Jane Jane brings joy back to bustling 14th Street
From pandemic sleep to summer awakening: DC’s food scene is wasting no time reopening after restrictions were lifted in June. Enjoy eating and drinking indoors or out with a full plate of what to expect in the summer of 2021. Check out all the openings and events in this list:
To discover the entire culinary scene, attend the Metropolitan Washington Summer Restaurant Week, August 9-15. Unlike the previous catering week, this will revert to the emphasis on on-site dining, but will keep family dinners and cocktails for those who still want the experience to take away or take home.
In the row of barracks, Mad Aunt Helen is a new spot from a DC food industry veteran. The casual, casual all-day restaurant is run by first-time owner and former marketing manager Shayne Mason of lesbian-owned Hank’s Oyster Bar. Images of icons like Jackie Kennedy line the wall, with dishes like fried chicken, homemade Reubens pastrami, and mushroom “crab” cakes.
The Line Hotel has closed two of its restaurants during the pandemic, but is now expected to open No goodbye. It will serve Chesapeake-based dishes, with crab cakes featured. Fried chicken and catfish will also be on the menu.
Replacement of the B Too spot in the heart of 14e The street will be Maiz 64, an upscale Mexican place to showcase mezcal in small batches. It’s a â€œmodern homage to authentic Mexican cuisine,â€ which uses local ingredients. Check out the raw ceviche bar, as well as the creative taco bar with creative options like charred broccoli mole and suckling pig with pork rinds and avocado.
On the quay, the enormous Ilili brings elegant Mediterranean-Levantine cuisine to DC “with a New York attitude” as it is the second place outside of its prime Manhattan location. The chef garnishes the labneh yogurt with Petrossian eggs and stuffs the kibbeh with steak tartare.
Just north of U Street, taking over the former vacant Quarter & Glory space, will be St James. The owner and chef is Peter Prime, who currently runs Cane on H Street, NE (Michelin Bib Gourmand restaurant). He now oversees this brother project with a much larger footprint. Named after a town in its home country, Trinidad, the restaurant offers flavors of the Caribbean through the modern lens of Prime.
At Adams Morgan, a pop-up offers Bolivian cocktails and street food courtesy of Carla Sanchez and her brother. Called Casa Kantuta, the pop-up runs until August 8 on the ground floor of the Spacycloud boutique restaurant. Bartender Luis Aliaga makes drinks made with Andean ingredients and inspiration with fun names like Angry Llama.
Just north to Adams Morgan is Shabu More. In the same building as Death Punch Bar and Shibuya, the same owners (Chef Darren Norris and his wife Candice) offer a Japanese hot pot experience. Diners start with a choice of one of three broths, plus vegetables, and ordering meats like wagyu and lobster tail by the ounce.
In Shaw, the former Bistro Bohem space should be refreshed as Quattro Osteria. The owners, originally from Naples, bring an Italian touch, with well-known and modern dishes and drinks.
At Foggy Bottom, a huge new market called Western market will open later in the fall. The 12,300 square foot space will transform a historic marketplace, originally built in 1802, into a hall with more than a dozen food and drink vendors. Taste everything from lobster rolls and sushi to arepas, and even the sub sandwiches at Shaw’s Capo Deli.
Chef Alfredo Solis already owns three Mexican restaurants (Anafre, El Sol, Mezcalero). His next venture is traveling further in the form of Mariscos 1133 the 11the Street. Mariscos 1133 celebrates coastal cuisine from across mainland communities, with inspiration from California, Pero, Mexico and beyond. Diners can expect dishes like Brazilian moqueca (fish stew), ceviche, and, with a nod to the local, a spin on crab cakes.
The latest opening of KNEAD Hospitality + Design, owned by gays, is Mi Casa at the Cercle Dupont. Inspired by Chef Roberto SantibaÃ±ez’s years of life in Texas and his Mexican heritage, Mi Casa’s concept of â€œborder cuisineâ€ aims to blend Mexican, Tex-Mex and the American Southwest.
Hungry now? Discover the restaurants open in spring:
Las Gemelas Cocina. This dual concept restaurant in La Cosecha offers a relaxed taco bar as well as an upscale Mexican menu. It comes from the operators of Epita in Shaw.
Point. This massive seafood restaurant anchors a new development at Buzzard Point, near Audi Field. Crab cakes are the star, along with many fish and lobster rolls. It is managed by the owners of Ivy City Smokehouse and Tony & Joe’s.
Runner-up. This elegant homage to New Orleans cuisine brings not only a raw bar (for seafood) but a butcher’s shop, a whole pork butcher’s service style popular in Cajun cuisine. Casual dishes like po’boys are offered alongside head cheese and caviar.
La Famosa. This Navy Yard spot channels Puerto Rico through a relaxed waterside vibe and lots of fried plantains and rum.
Makan. This Malaysian restaurant in Columbia Heights is refining Southeast Asian dishes to focus on that particular country. Taste the unripe mango salad, as well as the pandan leaf that appears in drinks and dishes.
Caruso’s grocery store. This warm Italian spot by Matt Adler (from Osteria Morini) is located near the Potomac Avenue subway. An extensive wine list accompanies dishes like burrata, prawn scampi and Chicken Parm.
Chicatana. This Mexican restaurant lands in an area of â€‹â€‹14e Street of Columbia Heights with several other Mexican restaurants nearby – but has a twist. It gets its name from a type of ant used in traditional Oaxacan cuisine, throwing a few crunchy tiny ants (similar to chapulines or grasshoppers) on everything from ceviche to cocktails. The menu, instead of focusing on tacos, offers a broad and modern take on Mexican cuisine.
Lupo Pizzeria. This 14e The street location comes from the same group as Lupo Verde. Lupo Pizzeria offers a menu of high Italian street food, Italian cocktails and plenty of bubbles. The chef’s signature is the hand-made pizza with black squid ink dough.