Food

Georgetowner • March 8, 2016

The Restaurant Association Metropolitan Washington revealed the finalists for its 2016 Rammy Awards. Winners in each category will be congratulated at a June 12 gala.

Georgetowner • February 24, 2016

The Watergate Hotel will feature new restaurant and bar concepts at its reopening, slated for March. The main restaurant is Kingbird, a fine-dining dinner restaurant in the evening, and a casual restaurant during the day, serving breakfast and lunch, as well as a casual-dining component in the evening. The Next Whiskey Bar is the lobby bar with a significant whiskey, bourbon and rye menu. The name is taken from lyrics to a Doors song, for those boomers who thought it sounded familiar. The property will also feature a rooftop lounge called Top of the Gate (or is it ’Gate, get it?) that has a panoramic view of the Potomac River. The executive chef is Michael Santoro, most recently at Andaz 5th Avenue in New York. In D.C., he served as chef de cuisine under Brian McBride at Blue Duck Tavern at the Park Hyatt Hotel in the West End.

Cooper’s Hawk Winery & Restaurant is slated to open this month in Ashburn’s Belmont Chase Shopping Center. It offers modern American food, featuring their own proprietary varietals crafted from their Illinois-based winery. The large 10,985-square-foot restaurant will offer indoor and outdoor seating for more than 300 guests, as well as a large private dining and events room. They also offer a wine of the month club. There are currently 20 locations around the country, including a Richmond site. They also expect to open in Reston this year. Jeffrey Patterson is the general manager.

Papadopoulos Properties is working with Boston chef Michael Schlow to expand his concepts in the DMV. Schlow’s Italian concept, Alta Strada, is slated to open in Northern Virginia’s Mosaic District where matchbox and Ted’s Bulletin are (also Papadopoulos deals). Alta Strada is also slated to open in the Mount Vernon Triangle section of DC. Schlow has already made his mark in D.C. with TICO and The Riggsby at The Carlyle — Dupont Circle Hotel.

C-C-Changes: Wagshal’s opened a full service restaurant behind the deli at its Spring Valley (AU Park) location on Yuma Street NW. The Fuchs family hopes to do the same at his other location at 3201 New Mexico Ave. NW, serving breakfast and dinner … Raku in Dupont Circle has re-branded as Rakuya, Japanese Kitchen & Bar. Chef Update: Jose Adorno is the chef at Mix Bar & Grille in Silver Spring. He was previously chef de cuisine at Graffiato … Ricarda Planas has been appointed chef at Mpire in the Golden Triangle.

Quick Hits: Manuel Iguina, owner of Mio in downtown D.C., does not plan to renew his lease, but does plan to open a similar concept, called Acerola (cherry-esque), in Fairfax over the summer. Chop’t Creative Salad Co. has signed deals to open in Vienna, Rockville and near Nats Park. These three new locations will give them 15 in the D.C. metro area, all part of the Papadopoulos portfolio. Haikan is the name of the new ramen restaurant slated to open this spring in Shaw by the folks who brought you Daikaya. The 2,000-plus square-foot restaurant will offer a varied selection of Sapporo-style ramen. Nobu is slated to open this fall in West End at 2501 M St. NW. Jackie Greenbaum, plans to open Little Coco’s, an Italian eatery in Petworth. Adam Harvey will reign over the kitchen, as he has done at Jackie’s in Silver Spring. Un Je Ne Sais Quoi will open where Hello Cupcake was in Dupont Circle. It will specialize in merveilleux, a pastry with layers of merengue and ganache. The Tilted Kilt plans to open in Silver Spring and in Sterling by end of the second quarter in 2016. Pamplona, a Spanish tapas restaurant from the Social Restaurant Group, will open where SoBe Bar and Bistro was. Super Grill opens in Merrifield’s H Mart shopping center where Mario’s Pizza House was. Arepas Pues is slated to open on Fenton Street in downtown Silver Spring, serving hand-made corn arepas, complementing Venezuelan, Colombian and Cuban cuisine. Arepas are cornmeal pockets traditionally served with diverse fillings. Burton’s Bar & Grill is planning to open this March in Alexandria. Dylyn Coolidge, formerly of Commissary and the Beacon Bar, will be the chef, adding vegetarian and gluten-free dishes to the menu. Zannchi Korean Kitchen will open in the Wisconsin Avenue space in Georgetown where Yummi Crawfish was; the owners are Georgetown MBA students. They plan to open in February. From the folks at Eat Well DC who brought you The Pig, Commissary, Grillfish and Logan Tavern, comes The Bird, slated to open in Shaw on 11th Street NW, specializing in — what else? — chicken. Seating capacity will accommodate 99 with plans for an outdoor patio. Just Chicken is also slated to open in the U Street corridor this season. Chuy’s Tex Mex is slated to open in Sterling. They just opened in Woodbridge on Prince William Parkway, in addition to the units open in Fairfax and Springfield. More are planned in the DMV in 2016. Smashburger opens in Rockville at 1800 Rockville Pike before end of the first quarter 2016. This will be the 11th Smashburger to open in the D.C. metro area.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry, Reach her at: Linda@LindaRothPR.com.

