Restaurants On The Way
Restaurant openings are notoriously difficult to predict, but April could just shape up to be a busy month. Feel free to interpret that to mean May is shaping up to be a busy month.
That said, here's a look at some of the restaurants that are slated to open their doors in April:
Brasserie Beck
1101 K St. NW
Chef Robert Wiedmaier's second restaurant, which will showcase Belgian cooking, is expected to open in mid-April. Expect a more casual vibe and softer prices than its older sibling, Marcel's.
Cafe du Parc
1401 Pennsylvania Ave. NW, 202.942.7000
This classic French bistro, adjacent to the Willard InterContinental Hotel, plans to open April 2. Antoine Westermann, a Michelin-starred chef, supervised the creation of the menu, which includes dishes such as duck confit, les paupiettes de veau (stuffed veal fillet bundles), and Alsatian apple tart. Housemade pastries will be available for carry out.
Hook
3241 M St. NW
Chef Barton Seaver (formerly of Cafe Saint-Ex and Bar Pilar) tells me this new Georgetown restaurant, devoted to sustainable seafood, is on target for a mid to late April opening. Downstairs will offer a casual vibe, communal table and roomy bar, while Hook's upstairs will be more upscale. The menu will feature crudo tastings, simple fish preparations cooked on a wood grill and house-cured meats like guanciale and pancetta. Breads will be baked in-house by pastry chef Heather Chittum, and Seaver is putting together an affordable wine list focusing on French and Italian bottles. Read more here and here.
The Liberty Tavern
3195 Wilson Blvd., Arlington, 703.465.9360
Executive chef Liam LaCivita (formerly of Bethesda's Centro Italian Grill) will oversee the modern American menu at this Clarendon tavern, set to open in April. The restaurant will offer a separate carry-out operation, dubbed Liberty To-Go, with wood-fired pizzas, grilled panini, fresh salads and other items.
Locanda
633 Pennsylvania Ave. SE.
Aykan Demiroglu, a former Le Paradou manager, plans to open Locanda in the former Meyhane space in mid-April. The new spot will offer a menu of Italian cooking with Mediterranean influences and a wine list featuring boutique selections from Italy. Demiroglu has been busy giving the space a complete makeover. “You’re not going to recognize the place when you step in,” he told me in an interview for Roll Call last fall.
The Majestic
911 King St., Alexandria
The talented team of Cathal and Meshelle Armstrong and Todd Thrasher, who regularly wow patrons at Restaurant Eve, Eamonn's and PX, are rescuing The Majestic from an uncertain fate, reported Washington Post food critic Tom Sietsema in a February Weekly Dish. The landmark restaurant is expected to open in early May. Check back soon on Metrocurean for more details.
Mio
1110 Vermont Ave. NW
Former Jaleo chef JohnPaul Damato, along with partners Manuel Iguina and Domingo Rodriguez, will offer American cuisine with global influences at Mio, which is slated to open in mid-April. Look for dishes such as grilled whole wild rockfish and slow-roasted Jerusalem red artichokes with balsamic syrup.
Proof
775 G St. NW, 202.737.7663
Owner Mark Kuller is hoping to open Proof in April. The wine-centric restaurant will boast D.C.'s first state-of-the-art Enomatic wine serving system. Kuller's team includes chef Haidar Karoum (last of Asia Nora), wine director Sebastian Zutant (from Rasika by way of Napa) and general manager Michael James (from Teatro Goldoni). Read more here.
Vapiano
This Italian chain out of Germany makes its first move into the U.S. with three planned locations: Ballston at 4401 Wilson Blvd., 1800 M Street NW and 623-625 H Street NW. The Ballston location is expected to open at the end of April.
In other opening news, Overwood Grill opened its doors today at 220 North Lee St., Alexandria. The new restaurant is a sibling of Boulevard Woodgrill.
Did I miss an upcoming April opening? Let us all know in the comments.
That said, here's a look at some of the restaurants that are slated to open their doors in April:
Brasserie Beck1101 K St. NW
Chef Robert Wiedmaier's second restaurant, which will showcase Belgian cooking, is expected to open in mid-April. Expect a more casual vibe and softer prices than its older sibling, Marcel's.
