Jinya Ramen Bar Coming to North Bethesda
Jinya Ramen Bar, which currently has restaurants at 1336 14th St. NW and in the Mosaic District at 2911 District Ave., Fairfax, will open its third DMV location in the Pike & Rose development at 910 Prose St., North Bethesda, early this summer.
“We are so excited to bring Jinya to North Bethesda’s Pike & Rose,” said Sam Shoja. “We absolutely love the neighboring area’s strong sense of community and everything that Pike & Rose has to offer. Pike & Rose has quickly become Montgomery County’s premier destination for entertainment, dining, shopping, living and working …”
Jinya specializes in authentic tonkotsu ramen, which has heavily pork-influenced broth, boasting bold flavors and a wide variety of customizable options. The broth is simmered for more than 10 hours, delivering a robust flavor with handmade noodles.
The restaurant offers five broths, as well as different tares and oils and more than 25 different toppings. In addition to tonkotsu ramen, dishes include spicy chicken ramen, cilantro ramen, spicy creamy vegan ramen and the Cha Cha Cha for garlic lovers, along with quinoa salads, rice bowls, small plates and mini tacos. The beverage program includes local craft beers; Japanese-inspired cocktails; whiskeys; sake/wine; and seasonal, house-made, non-alcoholic beverages.
The new restaurant will seat 74 diners including 10 at the bar with an outdoor patio with seating for an additional 34 diners.
Chef Ryan Hackney leaves the Bird after only six months
Citing “creative differences,” executive chef Ryan Hackney has split from EatWell DC’s The Bird, 1337 11th St. NW, after only a few months on the job.
“EatWell group gave me an incredible opportunity to expand as an executive chef. However, it’s unfortunately not the type of restaurant that I can grow creatively in, which is not a good fit for me at this time,” Hackney said in a statement.
Hackney was the restaurant’s third chef in 18 months. He took over the kitchen at the poultry-centric restaurant in November of last year. Last summer, the Bird’s founding chef Michael Bonk handed over the reins to Tracy O’Grady, who only stayed four months. Bonk is now chef de cuisine at BLT Steak new McPherson Square and O’Grady is executive chef at 1789 in Georgetown.
While the Bird looks for a replacement, EatWell owner David Winer said sous chef Ernesto Nunez, who is an 11-year Eat Well veteran and who previously worked at sibling restaurants Commissary, Grillfish and the defunct Merkado Kitchen, will lead the kitchen.
“This move is not out of malice, necessarily, but the Bird and that restaurant group was not a good fit for me … I can’t be managed by a front-of-house, not chef, oriented group, Hackeny told Eater D.C.. “Now I’m doing something way more in my zone.”
Hackey, who previously worked at Bibiana and 701 restaurant, is joining fellow Food Network alum Alex McCoy to help with future pop-ups and work at Lucky Buns burgers and future pop-ups. The two have worked together previously.
Royal Knights features flower-inspired drinks
The monthly Royal Knights spirits and cocktail series at The Royal, 501 Florida Ave. NW, will feature floral cocktails tonight, May 14, from 9 p.m.-1 a.m. with guest bartender Emily Filkins from Republic Restoratives.
The cocktail pop-up will feature four $8 edible flower-infused and -topped drinks with floral spirits, blossom-infused syrups and edible flower garnishes. Peonies get infused into Singani, a Bolivian brandy, roses and lavender get infused into house syrups and chrysanthemums are paired with ripe strawberries to make a homemade shrub.
Filkins combines roses and lavender with Republic Restoratives’ locally-made Civic Vodka and Borough Bourbon, in Coming Up Roses with Civic Vodka, rose syrup, cucumber water and lemon; and The Blooming-Dale with Borough Bourbon, lavender-vanilla syrup and lime. Other cocktails include Garden Milk Punch with peony-infused Singani, hibiscus tea, Ruby port, Kubler absinthe, lemon, cinnamon and milk; and Mums the Word with strawberry-chrysanthemum shrub, Thatcher’s Vodka, Amaro Sfumato Rabarbaro, a smoky rhubarb amaro, and grapefruit
Other specials include $3 canned brews from Atlas Brew Works, $6 boilermakers and $10 house-made roasted chicken and vegetarian tamales
Dish & Dram celebrates royal wedding
The Dish & Dram, 10301 Kensington Parkway, Kensington, will celebrate the wedding of Prince Harry and American Meghan Markle beginning at 7 a.m. on Saturday, May 19.
Not only will the televisions be trained on the royal wedding, but along with standard menu items, the restaurant will start the day with a brunch including classic bangers and mash. The traditional British breakfast unites sausages and mashed potatoes ($18) along with scones ($3). The celebration will continue all day with pints of Lowest Lord ESB ($6.50). There will also be high tea for two with a steaming 20-ounce. pot of gin tea, the restaurant’s signature Kensington Grey tea with Elderflower (an ingredient in the royal wedding cake) and orange bitters with dry Beefeater Gin ($25). Also on the menu is a pairing of a bottle of British bubbly, Court Garden Sparkling Rose with two all American hot dogs topped with champagne mustard and crispy onions ($85).
At 9 a.m. following the wedding, there will be a Prince and Princess Parade for children, who are invited to dress as royalty. Best costume will receive a gift certificate for a free kids’ meal. The adult wearing the best fascinator – a cocktail hat — will receive a $25 restaurant gift certificate.
Occidental updates weekend brunch menu
Occidental Grill & Seafood, 1475 Pennsylvania Ave. NW, has unveiled a new weekend brunch menu that includes contemporary interpretations of American classics.
New dishes include the Monument Seafood Tower with Little Neck oysters, East Coast oysters, Hokkaido scallop ceviche, tiger prawns, tuna tartare and uni rice crackers; and duck and waffles with duck leg confit, Belgian waffles, fruit and pomegranate syrup. Other dishes include a grilled Black Angus burger made with a blend of short rib and brisket, topped with guanciale marmalade, blue cheese, tomato jam and lettuce on a caraway seed bun; and a mixed green salad with poached dried cherries, black grapes, benne seed granola, goat cheese and a white balsamic vinaigrette.
Brunch drinks include the Matcha Do About Nothing made with Rujero Singani, lemon juice, Domaine de Canton, matcha and Q ginger ale; and the 1475 Frosé with Dark Horse Rosé, Absolut Elyx, peach liqueur and pineapple garnished with a pink rose.
Brunch is served à la carte from 11:30 a.m.-2:30 p.m. on Saturday and Sunday.
Editor-in-Chief Mark Heckathorn is a journalist, movie buff and foodie. He oversees DC on Heels editorial operations as well as strategic planning and staff development. Reach him with story ideas or suggestions at dcoheditor (at) gmail (dot) com.