Delays are inevitable in the restaurant world. Whether it be permitting issues, unexpected problems with the actual construction, or lining up all the the necessary inspection dates, there are many things that can push hospitality ventures further and further away from their promised delivery date.
Here is a roundup of area newcomers, expansion bids, and rebranding efforts that have been backed up but are working to wrap things up.
DUPONT CIRCLE—Local nightclub Dirty Martini was supposed to transition into Twelve lounge within just a few weeks, but got sidelined by prior commitments. “We had some big events that we needed to finish up while it was still Dirty Martini name (contractual deals),” Marketing director Noreen Rehman-Brown tells Eater. “It is still coming soon.”
MOUNT RAINIER—Pennyroyal Station first appeared on Eater’s radar last summer, floating an opening date of late fall for a new neighborhood restaurant led by Bar Pilar chef Jesse Miller. A preview event took place last winter, but Miller says construction has only really picked up this month. He estimates the opening will now happen this fall.
NAVY YARD—Dabney alum Reid Shilling originally told Washingtonian that he wanted to open his Mid-Atlantic-style restaurant early this year. He now says Shilling Canning Company could stretch into 2019. “I am thinking we will be around the beginning of the year,” Shilling tells Eater.
NOMA—Chef turned restaurateur Oded Weizmann wanted to have the second outpost of self-styled deli Carving Room open by now. But after battling with bureaucracy — ”Permits have taken much longer than expected,” he says — Weizmann now estimates that his new restaurant could arrive by early fall.