Colleen Evans • February 18, 2016

Let’s face it. A pot of delicious-smelling chicken soup simmering on the stove brings back childhood memories of days spent home in bed. Cooking, blending and infusing for hours, a whole chicken, vegetables and herbs transform water into a flavorful and soul-satisfying soup, the basis of a tasty, warming meal.

The Georgetowner recently went in search of chicken soup recipes — some with pasta and others with matzo balls, rice, tapioca, even Indian spices. Chock-full of vitamin-C-packed veggies to boost immune systems and ward off illness, these are the kind of recipes that will be your go-to flu- and cold-fighting meals this winter.

Fairmont executive chef Mark Timms believes that “it’s all about the [chicken stock] base” in his succulent soup. “A rich homemade stock makes all the difference in the end result,” says Timms. “Once you have a savory base, you’ve got a winning, satisfying soup.”

Newseum executive chef Tom Blundell’s “Getting All Better” soup has lentils and a little horseradish. And he doesn’t spare the carbs, putting in both rice and rich egg noodles. A menu staple at Firefly in Kimpton’s Hotel Madera is chicken matzoh ball soup, with light, airy matzoh balls in a rich broth.

Billy Martin, owner of Georgetown’s beloved Martin’s Tavern, serves Grandma Martin’s chicken soup, the recipe dating back to the 1930s. Billy noted that Grandpa Martin added his own secret ingredient to the soup to relieve some of his cold symptoms: a tablespoon of Irish whiskey (really, just a tablespoon?).

The Ritz-Carlton Pentagon’s executive chef Sriram Hariharan bases his Indian chicken soup on his mother’s recipe, handed down from generation to generation. It highlights some unique Indian spices with known health benefits, such as turmeric, cumin, cloves, coriander and cinnamon.

St. Regis executive chef Andrew Roche, meanwhile, likes his soup classic. It’s a favorite with the hotel’s younger set and has a big fan base in guests feeling under the weather. (In fact, it’s so loved by guests that some ask for a container to go when they check out.)

Maman Samake, mom of executive chef Yves Samake at the Ritz-Carlton, always used tapioca in her soup, a tradition Samake has continued by featuring the soup on the hotel’s catering and banquet menu. “Tapioca has a rich composition of good carbs, vitamins and minerals that makes it a rich and healthy option,” says Samake. According to the hotel’s catering guru Annie Boutin-King, Samake’s soup is so popular it is often requested during the winter months as the soup course for high-level social and corporate events menus.

But are these chefs (and grandma) right to include a steaming hot bowl of chicken soup for what ails you? Is it really the best remedy for a cold?

“Research has shown that chicken soup may have anti-inflammatory properties which help reduce or help you cope better with cold symptoms,” said Suzanne Doud Galli, M.D., Ph.D., F.A.C.S. “Chicken soup helps people dealing with cold and flu symptoms stay hydrated, the soup’s salt and steam help soothe passageways in the nose and throat — all playing a big role in the cold sufferer’s recovery. Homemade broth is less salty then the commercial brands, so it makes a much better choice. It’s packed with protein-rich chicken and healthy, fresh, vitamin-rich ingredients and antioxidants like carrots, onions, celery, which also help build the immune system.”

