Restaurants

JRINK Juicery coming to first floor of Black Whiskey in Logan Circle – Kushi Sushi popping up on the Second Floor

By Prince Of Petworth

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1410 14th Street, NW

A new full time tenant is coming to the first floor of Black Whiskey in November – JRINK. Back in May JRINK opened their first location above GBD in southern Dupont on Connecticut Ave. As for Black Whiskey their eclectic offerings continue – up next Sushi:

“Yes, that’s a sushi case at Black Whiskey! Norris & Co., DC’s finest new catering company, begins it’s pop-up tonight – exclusively offering Kushi sushi. Come hungry and tell your friends. Happy hour 5-7pm. Thanks! BW”

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Photo via Black Whiskey’s facebook page

Second State opening October 21 on M Street – Check Out the Amazing Transformation

By Prince Of Petworth

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1831 M Street, NW

At the risk of sounding like a broken record – holy freaking transformations! The former Mighty Pint (Madhatter for the old school) is no longer recognizable. And while I had many a fun drunken evening in this old space – it is now absolutely beautiful. Aside from the general layout it is completely unrecognizable – in a good way:

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previously:

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Lots of details about Second State from a press release:

“Restaurateur Reese Gardner is pleased to announce the opening of Second State, which will replace the former Mighty Pint at 1831 M Street, NW. Second State is slated to open October 21st [currently taking reservations]. Gardner is the founder/owner of Wooden Nickel Bar Company based in Arlington, Virginia, which owns and operates the popular Irish Whiskey Public House in Washington, DC, and neighborhood hot spot Copperwood Tavern in Shirlington Village. Gardner, a Pennsylvania native, wanted to honor his state’s history and decided to name his latest restaurant Second State as Pennsylvania was the second state to ratify the Constitution on December 12, 1787.

Gardner’s goal for Second State is to create an intimate neighborhood restaurant with casual fine dining. The menu is being created by Corporate Executive Chef Allan Javery and will feature seasonal American small bites along with featured prime cuts of local game, farm-raised poultry, beef and fresh fish to accompany the hearty, family-style sides. Every ingredient will be sourced from local farmers within a three-hour drive from DC, with an emphasis on farms in Pennsylvania.

Standout dishes include Short Ribs, root beer braised short ribs over parsnip and garlic confit puree; Scallops & Foie Gras, lightly smoked and seared Eat Coast scallops and foie gras over sweet corn puree; Frisee Salad, duck confit, warm bacon vinaigrette, apples crispy fingerling potatoes and a poached duck egg; Brown Ale Butter Chicken; Filet Mignon, 8-ounce grass fed beef served with a creamy bourbon and green peppercorn sauce; Roasted Pheasant, pan roasted with cider jus, pearl onions and apples, as well as a Pennsylvania favorite Pierogies filled with classic potatoes and cheddar sautéed with onions, brown butter, and bacon. Menu items range from $7 to $36.

The bar program at Second State, spearheaded by Corporate Beverage Program Director Boris Stojkovic, will also be another important element. Second State will have a culinary approach to classic mixology incorporating fresh, local, seasonal ingredients found in the homemade syrups and mixers.  Guests will enjoy freshly squeezed juices for cocktails, and a large selection of 30 white and dark rye whiskeys. Cocktails include the Old City Rickey, Bluecoat Pennsylvania gin, aged maple syrup, lime, and hard cider; Liberty Punch, XXX Shine LiberTea whiskey, fresh lemonade, ginger syrup and lavender bitters, and the Second Statement with Pennsylvania Rye whiskey, raw Pennsylvania honey, Absinthe, and aromatic bitters. Cocktails range in price from $11 to $17.

Once again Reese Gardner is collaborating with local Designer Maggie O’Neill of SwatchRoom. “The vision for Second State is to create a cozy cool meets classic row-house dining atmosphere,” says O’Neill. “This will be achieved by incorporating a fresh palette of creamy bleached wood, steal blues, and warm greys that will envelop the intimate first floor with exposed beams and a polished concrete floor. Iron and crystal mixed with distressed metals and a few historic artifacts will pepper the space and speak to materials indigenous to Pennsylvania. Ascending a steel and wood staircase to the second floor, diners can expect to find a warm glowing wall of windows, corrugated metal, and rich upholstery creating a charming industrial treehouse feel with cozy semi private booths. The dining experience at Second State will be sweet, small, and smart—perfect for a cozy date night or dinner with friends.”

