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Showing results for tags '14UP'.
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Incredibly, Jônt, Chef Ryan Ratino's Chef's Counter on top of Bresca, received 2 Michelin Stars less than one year after opening. As of today (May 26), it's completely booked until Jun 24. A 14-course tasting menu is $225 ($345 including supplements), with beverage pairings available for $155. With tax and tip, the full experience here is $1,300 for two! The wines by the glass and bottle are very well-chosen for such a new restaurant, but so, so expensive with no obvious entry point (other than the wrist-slitting choice of their outstanding-looking non-alcoholic beverages).- 6 replies
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Never been, but I am intrigued. Anyone checked out this place? Great Wall - Szechuan House -
2 weekends ago, stopped in this new place for lunch and really enjoyed the chicken. Here is the website. We had a half white and it was cooked perfectly like most pollo a la brasa places but it was also super flavorful. I almost bought more even though I was stuffed. Kind of addictive. The 2 sauces were good two - a yellow mayo that wasn't spicy and a tomato based spicy one - I'd say a medium strong heat. The sides were hit or miss. The guasaca was a riff on guacaomle and served chilled was kind of meh - especially since it doesn't come with chips or anything to scoop it with. Better were th -
I heard from an inside source today that Stephen Starr's restaurant group has signed a lease for the old Q Street Cleaners space at 1601 14th St. NW, and it's going to become a Buddakan. Confidence level? Since I'm relying on a source for this (as opposed to hearing it with my own ears), it can't be 100%, but it's up there.
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Jeni’s Ice Cream Coming to 14th Street just south of U Street. --- Jeni's Thread in the Shopping and Cooking Forum [Pool Boy]- 59 replies
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We went to the new Ghibellina on 14th Street last night. The good news: thoroughly enjoyed the bianca pizza with rapini, mozzarella, garlic, calabrian chilies,fennel seed, and pecorino romano. The crust was perfectly charred and flavorful. I prefer pizzas that retain their crispness, and this pizza did just that. It was one of the best pizzas we've had in awhile, and we've been eating pizza quite a bit lately. We also enjoyed the fresh ingredients in the Insalata Ghibellina - arugula, avocado, confit, tomatoes, emmenthaler, pine nuts, pesto. My husband and I shared Spaghetti Alla Traba -
Kliman breaks the story that the ground floor of what I always thought was an unobtrusively handsome building will become the site of K&K's next adventure,"inspired by the cuisines of SE Asia." "Southeast Asia" is a pretty broad swath of territory, and the phrase bringing "modern techniques & execution to these traditional dishes," is pretty unhelpful, so I hungrily await further details. As I recall, Karoum once cheffed at Asia Nora -- whether this is relevant, I have no idea (and I never liked that place, anyway). But this sounds more noodle-y. Adam at the bar is always a good -
Details from Sietsema & Metrocurean -
Late last week the following message was posted to our U-Street area email group: Some questions were answered at last night's ANC1B meeting on the application for a new restaurant at 1825 14th Street. The placard described the restaurant as "serving Mediterranean fusion cuisine with a focus on Latin and Asian Tapas." At last night's meeting attorney Andrew Kline disclosed that the restauranteur is Richard Sandoval and the chef is Kazuhiro Okochi. Here are links to explore on each of these partners: Richard Sandoval: www.modernmexican.com Kazuhiro Okochi: www.kazsushibistro.com Sa -
Chef Ryan Ratino (Ripple, Masa 14, L'Auberge Provencale) has announced Bresca, opening Fall 2017 in the former first floor of Policy: Jul 12, 2017 - "Major Update about the Plans for the 1st Floor of Policy. Chef from Recently Closed Ripple To Open Bresca" on popville.com -
Yep - http://www.washingtonpost.com/blogs/going-out-guide/wp/2013/08/27/adam-bernbachs-2-birds-1-stone-opens-below-doi-moi/ -
You could have knocked me over with a feather. After an excellent meal at Ghibellina, I was strongly swayed that there may be a new king of the 14th Street Shuffle (the Dining Guide Shuffle, that is). Further proof that DC's Italian Renaissance is in full-swing. People are talking about this-and-that neighborhood, but the biggest change in DC's dining scene of late has been the explosion of high-quality, moderately upscale Italian restaurants. And Lupo Verde, at least downstairs at the bar, positively screams Italian. If you've never had a Na Biretta beer, get one, and if you li
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Enjoyed a lovely meal at Etto last night, thrilled to have this restaurant in the neighborhood. It embodies so much of what neighborhood restaurants should be -- run by seasoned, local chefs and restaurateurs (Obelisk, Two Amys, Standard/soon-to-be-called Garden District)... relaxed and friendly... excellent food and drinks. On display at the bar are beautiful antipasti. Last night included: swordfish belly; squash blossoms stuffed with faro, raisins and pine nuts; Roman artichoke bottoms; cauliflower; a rabbit roulade; peas and pancetta; and more. Also on the bar is a big punch bowl of hous -
