Foggy Bottom

20th and Pennsylvania Ave, NW courtesy Duke’s

From a press release:

“The team behind Duke’s Grocery in Dupont Circle and Duke’s Counter in Woodley Park will open a new location at 2000 Pennsylvania Avenue NW in Foggy Bottom. The new location will also be named Duke’s Grocery and is slated to open in late 2018.

Fans of the two current Duke’s locations will recognize a robust brunch menu, active bar scene, creative sandwiches and sunny patio. Also featured will be the beloved Proper Burger, consistently rated the District’s Best Burger. At over 4,500 square feet, the new venture will be the largest of the three Duke’s restaurants, which will provide Executive Chef Jillian Catterton space and flexibility for more menu options. The East London-inspired menu will continue to offer seasonal salads, white truffle mac & cheese, curries, and rotating specials including Sunday Roast, lamb shanks and salt beef. (more…)

Photos by Clarissa Villondo courtesy Laoban Dumpling

First Bindaas Indian and now Dumplings. Not bad Foggy Bottom. Not bad at all…

From a press release:

“Former consultant and venture capitalist turned restaurateur, Patrick Coyne, is pleased to announce the opening of his first fast casual dumpling concept, Laoban Dumplings, at 2000 Pennsylvania Ave, NW today, Monday, November 6. The outpost is meant to recreate the authentic and fun dumpling shop experience Coyne enjoyed in the Chinese province of Hunan while teaching English a few years ago.

“I am very excited to open this shop, which I have been envisioning for really long time,” said Coyne. “Dumplings are approachable, beloved, convenient, and comforting. Every culture has a version of them. The combination of dough and filling is something everyone is already familiar with.”

The opening comes after a string of sold-out pop-ups held around Washington, D.C., including stops at Compass Rose where Coyne debuted a khachapuri dumpling – a Gregorian-inspired bite filled with cheese and egg and pan-fried in butter; and On Rye where he featured a Reuben dumpling – a magical combination of the classic American deli sandwich with this Chinese staple. His take on the Lebanese version of a Shish barak dumpling – filled with ground beef, pine nuts, spices and garlic and served with a garlic and mint yogurt dipping sauce – was hailed by Zagat as one of the best versions in the country.

Guests can anticipate an array of dumplings that take traditional Chinese ingredients and recombine them to create new offerings. (more…)

courtesy Bindaas

From Bindaas:

“Menu Description: Guests can anticipate savory snacks, kebabs, with vegetarian options as well as pork, fish, chicken and beef street food dishes that are easy on the wallet. A small sampling from Group Executive Chef Vikram Sunderman’s opening menu will include dishes such as Chicken Farcha Burger, marinated chicken, malt vinegar, chili and curry leaves, served on a pao bun with beet and tomato chutney; Wada Pao, seasonal vegetables, potatoes, mustard seeds and curry leaves, served with pao bun, mint and cilantro chutney; Chicken Curry, house-made chicken curry with tomatoes and garam masala, served with saffron rice as well as Vegetable Curry, seasonal vegetables with paneer, ginger, chilies and cashews, served with saffron rice. (more…)