So there you have it — soups that kick like winter’s aphrodisiac.

You don’t need to have a cold to enjoy these soups; they’re nutritious and wonderful comfort food for getting through the cold dreary days of February. But if you are one of the unlucky ones who comes down with the flu or a cold, prepare one of these satisfying recipes — or better yet find a sympathetic friend to make a batch — and see if you don’t feel half human and healthy again.

And to add some points to your good-karma score, make a big pot of your favorite recipe “to go and share” if you have a friend or neighbor who’s sick. That’s definitely something good for the cold and your soul. [gallery ids="102235,129414" nav="thumbs"]

Georgetowner • January 27, 2016

MGM National Harbor Casino has enlisted an impressive list of renowned chefs to open restaurants there. Jose Andres plans to open Fish by Jose Andres, a seafood restaurant offering sushi, tempura and cocktail bars. Marcus Samuelsson plans to open Marcus, featuring his signature whole fried chicken, as well as Swedish and Ethiopian dishes, a salute to his heritage(s). The brothers Voltaggio (Bryan of Volt, Range, Aggio, and Family Meal; and Michael of ink and ink.sack in Los Angeles) will team up for the first time and open a steakhouse, targeted for third or fourth quarter of 2016.

Chef and GM Update: Vicki Reh is now chef and wine director at Via Umbria at 1525 Wisconsin Ave. NW in Georgetown. She shares chef duties with Jodi Seiner. It’s a market and café with private dining space and a soon-to-open art gallery. Owners are Susan and Bill Menard … Mark Slater, formerly of Bastille and Citronelle, runs the wine program at Pennsylvania 6 at 1350 Eye St. NW, where Tuscana West used to be. Philadelphia-based Public House Investments owns and operates City Tap House at Ninth and I Street NW, as well as Pennsylvania 6 … Jeremy Waybright, formerly of Boss Shepherd’s is now chef de cuisine at Range at the Chevy Chase Pavilion … That may be because Mattie McGhee, former chef de cuisine at Range, is now at The Watergate Hotel … Megan Coyle, formerly of Hank’s Oyster Bar, is general manager of Twisted Horn in Petworth … Thomas Harvey, formerly of Palena, is the new executive chef at The Partisan in Penn Quarter.

Quick Hits: Jrink owners Shizo Okusa and Jennifer Ngai will open their second Jrink at 2201 14th St. NW in The Jefferson. The original is in Foggy Bottom … Ten Penh lives again. PassionFood Hospitality will open their Asian themed restaurant at the Silverline Center in Tysons Corner in 2016 … Ivan Iricanin will open another Ambar at 1547 Seventh St. NW. The original is on 523 Eighth St. SE on Barracks Row. He also owns and operates an Ambar in Belgrade, Serbia, which is home for this Balkan restaurant concept.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry, providing creative connections through media relations, marketing initiatives, community outreach and special events. Reach her at Linda@LindaRothPR.com, lindarothpr.com or #LindaRothPR.

Richard Selden • January 11, 2016

East of Tuscany, in the Apennine Mountains, Umbria is known as il cuore verde d’Italia: the green heart of Italy. Since the fall of 2014, when the Via Umbria store first appeared in Georgetown as a pop-up, that green heart has been beating at 1525 Wisconsin Avenue.

Owners Bill and Suzy Menard (who met while working on Walter Mondale’s presidential campaign) recently launched the store’s galleria, a renovated second-floor space equipped with a professional kitchen, where they hold events to complement the other facets of their Umbria-obsessive business.
On the first floor, the emporio offers a carefully curated selection of Italian wine, olive oil, pasta, specialty foods (including chocolate), kitchen items, linens, glassware, jewelry and — notably — the hand-painted ceramics known as maiolica from Deruta in Umbria, a ceramics center since Etruscan times.
Examples of food and kitchen items are: Verrigni spaghetti with squid ink ($8), Il Boschetto Grigliata sea salt ($12), Mancino flavored olive oil ($16), a pasta slicer ($22.50), bread cutting boards ($50 and $90) and copper two-handled pots ($110, $140 and $165).

