Georgia and Upshur St, NW
And in other good Petworth restaurant news – a brief update from the other side of Upshur from Slim’s Diner:
“We are on schedule to open Slim’s Diner in July.
Our designer, Nick Pimentel, has been visiting diners from Richmond to New York to gather ideas and inspiration. He has tales of lots of great milkshakes.”
2100 Connecticut Avenue, NW
A reader asks:
“Out of curiosity, did anyone hear more about the Pines of Florence-turned Jambalaya Room-turned Ogama in Kalorama? The awning is still there but there doesn’t seem to be any progress which is a shame.”
The folks from Ogawa (same folks behind Sushi Capitol on the Hill) tell me:
“We are working hard to open in the next two month period, however, with all plans, there may be delays, but our intention is to open doors in the next 2 months.”
1346 T Street, NW
From an email:
“Compass Rose officially launches brunch this Sunday, April 12th! We will now have brunch every Sunday from 11:00-3:00. The menu has been created in the same style as our dinner menu with items from around the globe and many that can be easily shared. Needless to say, the Khachapuri will be available during brunch-don’t worry!”
The Full Irish
2 eggs any style, Bangers, Irish bacon, polenta toast, mushroom, Herb roasted tomato 16
(Thailand) Jok
Jasmine rice porridge, Quail eggs, Mini pork meatballs, snow peas, scallion, fish sauce and sweet soy 12
(Israeli) Shakshuka
Baked eggs in tomato/piquillo pepper, yogurt sauce, cilantro, and feta cheese 14
(Italy) Zeppole
Lime Vanilla syrup, powdered sugar and ricotta 12
(Georgia) Khachupuri
3 cheeses, egg yolk, local butter 14
(India) Bhel Puri Chaat
Puff rice, sev, tomato, baby kale, peanuts, mango, mint, and tamarind chutney, lettuce cups 10
(Turkey)Yengen Burger
Fried salami, pepperoni, drunken goat cheese, Gordy’s pickles and tomato 14
(Korea) Noku Bindaetreok
Mung bean pancake, kimchi, sprouts, shiitake mushrooms, peppers, 2 fried eggs and Go Chujang sauce 14
(Argentina) Chivito
Cheese steak on a hard roll, provolone, caramelized onions,chimmichurri, fried egg, lettuce and tomato 15
Sides
Grill bread 3
Chips 5
Fruit 5
English bacon 6
Bangers 6
Polenta Toast 4
Sautéed mushrooms 5
Extra Egg 3
520 Florida Ave, NW
Last month we learned that the ownership group of Front Page planned on buying Shaw’s Tavern. It’s now official. From an email:
“The DC Restaurant group [The Front Page, The Madhatter, Bottom Line, Café Soleil, Cedar and EPIC Yoga]has taken ownership of Shaw’s Tavern as of 12pm Tuesday. The group plans to remain open during the transition of ownership as well as operating under the same name. We are in the midst of hiring a new Chef but I can tell you we will continue to highlight the brick oven pizzas. We also will be making some slight cosmetic changes to the second floor as well as building a new second floor bar. We will be using the second floor as an extension of the main floor dining space as well as using it for private functions.”
201 Upshur Street, NW
Finally an update to J ‘n G Tavern former home to El Limeno and briefly La Joya Steakhouse across the street from the Hitching Post! It’s now going to be called Slash Run (will still feature burgers and everything else we spoke about last time – and new opening date is planned for May!! Stay tuned.
3128 M Street, NW
A reader sends a link for a sale of “outstanding architectural items including historical stained glass windows, chandeliers, door and window frames, artwork” at Bistro Francais. I obviously thought they were closing but the general manager tells me:
“We are not closing we lost the lease on 3128 M street but the restaurant still open on 3124 M street.”
For those not familiar with Bistro Francais:
“Bistro Français offer a relaxing French atmosphere with excellent cuisine to match. Located in the heart of historic Georgetown, the restaurant consistently offers authentic dishes that are sure to please every palate. Whether you are gathering for a relaxed weekend brunch, a celebratory dinner, or a late-night snack, Bistro Français serves genuine cuisine at moderate prices. Executive chef and owner Gerard Cabrol came to Washington D.C., bringing with him home recipes from southwestern France.”
