“In early December, Chef Frederik De Pue will host a three-day popup restaurant event at Table to give a preview of what he has planned at Menu, the three-tiered Penn Quarter concept he plans to open in January. The three-course, $45 fixed-price menu will be offered on December 9-11, and feature dishes from Menu’s third floor bistro/bar and fourth floor restaurant.
In addition to a restaurant and bistro, Menu will include a local market on the ground floor featuring produce and grocery items from local producers, craft beer, wine and pre-made meals and food items from the Menu kitchen.
De Pue will be using the December dinners to try out dishes created for Menu’s two dining concepts, including pastry dishes by new hire Jason Gehring. More than an early look at the restaurant and BistroBar, this event is an opportunity to participate in the development of Menu’s menu.
Menu dinner offered December 9-11 starting at 5 p.m.
Three courses, $45 per person
Table, 903 N St NW. 202-588-5200.
Reserve at 202-588-5200 or by email at firstname.lastname@example.org Menu is opening in January at 405 8th St NW. 202-347-7491″
Back in March we first a new wine bar was coming next to the Corner Bakery at 6th and H St, NW.
Here’s an update from a press release:
“Flight Wine Bar, owned and operated by husband and wife team, Swati Bose and Kabir Amir, is due to open in Penn Quarter at 777 6th Street, NW, Washington, DC in December 2013. Bose and Amir will open with an approachable wine list featuring over 30 options by the glass including lesser known varietals and labels from around the world. A selection of domestic and international beers, boutique spirits and a weekly wine-based cocktail will also be on the menu. The 60-seat wine bar will also serve shareable plates designed to complement the diverse wine list. Chef Bradley Curtis, formerly of DGS Delicatessen, Zaytinya and Graffiato will helm the kitchen. Edit Lab, designers of Daikaya and Red Hen, among others, have designed the space.
Bose, raised in the Washington, DC area, recently relocated from New York City with her husband and business partner, Amir. The duo set out to open a welcoming and accessible wine bar with a friendly and knowledgeable staff that could cater to the city’s ever more discerning dining and wine drinking public. A former clerk for a federal judge, Bose decided to change careers and pursue a degree in Restaurant Management from the French Culinary Institute. She also studied at the Sommelier Society of America and the International Wine Center in New York City. Prior to launching Flight, she worked as assistant cellar master at New York’s Balthazar, as a wine server and bartender at Ardesia, and as an opening team member at Brooklyn Winery. Amir, with an MBA and a background in finance, supplemented his Wall Street background by taking sommelier and wine education courses when deciding to relocate to Washington to open Flight.
The extensive wine menu at Flight will be organized by body and style versus region. Knowledgeable yet easy-going service will be the focus at the wine bar where, for example, customers will be able to try select rare, high-end wines by the glass thanks to the restaurant’s Coravin wine extraction system. A strong commitment to the environment will be made with bio-based products, use of a grease filtration company, composting, and excess food donations at the end of service.
Highlights from Chef Bradley Curtis’ opening winter menu include Harira Soup with chickpeas, lentils, and cilantro; Pumpkin Dolmades with pepitas, raisins and yogurt; Lamb Chops with mastic, roasted chestnut, apple and celeriac; Fish & Chips with anchovies, Long Neck Clams, fermented potato, and arbol tartar sauce. Heartier main course options include a Root Vegetable Tagine with carrots, rutabaga, turnip, potato, parsnip and saffron rice; Pulled Duck Sandwich with spiced cranberry reduction, Napa cabbage and a sourdough bun; and Stew of Fasoulia with venison, snow peas, tomato, pine nuts and rice pilaf.”
“Daikaya Partners Daisuke Utagawa, Yama Jewayni and Executive Chef/Partner Katsuya Fukushima are pleased to announce the appointment of Lukas Smith as the new beverage director for their award-winning restaurant in the district’s Chinatown neighborhood, steps away from the Verizon Center. Smith brings to his new position experience gained through travel and his work in Washington restaurants, plus time in the wine and beer trade. He spent about 15 of those years crafting libations – including his grandmother’s recipe for Jack Daniel’s highballs, a Smith specialty.
Smith, 35, hails from Lookout Mountain, a landmark that towers over the city of Chattanooga, Tennessee, and runs down through Northwest Georgia. He attended the University of Georgia at Athens to earn his degree in Anthropology and Comparative Literature. Then from 2001 to 2002, he continued his education under a fellowship at Central European University in Budapest, Hungary, where he earned the departmental Thesis Prize en route to a Master’s Degree in Nationalism Studies. Afterwards he returned to Athens to study and teach, which he did for three years while earning a second Master’s Degree in Comparative Literature in 2007. Smith then moved to the nation’s capital in 2008 and began his career working in Washington restaurants including The Gibson and Marvin.
In 2011, Smith became the regional marketing manager for Pabst Brewing Company. Then in 2012, he continued to get well-deserved recognition working at popular restaurants like Cafe Saint-Ex and Bar Pilar. He has been a member of the Daikaya team since its opening working on the beverage program, and crafted several of the restaurant’s most popular cocktail recipes. Guests can anticipate Smith’s menu to be highly innovative and complementary to the restaurant’s innovative Japanese fare. One of his favorite cocktails at Daikaya is the Thieving Magpie, Towari Soba Buckwheat Shochu, Cappelletti Aperitivo, flavored with bitter citrus, and Cocchi Americano Rosa, a roseate cousin of sweet vermouth. This new must-try libation is the perfect complement to Daikaya’s Sapporo-style ramen. The cocktail is served in a mason jar to facilitate ease and safety of service in the bustling close quarters of the ramen shop, and is available exclusively during dinner service for $10.
