Chinatown

710 7th Street, NW

A couple of weeks ago we learned Shophouse was hiring for their Chinatown location in part of the former Ruby Tuesday space. They’ve also now applied for a liquor license that reveals they’ll have an occupancy of 48 and hours will be Sunday through Saturday 11am-10pm. Here’s a peek in the window:

1005 E Street, NW

In Feb. we posted some scuttlebutt that an &Pizza would be taking over the former Freshii space by E Street Cinema. Coming soon signage has now been posted:

In January we learned that a Peet’s Coffee and Tea would be coming to the former Citibank space at the corner of 11th and E St, NW across the street from E Street Cinema. And by the by – anyone know if any of the other Peet’s (former Caribou spots) have been converted and opened already?

Coming soon signage is now up for the 11th and E Street location:

435 11th Street, NW

and they’re hiring too:

777 I Street, NW

From Del Campo’s website:

The lifestyle and food culture celebrated on an estancia, a large South American vineyard estate, is the inspiration for Victor Albisu’s flagship restaurant in the Chinatown neighborhood of Washington, D.C. The airy, 174-seat agrarian space is home to a meat-driven, wine-centric menu that is a product of Albisu’s Latin American roots and travels throughout Argentina, Chile, Peru, and Uruguay.

An extensive selection of steaks and various slow-roasted meats served with vibrant herb sauces, such as chimichurris and fresh salsas is the backbone of Del Campo’s menu. Albisu’s Peruvian heritage shows itself in the form of a Latin raw bar of ceviches, tiraditos and crudos. The wine program leans heavily towards South American varietals, which are decanted in traditional Argentinean carafes.

Del Campo is open for dinner seven days a week. A nine-seat asado bar offers guests a front row view of the gallery kitchen’s open flame. In addition to the dining room, guests can enjoy pisco sours and caipirinhas at the bar along with more casual South American street food. Albisu offers his take on Argentine sandwiches, chivito and chori-pan, as well as Peruvian skewered and fried meats, anticuchos and chicharones.

Albisu also owns Taco Bamba, a Mexican street food-inspired takeout counter in Falls Church, VA.

Del Campo opened in the former PS7s space back in April 2013. You can see their their menus here. Any fans? Any must order items?

Also for soccer fans:

“Warm Up for the World Cup with El Clásico at Del Campo

On Sunday, March 23 at 4pm, Del Campo will be hosting a viewing of the biggest Spanish soccer match of the year: Barcelona vs. Real Madrid. Think of it as a warm up to this summer’s world cup. The bar will feature $5 Mahou beers along with sandwich specials.”

From a press release:

“WHAT: Washington, D.C. (March 13, 2014) – Washington prepares to welcome its iconic Cherry Blossom season, an event that commemorates the friendship between Japan and Chef José’s Andrés adoptive country, the United States. In this fraternal spirit, Andrés also wanted to share the lesser-known, but equally enthralling, story about the many years of comradeship between Japan and José’s native Spain, a bond that began four centuries ago. To honor these relationships, Andrés and his team at barmini, led by Cocktail Innovator Juan Coronado and Executive Sous Chef Johnny Spero, have created unique cocktails and savory bites inspired by the traditions and cultures of these countries.

The repertoire will include original drinks like Yoshimi Kicks the Bad Guys, shōchu, fresh squeezed lime and grapefruit juice, simple syrup and shiso leaves; La Japonesa, coconut cream, matcha cream, white rum, simple syrup, and sudachi; Nakamura, cucumber vodka, Junmai Ginjo sake, fresh lime juice, cucumber water and Wasanbon sugar; Shima ilo Ōjo, shōchu, Nigori sake, yuzu, and calpico; Sakura Tori, gin, Sakura honey, amontillado Sherry, sudachi, and orange bitters; Tokyo Soul, pisco infused with jasmine green tea, St. Germain liqueur, fresh grapefruit juice, and club soda. Prices for the cocktails range between $12.00 and $20.00. Snacks include Unagi Steam Bun, steamed bun with eel, red shiso, cucumber pickles, black sesame, and mayonnaise; and the Uni Deviled Egg, sea urchin, egg, and paprika. Prices for these dishes are $10.00 and $7.00 respectively. barmini and minibar both forge ahead as the heart of Andrés’ creativity and innovation, where he and his team push boundaries on flavors and textures.

