Photo by kristenstake.
It’s a little more than two weeks into January, and 2015 already looks like it’s going to be another explosive year for the local food and drink scene. If you can’t keep track, rest in the knowledge that we can barely keep pace either. Luckily, we’ve compiled a list of some of the places we’re most excited about trying, ranked by our highly scientific DCist hype meter. So mark your calendars and settle in for the wait—these places will be worth it.
Bad Saint
Who: Nick Pimentel, part owner of Room 11, and Genevieve Villamora.
When: Winter 2015.
Where: 3226 11th Street NW.
What We Know So Far: Located along the popular 11th Street strip in Columbia Heights, Bad Saint will be the first restaurant in the District devoted entirely to Filipino food. The kitchen will be headed by Tom Cunanan, previously of Ardeo + Bardeo. The restaurant has hosted two pop-up events, one serving snack-type foods like lumpia (fried spring rolls) and ukoy (shrimp and sweet potato fritters), and another featuring a complete tasting menu with chicharrons, lamb neck, pomelo, and bitter melon. If the menu is any indication of things to come, Bad Saint will be serving dishes unlike anything many D.C. diners have experienced.
Hype-O-Meter: 8. The District is hungry for Filipino food. A pop-up at the Dolcezza Gelato Factory in November had folks lined up down the block, and tickets to last week’s dinner pop-up at Crane and Turtle sold out in a few hours.
Wait-O-Meter: Located on the same block as Room 11, Bad Saint will be housed in a similarly cozy historic one-story storefront. We predict Bad Saint’s reception will be similar to another 11th Street favorite, El Chucho: Very crowded initially before settling into a reasonable spot to grab a meal—on the weeknights at least. —Alicia Mazzara
New Concept from Baked and Wired
Who: Teresa and Tony Velazquez, owners of Baked and Wired.
When: Spring 2015.
Where: 440 K Street NW.
What We Know So Far: This is the first expansion of the cheeky Georgetown bakery, but it won’t be a carbon copy of the original. It won’t be named Baked and Wired and the menu won’t be limited to coffee, cupcakes, pies, sweets, and Hippie Crack. The new concept, as yet unnamed, will emphasize savory breads baked on the premises. The cafe will serve light fare and adult beverages in addition to coffee and baked goods. Located on the ground floor of the Lyric apartment building, the 4,000-square-foot storefront will appeal to the residents above, as well as neighbors and visitors looking for a large, inviting space to lounge and socialize.
Hype-O-Meter (0-10): 5. If they put toast on the menu, it will become crunch bait.
Wait-O-Meter: Not applicable, unless you count the inevitable morning line for the best gourmet coffee in that part of Mt. Vernon Triangle.—Andrea Adleman
Beefsteak
Who: Everybody’s favorite tapas king, Jose Andres.
When: Winter 2015.
Where: 22nd and I Street NW.
What We Know So Far: Beefsteak is probably the most cleverly named establishment on this list, namely because the menu will be primarily vegetarian. The concept is one sure to make the likes of Michael Pollan proud: A fast-casual restaurant serving mostly vegetables over grains with a choice of sauce. Meat will also be on the menu, but it won’t be the focal point. The restaurant will be located on the George Washington University campus inside the new science and engineering building.
Hype-O-Meter: 6. Yes, it’s King Jose, but it’s also a fast-casual concept rather than a fine dining situation.
Wait-O-Meter: We expect this place to be running like a well-oiled Chipotle within a matter of weeks. Still, expect to be elbowing your way through Northface and Ugg boot-clad undergrads during the lunch time rush. —Alicia Mazzara
The Dabney
Who: Chef Jeremiah Langhorne.
When: Late Spring 2015.
Where: 1222 9th Street NW (Shaw’s Blagden Alley).
What We Know So Far: If you don’t know who Jeremiah Langhorne is, check out this piece from July 2014 introducing Jeremiah Langhorne to Washington D.C., then follow-up by reading the second installment. Most recently, Langhorne was the Chef de Cuisine at McCrady’s in Charleston. Prior to that the chef did stints at The French Laundry and NoMa, where he developed a love for and respect of Rene Redzepi’s foraging methods and near-religious adherence to local ingredients. Originally born in Washington D.C., Langhorne is returning home to open his flagship restaurant, which is expected to highlight the defining ingredients of the Mid-Atlantic, beyond the expected (such a blue crabs). The chef has made it clear that he wants to develop a menu that will create and expose, as Tim Carman puts it, the “culinary identity” of the region. Frankly, it’s hard to not be excited by such an ambitious goal from a highly talented chef.