“The Thieving Magpie is a variation of the classic Negroni cocktail designed especially to marry with the savory flavors of Daikaya’s Sapporo-style ramen,” Smith says. “The cocktail deploys sweetness to balance ramen’s salinity, and bitterness to accentuate its oxidized properties. It is an assertive aromatic complement of citrus and earth to complicate our ramen’s comfortingly warm fragrance.”
In addition, guests can look forward to The Tone and Timbre Old Fashioned, Hibiki 12 Japanese Whisky, Beniotome Sesame Shochu, House “Resonance Bitters,” and lemon peel; The Boris Becher, a refreshing sour cocktail perfect for the colder weather made with Absolut Elyx Single Estate Vodka, Becherovka, Lemon juice, and a drop of Tabasco to highlight Becherovka’s cinnamon spice; Bob Loblaw’s Lob Loy, which highlights the honeyed core of Yamazaki 12, lightened by Dolin Rouge Vermouth and intensified by the bitter elements of Punt e Mes; The Hot Mulled Saké, house Gekkeikan Saké, pomegranate juice, charred spices, and citrus peel, and The Big Kitty cocktail – a riff on the classic Kitty Highball – made with Lambrusco (a bittersweet sparkling red wine), and a house ginger beer tailored to curb the wine’s natural sweetness. The cocktails range in price from $8 to $16, however The Hot Mulled Saké and The Big Kitty cocktail are reduced to $6 during happy hour, which runs Monday through Friday, from 5 PM to 7 PM. Daikaya will also be offering a hot version of all of the whiskey-based drinks on the menu.”
“Great opportunity to own this fully renovated townhouse in Chinatown with a long term valuable tenant/restaurant two blocks to the Verizon Center. Currently operating as the [Royal] Thai Restaurant, this triple net lease yields over $100,000/year.”
“One Bedroom for rent in the sought after Clara Barton at Penn Quarter! This move-in ready unit boasts a PRIVATE PATIO, tons of closet space, washer and dryer, granite counters and more. Fantastic building amenities include 24/7 concierge, rooftop swimming pool, fitness center, business center, conference room and media room. Rental Parking in the building for $250 per month.”
“José Andrés, the chef who introduced America to traditional Spanish tapas and championed the path of avant-garde cuisine in the U.S., is opening a modern Chinese-Peruvian concept, in the heart of Penn Quarter in downtown Washington, DC. The restaurant will feature Chifa favorites–the cuisine known throughout Peru, melding Chinese style and native ingredients–with his personal and creative take on Chinese classics and this South American style.
José is no stranger to weaving cultures together in a dynamic dining experience, he is well known for his interpretation of Chinese and Mexican food, culture and traditions at his award-winning restaurant China Poblano at The Cosmopolitan of Las Vegas. At this new location, José and his talented culinary team will create authentic, yet innovative dishes inspired by their research and development trips to Asia and most recently to Peru, that have helped them master the various skills and techniques of this rising world cuisine.
Highlighting the rich flavors, bold colors, diverse textures and unique aromas, the menu will apply time-honored Chinese techniques to Peruvian ingredients. From the classic Peruvian causas or ceviches, to Asian favorites like dim sums and sumais, the dishes will showcase Peru’s multi-cultural influences and ingredients in true Jose fashion.
“Peru is an astonishing country. The people and the culture reveal so many traditions. The history with China is fascinating and the Chifa cuisine so unique,” said José. “I want to tell the world about this incredible country and the many things it has to offer. What better place, what better home than here in the heart of DC, right near Chinatown and surrounded by our family of restaurants.”
Building on the success of China Poblano, the restaurant’s working name, China Chilcano, will pay homage to Peru’s celebrated fish stew and one of its more traditional drinks, the chilcano. The restaurant will be located at 418 7th St, NW, and is scheduled to open in the spring of 2014.”
“City Tap House (@TapHouseDC) will be opening in the short-lived 901 space at 9th & I soon. Gastropub has location near UPenn in Philly”
And @TapHouseDC tweeted that they hope to open in:
“mid November is our goal. We ‘ll keep you informed. Looking forward to having you in for some great beers!!”
In an email the folks from City Tap House write:
“Located in the bustling Chinatown district and Penn Quarter neighborhood of downtown Washington DC, within walking distance of major attractions including the brand new Washington DC Convention Center, Verizon Center sports and entertainment complex and world renowned Smithsonian American Art Museum, City Tap House DC boasts one of Washington DC’s most extensive local, national and international microbrew line ups. Complimented by our elevated American pub fare and gourmet brick oven pizza menu, City Tap House DC offers guests a rustic, comfortable dining and bar setting adjacent to our spacious open kitchen.
If you’re looking for one of the widest craft beer selections in Washington DC, City Tap House DC has you covered. Enjoy daily happy hours for the best drink specials in Washington DC, seasonal full-service patio dining, vibrant late night & weekend entertainment and monthly microbrew based special events, including seasonal launches, menu pairings and complimentary samplings.”