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Dining & Drinking
2019 is another big year for DC’s restaurant scene as the Voltaggio Brothers’ highly anticipated restaurant Estuary opens in the Conrad Hotel and Union Market welcomes an extensive 20,000 square-foot space called La Cosecha. Some of DC’s most popular culinary industry personalities will introduce their new restaurant, Oyster Oyster, centered on sustainability and seasonality this spring. Check out more openings below.
OPENING SPRING 2019
The Adams Morgan neighborhood anticipates The Imperial, a new restaurant with a rooftop, and the Dram & Grain cocktail bar from the team behind Jack Rose Dining Saloon. The Imperial’s menu will include many plant-based options along with seafood, dry-aged steaks and pastas made onsite. Al Fresco Tap and Grille from the owners of Lauriol Plaza will also join the neighborhood.
Three of DC’s popular culinary industry personalities are teaming up to introduce a new restaurant and bar centered on sustainability and seasonality. Oyster Oyster is the restaurant behind the team of Max Kuller, owner of Estadio; Rob Rubbas, RAMMY Award “Chef of the Year” finalist at Hazel and Adam Bernbach, bar director at Estadio, formerly 2 Birds 1 Stone.
Union Market continues to expand with newcomer Stellina Pizzeria, providing Italian street food and pizza this spring. The NoMa area will also welcome a large development with the opening of La Cosecha, a 20,000 square-foot retail/restaurant/event space. At least six food and beverage operators are expected to open throughout the summe, including the largest restaurant, El Cielo, from Colombian chef Juan Manuel “Juanma” Barrientos; Ali Pacha, a vegan tasting room; Amparo Fondita from Oyamel Chef Christian Irabién and an eatery from the owners of the Peruvian Brothers food truck
Chef Ryan Ratino of Michelin-starred restaurant Bresca is bringing his new restaurant, Jônt to 14th Street in late spring. The intimate 18-seat restaurant will boast an 8-11 course progressive menu and the 35-seat bar will highlight guilty pleasures such as affordable caviar and high-end hot dogs, alongside drinks from Will Patton, Bresca’s bar manager.
In Mount Vernon Triangle, the team behind Baked & Wired will launch a sister restaurant called La Betty, offering dinner only. The concept focuses on slow food with a homecooked feel.
In Northwest DC, celebrity-chef Wolfgang Puck introduces his “contemporary twist on the classic steakhouse” inside Georgetown’s Rosewood hotel in spring 2019. Cut by Wolfgang Puck will emphasize dry-aged meats and caviar. A new eclectic spot by Hakan IIhan of Ottoman Taverna and Mirabelle will open this spring called Liberté. The restaurant will serve falafel sandwiches, pasta, brunch and more. A rosé wine garden will also occupy the outdoor patio. Hanumanh in Shaw will add to Washington’s Laotian food movement, driven by chefs Seng Luangrath and Bobby Pradachith. The restaurant will feature bold flavors being developed at the family’s first two restaurants, Thip Khao in Columbia Heights and Padaek in Falls Church.
Berliner: The 4,200-quare-foot beer hall brings a meat-heavy menu with Germany beer to Georgetown, DC.
Chaia: The popular farm-to-taco joint in Georgetown introduced its second location on Eye Street NW in early 2019.
Coconut Club: The Coconut Club joined Union Market at the end of January. Chef Adam Greenberg of Barcelona Wine Bar & Restaurant features a tapas experience and tropical cocktails at his new restaurant.
Flower Child: The healthy food chain opened its first DC restaurant in Foggy Bottom this February. All-day options include whole grain wraps, kombucha on tap and colorful salads.
Potomac Distilling Company/Tiki TNT: The highly anticipated rum distillery and Tiki bar opened next to Officina on the Southwest Waterfront.
Reverie: Johnny Spero, a veteran of Komi and Minibar by José Andrés in DC, Mugartiz in Spain and Noma in Copenhagen, returned to DC to open the 60-seat modern American restaurant featuring an a la carte and tasting menu on a pretty cobblestone street in historic Georgetown.
Scotts Restaurant, Bar & Cask Club: Restaurateur Simon Lowe recently opened a new American brassiere in November offering gourmet meats, seafood and salads.
St. Anselm: The Brooklyn steakhouse joined Union Market and features “beefsteak dinners,” allowing guests to gear up in aprons and eat with their hands from large meat platters.
Albi: Michael Rafid, executive chef at Requin and Arroz, will bring a new Middle Eastern restaurant to Navy Yard this summer.
Emilie’s: Kevin Tien of Himitsu will open a new restaurant on Capitol Hill with offerings for lunch and dinner, including a raw bar, desserts and fermented items.
Estuary: The new signature restaurant created by James Beard nominees and “Top Chef” alumni, Bryan and Michael Voltaggio, is expected to open in March in the Conrad Hotel.
Menomale and Salumeria: NoMa will welcome this new concept featuring authentic Neapolitan pizza and Italian menu items by summer 2019.
Piccolina: RAMMY Award winning chef Amy Brandwein will open a new café across from her restaurant Centrolina. Offerings will include a variety of breads, omelets, breakfast crepes, coffee and pastries.
Smokin’ Pig BBQ: The former Kitty’s Saloon on H Street is still expected to turn into a BBQ restaurant and bar in 2019.