A preview of what is to come: Fall DC area restaurant openings.

Just as last year around this time, we had a ton of new restaurant openings. This year is no different according to this long listing; however,  this year’s Fall dining forecast includes a few spin-offs, a slew of New York imports. Which new restaurant opening are you most excited about?

Tiled walls at Arlington Rooftop. Photos by Design Strategies.

Arlington Rooftop Bar & Grill: American fare with affordable prices in a contemporary setting and of course, a rooftop deck will be the draw at this latest gathering spot in trendy Clarendon, opening possibly this month. Inside there will be high ceilings, beautifully tiled walls in leather with penny round accents (see design photos), wooden stairs, The restaurant is being built atop the current Dehli Dhaba and Subway restaurants at 2424 Wilson Blvd.

Casa Nonna: The BLT Restaurant Group based in the ‘Big Apple’ is expanding their brand and opening a family-style Italian restaurant, Casa Nonna in Dupont Circle (1250 Connecticut Ave. NW). Casa Nonna, the name for the 190-seat establishment (“House of the Grandmother” in English) will join BLT Steak downtown and the forthcoming BLT Burger (at 1317 Connecticut Ave. NW), which is also opening this spring. According to the twitter feed, the restaurant will be officially open for business this coming Wednesday, September 15. They are accepting telephone reservations at (202) 629-2505. (1250 Connecticut Ave. NW).

Cuba Libre Old Havana Restaurant & Rum Bar: The menu showcasing the flavors of various Latin regions featuring piqueos, or small tasting plates, ideal for experiencing a multitude of delicious flavor combinations was specifically developed for Washington by Chef-Partner Guillermo Pernot with Executive Chef Jason Kaufman to oversee the day-to-day operations of the kitchen. The decor will highlight the pre-Castro bygone era in an energetic atmosphere distinguished by authentic Cuban architecture. Diners will enter onto a piazza that looks straight out of Old Havana with ornate carved wood, stone and wrought-iron balconies, along with yellow stucco walls and elaborate house fronts replicated from vintage photographs. Old-fashioned street lamps will illuminate the handsome bar, high-tops and tables, where diners will enjoy Nuevo Latino fare and trendy cocktails. On weekends, around 10–11 PM, the tables will be moved back for dancing (801 Ninth St. NW, 202-408-1600). Stay tuned for a sneak peek coming in 2 weeks. Cube Libre is slated to open September 17th 27th.

DC-3: Opening sometime this fall, DC-3 will join pizzeria bistro Matchbox and Ted’s Bulletin, an upscale diner concept, in the Barracks Row section of Capitol Hill. Combating the recent burger craze in DC,  the menu will feature gourmet hot dogs from around the region, such as a Cincinnati chili dog, Chicago dog, NY dirty water dog, and will cost about $6 with a side order. The vintage aircraft–themed space is tiny and seats just 20 and will showcase an actual DC-3 propeller and a wing for a sign (423 Eighth St. SE.).

Photo courtesy of Prince of Petworth

GO Burger: In addition to Casa Nonna, BLT Restaurant Group has another newcomer coming to Dupont Circle — this time a  hamburger joint (patterned after NYC’s  BLT Burger) and will be serving up trendy milkshakes, classic patties, and dogs.  This section of Connecticut Avenue has been dubbed “Red Meat Row” by Metrocurean (see her nifty graphic) due to the competition. Several other burger spots, including the Big Apple’s, Shake Shack, which is slated to open early next year, just a few steps away (1317 Connecticut Ave. NW). (So sad! I loved Salad Mio! Photo courtesy of Prince of Petworth)

Michel: World renown chef/restaurateur Michel Richard will launch his third DC area restaurant in about 5 weeks, according to Mel Davis.  Richard describes his latest project as being in between Central and the upscale Georgetown dining room, Citronelle. This casually elegant new French-American bistro will serve boeuf bourguignon and coq au vin in the former Tysons Corner Ritz-Carlton’s Maestro space, redone in burgundy and silver gray, with a whimsical light fixture inspired by his signature plate sculpture. The opening is slated for late September or early October (1700 Tysons Boulevard, McLean VA; 703-506-4300).

