Edward Lee to Open Succotash in National Harbor
Chef Edward Lee, the James Beard Award nominated chef behind 610 Magnolia and MilkWood in Louisville, will partner with Knead Hospitality + Design to open Succotash, a Southern restaurant with Asian accents at National Harbor in May.
The 200-seat restaurant is planned for May at 184 Waterfront St., Oxon Hill, combining the space formerly occupied by Baja Fresh, Freshii and S.O.A.P., which had all closed.
Knead is a new Washington-based hospitality and design firm founded by Jason Berry, former chief operating officer of Rosa Mexicano, and Michael Reginbogin, formerly director of operations for Samba Brands Management and director of food and beverage operations at Dream South Beach. Succotash is Knead’s first project.
Lee, who is Korean-American, is known for his Southern food with an Asian influence such as miso-smothered chicken, tamarind-strawberry-glazed ham, collards and kimchi and green tomato kimchi.
The menu will feature Southern standards such as collard greens, corn bread, fried chicken, pimento cheese and chess pie, all with Lee’s touch. The restaurant will have at least 25 varieties of bourbon, Lee’s drink of choice.
Knead is handling the design of the space, which will mix Southern architecture with industrial and contemporary touches.
Old Town Pour House is coming to Gaithersburg
Bottleneck Management will open its first Old Town Pour House outside of the Chicago area at 212 Ellington Blvd., Gaithersburg in the Downtown Crown development come Mar. 2.
The restaurant and bar will feature 90 craft beers on tap, which will rotate weekly. The menu will feature American classics with a twist such as mini Chicago dogs, 1871 chili, burgers, smoked brisket sandwiches, pork chops and salmon, and peanut butter Snickers pie. It will also include gluten-free items.
The 7,966 square-foot space will include an outdoor patio in warm weather. The interior boasts copper-inlayed bars and tables, custom-milled dark woodwork, high ceilings and operable windows opening onto the patio.
Jamie Leeds to open Twisted Horn in Petworth
Jamie Leeds, chef and owner of Hank’s Oyster Bar, will open Twisted Horn a cocktail and small bites bar, at 819 Upshur St. NW in Petworth this spring.
A reincarnation of an old church, the entire space will be new. “I’ve always dreamed of owning a really cool bar. Since my recent move to Petworth, I wanted to create a neighborhood bar that I can hang out in and meet my neighbors,” Leeds said.
The interior architecture and design will be created by Lauren Winter and Brian Miller of Edit, in collaboration with Streetsense. The décor will feel edgy and industrial, yet welcoming and candlelit. The bar will have 30 stools, with an additional 10 seats at high-top tables. There will also be an outdoor patio for approximately 40. Leeds plans to have a wood-burning fire pit on the patio for toasting marshmallows.
The menu will snacks including pickled eggs, herb puffed escargot served on a stick; mac n’ cheesy fritters; tuna melt crostini and French onion dip with chips. Other items include togarashi dusted tempeh, toasted Marcona almonds, lemon fried olives, and cheese and charcuterie.
Leeds is keeping things in the neighborhood getting as much as possible from local companies including Straw, Stick & Brick Delicatessen, Gordy’s Pickle Jar and Qualia Coffee.
The cocktail menu includes Dance of the Seven Veils with mezcal, cocchi torino, currant and orange oil jam and whole egg topped with saffron; Ghostwood Development with gin, port, Sapins aperitif, Salmiakki Dala, egg, fresh nutmeg and black pepper; and Louisiana Purchase with cognac, dry and red vermouth, Bénédictine liqueur and muddled cucumber.
Megan Coyle, currently beverage director at Hank’s in Dupont, will be the general manager and head up the cocktail program.
Twisted Horn will be open from 5 p.m.-2 a.m. seven days a week.
Sticky Fingers’ owner to open Fare Well vegan diner on H Street
Doron Petersan, owner of Sticky Fingers vegan baker in Columbia Heights, will open Fare Well vegan bakery, bistro and bar at 406 H St. NE between Fitness Together and Khepra’s Raw Food Juice Bar this summer.
A bigger and bolder take on vegan dining, Fare Well will feature an expanded bread program, a grab-and-go lunch counter, bakery case, full bar program and classic diner-style service and seating. The 2,600-square-foot space will be a casual, neighborhood spot for comforting everyday fare.
“Fare Well is a name that immediately spoke to the mission of the concept,” Petersan said, “and, while we considered others, I kept coming back to it. It says so much about what we are trying to do here: live well, eat well, be well. It’s about turning the idea of living conscientiously to everything we do, from excellent service to thoughtful, well-crafted food. When you visit the new restaurant you will truly Fare Well in every sense of the term.”
More than just an expansion of Sticky Fingers, Fare Well will offer a wide array of baked savories, vegan American comfort food classics and Mediterranean fare. The bakery program will keep a few Sticky Fingers’ favorites, like sticky buns, Cowvin cookies, Little Devils and cupcakes, but augment them with scones, danishes, croissants and pies.
