3064 Mt. Pleasant St, NW
Jenna asks:
“update on when we will see progress on the old Flying Fish spot taken over by Each Peach? “Summer of 2017″ ending soon.”
Pear Plum has just posted a liquor license placard in the former Flying Fish space:
“A new restaurant serving breakfast, light bar food, sandwiches, soups and salads. Total Occupancy Load of 25, with seating for 14.”
Updates as they get closer to opening.
Thanks to Brian for sending from Oceanaire.
“this seems odd…instead of raising the price of the food, they charge a hidden tax that shows up on bill”
Update from the Washington Post (from a “statement from Tim Whitlock, senior vice president of operations and chief operating officer of the Oceanaire”):
“In response to recent feedback, we have chosen to remove this surcharge effective immediately and will explore more traditional means to address the industry’s rising costs, such as raising menu prices.”
3110 Mount Pleasant Street, NW
Thanks to Andy for passing on this epic news from Mount Desert Island Ice Cream:
“We are excited to announce that we are opening in Washington D.C. this fall! This is the site of our future location in Mount Pleasant, added bonus, a great Pupuseria downstairs! We are currently under construction so we will keep you posted as we get closer to opening.”
Their website says:
“I guess the story begins when, of all things, I was working for a software company in Boston as a web and multimedia developer. One day I knew it was time for a change. I wanted to work for myself, make my own rules, decide my own hours (BTW, this is a myth all all small business owners tell themselves at first: that they are going to “make their own hours.”)
From a young age, I always recognized two constants: this desire to work for myself, and the recognition that the only dessert that ever mattered was ice cream. With that in mind, Mount Desert Island Ice Cream was born in 2005 with not much of a vision except to make my favorite dessert the best way I knew how.
That first year my goal was to fill a void by making flavors not seen in ice cream shops or on the shelves at the supermarket. This led to my first big obsession: making a Nutella flavor – it needed to be done! However, I also spent time trying to perfect the classics. When I started out you couldn’t easily find a chocolate ice cream in the supermarket that was actually made with real chocolate instead of cocoa powder. This is still often the case today.
At the time I had never heard the word “artisanal” applied to food as it wasn’t quite a movement yet. I wanted to make ice cream with real ingredients in small batches. Not out of nobility really, but because I didn’t know any other way. Over a decade later, and we still make it the same way, 5 gallons at a time.
As I worked to hone my craft that very first year, I kept everything simple, selling small quantities at local farmer’s markets and and to various restaurants. By 2006, I decided to make the big jump and we opened our first retail location at 7 Firefly Lane in Bar Harbor. Honestly, I didn’t ever think I wanted a shop, particularly as I had never worked in the retail environment, and I had no idea what I was doing (really, I mean zero idea). That inaugural year was one challenge after another. When you are starting out a new business from scratch, there is never a moment when you are not “on”, coming in to fix something, cashing out the register, dropping off change, filling in shifts, painting the floors at night, defrosting the cabinets… Oh yeah, and also making ice cream seven days a week.
It all worked out though (a good case for taking the leap as usually things turn out in the end!)
The following year I opened a second shop nearby at 325 Main Street on the outskirts of town in Bar Harbor. I needed a bigger production space and help with prep. My plans was that this second space would be a slow, quiet shop where the employees would work on prep while also serving a few flavors to customers. It would also be a place where chefs could pop by for tastings and discuss ideas. Much to my surprise, the shop became a very busy little spot not long after it was opened.
And then Obama happened. (more…)
1011 19th Street, NW
Thanks to Kim for confirming (from a worker on site) our Naf Naf Grill scuttlebutt. This is the former Protein Bar space (and Cosi before them) that closed back in March.
Naf Naf’s website says:
“Naf Naf Grill is the premium destination for fresh, authentic Middle Eastern food. Oven baked pitas, hand cut salads, and freshly prepared sauces all served as an accompaniment to award-winning shawarma and falafel.”
Check out their menu here. Stay tuned for an opening date as build out progresses.
They will be located across the street from the former Cafe Carvy and newly opened Chef Brian’s Comfort Kitchen:
1020 19th Street, NW just north of K Street
Photo by PoPville flickr user Jim Havard
From Hank’s:
“Chef, Restaurateur and Owner of JL Restaurant Group Jamie Leeds is thrilled to announce the opening of her newest restaurant, Hank’s Oyster Bar On The Wharf this Fall 2017. The 3,390 sq. ft. space, designed by Maggie O’Neill of Swatchroom, is situated on the boardwalk facing the Potomac and will have a 70 seat patio along with a 6 seat outside bar and standing room for 20. Inside, the restaurant’s unobstructed views of the water can be enjoyed from all 70 seats in the dining room and as well as the 17 seat bar. (more…)
2418 18th Street, NW
Ben Tre opened up in the former Yamas (and various shawarma spots) a year ago. Next up – Cajun.
Located next door to the newly opened Zenebech Injera:
Menu after the jump. (more…)
2339 18th Street, NW
I’m sorry I can’t watch. Somebody wake me please!!
Fine. More on Wingo’s and the sports bar when they get closer to opening.
courtesy 2SCALE HOSPITALITY
From a press release:
“Founder and co-owner Jonathan Nelms announces plans to open D.C.’s first Georgian restaurant, Supra, coming this fall to Washington’s Shaw neighborhood at 1205 11th Street, NW. The kitchen will be helmed by Chef Malkhaz Maisashvili, who brings over 25 years’ experience preparing Georgian cuisine and is the former Chef of the Embassy of Georgia in Washington. Taking its name from the Georgian word for a traditional celebratory feast, Supra will open later this fall with lunch, brunch, and dinner service. (more…)
2420 18th Street, NW
There was a little confusion as to whether or not Zenebech’s new Adams Morgan location was open. Indeed they are!
We're open! 2420 18th street NW. 😄
— Zenebech Restaurant (@zenebechdc) August 11, 2017
Check out the menu (thanks to Myles) after the jump. (more…)
