Navy Yard

From a press release:

“Chix is hatching its third location this summer in Navy Yard: 1210 Half Street, SE Washington DC 20003. The fast casual concept aims to open in July, adjacent to the Navy Yard Metro stop and one block from Nationals Park. The space is 1,972 SqFt, and will have about 45 seats.

chix menu 2016

Chix will feature the same affordable menu as its other two stores, located at 2019 11th St NW (est. 2007) and 1121 14th St NW (est. 2013). We will be open 7 days a week and we will offer dine-in, takeout and delivery for lunch and dinner, as well as catering. The owners (married duo Lukas Umana and Victoria Garcia-Umana) plan on keeping the look very casual and simple like the other Chix restaurants – using mostly repurposed, recycled and eco-friendly construction materials. “When we design a space we don’t seek to replicate our other stores, rather we get inspired by the neighborhood and we shop around locally for unique used pieces that we reuse or repurpose,” said Victoria Garcia-Umana. (more…)

Photo by PoPville flickr user grit and whatever

From a press release:

“Long Shot Hospitality, the management group behind Sixth Engine, Town Hall and The Dubliner, is pleased to announce plans to open The Salt Line in Spring 2017. The waterfront restaurant, located at Dock79 (79 Potomac Avenue, S.E.) in the revitalized Capitol Riverfront Neighborhood, will feature a New England-inspired menu in a casual and relaxed 3,500 square-foot space with ample outdoor dining and an outdoor riverfront bar.

Seafood – not to mention a prominently featured raw bar – will be at the heart of Chef Kyle Bailey’s culinary program at The Salt Line. The menu will offer a selection of straightforward New England classics, along with Bailey’s own interpretations on the regional fare, and a few Chesapeake Bay-influenced specials. Chef Kyle Bailey’s affinity for whole-animal butchery and charcuterie will translate nicely to his plans for The Salt Line, which will include items such as seafood sausages, smoked and cured fish, and a variety of crudo. Bailey also plans to work with local oyster farms to create a proprietary oyster for the restaurant.

The Salt Line will also showcase a regional craft beer selection and a creative cocktail program that will be the centerpieces for the outdoor bar located along the riverfront. The Salt Line plans to serve dinner daily and weekend brunch upon opening. (more…)

From a press release:

“Washington, D.C. chef and restaurateur Mike Isabella is opening two new eateries at Nationals Park, home of the Washington Nationals, in Southeast Washington, D.C. this season. Kapnos at the Park will be a spin-off of his popular brand of Greek restaurants serving unique gyro sandwiches, while Catchfly Kitchen offers Nats fans Southern-style fried chicken and St. Louis-style ribs. The two concepts will be located side-by-side on the Gallery Level, behind Section 301. Isabella already operates a location of G at Nationals Park, his popular Italian sandwich shop, on the Main Concourse behind Section 136.

“Our location of G at Nationals Park has been such a blast that we jumped at the chance to open up new concepts at the ballpark,” said Chef Mike Isabella. “And it’s not just an opportunity to sell more food; the Nationals organization and their fans have a special relationship that translates to a lively and engaging game-day experience that we are proud to be a part of.”

Kapnos at the Park (more…)

202 M Street, SE via Il Parco

Not sure how I missed the change from Park Tavern but I’m intrigued. What’s the story with Il Parco? How’s the pizza? You can see their menu here. Anyone take a taste?

“new sign” via Il Parco