The restaurant will be open for lunch daily, from 11 AM to 5 PM and for dinner daily, from 5 PM to 11 PM. Brunch will be served Saturdays and Sundays, from 10 AM to 5 PM. Additionally, “Oyster Hour” will be available nightly from 5 PM to 6 PM. For additional information, please call (202) 466-3010 or visit www.SecondStatedc.com.”

Lots more photos of the new spaceafter the jump. (more…)

Cava’s Chinatown Location Opens Tuesday the 14th

By Prince Of Petworth

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707 H Street, NW

Finally got an opening date for the Cava coming to the former Capital Q BBQ space. From a press release:

“Cava Grill is excited to announce the opening of its sixth location, in DC’s

Chinatown neighborhood at 707 H St. NW, on Tuesday, October 14. The first opening of its fall expansion, Cava Grill Chinatown will open with new menu items, enhanced design features, deeper relationships with local partners, and additional community initiatives representative of Cava’s commitment to innovation, evolution, and attentiveness within fast-casual dining.

Cava Grill is inviting the Washington area to celebrate its newest location with their Community Day tradition from 11am to 2pm, where lunch (rice bowls, salads, pitas) is free, with an encouraged donation to one of their local non-profit partners. 100% of donations will benefit MicroGreens and City Blossoms, both of which champion healthy eating in the DC community.

In Cava Grill’s newest partnership, with local DC dough baker Optimal Grains, pita will be made from scratch and baked fresh in Cava’s new stone-fired oven – a feature being added to all locations this fall. This new pita is preservative free and made from organic flour. Other additions for all new locations will include local beer and wine on tap; an open-kitchen layout; engaging information on allergens, nutrition, and sourcing partners; rotating seasonal menus with soups, juices, and teas made in-house daily; and featured items from local partners Whisked!, Gordy’s Pickle Jar, and RunningByrd Tea.”

Next door to the also opening soon Potbelly:

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Kitty’s Saloon soft opens bringing “Contemporary Redneck Cuisine” to H Street

By Prince Of Petworth

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1208 H Street, NE

Thanks to @joejoinerjr for tweeting us word last night:

“@PoPville kitty’s saloon is now open. Haven’t tried it out but just walked by”

Yesterday they wrote on their facebook page:

“Join us tonight for our Friends and Family Soft Opening. Doors open at 5pm. Enjoy our fully stocked bar and free small plates off our menu for tasting. Check us out!”

and previously we learned:

“The Atlas District welcomes Chef J. Scott Webster and his newest venture, Kitty’s Saloon! Come enjoy some southern inspired Contemporary Redneck Cuisine.”

This is the former Souk space which closed back in Nov. 2012, located between Queen Vic and Vendetta.

Bread & Salt, Neighborhood Eating House, opening in Tenleytown – Dancing Crab still has a Ways to Go

By Prince Of Petworth

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4619 41st Street, NW just off Wisconsin Ave

Bread & Salt is finally opening in Tenleytown. I was told they had a friends and family last night and will be soft opening this week. Their facebook page says:

“In bread, life is sustained; in salt, it is preserved. People have recognized this since ancient times, when women in the fertile crescent gathered around the village oven, baking their families’ daily loaves, simmering clay pots full of the fruits of the local harvest, and adding pinches of precious salt. The Arabic word “aish” means both “life” and “bread.” Roman soldiers were judged by whether they were “worth their salt.”

Over the centuries, bread 7 salt became synonymous with hospitality and communality. In many cultures bread & salt are still offered at housewarmings, representing hope that the newcomer’s pantry will always be full. In Russian, visitors to a home traditionally exclaim “Khleb da sol!” meaning bread & salt. In Mediterranean cultures, bread & salt are shared to seal agreements_more powerful than any written contract.

It is in this spirit we created Bread & Salt, A Neighborhood Eatinghouse. Here hospitality still revolves around the oven, from which emerge rustic loaves, flatbreads, and lay pots full of slow-cooked flavors. These are healthful, hearty foods to be shared by families and friends, meant not to be eaten on the run, but to be enjoyed together, either in our home, or in yours. the concept may be as ancient as bread and salt, but the setting is as contemporary as todays whole-grain loaf and pinch of Mediterranean sea salt.”

