100 block of Rhode Island Ave, NW
Back in July a reader passed on some scuttlebutt that a vegetarian restaurant could be coming to the former YESSS Uniforms space on the 100 block of Rhode Island Ave, NW near Boundary Stone. I’ve again heard rumors that a vegetarian restaurant was hoping to come to the space and I’ve heard the owner is the same owner as Petworth’s Domku Cafe. I emailed the owner for confirmation but she says nothing has been finalized. Stay tuned.
Photo by PoPville flickr user ユミYUMI
Dear PoPville,
Reading the post about Red Apron butchery applying for a liquor license got me thinking about a question I wanted to pose to the community. I was in NYC this weekend and, as always, am astonished at the hordes of (seemingly) independent, unique restaurants and retailers on every block of Manhattan. It is something that we in DC don’t seem to have nearly as many of outside of small concentrated.
Now, this isn’t meant to be a DC vs. NYC debate – what we have here is completely different and I love this place and am rooting down for the long haul. Rather, I want to know from an intellectually curious perspective what the urban planning/economics/societal reason why one walkable, urban city can sustain a bagel shop and Chinese restaurant on every block but another can’t? Is it density? Lower commercial rents? Government incentives/barriers?
And then there is the followup observation I have regarding prices – I found that I could get breakfast or take a taxi in NYC for FAR less than it costs here in DC. It was amazing the price differences that I saw. So the question again is why the price disparity from what is supposed to be an equally exorbitant and expensive city to operate in? Increased competition? More customers?
If I had to venture a guess it would be a density game that we are starting to see play out in DC on strips like 14th street and H street that are going crazy. That coupled with the fact that DC’s recent development wave is happening about ten years behind NYCs. But I would love to hear more informed opinions on it.
And, really, I just want to be able to get a bagel and coffee combo delivered to my front door by a nice man on a bike like I saw happen Saturday. That would enable my weekend laziness as I settle into winter hibernation mode.
3815 Georgia Avenue, NW
Last week we learned Blackbyrd would become a Vietnamese restaurant and Chez Billy would soon benefit by taking over their raw bar and oyster happy hour. From the folks at Chez Billy:
“Starting Tuesday October 30th, Chez Billy will offer it’s oyster happy hour Tuesday through Friday from 5:30 – 8:00 in the bar. Fresh, delicious, shucked to order oysters delivered daily by our Chincoteague, VA purveyor will be available for $1 each. Pair them up with $5 Muscadet; $5 Champagne; $5 Stella Artois Pints; or our $5 Cocktail of the day.”
624 E Street, NW
City Paper’s Jessica Sidman shares the news that the former Meatballs space which closed in July at at 624 E St, NW will become a Taylor Gourmet. Taylor’s opened their most recent location at 19th and M St, NW in July 2012. You can see their other locations here.
3050 K Street, NW
More big Georgetown Waterfront news – Fola Mare looking to open in 2013. From the Post’s Tom Sietsema:
“His passion for surf is inspiring his next restaurant, the 7,500 square foot Fiola Mare, which Trabocchi hopes to launch in Washington Harbour at 3050 K St. NW in fall 2013. Fingers crossed: The chef signed a letter of intent with the landlord, MidAtlantic Realty Partners , two weeks ago.”
We judged Fiola (601 Pennsylvania Ave, NW) to very positive reviews back in Feb. 2012.
3000 K Street, NW
From a press release:
Today the North Dakota Farmers Union (NDFU) and The Farm, the restaurant management company behind Founding Farmers, officially announce the Wednesday, November 7 opening date of Farmers Fishers Bakers, their newest restaurant located at The Washington Harbour in Georgetown.
The unstructured American menu at Farmers Fishers Bakers offers an extensive and diverse selection of farmhouse and regionally inspired shared plates and dishes for lunch and dinner, as well as a weekend Farmers Market brunch. The reservations-only, 8-seat Sushi Bar is an exclusive experience to enjoy contemporary ‘Farmhouse’ sushi and optional cocktail experience. Every menu item is new, prepared from scratch with only fresh ingredients, from original recipes that are not found at Founding Farmers restaurants.
The open pantry Larder houses seasonal ingredients and preserves such as pickled produce, jams, jellies, sauces and chutneys, like chow-chow, that are used each day for service. The larder will be restocked on a regular basis, and will reflect the twice-yearly changing menu.
Led by The Farm’s Senior Executive Chef Joe Goetze, the culinary team includes Executive Chefs Lisa Marie Frantz and Tony Higdon, overseeing day to day operations. Uchi and Uchiko alums, Executive Sushi Chef Thomas Park and Head Sushi Chef Danny Tsay have created an inventive menu that blends traditional and contemporary sushi flavors and presentations. Pastry Chef Carrie Jenkins executes the dessert and bakery menus, which are prepared in a large open setting for guests to watch and smell items being made around the clock.
The Farm’s award-winning Chief Mixologist and Beverage Director Jon Arroyo has developed visionary bar offerings that range from ‘Tiki Redux’ to Beer Cocktails, Tiki-style blended drinks, and a 24-tap selection of craft beers from American and international brewers and interesting wines from around the U.S. and the globe.
The approximately 9,500 square foot waterfront space seats close to 290 guests,divided between the main dining room (150), bar area (25), sushi bar (8), patio (70), and larder/pantry area (36). An expansive outdoor patio with fire pits and heaters offers great year-round outdoor dining and views of the newly installed seasonal fountain and ice rink on the plaza, as well as the Potomac River. Washington, DC-based GrizForm Design Architects have finalized the restaurant interiors, where guests are treated to a sensory feast with a space defined by ‘micro-climates’ enhanced by unique artwork and installations by local artisans.
1129 20th Street, NW (between L and M Streets)
The Post’s Tom Sietsema reports:
“Friedman [Dennis Friedman of Bethesda’s Newton’s Table] feels much more certain about promoting one of the restaurant’s signature dishes, Fuzu noodles, within a fast-casual concept, which is a long way of announcing the May 1 opening of the 76-seat Newton’s Noodles at 1129 20th St. NW in the District.”
Anyone ever try Newton’s Table up in Bethesda?
2208 14th St, NW
I’ve been getting a lot of emails asking if Piola Pizzeria is still coming to 2208 14th St, NW just south of Florida Ave. Looks like they’re still coming as some fresh signage has been posted in their front window:
1200 New Hampshire Ave, NW
From a press release:
Grillfish turns 16 this month, and to celebrate, the West End’s casual neighborhood gem is launching all new menus and opening for weekend brunch.
Felipe Milanese, Grillfish’s new Chef de Cuisine, will debut his dinner menu on October 23rd and a new lunch menu on October 24th. Under his skilled hands, the menus will feature only sustainable ingredients, all handcrafted and locally sourced. Also, an expanded oyster selection will also join the many classic Grillfish offerings.
On Saturday, October 27th, at 11 AM, Grillfish Brunch begins! The all new menu will include classics with a twist as well as Seafood Sausage & Eggs, House Cured Gravlax, Ropa Vieja & Eggs, along with new sandwiches and salads. “We are striving to be the go-to neighborhood brunch spot” says Milanese. Brunch will be served every Saturday & Sunday from 11 AM to 4 PM.
The first twenty diners on Saturday, October 27th, will receive a free brunch entree of their choice. All brunch guests dining at Grillfish on opening weekend (27th & 28th) will be offered a complimentary Mimosa or Bloody Mary with their entree.
1117 V Street, NW
Izakaya Seki opened up back in July in the former Spotts Barbershop at 1117 V Street, NW. You can see their menu here. Anyone check them out yet? Any must order items?