1135 Okie Street, NE via One Eight Distilling
From a press release:
“It’ll be peak bloom on Okie Street NE when “Toki on Okie” brings together One Eight Distilling and Toki Underground chef/owner Erik Bruner-Yang for a dine-and-drink social at the distillery on Thursday, April 9th, 2015, from 7:00-10:00 p.m.
Guests can wander the newly-opened Ivy City distillery, enjoying popular favorites from Toki Underground’s menu paired with cherry blossom-inspired libations featuring One Eight Distilling’s District Made Vodka and Rock Creek White Whiskey.
Tickets ($20) include the first plate and first cocktail, and are available in advance at http://tokionokie.eventbrite.com.
“It’s inspiring to be distilling during cherry blossom season, and we’re delighted to pair up with the dynamite team at Toki Underground” said One Eight Distilling co-founder and CEO Sandy Wood. “We’re thrilled to showcase our spirits alongside Erik’s excellent food.”
WHAT: Toki on Okie: A Dine-and-Drink Cherry Blossom Social featuring Toki Underground at One Eight Distilling
WHEN: Thursday, April 9th, 7:00-10:00 p.m.
WHERE: One Eight Distilling, 1135 Okie Street NE, Washington, D.C. 20002
Tickets are available only until they are sold out, and admission is limited to guests ages 21 and over with valid I.D.
Visit here for more information.”
1511 Connecticut Ave, NW
Willie T’s Lobster Shack opened in the former Marverlous Market next to Kramerbooks back in April of last year.
Last weekend:
and the weekend before that:
14th and V Street, NW
From a press release:
“Provision No. 14, slated to open on 14th & V in late April 2015 announces the appointment of a phenomenal culinary team, led by Executive Chef James Duke and Chef de Cuisine John Leavitt.
Chef James Duke, Executive Chef at Provision No. 14
Who he is: Chef James Duke defines his culinary career not only by the food he cooks, but by how he helps others’ develop themselves as cooks. Since his first cooking job slinging pizzas in high school, James has become intimately involved in the restaurant business, from cooking and serving to kitchen management and operations. James was born and raised in Northern Virginia and has lived and worked in the DC area his whole life. In addition to cooking in some of DC’s top restaurant, including 1789 and Tallula, James spent several years working in restaurant operations for Great American Restaurants, where he learned a lot about cooking consistently at large volumes and proper systems management. In October 2014, James and John opened Driftwood Kitchen on H Street NE and oversaw the kitchen there until joining the Provision No. 14 team. James lives in Shirlington with his girlfriend of two years and their dog Sophie. During his free time, he enjoys cooking meals at home and watching Netflix.
Where he’s been: 1789, DC; Tallula and EatBar, Arlington; Great American Restaurants (Carlyle, Mike’s American Grill, Jackson’s Mighty Fine Food, Virginia; Driftwood Kitchen, DC
Why he loves cooking: “I love to create interesting and surprising interpretations of familiar food and flavors by using different techniques and making everything from scratch.”
A few of his favorite things: Kombucha, a well-made Thai chicken & basil, family vacations at Rehoboth Beach every summer
Chef John Leavitt, Chef de Cuisine at Provision No. 14
Who he is: For Chef John Leavitt, cooking is an escape to the place where he finds the most solace. At 14-years-old, John got his first job as a dishwasher at a local restaurant in California and immediately fell in love with the brash environment of the kitchen. John is “from all over,” having grown up with a career Marine dad, and has worked in restaurants nationwide, including stints in Chicago, Cleveland, Seattle and now DC. John briefly studied chemical engineering in college before dropping out to pursue cooking as a career. He eventually made his way to the District, where he attended L’Academie de Cuisine and cooked at 2941. From there, John continued cooking for a while before exploring other roles in the industry, including front-of-house work at Carlyle and doing purchasing for Farmer’s Restaurant Group. John made his way back into the kitchen when he helped open Driftwood Kitchen with James in October 2014. James lives in DC’s Bloomingdale neighborhood and spends his free time with his girlfriend and his family. He says he would love to take long walks on the beach, if he had the time.
