Neighborhoods

Your Chance to Try Out “9 of DC’s most hyped new restaurants” coming to town before they open.

By Prince Of Petworth


photo by Albert Ting

Speaking of Itiyah and eight others…

From a press release:

“New Kitchens On The Block returns to Mess Hall on Saturday, April 25, 2026. The twelfth edition of long-running food festival offers a onetime-only opportunity to savor signature dishes and drinks from 9 of DC’s most hyped new restaurants by the city’s buzziest, award-winningest chefs – before they open. For two hours, guests have the unique chance to meet the talent behind these forthcoming hot spots, get the behind-the-scenes lowdown on their latest ventures, and take a few selfies with them.

NKOTB 12’s participants are: (more…)

Meanwhile at Meridian Hill/Malcolm X Park – Petition: “Restore the Lawn Without Closing the Community.”

By Prince Of Petworth


Meridian Hill/Malcolm X Park photo by PoPville

Thanks to Mitchell for passing on the Change.org petition:

“The National Park Service plans to close the upper lawn at Malcolm X (Meridian Hill) Park from March through early September. This space is one of DC’s most important community gathering areas.

We support restoring the park—but closing the entire lawn for the entire warm season removes a vital public space. (more…)

Itiyah, “DC’s First Haitian Fine-Dining Concept Brings Breadfruit, Pigeon, + A Gingerbread Interior”, coming to Shaw!!

By Prince Of Petworth


1416 11th Street, NW

From a press release:

“This summer, Itiyah, at an intimate 20-seats, will open in Washington, D.C. as one of the city’s only restaurants focused exclusively on Haitian fine dining.

Situated in Shaw, Itiyah pays homage to Haiti’s ancestral roots through a multi-course tasting menu driven by the seasons.

Chef Sebastien Salomon’s culinary ethos is rooted in early memories of his grandmother’s kitchen, where dishes were passed down through observation and memory rather than written recipes. A private chef for foreign leaders and prominent families in Haiti, his grandmother shaped Salomon’s understanding of food’s emotional core, propelling him to bring their homeland’s cuisine to new audiences.

Distinct Afro-Taíno influences that unify the Haitian people are woven throughout the multi-course tasting menu, from the symbolic use of corn native to Taíno cuisine to thoughtful reinterpretations of breadfruit, a once-marginalized staple of survival now reclaimed and transformed into elegant purées, composed desserts, and ice creams. (more…)

View More Stories