Palena: The Cleveland Park premises of this popular Italian bistro are being expanded to include a new kitchen, a wood-fired oven and grill, and, best of all, more seats for its bargain-priced cafe/bistro menu; renovation should be completed by early October, with a market (in the old Magruder’s grocery store space) opening soon after (3529 Connecticut Ave. NW; 202-537-9250).

Pizza Paradiso Alexandria: – Now that the DuPont Circle location is complete and up-and-running, Ruth Gresser has decided to cross the Potomac River and into Old Town (*gasp*). Pizza Paradiso will open another outpost in industrial modern quarters, in the former Discovery Store space.  The 3300 square foot space will be renovated and will provide plenty of space for its brew-focused offerings by late September/early October. Check out their slideshow of construction on Flickr (118 King St.).

P.J. Clarke’s, a New York icon is looking to take over the space formerly occupied by Todd English’s Olives at 16th and K St. NW. Washingtonian Mad Men fans will be the first to celebrate. The DC outpost will replicate its original menu and will serve its legendary burger, steak and raw bar. Diners can expect the familiar P.J. Clarke’s iconic design elements like a tin ceiling, wood floors, subway tiles on a weathered bar and red-and-white checkered cloths on the tables. Downstairs, Sidecar will be a spiffy gentlemen’s club with overstuffed leather banquettes and fancier American fare. They’re both slated for early October (1600 K St. NW).

Queen Vic: Named for a British soap opera, this Brit-themed gastropub by Owner Ryan Gordon (The Pug) plans on offering a traditional pub menu fare; however, using local DC area seasonal produce. The menu will include an English breakfast, which will be offered all day, meat pies (including eel and kidney), fish `n chips, and will feature British ales and ciders. For a little spice, Gordon will feature a special Indian-style curry-of-the day. Queen Vic is slated to open in an Atlas District townhouse in the early fall. (1206 H Street, NE).

Rustico: A Ballston location is in the works for this popular beer-centric restaurant which specialize in wood-fired oven cookery and will also offer outdoor seating with views of the bustling neighborhood. Steve Mannino will serve as the Executive Chef for both locations. And, for those of you with a sweet tooth, the Ballston offshoot will have a Buzz Bakery next door. Will Chef Josh Short all man the kitchen at the new Buzz? We’ll see! (4075 Wilson Blvd.).

Photo courtesy of Smith Commons blog

Smith Commons: Belgian Chef, Frederik de Pue formerly of the European Commission Delegation Ambassador will be at the helm of this new restaurant, which is slated to open early fall in the Atlas District. Smith Commons will offer a seasonally-inspired international menu of approachable cuisine for every palate. From Maine Lobster to Fish & Chips to Eggplant Lasagna. A wine director and beer sommelier will oversee a menu of 70 domestic and international wines and bottled beers, 12 craft beers on tap.  The three-story neighborhood bistro, which used to host a carpet warehouse, will feature a bar on each level, second and third floor patios, and loft space that overlooks the dining room below. Decor includes low lighting, high-back chairs, soft lounge furniture and a contemporary mix of finishes, textures and a variety of original artworks by local fine artists. Check out their blog about construction. I love the photos of the progress. (1245 H. St. NE).

New *Pages*: Dining In & The Daring Kitchen

Have you noticed the new tabs on Dining in DC’s home page? Well there are two new pages (“tabs”): Dining In and The Daring Kitchen.

Dining ‘In’ is a place where I will blog about all of my attempts to cook recipes out of  Chef’s cookbooks, such as Michel Richard, Susur Lee, Jose Pizarro, and others.

So as of June 15, 2010 I am officially a “Daring Cook.” So, if you aren’t familiar with The Daring Kitchen, the breakdown is that on the 17th of every month, members, known as Daring Cooks or Daring Bakers, have access to a forum where a challenge with one new recipe is posted by an alternating host on the Daring Kitchen’s site. Each member then creates the exact same recipe, records the process and then posts about it on their personal blogs on a designated date. There over 4,500 members worldwide including individuals from all over the world. The group began in 2006 when two ladies baked the same recipe then blogged about it.  And that’s what started the ball rolling … My first recipe will be July 2010! Wish me Luck!

I hope that you enjoy the new features as much as I will enjoy sharing my adventures in Cooking with all of you!