Hype-O-Meter: 9, and fast approaching a solid 10. Much has been written about a chef named David Chang (you may have heard of him), but Langhorne, who is similarly a native son of the area, has a resume and background that are very, very impressive. Not much is known about the menu at this point, but there’s no doubt it will be fresh, eclectic, and creative.
Wait-O-Meter: While it’s hard to say exactly, The Dabney (2,800 square feet) is expected to hold approximately 70 seats—decently-sized by District standards. And while there’s nothing out there indicating that Langhorne’s spot won’t take reservations, they may be difficult to come by early and often, given the increased recognition of the chef’s talent and background. The Dabney may not be garnering as much hype and attention as a couple of other newcomers, but there’s certainly a lot of buzz around the restaurant, and it will almost certainly justify itself once the doors finally open. —Jordan Anthony-Brown
Kinship
Who: Eric Ziebold, long-time chef at the now-shuttered CityZen.
When: September 2015.
Where: 1015 7th Street NW.
What We Know So Far: According to the Post, Ziebold’s first solo venture will feature not one but two restaurants— the 80-seat Kinship at street level and a basement-level dining room featuring a $150 tasting menu. In a move sure to befuddle diners, the proposed menu will be divided into four unfamiliar categories: ingredients, craft, history, and decadence. Still, we trust that the man behind one of D.C.’s best restaurants won’t disappoint.
Hype-O-Meter: Currently a 6. Ziebold is a big name, but September is still a long ways away.
Wait-O-Meter: With two floors—featuring 80 seats upstairs and 35 below—we strongly suspect reservations will be in the cards. But you’ll probably be waiting a few weeks before you can get one. —Alicia Mazzara
Photo by chrisunagi.
Maketto
Who: Toki Underground chefs Erik Bruner-Yang and James Wozniuk, Will Sharp of DURKL, Chris Vigilante of Vigilante Coffee, and Erica Skolnik of Frenchie’s Artisan Pastries.
When: February 2015.
Where: 1351 H Street NE.
What We Know So Far: This multi-level, openly designed retail/food space was first announced in summer 2012. There have been years of delays, including a $100,000 change needed to tap into a newer water main. Since then, we’ve learned about how Chef Bruner-Yang was inspired by the night markets of Taiwan and Cambodia, and how he plans to integrate local businesses, like clothing brand DURKL’s first retail shop. You will be able to get a cup of Vigilante coffee from beans roasted on site, and enjoy it with a Cambodian sandwich made with Frenchie’s bread that’s baked on the premises. Other possible foods include Chinese donuts, Shanghai steamed dumplings, and barbecue pork buns. Bruner-Yang and his team have been road-testing menus at pop-ups at Hanoi House, Union Market, and on tour over the holidays. As photos of the interior begin to resemble the original sketches, it appears that Maketto may actually be nearing completion.
Hype-O-Meter (0-10): 10. If anything, these two-and-half years have only helped build anticipation for Maketto. The Fundrise campaign for Maketto and the Kickstarter campaign for Frenchies have generated significant cash, and all of the affiliated pop-ups have enjoyed sustained popularity.
Wait-O-Meter: While specific hours have not been announced, original plans called for the market to be open for 19 hours a day. Still, if Toki’s popularity is any indication, it could get pretty busy in there very quickly. —Josh Kramer
Momofuku + Momofuku Milk Bar
Who: International chef superstar/hometown boy David Chang and pastry wizard Christina Tosi.
When: Summer 2015.
Where: CityCenter DC (825 10th Street NW).
What We Know So Far: In a rambling interview with Washingtonian, Chang claims that this latest venture will be both similar to and yet nothing like anything he’s ever done before. The only thing for sure? Pork buns will be on the menu, and there will be a Momofuku Milk Bar on the premises. That said, Chang originally hails from Northern Virginia and seems pretty stoked for a triumphant return to his homeland. While his culinary chops have been well-documented—Chang has 2 Michelin stars and scores of James Beard awards—we’re hoping the this project will have an extra special place in the chef’s heart. After all, Chang’s family still lives around here, and we can only imagine he wants to do them proud.
