Shaw

Right Proper Brew Pub Coming to 624 T St, NW Next to Howard Theatre

By Prince Of Petworth

IMG_9589
624 T St, NW

Brewer Nathan Zeender tells me via email that the Right Proper Brew Pub has leased 624 T St, NW. Their indiegogo page explains:

Our Mission

Washington, DC, needs at least two things: more affordable neighborhood restaurants, and at least one locally owned brewpub.

Our objective is three-fold: We want to create a neighborhood gathering place that makes and serves well-priced delicious food and amazing fresh beer; we want to help our neighborhood thrive by investing in the community and its residents; and we want to anchor Washington, DC on the map as a destination for craft beer. Our business will invest in the growth and development of our employees as well as of our community.

Our Beers: The Short Version

The most important ingredient in beer is the yeast used for fermentation: No other ingredient has more influence on the aromas and flavors of the finished beer. Our brewmaster will source a wide range of yeasts from around the world as well as cultivate “house strains” unique to Right Proper.

Using mixed fermentation techniques as well as secondary and tertiary fermentation cycles, we’ll produce unique beers with complex flavor profiles. Our guests will taste beers that are bitter, beers that are sweet or even distinctly sour. Certain beers will be offered on cask to be served from a hand-pulled beer engine.

We’ll have a two-part beer program, standards and baroques. The standards will consist of beers that can be categorized into definitive historical beer styles. Any lover of craft beer will recognize these brews. The brewmaster will use his talents to put a unique twist on the different styles while still remaining true to the age-old brewing traditions that gave birth to them.

The baroques will consist entirely of barrel aged or barrel fermented beers. Beers of different flavor and aroma profiles will be blended to create unique products. Customers can also expect to find different versions of the same beer dry hopped, blended with fruit or with added herbs and spices.

CityPaper notes:

“the team is now planning to start service in October.”

Updates as they get closer to opening.

IMG_9590

Cool Way of Concealing Dumpsters, But Is It Legal?

By Prince Of Petworth

dumpster_table_dc

Earlier in the week we noted the cool way Table was concealing their dumpsters at 903 N Street, NW. Thanks to a reader for sending a curious update from the Old City Green’s newsletter:

Department of Consumer and Regulatory Affairs (DCRA) wants this removed because “it is a new structure in-front of an old building”. What do you think? There is a petition to keep it up at the restaurant, so stop by! (903 N St. NW)

New Mediterranean Restaurant, Dunya, Coming to 801 Florida Ave, NW

By Prince Of Petworth

IMG_9588
801 Florida Avenue, NW

Back in mid-January we first heard about a new restaurant coming to 8th and Florida Ave, NW. Finally word on what is happening at 801 Florida Ave, NW (just east of 9th and U Street.) A liquor license application reveals:

“A Mediterranean restaurant serving tapas and high end cocktails with a seating capacity for 150 patrons and total load of 150. Request an entertainment endorsement with live performances jazz for brunch or private events and summer garden with a seating capacity for 25 patrons.”

Stay tuned for updates as they get closer to opening.

Cool Way of Concealing Table’s Dumpsters

By Prince Of Petworth

IMG_9612
903 N Street, NW

Unfortunately Table’s dumpsters are in front of the restaurant. Fortunately they did an awesome good job concealing them:

IMG_9613

Sadly they can’t enclose it completely:

IMG_9611

Dolci Gelati Café Coming to Takoma Park this Spring and to Shaw next Spring

By Prince Of Petworth

photo 1
7000 Carroll Ave

From a press release:

More than six years after Dolci Gelati first came to DC, Chef Gianluigi Dellaccio and his business partner/wife Anastasia have announced that they will open Dolci Gelati Café, their first storefront, in Takoma Park this spring—a second location will follow next year in the Shaw neighborhood, at the City Market at O. Dolci Gelati can currently be found at Nationals’ Stadium and the National Zoo as well as in restaurants and markets throughout the Washington Metro area such as Whole Foods and Taylor Gourmet.

The first planned location will open its doors in Takoma Park early this spring and is being opened in tandem with fellow Italian and local entrepreneur Marcello Mina. This first shop, just 10 minutes from the Dolci Gelato laboratorio “kitchen”, will be on 7000 Carroll ave., in the heart of the trendy neighborhood.

Dolci Gelati Café will open their second location next spring at the City Market at O development on 8th street between O and P Street. The complex will be erected in Shaw and will also include a renovated state of the art Giant as well as a hotel, apartment complex and other retail and restaurants.