Mother’s Day Brunch at Redwood.

One of the joys of being a foodie is being trusted to chose the perfect spot for special occasions. For Mother’s Day I have invited my mother, my sister, and my mother-in-law to join me for a special ladies only brunch at Redwood located in the trendy restaurant and shopping mecca, Bethesda Row (7121 Bethesda Lane, Bethesda). Ironically, the last time that I was there was with my sister last May for Christian Siriano’s runway show.

Photo by http://www.hfggreen.com

I’m excited to return to Redwood, which is offering special Mother’s Day brunch Sunday, May 9 from 10 a.m. to 3:30 p.m. that will include a traditional buffet highlighting the best of the season. Very reasonably priced at just $35 for adults and $15 for children under 12, the Mother’s Day buffet includes a carving station, omelet station and dessert station, which are beautifully displayed throughout the lounge and dining bar.  For the perfect pairing, bottomless mimosas will also be available for $15 while enjoying tunes courtesy of the George Oakley Jazz Trio. 

My first impression last year of Redwood was phenomenal. I had the opportunity to meet Chef Blake Schumpert and Owner Jared Sager. In addition to meeting the new Chef, I learned that Blake is quite well versed in preparing dishes using the best local seasonal ingredients available. Restaurant Owner Jared Sager and Chef Schumpert share the same mission to offer seasonal menu items that showcases the best mid-atlantic ingredients using  produce, meat, and seafood that is naturally-raised, organic, or sustainable whenever possible, and sourced from local growers and ranchers.

This time last year I met Chef for the first time. I found his resume to be quite impressive including working with recent James Beard Foundation National Outstanding Chef award winner, Chef Dan Barber of New York City’s Blue Hill. Chef Schumpert has also worked with one of my favorite local DC Chef’s world- re-known Chef Michel Richard of DC’s Citronelle. Blake also served as the Executive Chef of Ashok Bajaj’s Ardeo from 2003 to 2006. Just before coming to Redwood, he was Chef at Millie’s in Richmond, a diner-like space with simple, seasonal food.

For reservations or additional information please call (301) 656-5515 or visit www.redwoodbethesda.com

Under the Toque at Citronelle. Lisa spends a day in the back of the house.

Lisa Shapiro with the kitchen staff at Citronelle Michel Richard (Photo by Jenna Duffy)

“How can this be work? This is so much fun!” I said. After spending an entire day in the kitchen at Citronelle Michel Richard, however, I realized that it is indeed a lot of hard work. David Deshaies and his team, including Sous-Chef Thomas Hauck, spend an average of 12 hours, 5 days a week in the kitchen rushing around spending all day on their feet. I guess it could be fun, fulfilling and rewarding, especially if you are as passionate about what you do as David is. Being a Chef is not just a career to him, it’s a life’s work, and at just 31 years old David is the Executive Chef at Citronelle Michel Richard, arguably the best fine dining restaurant in Washington, DC.

Under the direction of world-renown Chef, Michel Richard, David has spent the last eight years helping Citronelle distinguish itself as being one of the most innovative French restaurants specializing in modern techniques. Michel’s artistic avant-garde techniques are whimsical and clever. He has a talent for tricking one’s senses. In regards to Michel’s style of cooking, what you see is not always what you get. For example, what appears to be a slice of a hard boiled egg is really made of mozzarella cheese and yellow tomato puree – Michel’s own fools gold.

David’s Fruit Pizza

David has also learned these techniques and has applied them to some of his own dishes. His latest creation, the “Fruit Pizza” is served as a tart with rhubarb puree, which resembles the tomato sauce used on a traditional pizza, topped with fresh seasonal fruit: strawberries, rhubarb, figs, and banana. The Chef serves the fruit pizza tableside and completes the illusion by grating white chocolate on top; much like one would add fresh parmesan cheese. David explained that the fruit pizza, “is a new dish on the menu. It is very difficult to add a new dish to our menu. The fruit pizza was featured as daily special for three days and then we added it to the menu. It’s been on the menu for one week. We have gotten a great response so far.” I loved the new dish. What’s not to like?