For those what want to try living like an Umbrian in Umbria, the Menards rent La Fattoria del Gelso, their eight-bedroom, 18th-century farmhouse in Cannara, a village near Assisi famous for its onion festival. Saturday-to-Saturday rentals go for 3,000 euros in low season and 4,000 in high season.
The Menards, who maintain a kind of cultural dual-citizenship, first bonded with Italy after spending a summer in Fiesole when Bill was a student at Georgetown Law School. They started the shop Bella Italia in Bethesda in 2003, running it for 10 years and purchasing their Cannara farmhouse in 2008.

Among the upcoming events in the galleria are wine dinners on Dec. 7, 8 (Tabarrini vineyards) and 12 (medieval wine dinner with guest chef Robert Van Rens). On Dec. 9, there will be both a cooking class with Dorrie Gleason focusing on crostatas, tarts and fruit pies and a culinary mystery program, “Pasta, Passion, and Poison.” A book club next meets on Dec. 17 to discuss “Hunting Truffles” by Dick Rosano. Italian chef Simone Proietti-Pesci will be in D.C. from Jan. 8 to Jan. 24.

Details, online ordering of emporio items and the Dolce Vita blog are available at viaumbria.com. [gallery ids="102173,132315,132276,132284,132292,132304,132309,132299" nav="thumbs"]

Ari Post •

There is a vitality and subtle whimsy at the heart of Tim Ma’s restaurants that make any experience at one of his tables a gratifying experience.

As a chef, Ma is a tinkerer, and the food he prepares is fresh, bold and always a little playful. His menus traverse between culinary traditions of East and West, classic and contemporary, finding a refreshing balance of flavor and style in unlikely places. As a chef, Ma is a tinkerer, and the food he prepares is fresh, bold and always a little playful.

The first of his dishes I ever ate was a salad of rosemary-­smoked watermelon at Water & Wall, his Ballston location, served over a green tomato puree, dotted with roquefort and microgreens and splashed with honey vinegar. It was a new sensation of flavor. It was also simple and perfect, and so it felt immediately familiar.

I have since eaten a lot of Ma’s food, and I always walk away with a hazy, full­-bellied reverie.

Right now all eyes are on Kyirisan, his first restaurant in the District, slated to open in Shaw early next year, which he is currently developing with his wife and business partner Joey Hernandez. However, just this month, he quietly opened the doors of his newest venture in his own neighborhood of Vienna, Virginia.

Chase the Submarine is a cozy sandwich shop, café and boutique market, which is serving some of the best sandwiches anywhere that Metro can reach.

Tucked in among a row of storefronts off the main drag of Vienna’s downtown, just blocks away from his flagship restaurant Maple Ave (of which he has relinquished creative control to pursue other projects), Chase the Submarine looks from the outside like a standard suburban lunch spot. But all comparisons with the ordinary stop as soon as you walk through the door.

A ceiling-­high pantry displays local beer, wine and assortments of oils and vinegars, mustards and jams, local coffee beans and other odds and ends. Over the counter, the fridge display is stacked with potato salads, coleslaws, and a spread of housemade pickled treats, from cauliflower and cukes, to kimchi and even blueberries (and they are great).

But the sandwiches steal the show at Chase. For his starting lineup of subs, Ma exercised the same tireless grit that you would expect him to exert over a full restaurant menu. Have you ever seen a deli counter with a full kitchen, an industrial gas range and six cooks on staff?

“We started with restaurants, and now we have a sandwich shop,” Ma says. “We’re sort of working backwards in that sense. And we’re bringing all those resources and practices, everything from our restaurant’s kitchen, and cramming it into this totally different environment.”