A peek inside:

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They’re located right next to Dancing Crab who have been closed for renovations since November 2013:

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4615 Wisconsin Ave, NW

Asking around it seems like the original owners (they celebrated 40 years back in 2013) sold and the new owners are possibly the same folks who own Tony & Joes in Georgetown. I was also told that utility work has started so (as readers have noted) even though their Facebook page has not been updated and their website is down – they’re still very likely coming back. Though, it’s looking like they won’t open for many more months. Tons of work has already gone in but you can see that tons more still needs to happen:

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Sakuramen Owners opening “new pan-Asian restaurant” in the amazing Toulouse-Lautrec mural building in Adams Morgan

By Prince Of Petworth

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2431 18th Street, NW

Holy cow, how’d I miss this?!?!? A couple weeks ago we learned that Sakuramen would be expanding upstairs into the former Botanica Yemaya space at 2441 18th Street, NW. Well that’s the tip of the iceberg. The Washington Post reports:

“Cho signed a lease on the long-vacant Cafe Lautrec/Cafe Toulouse building at 2431 18th St. NW, where he will open a new pan-Asian restaurant concept.”

Fortunately the Post says they’re keeping the mural, thank God. It’s located right next to La Fourchette which early last month we learned was for sale:

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18th Street looking north towards Sakuramen

“I am also compelled to let you know that at this time the Bakery’s future is very uncertain as debts have piled up due to low sales.”

By Prince Of Petworth

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5830 Georgia Ave, NW

Thanks to a reader for passing on from the Brightwood listserv:

“Chocolate Crust – Trying to stay in Business

As the owner of Chocolate Crust Bakery I want to thank you for letting us be part of your growing community for the past 20 months. I am also compelled to let you know that at this time the Bakery’s future is very uncertain as debts have piled up due to low sales.

Unfortunately, the recognition and notoriety that the Bakery has won in the community has not yet translated into the increased sales necessary to keep the Bakery’s doors open. The Cooking Channel program airing the 22nd this month will certainly result in a bounce in sales for us. However, a strategy needs to be in place to sustain the sales beyond that.

I am therefore asking for your input and what would you like to see from us. For example, what food products would provoke you and at what prices, and would you be interested in additional services such delivery, later hours or even classes? (more…)

More info on “health-conscious, quick-serve restaurant”, Hälsa, coming to Brookland later this Fall

By Prince Of Petworth

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Portland Flats building at 655 Michigan Ave, NE

From a press release:

“The Bozzuto Group, a Greenbelt, Md.-based real estate services company, today announced that health-conscious, quick-serve restaurant Hälsa will join Monroe Street Market. Monroe Street Market is a multi-phase, mixed-use development located on five city blocks in Washington, D.C., immediately adjacent to the Brookland-CUA Metro station, and across the street from Catholic University.

Largely inspired by owner Emily Gaines’s global travels and experience with nourishing traditions surrounding food and health, Washington, D.C.-based Hälsa will bring local and sustainably sourced food to a 1,500-square-foot location in Monroe Street Market’s Portland Flats building. Construction is underway and the restaurant is expected to open in late fall.

Hälsa’s menu will promote a diet based on in-season, all natural, nutrient dense foods. The restaurant will feature locally sourced ingredients from D.C. area based farms such as Tree and Leaf, Next Step Produce, Eco-Friendly Foods, and The Farm at Sunnyside.

Hälsa will offer a variety of nutritious, high quality food options for breakfast, lunch, and dinner, six days a week. The menu will include: (more…)

Cuba Libre Restaurant & Rum Bar gets new Executive Chef – New Menu “will reach beyond the dominant Spanish influence to represent the native Tainos, as well as the African, Asian, and Haitian-Creole peoples of Cuba”

By Prince Of Petworth

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801 9th Street, NW

Cuba Libre opened at 9th and H St, NW back in 2010.

From a press release:

“Cuba Libre Restaurant & Rum Bar, located at 801 9th Street, NW Suite A, next to the new City Center, is pleased to announce the appointment of a new executive chef, Matthew Zagorski. He will spearhead the kitchen in Washington, DC bringing the flavors of Old Havana and Cuba’s culture to the District, and will work under the direction of two-time James Beard award-winning Chef-Partner Guillermo Pernot.

Matthew Zagorski joins Cuba Libre DC after training at the restaurant’s flagship location in Philadelphia under celebrated Concept Chef Guillermo Pernot. In his new position in the nation’s capital, Zagorski will showcase an imaginative Cuban menu. It will feature a mix of robust and soul-satisfying dishes of beef, poultry, pork and seafood with exotic fruits and vegetables, herbs and seasonings that are based on the culinary traditions of Cuba’s storied island, recognizing the diversity of the Cuban people. Through the new menu, Zagorski will reach beyond the dominant Spanish influence to represent the native Tainos, as well as the African, Asian, and Haitian-Creole peoples that have inhabited Cuba for centuries.”

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