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Sushiko
Sushiko
R. Lopez

New Chef Heatmap: Restaurants Worth a Revisit

They're moving forward with changes and new menus.

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Sushiko
| R. Lopez

A new chef can bring new life to a standard restaurant. Here are 15 places getting a shot of ingenuity from new blood in the kitchen. Some have made subtle changes; others have completely reworked the menu.

This map features changes that have occurred over the past six months or so. Return to these restaurants, and see what the new chefs are cooking up.

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Bibiana Osteria & Enoteca

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He may have arrived most recently from Hong Kong when coming to Bibiana in December, but Jake Addeo has kept the menu Italian traditional.

BLT Steak

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Pizzeria Orso veteran Will Artley came to BLT in January. He's continuing the restaurant's emphasis on Wagyu beef, while adding some whimsical dishes like a foie gras cappucino.

Firefly

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Matt Hagan, who just arrived at Firefly, is hoping to bring the flavors of his Marlyand upbringing to the Kimpton restaurant's menu.

Le Diplomate

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Award-winning pastry chef Fabrice Bendano arrived at Le Diplomate in February. His new desserts lean classic French.

Macon Bistro & Larder

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Eola veteran Daniel Singhofen joined Macon Bistro's team in February. He's revamped the bar menu and has added a tasting menu as well.

Mandarin Oriental, Washington DC

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Mandarin Oriental new chef Adam Tanner's first changes to the hotel restaurants is a new menu for the restaurant's Empress Lounge. The lounge now has a new outdoor patio with Asian small bites. Tanner's arrival was announced in March.

NoPa Kitchen + Bar

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Matt Kuhn, who came to Nopa in January, is only the second chef for the Penn Quarter restaurant. His expertise is seafood.

Well-known pastry chef Chris Ford is shaking the dessert menus up at all Bryan Voltaggio restaurants, including Range.

Red Light

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Alina Bothen is the new pastry chef at Red Light. Her appointment, announced in March, means more savory and international items for the bar.

Ristorante Tosca

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Matteo Venini is already receiving praise for his pastas at Tosca; he was promoted there in February.

Sushiko

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Brothers Piter and Handry Tjan have revamped the omakase menu at Sushiko after returning to the restaurant in October.

The Grill Room

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Palena veteran Frank Ruta surprised D.C. by popping up at Georgeotwn's The Grill Room in December. Some of the dishes (like a burger) are familiar; others are fine-dining influenced entrees.

The Oval Room

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John Melfi, who arrived at The Oval Room in January, is whipping up creative vegetable dishes and artfully-presented seafood at the Ashok Bajaj restaurant.

Bibiana Osteria & Enoteca

He may have arrived most recently from Hong Kong when coming to Bibiana in December, but Jake Addeo has kept the menu Italian traditional.

BLT Steak

Pizzeria Orso veteran Will Artley came to BLT in January. He's continuing the restaurant's emphasis on Wagyu beef, while adding some whimsical dishes like a foie gras cappucino.

Firefly

Matt Hagan, who just arrived at Firefly, is hoping to bring the flavors of his Marlyand upbringing to the Kimpton restaurant's menu.

Le Diplomate

Award-winning pastry chef Fabrice Bendano arrived at Le Diplomate in February. His new desserts lean classic French.

Macon Bistro & Larder

Eola veteran Daniel Singhofen joined Macon Bistro's team in February. He's revamped the bar menu and has added a tasting menu as well.

Mandarin Oriental, Washington DC

Mandarin Oriental new chef Adam Tanner's first changes to the hotel restaurants is a new menu for the restaurant's Empress Lounge. The lounge now has a new outdoor patio with Asian small bites. Tanner's arrival was announced in March.

NoPa Kitchen + Bar

Matt Kuhn, who came to Nopa in January, is only the second chef for the Penn Quarter restaurant. His expertise is seafood.

Range

Well-known pastry chef Chris Ford is shaking the dessert menus up at all Bryan Voltaggio restaurants, including Range.

Red Light

Alina Bothen is the new pastry chef at Red Light. Her appointment, announced in March, means more savory and international items for the bar.

Ristorante Tosca

Matteo Venini is already receiving praise for his pastas at Tosca; he was promoted there in February.

Sushiko

Brothers Piter and Handry Tjan have revamped the omakase menu at Sushiko after returning to the restaurant in October.

The Grill Room

Palena veteran Frank Ruta surprised D.C. by popping up at Georgeotwn's The Grill Room in December. Some of the dishes (like a burger) are familiar; others are fine-dining influenced entrees.

The Oval Room

John Melfi, who arrived at The Oval Room in January, is whipping up creative vegetable dishes and artfully-presented seafood at the Ashok Bajaj restaurant.

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