Chase has the standards: an Italian sub, a pastrami, a chicken salad, a Cubano (sort of) and a stacked vegetarian portobello. But Ma has remastered these classics in his own unique way and brought them back to life for 21st-century foodies. I don’t even like steak and cheese (sorry, Philly), but with thin-sliced rib eye finished perfectly on the grill, this sandwich was crazy good.

The Pork and Pickle is a sort of updated multicultural Cubano, with pineapple-braised pork shoulder, Dijon mustard and gooey Gruyère, topped with pickled apples, dill pickles and (get ready for this) lychee. It is about the most ingenious and tasty combination of flavors you can imagine, and I could eat one every day for the rest of my life.
And the pastrami is something you will wake up thinking about. To make it, Ma house-smokes Wagyu beef brisket, primes the bread with a blend of crème fraîche and mustard and tops it with carrot sauerkraut and pickled shallots. “We have to start curing the brisket about a week ahead,” Ma says. “Then we smoke it, chill it, slice it and touch it on the grill before serving. So you could say it takes seven days to make this sandwich.”

The menu also lets loose with outstanding Asian-inspired numbers, like a Vietnamese bánh mì made with braised pork belly, local ham, pickled daikon and jalapeño oil, and a Korean bulgogi sub with rib eye marinated in Asian pears, topped with kimchi puree and roasted scallions. On the opposite end of the spectrum, the fried veal sweetbreads, served on a long bun with Korean chili paste, pickles and cabbage, is out of this world.

The average price of a sub at Chase is about $9.50. If he wanted to, Ma could remove the bread from most of these sandwiches, stack the ingredients on a plate and serve them as entrees at his restaurant for more than double the price. He probably knows this, but he obviously doesn’t care. Chase the Submarine is a reflection of where he is in his life, who he cares about and how he thinks.

“You can get a little sick of the pretentiousness of fine dining,” he says. “I have three kids now, and Joey and I can’t really take them to any of my other restaurants. Chase is a family-oriented place, a place for parents to come after work and get a bite to eat and beer, and their kids can run around and get something to eat from the kids menu. It’s for everyone, but it’s also just sort of a neighborhood thing.”

The magic of this place is that Ma so effortlessly blends obvious greatness with a “nothing special” modesty. He seems hardly aware of the ambition with which he has already fueled his little sub shop. Already there are off-menu items on a regular basis, showcasing his endless culinary experimentation. “I’m always making something back there,” he laughs. “Just ask.”

He has plans to sell rare ingredients from the back: “Things I use in the kitchen that are hard to get at the grocery store — homemade stocks, unusual cuts of meat, that sort of thing.”

Come spring, he plans to run a CSA out of Chase with weekly proteins and vegetables. There is a butcher’s-block tasting table toward the back of the bar, where he will soon debut a twice-weekly five-course tasting menu for groups of six, with wine pairings and food “inspired by the deli.” I guess we will have to find out what that means, but I’m sure it will be a hell of an adventure.

But even forgoing all of that, Chase the Submarine is something special. It’s the sort of cozy, tasty spot you hope with a guilty conscience never gets too popular, lest it gets lost in the inevitable swarm of foodie fanfare.

Forget about pop­up restaurants, gastropubs and food trucks. Chef Tim Ma has done something truly out of the ordinary and downright awesome, and it’s everything you could want it to be.

Chase the Submarine (132 Church St. NW, Vienna, Virginia) is open from 10:30 a.m. to 8 p.m. daily. For more information visit www.ChaseTheSubmarine.com. [gallery ids="102191,131587" nav="thumbs"]

Georgetowner •

There is more pressure figuring out where to go on New Year’s Eve than on any other holiday, and eating out on New Year’s Eve usually means looking through list upon list of special dinners that every spot in town seems to offer. We compiled some of the best New Year’s Eve dinners to catch our eye this year, just to make your last meal of 2015 a memorable one (but make sure to call ahead for reservations).

