Restaurants

1129 20th Street, NW

In Oct. 2012 we first heard plans for Newton’s Noodles to come to 1129 20th St, NW between L and M Streets. Newton’s Noodles comes from the same folks behind Newton’s Table in Bethesda.

From a press release:

In early July 2013, one of the region’s most popular noodle dishes gets its own restaurant: Newton’s Noodles arrives in Dupont Circle this summer, bearing fuzu, chorks and a fresh take on fast-casual dining. Dennis Friedman, the award-winning Executive Chef behind critically-acclaimed Bethesda eatery Newton’s Table, is spearheading the new concept eatery.

The restaurant marks a stylistic shift from Friedman’s previous fine dining oeuvre, one that adapts and repackages signature menu items from Newton’s Table for a more informal dining atmosphere. The menu will revolve around fuzu, a customizable noodle dish that Friedman developed on his first day as an executive chef – one that attracted a formidable critical and public following when he later brought it to Newton’s Table. Fuzu incorporates diners’ choice of proteins, veggies, toppings, sauces and spice level. Guests can also opt for the Signature Fuzu: shrimp, scallops, chicken, egg, carrots, snowpeas, onions, bean sprouts, scallions, crispy shallots and black sesame. All varieties of the made-to-order fuzu, however, will have one thing in common – all-natural, locally-sourced ingredients prepared at a speedy clip. The fuzu flavor profile exemplifies a sense of balance that Friedman has perfected throughout his tenure at both restaurants, a taste he describes as “the perfect mix of salty and sweet, with a touch of heat.”

Photo by Len DePas

Newton’s Noodles will also be the first restaurant to premiere a brand-new utensil to fuel the fuzu enthusiasm: the chork, a fork that splits into chopsticks, will accommodate noodle-lovers of varying dexterity. Noodle-free dishes – which include seared ahi tuna bites, coated in black sesame; buttery duck confit spring rolls; sweet, tangy kapow chicken; and beef-filled wontons encased in crispy, paper-thin shells – mirror the complex flavor profiles Friedman has crafted with fuzu. Desserts include the “Pattycake” – Friedman’s wife Patty’s signature rum cake. Eat-in and carry-out dishes alike will be served in signature white-and-green takeout boxes.

Photo by Len DePas

Modern, sustainable decor throughout the 70-seat interior is a visual complement to the cuisine. All-natural materials like wormy maple wood and recycled leather constitute the walls and furnishings. Above the stained concrete floors, dozens of single lightbulbs and wooden clouds hang from exposed ducting in the open-air ceilings. The expansive layout allows small and large parties to move easily through the space – which also includes a 40-seat patio – and high-tech touches like digital menu boards streamline the ordering process. (more…)

600 14th Street, NW

A new Mexican restaurant, MXDC, is opening in the former Galileo III space at 14th and F St, NW. From a press release:

MXDC, a new modern Mexican cuisine restaurant by Celebrity Chef Todd English, will be open for business on June 19, 2013.

The menu consists of small plates and family-­‐style dishes that offer a fresh perspective on traditional Mexican cuisine elevated by high-­‐end ingredients. MXDC will feature a strong tequila program featuring approximately 100 of Todd English’s favorite tequila’s from around the world, served in imported Mexican glass quartinos and half-­‐liter carafes. The bar will offer tequila tastings, created by Todd English, and accompanied by various condiments, salts and other essences to augment the senses. The two level open interior is a balance between modern and rustic architecture lit by copper chandeliers and brimming with lush accents.

Todd English is a well-­‐known celebrity chef, restaurateur, author and television personality. The Texan-­‐born chef opened his first restaurant in Boston, MA in 1989, and today owns restaurants across the globe. His award winning television show Food Trip with Todd English on PBS allows viewers to follow his adventures around the world as he looks for inspiration for new dishes, menus and restaurants. For MXDC, English was inspired by his love of Mexico, its culture and cuisine.