What the Salt Line Team’s New Orleans-Style Restaurant Downtown Will Look Like

A grand renderings reveal

GrizForm Design Architects just shared renderings of the interior design at Dauphine’s, the massive Louisiana-style restaurant from the group that owns essential Navy Yard seafood house the Salt Line and the owner of the James Beard award-winning Cure cocktail bar in New Orleans. Led by Salt Line chef Kyle Bailey, the restaurant is expected to arrive by the end of the year in the Midtown Center development, which replaced the old Washington Post building on 15th and L Streets NW.

The seafood haunt will feature plenty of marble, patterned mosaics, and floating greenery. The interior has room for 145 seats, and an adjoining patio with an outdoor bar, fountain, and fire pit will fit another 150.

GrizForm is also teasing “thematic” bathrooms and a “mysterious” private dining room. Bailey plans to feature Louisiana classics across the menu; he made fried boudin balls and gumbo at a New Kitchens on the Block preview party in April. Neal Bodenheimer, who owns Cure, will oversee the cocktails.

GrizForm Architects

Saturdays at Stellina

Union Market hot spot Stellina Pizzeria just added weekend brunch dishes to its lineup of neo-Neapolitan pies and Southern Italian street food. Highlights include Stellina toast (coffee-soaked brioche, tiramisu cream, Nutella, mixed berries); a Bismarck pizza topped with mushrooms, sausage, prosciutto, and egg; and a $35 pairing of prosecco bottles and orange juice carafes.

Four nights of Three Blacksmiths

Next month, Sperryville, Virginia, sensation Three Blacksmiths will open for four nights per week instead of three. The tasting menu restaurant, which focuses on Rappahannock County products and feeds just 16 people a night from an open hearth, will open up reservations for its first Wednesday seating (October 23) on Wednesday, October 2. After that, it will open on all subsequent Wednesdays through April 22, 2020. With just seven tables and one seating time (7 p.m.) from Thursday to Saturday night, the multi-course menu starts at $128 per person. In his spring dining guide, Washington Post critic Tom Sietsema ranked Three Blacksmiths his No. 4 restaurant of the year. Starting on Thursday, September 19, proceeds from an online Ebay auction for spots at a New Year’s Eve dinner will go towards the Wakefield Country Day School.

José Andrés does lobster

To celebrate turning 10 next month, Luke’s Lobster locations across the country are collaborating with top chefs in their cities to riff on their Maine-style lobster roll. In D.C., José Andrés has a roll with pimenton aioli and piparra peppers. Each roll sold will include a $1 donation to his World Central Kitchen, which recently sprang into action to feed hurricane victims in the Bahamas. The rolls are available from Wednesday, September 25, through Halloween. On October 1 — the 10th anniversary of Luke’s opening day in the East Village — the first 10 guests in line at every shack will get a free anniversary roll.