Bar Dupont
Celebrate New Year’s Eve at Bar Dupont (1500 New Hampshire Ave. NW) at their annual party. Guests will ring in the New Year with a throwback to the 60s Mad-Men style, with specialty handcrafted cocktails, a Belvedere Ice Bar, cigar rollers and DJs spinning late into the night. Light bites will also be served. Bar Dupont’s location in the center of Washington’s lively Dupont Circle neighborhood and its floor-to-ceiling windows make it a great destination to see and be seen on New Year’s Eve. For more information, call 202-797-0169.

Bistrot Royal
Head to Bistrot Royal (1201 N Royal St., Alexandria, Virginia) and enjoy a three-course prix-fixe dinner for $55 per person. The restaurant will offer a variety of options including roasted beet salad with goat cheese croquette, lettuces, brioche croutons and a shallot vinaigrette, a bouillabaisse with gently simmered market seafood in a saffron-shellfish broth with fennel and potatoes topped with rouille aioli. Finish the meal with Buche de Noel with hazelnut dacquoise, giandjua filling, chocolate ganache and espresso ice cream. For reservations, visit opentable.com/bistrot-royal or call 703-519-9110.

Meet Me at Midnight: Cafe Milano’s New Year’s Eve Bash
Join Cafe Milano (3251 Prospect St. NW) for their New Year’s Eve bash: Meet Me at Midnight. For $160 per person, treat yourself to a special five-course prix-fixe tasting menu and dance the night away. The main event is 9 p.m. until the New Year. A special holiday à la carte menu will be available from 4 p.m. until 7 p.m. For reservations, call 202-333-6183.

New Year’s Eve Rooftop Party at Capella D.C.

Bid farewell to 2015 in exquisite style with a multi-course champagne dinner in The Grill Room at Capella (1050 31st St. NW) hosted by executive chef Frank Ruta. With grand cru champagnes from Dom Perignon, Veuve Clicquot and Ruinart, each sumptuous course will be accompanied by premium champagnes. Then dance the night away under the luminous night sky at the Rooftop New Year’s Eve Party, complete with a Veuve Clicquot champagne bar and a signature cocktail. Toast to the New Year at midnight with a champagne toast while DJ Charles and a percussionist keep the festivities going until 1 a.m.

Dinner is $350 per person. Rooftop Celebration is $100 per person when booked with dinner. Just the Rooftop New Year’s Eve Party is $150 per person. For more information and to make reservations, contact The Grill Room at 202-617-2424 or email
thegrillroom.dc@capellahotels.com.

An ENOrmous New Year’s Eve Celebration at ENO Wine Bar

ENO Wine Bar (2810 Pennsylvania Ave. NW) is hosting their ENOrmous NYE Celebration from 6 p.m. to 1 a.m. Wind down 2015 and ring in the New Year with champagnes from around the world. This ticketed celebration includes: a wine flight from a variety of options, a champagne toast at midnight, choice of a bruschetta flight, including prosciutto di Parma, cherry tomato, mushroom, or bean and kale, or stuffed mushrooms filled with rich, cheesy goodness and so much more. To learn more, visit enowinerooms.com/hotspots/georgetown-d.c.

See The Pimps of Joytime and The Ron Holloway Band at Gypsy Sally’s NYE Show

Come out to Gypsy Sally’s (3401 K St. at Water Street NW) and celebrate New Year’s Eve with The Pimps of Joytime. The show also features The Ron Holloway Band. Doors open at 7 p.m. and the show starts at 9 p.m. Tickets are $30 in advance, $38 day of show. To purchase tickets, visit
gypsysallys.com.

RiverBash 2016

New Year’s Eve Party

Come ring in the New Year at the Georgetown Waterfront with Tony & Joe’s (3000 K St. NW) and Nick’s Riverside Grill (3050 K St. NW). Celebrate at #RiverBash2016, the biggest New Year’s party in Washington D.C. Tickets include a five-hour top shelf open bar, two heavy appetizer buffets and entertainment by Josh Burgess Band, DJ VIBzzz and DJ Reuben Vibes. Tickets start at $90 per person. To learn more, visit tonyandjoes.com or email Brett@nicksriversidegrill.com to receive a group promo code.

