January 16, 2021

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All Things Delicious

Inspite of the Pandemic, a Bunch of New Restaurants Are Prepared for 2021. These Are Our Favorites.

5 min read

Mercado Very little Spain. Photograph: Liz Clayman

Pandemic be damned, a whole roster of eating places is predicted to open up this 12 months. Right here are the types we’re most psyched about.

Chelita

920 N St., NW

This Peruvian position from Carlos Delgado—formerly chef at José Andrés’s China Chilcano—and the owners of U Street’s Support Bar will provide ceviche and Pisco sours beginning in the spring. Also on the Andean menu: anticuchos (skewered meat) and an upstairs bar.

Chiko

7280 Woodmont Ave., Bethesda

One of DC’s prime quickly-relaxed operations is heading to the burbs in early 2021. Be expecting all the takeout-welcoming Korean/Chinese hits you’d locate at the Dupont and Capitol Hill areas, these types of as rice bowls with buttery Wagshal’s brisket, crimson kimchee stews, and Szechuan-spiced fried-rooster sandwiches.

Dauphine’s

1100 15th St., NW

The web site of the former Washington Submit building will quickly be dwelling to a leafy eco-friendly-and-coral cafe from the crew behind Navy Yard’s Salt Line. Slated for spring, the location will element two dining rooms, outside room, charcuterie and oyster bars, and chef Kyle Bailey’s just take on New Orleans classics.

Della Barba

1382 E. Capitol St., NE

Pizza master Joseph Barber—currently working out of a takeout-only kitchen in Ivy City—will be spinning out Detroit-, New York–, and Chicago-design and style pies from his new cafe on the fringes of Capitol Hill’s Lincoln Park. He’s also incorporating housemade bacon, baguettes, and pastries to the lineup, coming in early spring.

Ensemble

4856 Cordell Ave., Bethesda

A further “ghost food items hall” will sign up for the scene in early 2021. Steve Salis’s new enterprise combines many of his current concepts—barbecue joint Federalist Pig, bakery Sidekick, and upscale American diner Ted’s Bulletin—under one particular roof. The pandemic-born eatery will be get in touch with-free, with an app-dependent buying program.

Frank Pepe’s

7101 Democracy Blvd., Bethesda

The Connecticut chain of New Haven–style “apizzas” is continue to preparing to land at Westfield Montgomery Mall at some stage in 2021. Glance for coal-fired pies—which routinely draw traces at the Northern original—topped with contemporary clams, or a very simple slice with crushed Italian tomatoes.

Honeymoon Chicken

4201 Ga Ave., NW

In addition to his Bethesda food corridor, restaurateur Steve Salis is launching this fried-rooster outfit in Petworth’s very long-deserted Slim’s Diner place. It is aiming to open up this winter and will sling crispy wings, sandwiches, KFC-fashion buckets, and its individual mumbo sauce.

Ilili

100 District Sq., SW

Chef Philippe Massoud will embrace his Levantine roots at this New York ex-port, slated to occur to the glassy Wharf eating space that housed Mike Isabella’s Requin. Glimpse for the restaurant—and its Mediterranean mezze, herbaceous Lebanese salads, and refreshing-baked pita—midyear.

Imperfecto

1124 23rd St., NW

Enrique Limardo, chef at 14th Street’s fashionable-Latin 7 Good reasons, is at the rear of this West Close good-dining restaurant, which is planning a February debut. The globetrotting menu will marry Latin components and Mediterranean flavors.

Jeremiah Langhorne Cafe

1027 Seventh St.,, NW

Dabney chef Jeremiah Langhorne is acknowledged for his ember-cooked Mid-Atlantic fare, but he’ll shortly consider a Francophile method at his however-to-be-named Mount Vernon Square dining place, anticipated to open up in late 2021.

Really like, Makoto

200 Massachusetts Ave., NW

This Japanese food items corridor is the brainchild of previous Sushi Taro chef Makoto Okuwa and Unconventional Diner co-owner Eric Eden. When the hybrid eatery opens in late summer time or early tumble, it will involve a Japanese bakery, ramen shop, whole-provider eating space, and robata grill.

Mah Ze Dahr

1550 Crystal Dr., Arlington

Expenditure banker turned James Beard–nominated pastry chef Umber Ahmad steers this New York–based bakery, which opened a Navy Garden area last calendar year. In April, she’ll convey her brioche doughnuts and lemony cheesecake to National Landing.

The Mill at 10 Duke

10 Duke St., Alexandria

A person of the South’s major chefs—Oxford, Mississippi’s John Currence—is hoping to head north at some position in 2021, to a warehouse on the Aged City waterfront. He’s scheduling a low-crucial eating room and sector.

Spanish Diner

7271 Woodmont Ave., Bethesda

What was when José Andrés’s Jaleo will grow to be an offshoot of the hit diner he operates in his New York food hall. Coming this spring, it’ll characteristic an all-day menu of Spanish snacks and ease and comfort plates, together with béchamel-laced pastas and olive-oil-fried eggs above French fries.

Stellina

508 K St., NW 2800 S. Randolph St., Arlington

The counter-provider pizzeria next to Union Market—known for pairing stunning Neapolitan pies with whimsical flavors like cacio e pepe—is growing to Shirlington and downtown DC. New to the District spot, in a previous waffle store: diner-design and style dishes, brunch, and a pizza-fulfills-waffle sandwich.

The Wells

727 C St., SE

Former ThinkFoodGroup chief functioning officer Hollis Silverman is on a tear: She’s opening two Capitol Hill restaurants—La Collina moreover the Duck and the Peach—this winter season. The final piece of her mini-empire will be this swanky, inexperienced-hued gin bar.

Yardbird

901 New York Ave., NW

The Southern convenience-foodstuff place out of Miami will provide fried hen for brunch, lunch, and meal when it opens in late 2021. You can have the crispy birds with cheddar waffles or grits and scorching honey sauce, or turned into a Nashville incredibly hot sandwich.

While restaurant opening facts is often fluid, it is in particular so this yr. All opening time frames are tentative.

This originally appeared in the January, 2021 issue of Washingtonian.

Government Food items Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was earlier an editorial assistant at Leisure Weekly and a prepare dinner in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She life in Logan Circle.

Assistant Editor

Daniella Byck joined Washingtonian in August 2018. She is a graduate of the College of Wisconsin-Madison in which she researched journalism and digital tradition. Initially from Rockville, she life in Logan Circle.

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