Cafe du Parc
1401 Pennsylvania Ave. NW, 202.942.7000
This classic French bistro, adjacent to the Willard InterContinental Hotel, plans to open April 2. Antoine Westermann, a Michelin-starred chef, supervised the creation of the menu, which includes dishes such as duck confit, les paupiettes de veau (stuffed veal fillet bundles), and Alsatian apple tart. Housemade pastries will be available for carry out.
Hook
3241 M St. NW
Chef Barton Seaver (formerly of Cafe Saint-Ex and Bar Pilar) tells me this new Georgetown restaurant, devoted to sustainable seafood, is on target for a mid to late April opening. Downstairs will offer a casual vibe, communal table and roomy bar, while Hook's upstairs will be more upscale. The menu will feature crudo tastings, simple fish preparations cooked on a wood grill and house-cured meats like guanciale and pancetta. Breads will be baked in-house by pastry chef Heather Chittum, and Seaver is putting together an affordable wine list focusing on French and Italian bottles. Read more here and here.
The Liberty Tavern
3195 Wilson Blvd., Arlington, 703.465.9360
Executive chef Liam LaCivita (formerly of Bethesda's Centro Italian Grill) will oversee the modern American menu at this Clarendon tavern, set to open in April. The restaurant will offer a separate carry-out operation, dubbed Liberty To-Go, with wood-fired pizzas, grilled panini, fresh salads and other items.
Locanda
633 Pennsylvania Ave. SE.
Aykan Demiroglu, a former Le Paradou manager, plans to open Locanda in the former Meyhane space in mid-April. The new spot will offer a menu of Italian cooking with Mediterranean influences and a wine list featuring boutique selections from Italy. Demiroglu has been busy giving the space a complete makeover. “You’re not going to recognize the place when you step in,” he told me in an interview for Roll Call last fall.
The Majestic911 King St., Alexandria
The talented team of Cathal and Meshelle Armstrong and Todd Thrasher, who regularly wow patrons at Restaurant Eve, Eamonn's and PX, are rescuing The Majestic from an uncertain fate, reported Washington Post food critic Tom Sietsema in a February Weekly Dish. The landmark restaurant is expected to open in early May. Check back soon on Metrocurean for more details.
Mio
1110 Vermont Ave. NW
Former Jaleo chef JohnPaul Damato, along with partners Manuel Iguina and Domingo Rodriguez, will offer American cuisine with global influences at Mio, which is slated to open in mid-April. Look for dishes such as grilled whole wild rockfish and slow-roasted Jerusalem red artichokes with balsamic syrup.
Proof
775 G St. NW, 202.737.7663
Owner Mark Kuller is hoping to open Proof in April. The wine-centric restaurant will boast D.C.'s first state-of-the-art Enomatic wine serving system. Kuller's team includes chef Haidar Karoum (last of Asia Nora), wine director Sebastian Zutant (from Rasika by way of Napa) and general manager Michael James (from Teatro Goldoni). Read more here.
Vapiano
This Italian chain out of Germany makes its first move into the U.S. with three planned locations: Ballston at 4401 Wilson Blvd., 1800 M Street NW and 623-625 H Street NW. The Ballston location is expected to open at the end of April.
In other opening news, Overwood Grill opened its doors today at 220 North Lee St., Alexandria. The new restaurant is a sibling of Boulevard Woodgrill.
Did I miss an upcoming April opening? Let us all know in the comments.
Comments
What I didn't realize is that they've hired Antoine Westermann from Strasbourg who opened Cafe 15 in the Sofitel. Antoine has turned over his kitchen in Alsace to his son Eric (and he gave up his 3 Michelin stars at the same time) to travel the world to create these little culinary gems.
He is marrying French and American cuisine (meaning larger portions) and according to the press release has trained the staff in Paris. Menu items include, Westermann's pate in a crust, pike dumplings, stuffed veal fillet, and duck confit
Desserts sound classical French with Floating Island and Alsatian apple tart.
I knew it was happening but slept through the scope of the design and apparent commitment.
Chevy Chase, D.C.: Any word on the opening of Casa Oaxaca?
Tom Sietsema: One of the owners informs me today that Oaxaca's permits have been approved, but the Mexican restaurant is still awaiting its ABC license. The target date (as of now, but it could change) is April 13.
http://www.barlouieamerica.com/