There is much change happening in the District’s restaurant scene, bringing forth a number of openings to the city’s hungry diners. Here’s what you have to look forward to this spring:
Now Open:
A Rake’s Progress
Acclaimed Baltimore chef Spike Gjerde has brought his Mid-Atlantic finesse to the new Line DC hotel in Adams Morgan with the hugely-anticipated opening of A Rake’s Progress last month. Executive chef Opie Crooks runs the kitchen, and, like Gjerde’s Charm City favorite, Woodberry Kitchen, the menu is hyper-local, while focusing on small game meats. (Rabbits are sourced from a Virginia producer.) Beverage director Corey Polyoka, also of Woodberry Kitchen, spearheads the beverage list with fruit- and herb-based cocktails, all while keeping the local theme at the forefront. (In lieu of citrus, verjus produced at two Maryland wineries are used.) Pastry chefs Amanda Cook (a Kinship and Métier alum) and Beth Bosmey of Craftsman and Wolves (San Francisco) fame, end the meal with playful desserts.
Duck and grits. (Photo: @arakesprogressdc Instagram)
Mi Vida
Mexico City native and chef/owner of FONDA restaurants in New York City, Roberto Santibañez, has also landed in The District, opening his upscale, two-story Mi Vida in The Wharf. Shared plates include queso fundido, foie gras mousseline with cinnamon and sugar dusted churros, and potato and corn masa gorditas. Mains “from the hearth” include slow-braised short ribs with creamy poblanos and corn bread, and roasted whole-butterflied local catch, where each side has been basted with red and green adobos, and served with tomatillo salsa, black beans and hand-pressed corn tortillas.
Gorditas de caviar at Mi Vida. (Photo: Mi Vida.)
Pluma by Bluebird Bakery
Inspired by their wholesale Bluebird Bakery, pastry chefs Camila Arango and Tom Wellings have opened their first cafe and bakery, Pluma, near Union Market. The dynamic duo, who trained under lauded chef Fabio Trabocchi, make pastries and breads in-house daily; many offerings showcase French techniques or Italian flavors. Breakfast items include various croissants, Kouign-Amanns, scones and banana bread. For lunch, salads adorned with ingredients like burrata, rainbow carrots and green chickpeas, as well as Roman-style pizzas and a rich grilled cheese with nduja, buffalo mozzarella and wild flower honey, are up for grabs.
A spread of traditional French pastries are available for breakfast. (Photo: Blue Bird Bakery.)
Coming Soon:
America Eats
José Andrés’s ode to American cookery returns to D.C. this summer, this time on M Street NW in the heart of Georgetown. Highlighting local and regional flavors, a selection of local meats, seafood and wines from the Mid-Atlantic region will be on the menu, as well as barbecue.Lupo Marino
French restaurateur Med Lahlou of Lupo Verde fame will open his new sister restaurant offering pizza and Italian street foods in the Wharf this month. The kitchen will be overseen by executive chef/partner Matteo, while the front-of-the-house will be led by general manager/partner Antonio Matarazzo.Opaline
The new upscale 174-seat French brasserie and bistro is projected to open in the Sofitel hotel next month. Though a chef hasn’t been announced, expect classic favorites like steak tartare and croque monsieur on the menu.Sushi Nakazawa
After much controversy, restaurateur Alessandro Borgognone is raising eyebrows with the forthcoming opening of his Sushi Nakazawa in the Trump International Hotel, with chef Daisuke Nakazawa at the helm.Hero image courtesy of Mi Vida.
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