Hype-O-Meter (0-10): 11. The pork buns are soooo much better in New York.
Wait-O-Meter: With a 4,500 square foot space to play with, we can’t imagine Momofuku won’t take reservations. Expect to make them plenty far in advance, unless you want to eat at 5 p.m. or face Le Diplomate-level waits as a walk-in. —Alicia Mazzara
One Eight Distilling Company
Who: One Eight Distilling/ Distillers Alexander “Sandy” Wood, Alex Laufer, and Jared Earley.
When: January 2015.
Where: 1135 Okie Street NE.
What We Know So Far: One Eight, named after Article 1, Section 8 of the Constitution that established the District of Columbia as the U.S. capital, held their opening celebration on January 8. They are now running tours and offering tastings on site and at local restaurants. Their District Made Vodka is made of rye, which gives it a spicier finish than most grain neutral spirits. Like Green Hat Distillery, they also produce gin. Theirs is a dry-style gin, also made from rye, which should make for an interesting Rickey. Aged spirits like bourbon and rye are still forthcoming. Unlike whiskeys that can be easily enjoyed neat, grain neutral spirits are the most mixable of all hard liquors. This means plenty of exciting possibilities for District’s bartenders. A gin that is unique in its distillate and mélange of botanicals makes a Martini taste like an entirely new cocktail.
Hype-O-Meter (0-10): 8. They’re not the first distillery in D.C. to make gin, but their product promises to be a little different. It will be interesting to see what other products One Eight will turn out in the years to come.
Wait-O-Meter: One Eight is still working out the details of serving from a full on-site bar in their Ivy City location. For now, you can get tastings and attend events listed on their website. The good news is that they are able to distribute directly to local restaurants, so we’ll be seeing their bottles behind a lot of bars pretty soon. Their whiskey may take a little longer to break out, but you can try it in their tasting room this month. —Nathan Wilkinson
Peter Chang Rockville
Who: Nomadic former Chinese embassy chef Peter Chang.
When: Winter 2015.
Where: 20A Maryland Ave, Rockville, Md.
What we know so far: There is a sort of cult surrounding Peter Chang. Chang’s food is so memorable that devoted fans have chronicled his movements along the Eastern seaboard, literally following him as he bounced from one restaurant to the next. The search for the ever elusive Chang was even the subject of a New Yorker article in 2010. Since then, Chang has opened his own places in Williamsburg, Fredericksburg, and Charlottesville and is now preparing to open a location in Rockville Town Center. While we won’t follow Chang to Virginia, we will follow him to Maryland for his renown Sichuan dishes, like puffy scallion pancakes, duck in a stone pot, and crispy bamboo fish.
Hype-O-Meter: For serious devotees of authentic Chinese food, this ranks a solid 10. For everyone else, maybe a 5.
Wait-O-Meter: The Rockville location has an estimated 80 seats, smaller than Chang originally wanted. Still, that’s positively spacious compared to some other restaurants in this town. —Alicia Mazzara
New Concept from Sticky Fingers
Who: Doron Petersan, owner of Sticky Fingers Sweets & Eats.
When: Spring or Summer 2015.
Where: 406 H Street NE.
What We Know So Far: This is the first expansion of the popular Columbia Heights vegan bakery and cafe. It’s bigger and more ambitious in every way. The two-story, 2,600-square-foot space will have a lunch counter and sit-down table service with 50 seats. Designed to have a 1950s diner vibe, the bakery/bistro will be open for breakfast, lunch and dinner seven days a week with a full bar. In a promotional video, owner Doron Petersan gushes with excitement to open on H Street NE. “I just feel like it’s the heart of D.C.,” said the two-time Cupcake Wars winner. Whereas quarters are fairly cramped in Columbia Heights, the new venue will emphasize a “sit-down area for people to enjoy themselves and take time to enjoy their food and enjoy what we’ve had so much fun creating all these years,” said Petersan. At last word, the name of the new bistro was still being crowdsourced. Send suggestions to grow@stickyfingersbakery.com.
Hype-O-Meter (0-10): 5. Neighborhood buzz is in wait-and-see mode, but locals will undoubtedly celebrate the opening.
Wait-O-Meter: Daytime visits should be a piece of cake, as the neighborhood has sparse 9-5 activity. Evenings and weekends are likely to be bustling. —Andrea Adleman