WHEN: March 20th – April 13th. barmini is open Tuesday through Thursday from 6:00 PM to 1:00 AM and Friday and Saturday from 6:00 PM to 2:00 AM. To make a reservation please visit our website www.minibarbyjoseandres.com

WHERE: barmini is located at 855 E St, NW, Washington, DC.

WHY: The National Cherry Blossom Festival takes place every year in Washington, D.C. to commemorate the 1912 gift of 3,000 cherry trees from Mayor Yukio Ozaki of Tokyo to the nation’s capital. This year, Chef José Andrés wanted to bring another part of Japan to Washington by telling the story of the long-standing friendship between Japan and Spain. Last June marked the 400th anniversary of the arrival of Hasekura Tsunenaga to Coria del Rio, Spain, a small town near Seville where to this day, hundreds of local Spaniards bear the name “Japon.” Hasekura was a 17th century samurai who led the initial Japanese diplomatic delegation throughout Europe and is considered the first Japanese Ambassador in the continent.”

710 7th Street, NW

A reader sends word:

“I’d seen the space being worked on, but didn’t put together the tile work as being that of Shop House. Anyway, their posters are now in the windows of the spot across from Clydes.”

This is the former Ruby Tuesday space which closed in May of last year. You can see ShopHouse’s menu here.

709 D Street, NW

From a press release:

“On Wednesday, March 12, The Partisan debuts its reincarnation of the meat-centric restaurants that long dominated the dining scene in Washington. The Partisan is both physically and conceptually joined at the hip to Red Apron butcher shop, which opened just two weeks ago in Penn Quarter. The 100-seat restaurant and bar is a collaboration between Nathan Anda and Chef Ed Witt, who blend a whole-animal butcher sensibility and old world techniques with modern American cooking.

Underpinning The Partisan’s menu is a tireless commitment to sourcing that is at the core of Red Apron’s operation. All of the meats served at The Partisan are sustainably raised –many by local farmers that work with Red Apron exclusively and are Animal Welfare Approved.

Guests are encouraged to begin with a sampling of Nathan Anda’s handmade charcuterie products presented in the form of a check-the-box, a la carte menu. The rotating selection of approximately 30 items are broken in to flavor categories such as bright, spicy hot, smoky, rich & smooth, herbal & floral, etc. and cover a wide variety from dried salamis, pates, and rillettes to smoked sausages and 15 month-aged culatello. All charcuterie boards are served with freshly baked tigelles and accompaniments.

The Partisan’s main menu eschews traditional order-by-course offerings and is instead broken up by source or animal (beef, poultry, pork, and fish). Each section is composed of dishes in a range of portion sizes, aimed at encouraging sampling and exploration. The opening menu includes dishes such as Bolognese, with housemade pasta, guanciale and heart ragout, and lard toasted breadcrumbs; Braised Spanish Octopus with tomato, oregano, and fingerling potatoes; 120 Day Dry Aged Beef Carpaccio; and Corned Beef Belly with braised cabbage, grated pumpernickel, and pickled mustard seeds.The dishes range in size from small to medium and can be complemented with salads, slaws and vegetable sides.

Some select items are designed for the table to share, such as the Roasted Pig Head served with salsa verde, pickled peppers, and arugula & pig ear salad; the Rotissi-Fried Chicken, a brined and rotisseried chicken that is deep fried and served with honey hot sauce; and the Bollito Misto, a stew of cotechino, smoked heart, belly, pickled tongue, pork bone marrow and tenderloin with calabrian aioli.

To offer a touch of sweetness to the meal, Pastry Chef Tiffany MacIsaac has prepared creative twists on nostalgic favorites like the Snicker’s Terrine with peanut butter cheesecake, peanut caramel and chocolate glaze; Lemon Meringue Pie, a meyer lemon eclair, with torched swiss meringue and graham cracker crumbles and Fried Apple Pie with bacon, caramel, graham crumble, candied pecans and vanilla bean ice cream. A chef’s favorite the Fernet Ice Cream Float with ginger beer, lime zest, Fernet Branca ice cream and ginger molasses cookies is also a tempting finish.

On the beverage side, The Partisan is tapping the talents of a dream team of talented beverage experts: Brent Kroll, Jeff Faile and Greg Engert, making the 20+ seat bar a destination for wine, spirit and beer drinkers alike. (more…)