Clarendon’s Green Pig Bistro Moves

Green Pig Bistro is moving a few blocks from it old home to the ground floor of sister restaurant Buena Vida Gastrolounge in Clarendon.

A new mural above the open kitchen at Green Pig Bistro. (Photo: Katie Taranto)

The 12-year-old restaurant will complete the 0.2-mile move from 1025 N. Fillmore Street to the first floor of 2900 Wilson Blvd. this week.

Buena Vida, which formerly occupied all three floors of the building, will remain on the top two floors. Both restaurants are owned by Fairfax Station attorney Fitzgerald Lewis. He bought Green Pig in January and Buena Vida in February. Lewis owns about 20 restaurants in the area including Barley Mac in Rosslyn, Meridian Pint in Arlington, Crafthouse in Fairfax and Reston, and several Denny’s.

The new location has 30 to 40 fewer seats than the old place, but more space for parties and private events with the rooftop and a private dining room on the second floor for parties.

The interior was remodeled to match the French countryside aesthetic, featuring a mural of three green pigs above the open kitchen where a Buena Vida mural had been. There are three kitchens split between the two restaurants, providing ample space for both to prepare separate menus.

A second location opened last week in Manila, Philippines.

Remodeled Trademark restaurant reopens

After a month-long renovation, the Trademark restaurant in the Westin Alexandria Old Town, 2080 Jamieson Ave., has reopened.

The remodeled bar and dining room at Trademark restaurant in the Westin Old Town Alexandria. (Photo: Trademark)

Renovations include a central bar, new café space, a semi-private dining room and a dog-friendly patio. There is also a new menu featuring American and French fare.

“The design reflects classic Mid-Atlantic eateries with a nod to Parisian cafés featuring soft grey velvet furnishings, curved banquettes, warm metal accents and pops of rust and blue,” the Westin said in a press release. “Classic marble with geometric black and white tiles highlights the back bar and newly added coffee bar. The dining room seats 86 and the bar seats 26, with the new coffee bar seating 22.”

The restaurant was designed by Elizabeth Long of D.C.’s OTJ Architects.

The new menu from Chef Matthew Miller features ingredients local to the Mid-Atlantic and the Chesapeake Bay.

The restaurant serves breakfast, lunch and dinner. Dishes include the Virginia ham melt with organic scrambled eggs, Shenandoah cheddar, Virginia ham and bacon jam on sourdough; Southern pimento cheese with multi-seed lavash crackers and chive dust; grilled baked brie with Virginia plum jam, almonds and local honey; Chesapeake stew with mussels, clams, rockfish, shrimp, fennel and tomato broth; grilled Virginia cider pork chop marinated in local Lost Boy cider, served with sauteed Thumbelina carrots and potato gratin cake.

The stand-alone café space off the bar serves La Colombe coffee and espresso drinks, with unlimited refills on drip coffee, in addition to pastries and the signature Trademark x La Colombe Espresso Tonic Romano with Nizza espresso, Mediterranean tonic water and lemon essence.

New brunch dishes, which will launch at the end of this month, include savory or sweet brunch boards, the signature Bloody Mary Trio — traditional, Potomac Blonde Michelada and Verde Maria — and seasonal pastries from local bakeries. New for lunch is the TM Express three-course meal with choice of soup or salad, sandwich or entrée salad, and ice cream or cookie.

The restaurant celebrates happy hour with a selection of complimentary house-made savory popcorns, from buffalo cheddar to Chesapeake Bay flavors, and “yappy hour” daily with a complimentary treat for every four-legged companion when the new dog-friendly patio opens.

Trademark is open from 7 a.m.-10 p.m. daily.

Silver Diner celebrates 35th anniversary

Rockville-based Silver Diner, which opened its first restaurant in Rockville in 1989, is celebrating its 35th anniversary.

CEO Robert Giaimo, left, and Executive Chef Ype Von Hengst stand in front of their original Silver Diner in Rockville. (Photo: Silver Diner)

CEO Robert Giaimo and Executive Chef Ype Von Hengst opened the first Silver Diner in Rockville’s Mid-Pike Plaza, where Pike & Rose stands today, in 1989. The duo visited more than 500 diners across the country to prepare for the opening. The Rockville location later moved to Federal Plaza, in the location that was previously home to Bennigan’s, where it remains today.