Linda Roth • November 19, 2015

The dining terrace at Westfield Montgomery Mall continues to diversify, with Asian cuisines for its next two restaurants.

B/BOP/Q Korean Fusion Eatery derives from the traditional Korean bibimbop, but with wraps, tacos and bowls (a la Chipotle and ShopHouse). This will be its first location in the U.S., with Los Angeles, San Diego, San Francisco and Honolulu also in the works. It will open across from Shanghai 66 Innovation Kitchen on the second level. Both are slated for late 2015 openings.

C-C-Changes: After completing its renovation, BlackSalt in Palisades reopened to a neighborhood eagerly awaiting its return. The bar area now has booths and art that pops … The Source recently reopened its door after extensive renovation that included both the main level lounge and upper level dining room, and a custom designed hot pot table for four … Ella’s Wood Fired Pizza, at 610 9th St. NW in Penn Quarter, has also recently renovated its look (by Green Owl Design) and its menu.

Chef and GM Update: Jason Richter has been named general manager of Restaurant Associates at the Kennedy Center, overseeing the Roof Terrace Restaurant and KC Café as well as the foodservice operation for banquets. This is the organization that serves dinner for 1,800 for the Kennedy Center Honors. Previously, he was director of hotel operations for the Ritz-Carlton, Washington, D.C. … Ryan Ratino is the new chef de cuisine at Masa 14, at 1825 14th St. NW. The Le Corden Bleu graduate served as executive chef at L’Auberge Provencale in White Post, Virginia.

Internationally recognized Japanese restaurant Nobu is slated to open just two blocks east of Georgetown on M Street in D.C.’s burgeoning West End, on the ground floor of the former American Association of Medical Colleges building, which will be converted to luxury condominiums. … Upstate Tavern is planning to open in 16th Street Heights at 4610-12 14th St. NW.

Openings Update: Union Social opened Oct. 23 in NoMa … American Tandoor at Tysons Corner Center opens Oct. 30 … Matchbox at One Loudoun opens Nov. 16 … Chuy’s Tex-Mex restaurant opens in mid-December, where Macaroni Grill on Prince William Parkway in Woodbridge (Potomac Mills) used to be. It will be their third location in the D.C. metro area … Dave & Buster’s eat/drink/play restaurant/bar/arcade opens Dec. 21 at Springfield Town Center … Milk Bar and Momofuku opened on Oct. 23 at CityCenter D.C. … Not Your Average Joe’s plans to open in Reston Town Center by the end of December and in Silver Spring by the end of the first quarter of 2016 … The Dabney is anticipating a late November opening. Ivy City Smokehouse, from Greg Casten and Ronnie Goodman, is aiming to open by December.

Georgetowner • November 5, 2015

Tadich Grill Family Drama Comes to Light

The daughter of one of the owners of San Francisco’s famed Tadich Grill, as well as its newly opened D.C. location, opened up to Washington Post columnist Lonnae O’Neal about being disowned by her family when they found out she was dating a black man.

Terri Upshaw, née Buich, says she met Gene Upshaw, former Oakland Raiders guard and future Hall of Famer and executive director of the National Football League Players’ Association, in 1983 when she was 23. They dated for eight months before he asked her to move with him to Washington, D.C.

She says that when her father found out that she planned to marry Upshaw, “He told me that’s it — you’re out of the family. Change your last name, and don’t ever call us again.” Gene Upshaw died of pancreatic cancer in 2008, but she has not heard from her parents or siblings since 1983 and they have not met her children.

According to O’Neal: “Upshaw, who had never spoken publicly about the rift, says she is telling this story now, in response to a reporter’s query, because with the new restaurant, she is talking more to friends and ‘it sounds archaic,’ she says.”

Following the story, Tadich Grill’s D.C. location was hit with numerous negative reviews on Yelp, many of which have been removed by Yelp as “motivated more by the news coverage itself than by the reviewer’s own customer experience,” according to the site.

