A mystery person (seriously, I don't know who wrote this) has compiled a list of updates to our neighborhood restaurant scene. Team purple house is pretty excited at the prospects of the new places and in a new turn of events, hopeful that it means great things for our property values.
Du Vin Osteria - Opening in mid-July, Du Vin Osteria will offer French cuisine, specializing in small plates. They’ll be enough space for nearly 200 inside, and patio seating for 28. (1401 Florida Avenue, NW)
Cork & Fork - Anna and Dominique Landragin will open a third outpost of their popular Cork & Fork wine shop - and their first in DC -this spring. Dominique is an internationally recognized award-winning wine maker, viticulturist, vigneron (grape grower) and wine consultant. Anna has become an experienced chef and as part of her management and operation responsibilities at Cork & Fork, she provides advice on wine and food pairings and preparation through demonstrations, as well as how to plan wine-tasting parties at home. The shop will stock hard-to-find small-production wines from across the globe, as well as those from local vineyards. (14th & Church Streets, NW; Washington, DC)
Diamond District Seafood Company - Chef and sustainability advocate Barton Seaver hopes to open his newest venture - a combination restaurant and seafood market in Logan Circle. Occupying the space that previously housed retailer 100% Mexico, Diamond District Seafood Company will offer seating for 125, along with the potential for a small patio. The second floor will provide a venue for private dining. D.C. architecture and design company Core is creating the restaurant’s look. On the menu look for an extensive raw bar selection, as well as a variety of mussel offerings and sustainable fish species. The market will sell many of the same fish species served in the restaurant. Other gourmet items will be available as well. Seaver wants to honor food stamps and offer several species at prices ranging from $3 to $4 a pound so that more people can afford the market. (1608 14th Street, NW) Awaiting new opening date information.
Omar Minskinyar (Policy) & Aman Youbi (Local 16) will open a new steak house/burger joint on the corner of 14th & U Streets inMay (unlikely). Perfect for spring in DC, there will be a 1,000 squarefoot rooftop patio. No name yet… (2001 14th Street, NW)
The Brixton - The owners of Marvin and Gibson have their eyes on a new spot. And, this time they’re thinking gastropub. The Brixton will be located 901 U Street, NW. The space is in pretty rough shape right now, so renovations will take a bit of time. There will be a significant food component, similar to Restaurant Marvin, but with an English theme – think fish `n chips, burgers, etc with an affordable price point. The name Brixton comes from a neighborhood in East London, England, very similar to the neighborhood around 9th and U. They also plan to have a roof deck – and patio seating. (901 U Street NW)
The Jack Rose - Local restaurateur Bill Thomas (Bourbon, Breadsoda) hopes to open The Jack Rose – a new restaurant and lounge - in spring of 2010. The space has housed, over the years, several gyms. It’s a 5,893-square-foot, two-story building with room for 300, has a very unique feature for the Adam’s Morgan neighborhood – its substantial size. Disappointed that the opening is still 6 months away? Your reward for patience – plans for a summer garden that will seat 150. (2007 18th Street, NW, opposite Duplex)
Estadio - Mark Kuller, the man behind the wine-themed Proof has signed a lease for a second restaurant on 14th Street. Estadio will be a Spanish restaurant and is taking the space of the Garden District store. The restaurant is expected to open by late spring/early summer 2010 and will feature dishes from Northern Spain. Executive chef at Proof, Haidar Karoum will run the kitchen. Two other familiar faces from Proof, Sebastian Zutant and Adam Bernbach, will be overseeing the beverage program which will include a wine list that will be 80 percent Spanish. (1520 14th Street, NW)
Table 14 - This joint venture from Aman Ayoubi (restaurateur & owner of Local 16), Eric Gronning (Gronning Architects) and Doug Whipple (Whipple Farms), is scheduled to open this year (moving very slowly). This location will offer three distinct experiences on each of its floors. The main level is conceived as a farm-to-table restaurant serving modern American cuisine with an Italian influence. This level spans 2,000 square feet with plans for 60 table seats, 15 bar seats, 12 cocktail/counter seats and 16 outdoor seats. Features will include a two-story atrium space and an open kitchen. The second floor will feature a large yakitori grill and bar. It will be designed as a light-filled space overlooking a green roof and garden space. The third floor will be a flexible special events space offering views of 14th Street and a small roof deck. Much of the produce will come from Whipple’s Farm in Rixeyville, Va., and a network of other farmers. Whipple Farms, a 160-acre, biodynamic farm nestled in the Virginia Piedmont region, is not only partnering in the new restaurant venture, but also supplies Local 16 and other area restaurants with locally and biodynamically grown heirloom vegetables. Local 16 has been providing financial support to expand the farm’s operations. In addition to his current role at Local 16, Executive Chef Eric McKamey will oversee the menu and kitchen operations at Table 14. (1832 14th Street, NW)
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