Silver Diner has 214 employees who have been with the company for 10-35 years. The company said that is a significant accomplishment in an industry struggling to find and keep employees. Many of its longest employees started as dishwashers, bussers and waiters and have worked their way up to management. Many hail from outside of the U.S. including countries in South America, Latin America and Africa, and all have found a path to U.S. citizenship.

“We are thankful for our many long-term employees and extremely proud to be able to provide employment for many who are now able to live the American dream,” co-founder Giaimo said. “Without the hard work and dedication of these employees, Silver Diner would not be possible. We have a strong family culture where employees work together and support each other.”

Silver Diner also has second generation employees.

Silver Diner attributes its longevity to adapting to customers’ dietary preferences, largely thanks to co-founder Von Hengst. He tests new menu items with patrons and sources fresh ingredients from regional farmers. In recent years the menu has expanded to include gluten-free, vegan, vegetarian and low-calorie options.

“Our menu became flexitarian before flexitarian was even known,” Giaimo said.

Customers today have options but can still choose diner classics. As the menu has expanded, so have higher-end options such as pasta with lump crab, tenderloin steaks and scallops. Von Hengst recently added Mediterranean entrees and high-quality tacos. The bar creations include a wide array of cocktails using fresh-squeezed juices and ingredients, as well as beer, wine and margaritas.

Silver Diner Brands now has 24 Silver Diner locations and includes Silver New American Brasserie in Bethesda and Silver Social in Navy Yard across from Nationals Park.

Sababa observes Yom Kippur with special menu

Sababa, 3311 Connecticut Ave. NW in Cleveland Park, celebrates Yom Kippur with special Day of Atonement dishes Oct. 11-12.

Braised brisket with carrots, sweet potato and walnut and date tzimmes (Photo: Sababa)

Considered the holiest day of the year in Judaism, diners can opt for Executive Chef Ryan Moore’s specials before Yom Kippur begins at sundown. Highlights include hummus sabich salad with hummus tahini, roasted eggplant, hard-boiled egg, chopped salad, harissa and sumac onions served with pita ($18); grape leaf wrapped haloumi served with tomato, lemonade raisins and za’atar ($16); sumac crusted salmon with mixed herb salad ($28) and braised brisket with carrots, sweet potato and walnut and date tzimmes ($30).

Yom Kippur completes the Judaism’s annual High Holy Days (Days of Awe), which begins with Rosh Hashanah. The Jewish community traditionally observes this holy day with 25-hour fasting and intensive prayer.

The specials will be available in addition to the restaurant’s seasonal a la carte menu from 4-10 p.m. Friday (pre-fast) and 5-10 p.m. Saturday (post-fast).

Dram & Grain now open weekends

Dram & Grain, which recently reopened as a Wednesday-Thursday pop-up inside The Imperial, 2001 18th St. NW, has now added full weekend service. The bar, known for its craft cocktails, now serves its experimental grain-infused cocktails, classics and a new food menu on weekends as well.

Dram & Grain inside Adam Morgan’s The Imperial is now open Wednesday through Saturday. (Photo: Dram & Grain)

Originally opened in 2014 in Jack Rose’s cellar, Dram & Grain reopened post-pandemic last June, with beverage director Leighton Bagley at the helm and a new “Grain Experiment” cocktail menu.

Now open Wednesday-Saturday, guests can find Bagley’s unique menu, which infuses different spirits with ancient grains such as buckwheat, farro, quinoa, barley, amaranth and sorghum, along with 15 lesser-seen classic and modern classic cocktails, all priced at $14 each.

Dram & Grain has evolved to bring more fun and energy to the subterranean drinking den. The atmosphere is more social and lively, offering standing room, space for groups, music and a large selection of other spirits and beverages.

Dram & Grain is open from 7 p.m.-midnight Wednesday through Saturday. Guests can choose from bar, booth and table seating. Guests can access Dram & Grain through The Imperial’s front entrance, with a separate neon-lit entrance coming soon.