House-baked bread will be an integral part of Fare Well and include focaccia, challah and whole grain varieties. The bakery and bistro will have the look and feel of a classic mid-century American diner, featuring a bakery case and lunch counter, as well as “grab-and-go” dining and table service for approximately 50 diners. A bar will feature beer and wine on tap and a menu of cocktails created by W Hotel mixologist Joey Ambrose.
Fare Well will be open seven days a week for breakfast, lunch and dinner, with extended bar hours on Fridays and Saturdays.
Casa Oaxaca closes in Adams Morgan
Casa Oaxaca Mexican restaurant at 2106 18th St. NW in Adams Morgan closed last night. The restaurant had been open for more than seven years. There was no reason given for the closing in a Facebook post.
“Relocation and a brand new concept (with the same authentic flavors of Mexico) are in the work!” the post said. It also said the owners will be refocusing their efforts on their catering services.
Guajillo in Rosslyn and Don Lencho in Manassas, both owned by Karen Barroso and Rolando Juarez, who also own Casa Oaxaca, will remain open.
Mango Tree begins serving lunch on Monday
Mango Tree, the new Thai restaurant from Richard Sandoval and Pitaya Phanphensophon located at 929 H St. NW in CityCenterDC, will debut weekday lunch service beginning Feb. 2.
Chef de cuisine Paul Kennedy’s menu includes dishes from each of the four main culinary regions: rich and fully flavored dishes from the North, spicy cuisine from the Northeast, more mild dishes influenced by Chinese cooking from the Central region and hot and spicy cuisine from the South. Lunch will be served Monday through Friday from 11 a.m.-3 p.m.
Lunch prices range from $5 to $25. Appetizers include char-grilled corn-fed chicken satay served with coconut peanut sauce; chili flake calamari with green apple som tum and wasabi aioli; vegetable and vermicelli spring roll; and fried tofu with peanut and marinated cucumber relish. Entrées include green curry with corn-fed chicken and eggplant; stir fried beef fillet with Asian greens; pan fried salmon with tamarind sauce; stir fried market mushrooms with Thai basil, fresh chili and garlic; Mango Tree’s signature stir-fried rice noodle with chicken in tamarind sauce, and char grilled prime Angus strip loin served with spicy Northeastern tamarind sauce.
The restaurant opened Jan 16.
Bibiana Osteria Enoteca unveils new happy hour fare
Newly named executive chef Jake Addeo has introduced a new happy hour menu at Bibiana Osteria Enoteca, the modern Italian restaurant located at 1100 New York Ave. NW. Happy hour specials are available Monday through Friday from 3-6 p.m.
Glasses of house red and white wine, prosecco, Peroni or Menabrea beer, as well as featured rail cocktails are $6 each. Bibiana’s new happy hour menu offers appetizer portions of “Stuzzichini.” Choices include house-made, fresh milk ricotta with wild honey, chives and almonds; costa di agnello, lamb ribs glazed with sherry vinegar and saba; arancini, a stuffed rice fritter with pork ragu and provolone piccante; carciofi, fried artichokes with parsley and lemon; baccalà mantecato, whipped salted codfish and potato with gnocco fritto; and polpetta, pork and veal meatballs with polenta, sugo finto and parmigiano. The stuzzichini are $3 each, or choose 3 for $6 or all 6 for $10. Also, a selection of three of “pizzette” will be featured on the menu: margherita with mozzarella, tomato and basil; funghi with tomato, wild mushrooms, mozzarella and basil; and salsiccia with sausage, garlic, red chili, tomato and pecorino. The pizzas are $5 each.
Jack Rose Dining Saloon serve new apple brandy ale
Jack Rose Dining Saloon, 2007 18th St. NW, has partnered with D.C.’s Atlas Brew Works to create a one-of-a-kind beer which melds Atlas’ newest anniversary ale and brandy.
Only available at Jack Rose, the JRDS/Atlas Brew Works apple brandy barrel-aged Anniversary Peach Farmhouse Ale is unique to D.C.’s beer scene. Atlas took its Anniversary Peach Farmhouse Ale, made with real Maryland peaches, and aged it in a used apple brandy barrel from Laird & Co. The barrel, between 26 and 28 years old, first held bourbon from 3-5 years, and was then used to age rare old apple brandy for 12 years, old apple brandy for 7.5 years, a bottled-in-bond 100 proof apple brandy for 3 years and applejack for 6 months, finally aging the Peach Farmhouse Ale for 4.5 months.
To celebrate the special release, Jack Rose will host a party in the saloon bar and whiskey cellar on Feb. 4 from 6-9 p.m. Guests can enjoy $5 draft specials on the exclusive beer, as well as several of Atlas Brew Works’ new brews including Anniversary Peach Farmhouse Ale, La Saison des Fetes, 1500 South Cap Lager, Pumpernickel Stout and cans of Atlas’ District Common and Rowdy Rye will be $4.
Guests can also taste various apple brandy expressions from Laird & Co., which will all be discounted and on the bar’s in-house spirits draft system including rare old apple brandy, old apple brandy, Laird’s bottled-in-bond 100 Proof apple brandy, applejack and a special beer-inspired cocktail, a peach version of the bar’s namesake Jack Rose using Laird’s applejack.