Penthouse Restaurant Proposed at 5th and I

Developers of the hotel/apartment hybrid project on the city-owned site at 901 5th St. NW have submitted revised plans. They now propose 175 hotel rooms and 48 apartments, instead of the original 153 rooms and 52 apartments. They are also proposing a bar, cocktail lounge or restaurant in the penthouse area, requiring an exception to the District’s new zoning regulations, which are intended to allow only residential uses in penthouses. The Board of Zoning Adjustment will look at the proposals on Nov. 10. The development group, led by the Peebles Corporation, includes the Walker Group, MacFarlane Partners and Standard Group, with designs by WDG Architecture.

IN: Tail Up Goat

Tail Up Goat, a new Mediterranean restaurant, will open early next year at 1827 Adams Mill Road NW. The venue is the product of Jon Sybert and Bill Jensen, Komi’s former sous chef and wine and beverage director, respectively; Jill Tyler, service director from Little Serow (and Sybert’s spouse); and investor Kevin Doyle. The menu is inspired by southern Italian- and Sicilian-style cooking without being bound to a particular region or tradition. The name of the restaurant comes from a phrase that Sybert and Tyler heard in the Virgin Islands, used to distinguish between herds of grazing animals: Tail up, goat; tail down, sheep.

IN: Korean Spot Coming to 9th Street

A new Korean restaurant is set to open on 9th Street NW. Thievery Corporation’s Eric Hilton and Toki Underground’s Erik Bruner-Yang are the owners.

OUT: DC Coast, Stetson’s — Both Gone After New Year’s

DC Coast Restaurant, a trailblazer in terms of the culinary arts as well as urban renewal, so to speak, will serve its last meal on New Year’s Eve. The restaurant at 1401 K St. NW opened in 1998 as Passion Food Hospitality’s top performer under co-owners Gus DiMillo, Jeff Tunks and David Wizenberg, who decided during lease talks with the building’s owner to shut the place and move on. At the same time, the group said that it plans to revive its Ten Penh Restaurant, which closed at 10th Street and Pennsylvania Avenue in 2011, at Tysons Corner in 2016.

Another trailblazing restaurant, Stetson’s at 1610 U St. NW, will close by the end of 2015, according to the Washington, D.C., Eater blog, which added: “The building and the liquor license for the U Street bar has been sold to Douglas Development. Stetson’s team did not have any information about what might replace it (Eater had reached out to Douglas Development when rumors of closing surfaced).” Stetson’s was opened in 1980 by a retired police officer. It was the first Tex-Mex saloon in the nation’s capital and is considered U Street’s oldest neighborhood bar and grill.

Charlene Louis • October 26, 2015

true fall menu is a reflection of summer toils, of basking in a fruitful harvest. After speaking to Nate Lindsay, executive chef of Jardenea Restaurant, one has no doubt that he takes the seasonal approach very seriously.

Located in the Melrose Georgetown Hotel, Jardenea is a chic, art-deco-inspired restaurant with a strong focus on local and sustainable dining. Hailing from Florida, Lindsay states that this region is one of the best for showing off a fall menu. With the definitive changing seasons and a “good mix of weather,” the D.C. region calls for a farm-to-fork menu that varies both with the temperature and with the locally available ingredients, from the fresh shoots of spring to bone braises in autumn.

The current fall menu embodies the restaurant’s motto (“The farm is the beginning of the food chain…”), starting with a curried, table-poured pumpkin bisque and a hearty kale salad that features McCutcheon’s mulled-cider vinaigrette. The chef goes on to show off one of his favorites: the seared Hudson Valley foie gras, a dish he admits to always ordering when he finds it on other menus.

Interested in trying out Jardenea’s new fall menu? On Oct. 29, the restaurant is offering a four-course “Autumn Harvest Supper.”

Throughout the evening, each course will feature a dish paired with a wine selection from a Northern Virginia vineyard. Featured dishes include Maple Leaf Farms duck breast with double-smoked bacon and exotic mushroom bread pudding and leek-wrapped beef short rib roulade with sweet potato mousseline, rainbow Swiss chard and Malbec demi-glace.

Jardenea

Melrose Georgetown

2430 Pennsylvania Ave. NW

202-955-6400

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