjacent patio space will feature seating for 32 others during warmer months.
Where: 1331 Fourth Street SE
City Tap House Dupont
What: The second location of City Tap House — replacing the failed STK — will be much bigger, with about 9,300 square feet of room. From Table 95 Hospitality, which also owns Pennsylvania 6 and City Tap House opposite CityCenterDC.
Where: 1250 Connecticut Avenue NW
The Line DC
What: This long delayed Adams Morgan property will showcase multiple projects, including three from James Beard Award-winner Spike Gjerde (including Mid-Atlantic focused A Rake’s Progress, plus a bar and coffee shop) and two from D.C. restaurateur Erik Bruner-Yang (Spoken English, and Brothers and Sisters, both Asian).
Where: 1770 Euclid Street NW
Lupo Verde Palisades
What: The second location of the Italian brand developed by restaurateurs Med Lahlou and Antonio Matarazzo is expected to focus on small plates, charcuterie, breads, cheeses, antipasti, and of course, signature pizzas and pastas. The 100-seat spot will feature a lower-level market selling fresh and dried pastas.
Where: 4814 MacArthur Boulevard NW
What: The District’s debut Georgian restaurant hired Malkhaz Maisashvili, the former chef of the Embassy of Georgia in Washington, to lead the kitchen. Expect vegetable-packed small plates, fresh meats, breads, and cheeses influenced by Mediterranean, Greek, and Middle Eastern cuisine.
Where: 1205 11th Street NW
What: Restaurateur Ashish Alfred plans to focus on tomahawk steaks, seasonal pastas, and a raw bar loaded with mussels, clams, and oysters at his latest venture. The design will feature exposed brick, elevated seating, warm lighting, and an open kitchen.
Where: 4935 Cordell Avenue, Bethesda, Md.
When: Late fall
What: Restaurateur Alessandro Borgognone and chef Daisuke Nakazawa are installing an omakase-style sushi restaurant inside the politically charged Trump International Hotel. The controversial move has created some challenges for the expansion-minded New Yorkers, but Borgognone remains hopeful that District diners will come around.
Where: 1100 Pennsylvania Avenue NW
When: Late fall
What: Members of the Bar Pilar/Cafe Saint-Ex group (Erin Edwards) and executive chef Jesse Miller are teaming with Passion Food Hospitality group alum Garrick Lumsden on this new neighborhood eatery. Details about the menu are scarce for now.
Where: 3310 Rhode Island Avenue, Mount Rainier, Md.
When: Late fall
ALSO COMING THIS FALL: Greene Turtle Sports Bar and Grille (3501 John Simmons Street, Frederick, Md.) in mid-September; Jinya Ramen Bar in Logan Circle.