Jeff Black here. My new Restaurant is now open. Downstairs is a Gulf Coast inspired Oyster Bar (Pearl Dive), upstairs we have bocce ball and a bar named Black Jack. Let me know what you think. JB -
This restaurant serves Tapas and Spanish style food on 14th Street. The service at this place is impeccable. While waiting in the bar, there were so many servers and bussers going past and instead of making you feel like they were in their way, they made you feel like they were in your way. The bartenders actively make eye contact with the patrons, instead of you fighting to get their attention. And, in case you didn't know, this place is packed to the brim nightly. I came tonight, on a cold DC Thursday expecting the absolute worst. I've walked in and walked out because I was told there was- 13 replies
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With an opening planned for late this week, El Centro D.F. looks to be another fun addition to the 14th Street lineup. Each of the three levels will offer a different experience - slightly more formal dining/drinking in the underground tequileria, more casual eat-in or carry-out in the main level taqueria, and two bars for drinking on the rooftop. (Rooftop bars seems to be this year's "cupcake".) I'm looking forward to yet another good reason to head down to 14th Street! It sure has come a long way from what it was 15-20 years ago. -
Finally, Ron Tanaka is going out on his own, and will be running the kitchen at Cork Wine Bar. Cork will be opening in mid-January, and will be focusing primarily on old-world European wines. It will have 67 seats, and the opening menu will be written by co-owner Diane Gross. But the news here is Tanaka, who is widely admired among insiders as one of the greatest kitchen talents in all of Washington, DC. He's spent the past three years at CityZen, the past two as sous chef. Before that, he spent five years at Citronelle, where he rose through the ranks to become saucier, then sous chef. Sous
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No thread on this place yet, and it's been open since, what, April? It's a nice little place with a neighborhood (rather than destination) kind of vibe. Not too many items on the menu, but it's wide ranging: Indian, Georgian (republic, not US State), Turkey, a lot of South American dishes... Four of us spent and hour and a half grazing our way through. Nothing we had was spectacular, but everything was good: well-conceived and executed. I'm not really inspired to describe any of the dishes, but wanted to get the thread going. This is the kind of place I'd stop at once a week or so, walki -
"Where's your brother?" I demanded, looking directly into his eyes, my hand impatiently tapping the bar. "I don't know." "WHERE IS HE?" "I DON'T KNOW!" I put down my glass, and inched closer towards him. "Is it open?" "Is what open?" "IT!" He shrugged his shoulders, and muttered something. "Maybe. I don't know." I took my pen, and instead of gouging it into his eye, signed my check (2007 Chateau Magneau Graves Blanc, $8), walked out the door, turned left, and headed up the street to find his brother. --- Salad Days Sour ($12) - Celery-infused Macchu Pisco, Lemon, The Bitter Truth Ce
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Last night I stopped by the brand new somewhat Hemmingway-themed Bar Pilar on 14th St between S and T. The small space that used to be El Camino Real has been completely renovated and is now dominated by a huge and gorgeous antique bar, with a few east coast beers on tap (including the superb Clipper City Small Craft Warning Pils and Dogfish Head Indian Brown) and a full kitchen. I had the Tacos Pilar, which were more like a couple of small bias cut chimichangas, and they were a bit on the sweet side but very good. Service was spotty, which I think had more to do with the server than the kitch -
Birch & Barley/ChurchKey has named a chef to replace Frank Morales. -
[I hesitate to start new threads but I suspect there will be more posts on this one] Couple brief thoughts before I forget. Maybe I'll return and do a more thorough writeup. I was able to swing by last Saturday on what I believe was the second full day of business. They already seemed to be humming on all cylinders, service wise. I didn't get to try dinner, but we had several drinks in the bar at a four top table in the corner. Service was extremely friendly - even going as far as to repeatedly apologize for getting in the weeds behind the bar (really, the waits were not bad). The young-i- 2 replies
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I only recently became aware of this new entrant in the booming DC coffee shop scene despite it being open a couple of months. Did a quick search here on DR.com and, though I found a hiring post, didn't see a thread or report so here you go. Most of the other food websites/magazines/blogs have announcements or articles about it including Washingtonian, Eater and Y&H. In short, BakeHouse is a very nice place with a nice back story and a few smart points of differentiation (aka good reasons to visit). Briefly, BakeHouse was founded by a young married couple who hatched the idea while work -
Tom Brown is opening a new place. According to the article, it will be adult cocktails, no food, but complimentary bar snacks like nuts. ETA September or October.
