Kimchi, Egg, and Cheese photo by Birch Thomas
Any Day Now is in the space formerly home to ABC Pony. It is located in the NOVEL South Capitol at 2 I Street, SE
From a press release:
Opening on Thursday, June 1, 2023, Any Day Now is a casual and comforting all-day restaurant from celebrated chef and restaurateur Tim Ma.
In a nod to the current ways in which we live and work, Any Day Now welcomes guests for everything from breakfast and coffee in a coworking-friendly space to a full-service restaurant and bar at night with creative takes on the intersection of American and global cuisines.
photo by Birch Thomas
Ma brings his personalized style to Any Day Now, blending the cuisine of his Chinese heritage, his ‘90s Americana childhood and the modern ways of how we eat today. The approachable, comforting menu is a culmination of Ma’s past portfolio, pulling from the flavors of Maple Ave, Kyirisan and American Son.
Any Day Now will open its doors for breakfast and lunch from 7 a.m – 4 p.m. daily. Dinner service will follow in July.
Any Day Now breakfast menu (PDF)
The breakfast menu features a lineup of signature scallion-pancake egg sandwiches, with versions pairing housemade sausage, house-cured bacon and house-fermented kimchi, with American cheese, and served with a chili-crisp soy sauce. The coffee program features locally roasted beans and a full espresso bar from Red Rooster Coffee (Floyd, Virginia). A variety of croissants, cinnamon rolls and muffins are also available.
Matt Sperber, chef de cuisine and partner in Any Day Now, interprets Ma’s vision on the plate. Most recently cooking at Salt Line—and with a career spanning sports bars in Florida, Sean Brock’s Husk in Charleston, South Carolina and Momofuku CCDC—Sperber funnels his predilection for classic greasy-spoon fare into clever, technique-driven dishes. A trained chef and butcher, Sperber is inspired by his New Jersey upbringing, a state best known for its diner culture.
Highlights at suppertime will include Chinese-five-spiced braised-oxtail tagliatelle; an omelet with white truffle, caviar and potato chips; and a spin on chicken-and-waffles: Korean-fried chicken and okonomiyaki-style waffles served with housemade barbecue sauce and white-miso ranch dressing. Sperber riffs on mozzarella sticks and the Jersey-diner star, disco fries, and turns them into disco sticks, where aligot (mashed potatoes with cheese) is sliced and fried, and served with a side of gray.
Nostalgia manifests in the form of diner-style sweets with classics like chocolate, coconut and carrot cakes and an array of seasonal pies.”