Citronelle, located at the Latham hotel in Georgetown is well known for various “signature” dishes, including Michel Richard’s 72 hour braised short ribs, Tuna Salad Niçoise, Eggs symphony, and the Mosaic. Parts of the menu have not changed significantly over the years, Chef David says, due to the restaurant’s reputation world wide. Some of the most highly esteemed dignitaries in the world travel from all over to dine at Citronelle, and would be disappointed to find these dishes removed from the menu. Closer to home, President Barack Obama and First Lady Michelle dined at Citronelle recently. The President ordered the 72 hour braised short ribs and Michelle ordered the Lobster burger. They shared the soft shell appetizer and the crème brûlée for dessert. Luckily Citronelle had the ribs on the menu and perhaps avoided a national catastrophe. David recalls the evening, “I was anxious! It is not every day that you cook for the most powerful man on a planet! Especially since a chef from the white house was checking everything that we put on a plate and the secret service was in every corner of the dining room, but it was very nice. It was a beautiful evening for all of us!” Serving VIPs and dealing with security is all in a days work for David and the rest of the staff at Citronelle. The Saturday afternoon that I was at the restaurant, the President of Egypt had a dinner reservation; however, just before service began, they canceled. Maitre D, Jean-Jacques Retourne and Public Relations Coordinator, Mel Davis suggested that the Egypt’s President had reservations at several restaurants all over town for security reasons. I think that it would have been exciting to see the Egyptian dignitary but I also think it would have made the dinner service more hectic.

To Read the Full Article … Click HERE …

A Day in the Life of …

Executive Chef, David Deshaies

Tomorrow is a really big day for Me. I am spending the entire day working along side Citronelle Michel Richard’s Executive Chef, David Deshaies. I will spend the afternoon listening, learning, and cooking in one of the very best restaurants in the world. As a fly on the wall, I will observe all of the intridicate details of what goes into making some of Citronelle’s most highly acclaimed dishes. I will interview David … I don’t have too many planned questions, but I am sure that after spending an entire day, I will learn a lot about him. That is … if I can understand him. I haven’t spoken to a French native for hours on end in years. I’m a little rusty.

In addition, a friend with a great eye, Jenna Duffy has agreed to photograph me and David working. It’s going to be quite exciting! Stay tuned in the next week or so for some special features about my day working with David at Citronelle!

I plan to try and make this a regular feature of Dining in DC: A Day in the Life of a professional Chef at some of the hottest restaurants in DC. Starting at Citronelle is starting at the tippy top … but I have to start somewhere and what’s better than starting at the top?!

Wish me luck!

Washingtonian’s Best of Washington party: Celebrating Readers’ Favs

For the past 30 years, Washingtonian has invited their loyal readers to vote for their favorites in various categories, such as best people, places, and services in the area. The July Issue  features “The Best Of …”of which readers rated for their favorites of everything from popsicles, pizza parlors, pot stickers, and cocktails. Of course, the Washingtonian editors don’t allow us layfolk to decide what’s best (wink); they too weigh in  with their own picks of what and whom they feel is the best in Washington.

July 13, 2009 from 7 -10 p.m. at the National Building Museum located at 440 G Street, NW,  Verizon Wireless & Washingtonian offer their ‘Best of Washington Party’. They have invited the ‘winners’ to set up booths and serve up their best to partygoers. In 2008 more than 1,200 guests, celebrities, restaurateurs, and Leukemia & Lymphoma Society supporters filled the National Building Museum to sample, sip, and socialize.

The sold-out event featured more than 50 of the area’s best restaurants and several celebrated chefs, including Michel Richard of Citronelle and Central, Eric Ziebold of CityZen, Tony Conte of the Oval Room, and Scott Drewno of the Source by Wolfgang Puck. I’m very excited to attend – thanks to Jill Collins!

All funds from the silent auction and a portion of ticket proceeds went to the Leukemia & Lymphoma Society to fight blood cancers. The Verizon Wireless Best of Washington party proved to be the highlight of the summer season. It’s a winner for sponsors, suppliers, guest, and beneficiaries.

Tickets were offered at two levels: Vice Presidential Ticket ($95) and Presidential Ticket ($125) . View photos from 2008 party:
http://www.washingtonian.com/blogarticles/people/capitalcomment/8559.html

For additional information please visit: http://www.washingtonian.com/sections/bestof