Chef Gianluigi currently has created more than 300 varieties of homemade gelato, and will bring his crowd-pleasing favorites such as salted caramel, white chocolate raspberry and bacio to the store daily. The Chef will also experiment with fresh, new flavors including creating a health-conscious line with tantalizing treats like Green Tea, Pomegranate Powerberry and a Super Citrus Antioxidant sorbet. Dolci Gelati Café will also feature a Social Good flavor, from which the profits will go to a variety of great causes.

“For years my creations have been bound by what the markets would order. I have so many new ideas that I want to try both in gelato and pastry and now I have my own place to do so,” said Chef Gianluigi. “I can’t wait to connect with our customers on a new level and offer new varieties that they have only imagined, while staying true to my family’s recipe that I learned growing up in Italy.”

Before creating Dolci Gelati, Chef Gianluigi was a Pastry Chef at Galileo, as well as an Italian Water Polo Champion. The Chef plans to incorporate his background as a pastry chef to develop many new items. The menu will include “cupcake cones”- ice cream cones filled with cupcake and chocolate ganache center, gelato sundaes, pastry and several varieties of praline nuts and artisan kettle corn (chocolate covered, cotton candy, bacon, and parmesan).

Dolci Gelati was started in 2005 by Former Italian champion water polo player turned pastry chef Gianluigi Dellaccio. Dolci Gelati offers many great varieties of gelato with a consistent level of quality that can only be achieved with artisan precision. The process starts every morning with deliveries from local dairy farms and other handpicked fruits, fine chocolates and other fresh ingredients. Gelato offers the same great taste as ice cream with 1/3 the fat and none of the artificial ingredients. Gianluigi uses a 100% authentic Italian recipe and local fresh ingredients to bring you a little bit of Italy across the Atlantic.

IMG_9546
City Market at O

715 Florida Ave, NW For Lease Again

By Prince Of Petworth

IMG_9502

Back in 2010 plans were for The Independent, a new coffee house bar and lounge. Then in 2012 I heard some scuttlebutt that Richard Sandoval was considering opening a space here. Turns out he’ll be opening Toro Toro downtown. Now the space is up for lease again. I hear the Hilton brothers (Marvin, Brixton, Chez Billy etc.) may open something on the 2nd floor and somebody new may take over the first floor. But at the moment no new tenant has been found yet. Stay tuned.

IMG_9504

Judging Restaurants – Tortino

By Prince Of Petworth

IMG_9409
1228 11th Street, NW

Tortino Italian restaurant opened up at 1228 11th St, NW back in Dec. 2011. Their website says:

Chef Noé Canales headed for Italy in 1991 in what would become a life changing experience. He developed a love for the country and the rich heritage of the cuisine. The flavors of a potato soup with an over easy egg and white truffle still linger in his memory of one of the best dishes he has ever eaten.

Noé returned to the United States to work in the famed BiCE restaurant known for power lunches and unbelievable Italian flavors created by Chef Giovanni (Gianni) Scappin. Chef recognized young Noé curiosity and moved him from the dishwasher to the food line within a year.

In 1993 Chef Noé moved to Cafe Milano under the direction of Chef Domenico Cornacchia to be a part of the opening team in a very successful kitchen and then joined him on the opening team of Duca di Milano in 1994. By 1995 Chef Domenico brought young Noé with him to Las Vegas to open the revered Trevise La Scalla under owner Franco Nuschese.

Luigi Diotaiuti’s Al Tiramisu was home to Chef Canales for more than seven years. As a Sues Chef at Al Tiramisu he developed his craft and skill for creating fine Italian food before moving to Restorante Tosca in 2002. Chef Canales became the Chef de Cuisine of Tosca under the leadership of Chef Massimo Fabbri and owner Paolo Sacco. It was at Tosca that he began to dream of one day owning his own restaurant with the straight forward flavors of the Northern Italian cuisine he experienced in Tuscany years ago.

Noé’s journey through Italy and the kitchens of esteemed chefs have culminated in a wonderful expression of contemporary Italian cuisine and a dream come true through the opening of the restaurant Tortino. The dining room of Tortino is elegant with soft textures that lend to both comfort and sophistication. Executive Chef and owner Noé welcomes you to experience his vision.

You can see their menu here.

Any fans? For the fans any must order items from the menu?

Stay tuned for the addition of a sidewalk cafe.

View More Stories