Where he’s been: Fork, Seattle; Great American Restaurants (Carlyle), Arlington; Art of Lounge, DC; Farmer’s Restaurant Group, DC; Driftwood Kitchen, DC
Why he loves cooking: “I like the transformation process of taking something raw and turning it into something composed and delicious.”
A few of his favorite things: Pho, family, cooking barbecue at his parents’ house
What’s James & John are cooking at Provision No. 14: “We have a lot of emotional attachment to our dishes and view everything we make as a reflections of ourselves,” they say. All elements of their dishes will be made from scratch in the kitchen. The menu will largely comprise dishes that are meant to be shared, including an extensive house-made pasta selection and a whole fish dish. Menus will be changing fluidly, once or twice a month, reflecting the new seasonal bounty.
A taste of what’s on the menu:
Pork Pata – A Filipino dish made from a whole pork leg that is braised, then hung to dry for a day, and then deep-fried. The result: an umami-laden piece of meat that is moist on the inside and crispy on the outside.
Melon + Ham – Sweet summer melon and Iberico ham are vacuum-compressed to form a salty-sweet combination. Served with bright micro-greens.
Provision No. 14 is the first restaurant for the newly formed social restaurant group. Newly founded in 2014, the Social Restaurant Group melds the energy, experience and youth of a group of successful DC entrepreneurs whose goal is to create memorable, communal experiences through food. Social Restaurant Group was built around cultivating fun, shared experiences through fresh, dynamic dining ventures. Social Restaurant Group’s principles Naeem Mohd, Mike Bramson and Alex Lopez combine their individual strengths and talents to create interesting and diverse social dining experiences in DC.”
401 Massachusetts Avenue, NW
Tel’veh’s replacement opens today. From a press release:
“Ancient Greek for “brotherly love” or “camaraderie,” Philos restaurant and wine bar will feature lavish small plates “mezze” from all over the Mediterranean basin. Set to open to the public April 8th, Philos is located in the Mt. Vernon Triangle area of Washington, DC.
“Small plate dining is very trendy in our city, and it works because it allows people to sample more dishes without shelling out a lot of money for multiple entrees. It is also the core of Mediterranean cuisine, turning dining into more of an experience rather than a rushed meal,” say owners Richard Jarrouj and Talal Orfaly.
Created by Chef Ghassan Jarrouj, the Philos menu boasts a variety of spreads, grilled meats, and extensive vegetable selections. Another unique feature to the menu is the warm cheese selection, a Philos menu highlight. The menus core ingredients are garlic, lemon, and legumes, including chickpeas and lentils, as well as nutrient-dense ingredients such as kale, tahini, and Brussels sprouts.
Philos features something for everyone— the vegan, vegetarian, and pescatarian. Differentiating the restaurant from standard small plate dining establishments, Philos is heavily influenced by local ingredients and seasonal flavors, all with a global twist. The menu options range in price from $6-$14.
Philos’ extensive wine offerings boast over 20 wines by the glass, all temperature controlled and chilled in coolers prior to being served. Inspired by Mediterranean selections, the wines are predominately from lesser-known regions such as Lebanon, Greece, and Bulgaria in addition to the local vineyards.
Philos is styled in a vibrant ambiance with banquette seating, high ceilings, and iron fixtures. Most noticeable are the Moorish panels on the mezzanine that oversee the vast space. The oversized windows provide a glimpse to the outside patio and an abundance of natural light. With a spring opening, the large outdoor patio space will be a main attraction.
Philos will be open from 11am – 2am Sunday through Thursday, and 11am – 3am on Friday and Saturday. Philos will have an attractive happy hour offering from 4pm – 7 pm Monday through Friday, and will serve brunch on Saturday and Sunday. The interior dining room will seat 70, while the patio will accommodate an additional 30.”
Check out the full menu:
