From June 17-30, America Eats Tavern inside The Ritz-Carlton Tysons Corner, 1700 Tysons Blvd., McLean, will celebrate the commonwealth’s rich history with its inaugural Virginia Festival, featuring special events and Virginia-themed dishes throughout the two-week festival.

America Eats Tavern will host a Virginia Festival from June 17-30. (Photo: Mark Heckathorn/DC on Heels)

The festival spotlights local and regional flavors inspired by the country’s most historic dishes and drinks. Highlights of the festival will include Virginia-themed dishes, wine flights from local wineries, tastings from local distilleries and a “Blend Your Own Bordeaux” competition.

Available throughout the festival, head chef Nate Waugaman will offer a variety of Virginia themed dishes, available through a prix-fixe tasting menu or à la carte, featuring local ingredients and reflecting the rich history of one of America’s first colonies.

The prix-fixe menu is $45 per person and starts with Edwards Surryano ham carved off the bon and served on mini biscuits with pepper jelly. The second course to share include fired Chesapeake oysters with rhubarb remoulade, cucumber and pickled rhubarb salad, and Norfolk crab and ham sauté with Virginia ham and lemon butter air. The third course include shrimp ’n Boyd Mill grits, Meadow Reserve cheddar, pearl onion petals and ham hock with a choice of fried chicken with cold slaw of carrots, Brussels sprout petals and house-made hot sauce or Yohanan Farm roast chicken with mushroom jus and pickled lemon. The meal also includes an assortment of vegetables to share including stewed cherry tomatoes with biscuits; asparagus casserole with Vella dry Jack cheese sauce, bread crumbs and boiled egg; and summer squash casserole with zucchini and yellow squash. The meal ends with lemon chess pie.

A la carte offerings include Sally Lunn bread served complimentary with biscuits; cheddar shortbread cracker cheese straws; Virginia harvested oysters on the half shell; Virginia hams such as Olli Becker Lane prosciutto and Edwards Surryano; Virginia peanut soup garnished with celery and blackberries; and a selection of Virginia cheeses. The items from the prix-fixe meal are also available a la carte.

Wine flights are also available. The 2-ounce pours of red include Barren Ridge Cabernet Franc, Linden Claret and RdV Jose Cuvee for $16. The 2-ounce pours of white wine include Rockbridge Riesling, Early Mountain Petit Menseng and Barboursville Chardonnay for $14.
carrots, Brussels sprout petals and house-made hot sauce.

Special Virginia-themed dishes for America Eat’s Virginia Festival include stewed tomatoes (clockwise from top left), ham biscuits, shrimp ‘n’ grits and raw Chesapeake oysters. (Photos: Mark Heckathorn/DC on Heels)

During a media preview on Sunday with a limited menu, my favorites were the ham biscuits with the tasty pepper jelly and the sweet “stewed” tomatoes, but the star was the shrimp with cheesy, creamy grits. I was disappointed that we didn’t get to sample the crab and ham sauté or the lemon chess pie, two dishes I was looking forward to tasting.

Special events

Catoctin Creek tasting – June 17 from 5-6:30 p.m. Guests will enjoy a tasting with Catoctin Creek Distilling Co. representative Chad Robinson, featuring their award-winning 92-proof Roundstone Rye and Watershed Gin paired with America Eats Tavern hors d’oeuvres, including hush puppies, a selection of Virginian ham, and shrimp and grapefruit cocktail. Located in Purcellville, Va. Catoctin Creek Distilling was founded in 2009 and is the first legal distillery in Loudoun County since Prohibition. No RSVP is required.

Blend Your Own Bordeaux – June 19 from 6:30-9 p.m. For $50 per person, guests sign up as teams of two or three to participate in the “Blend Your Own Bordeaux” competition. After enjoying Virginian hors d’oeuvres and sparkling wine, contestants will create and submit their entries for judging. ThinkFoodGroup master sommelier Andy Myers, Jason Tesauro of Barboursville Vineyards and Jaleo sommelier Jordi Paronella will judge the entries. Prizes will be awarded in a variety of categories, including taste and creativity. For additional information, reservations and tickets, call 703-744-3999 or email [email protected].

Early Mountain Vineyards tasting – June 24 from 5-6:30 p.m. Guests will enjoy tastings of local Virginia wines from Early Mountain Vineyards, located in Charlottesville, Va. Early Mountain Vineyards is dedicated to celebrating the unique history and terrain of the region and the best of Virginia wines. No RSVP required.

Trump Winery tasting – June 29 from 5-6:30 p.m. The Virginia Festival winds down with a wine tasting from Virginia’s largest vineyard, Trump Winery. Guests will enjoy a complimentary tasting of wines, including one of Trump Winery’s Bordeaux-style reds, a fruity chardonnay and a sparkling rosé. Wines will be paired with bites from the America Eats menu. No RSVP required.

Editor’s Note: This article was updated to reflect the prix-fixe menu and the wine flights.

Easter and Passover are just around the corner, and restaurants in the DMV are gearing up for the holidays with special menus and drink offers.

Area restaurants are serving up special Easter meals. (Photo: One Good Thing)

Easter brunch

1789 Restaurant, 1226 36th St. NW, will dish up an Easter a la carte brunch served from 10 a.m.-7 p.m. The Easter Bunny will also make an appearance delivering candy to children. During brunch, the first and second courses are included in the entrée price, which ranges from $27-$50. Dessert can be added for $10. The first course will include beef tartar with smoked egg vinaigrette, beef tendon puff, chives and sriracha; spring pea salad with pea shoots, smoked yogurt and almonds; and mushroom velouté with roasted mushrooms and chorizo. The main course features pork belly with pea puree, spring English peas, pea shoots and glazed carrots; pain perdue with whipped cream, rhubarb compote and maple syrup; shrimp and grits with fried green tomatoes and roasted gulf shrimp; and duck cassoulet with duck confit and sausage, cranberry beans, sofritto and duck skin cracklings. Dessert seletctions include lemon meringue angel food cake with lemon curd, toasted coconut meringue, pie dough flakes, coconut paper and buttermilk sherbet; chocolate mousse bombe, mocha flourless cake, black pepper chocolate mousse, beet gelée, whipped crème fraîche and beet ice cream; or almond crème brûlée with turbinado sugar crunch, vanilla poached pears, amaretti cookie and pear-Riesling sorbet.

701 Restaurant, 701 Pennsylvania Ave. NW, will offer a $45 per person three-course menu, or $22.50 for children 10 and under. Brunch will be available from 11 a.m.-3 p.m. and dinner will be served from 5- 9:30 p.m. Dishes include golden beets with cocoa crumble, kumquats, goat cheese, tamarind and vinaigrette; carrot salad with paneer, pumpernickel crumble, mint and turmeric honey vinaigrette; Skuna Bay salmon with mustard spätzle, kale and pomegranate; roasted lamb leg with fregola almonds, green harissa and sheep’s milk yogurt; and carrot pasta with braised rabbit ragout, fennel pollen and ricotta salad. For dessert, featured desserts include buttermilk panna cotta with strawberries and fig vin cotto; caramelized rice pudding tart with tropical fruit and chamomile sorbet; and rhubarb crisp with lemon curd ice cream.

Ambar, 523 8th St. SE, will offer a fixed price brunch of unlimited small plates and cocktails from 10 a.m.-3:30 p.m. for $39. The meal includes unlimited mezze, soups, salads, sandwiches, egg dishes, pastry, crepes and sweets. Bottomless brunch must be ordered by the entire table. Dishes include Balkan salad, tomato, peppers, cucumber, onions and aged cheese; egg BLT; and almond and a walnut crusted fried chicken sandwich with spring mix and apple-wasabi slaw. Other dishes include eggs benedict served on an English muffin with ajvar, prosciutto and kajmak sauce; salmon or prosciutto omelet; poached pear waffle with house-made caramel sauce; steak and eggs, sirloin served with house-made fried potatoes and chimichurri sauce; or Balkan scrambled egg with red and yellow peppers, onion, aged cow cheese served with house-made potatoes. The meal also includes bottomless traditional mimosa, Bloody Mary and the Ambar mimosa with sparkling wine and peach puree.

America Eats Tavern, 1700 Tysons Blvd. in the Ritz-Carlton Tysons Corner, is serving an all-you-can-eat Easter brunch from 11 a.m.-3 p.m. for $45 per person or $25 for children 10 and under including fresh doughnuts to share, a continental breakfast table with house-made granola, South Mountain Creamery yogurt, seasonal fruit and an assortment of cheeses, house-made muffins and biscuits; a seafood bar with oysters, clams, shrimp and grapefruit cocktail, deviled king crab cocktail and shrimp and crab cocktail; a ham carving station with mini drop biscuits, blackberry jam, grain mustard, red eye mayo and pickles; a jambalaya station with vegetable, shrimp and suckling pig jambalaya; a cake table with mini tarts, mini Martha Washington chocolate cakes, mini coconut cakes and mini key lime pies; made-to-order omelets and eggs any style; and entrees such as shrimp ‘n grits, fried chicken with “cold slaw,” Waldorf salad, mini waffles, eggs a la benedick, Texas chili brisket and maple-glazed scrapple.

Arcuri, 2400 Wisconsin Ave. NW, will offer a three-course, prix fixe menu from 11 a.m.-3 p.m. for $30 per person. The menu includes the choice of two courses from the featured menu along with unlimited mimosas for the table. The menu includes Arcuri insalta with honey crisp apple, pecans, dried cherries and sherry; roasted beets with ricotta, hazelnuts and lemon; frittata with red pepper, zucchini and caprino cheese; soft scramble with proscuitto and ricotta toast; and lemon ricotta pancakes with blueberries. Dessert includes a choice of chocolate mousse; Sicilian cannoli; fried apple pie or an ice cream sundae.

Bibiana Osteria-Enoteca, 1100 New York Ave. NW, will serve a three-course, prix fixe menu, which includes a choice of antipasti followed by a secondi and a tasting of Italian desserts to share from 11 a.m.-4 p.m. for $50 per person. The menu includes carciofi, shaved raw artichokes, arugula, parmigiano-reggiano and prosciutto; burrata, creamy mozzarella, baby beets and pistachio pesto; torta Pasquale, a traditional Easter pie stuffed with braised kale, cheese fonduta and hardboiled egg; ricotta cavatelli, sheep’s milk ricotta dumplings, morel mushrooms, taleggio fonduta and black truffle; manzo, black angus strip loin, served with fingerling potatoes, pancetta and roasted chanterelle butter; and tonno, grilled Sicilian style yellowfin tuna steak, served with lemon poached baby artichokes and salsa verde. Dessert includes pastiera Napoletana, classic Neapolitan ricotta and barley tart and orange gelato; cannoli alla Siciliana, sheep’s milk ricotta, chopped chocolate, Amarena cherries and pistachios; and bomboloni, chocolate cream filled Italian doughnuts.

Blue Duck Tavern, at the corner of 24th and M Streets NW, 20037, will serve brunch from 11 a.m.-2:30 p.m. for $110 for adults and $55 for children ages 6 to 12. The three-course, fixed-price menu begins with a choice of starters including seasonal salads, meats, breads and cheeses on display throughout the open kitchen. Entrée choices include Belgian waffle with rhubarb jam, candied pecans, fresh cream and tarragon; duck confit hash with fried duck egg, spring garlic, pearl onions and smoked potatoes; slow-roasted prime rib of beef served with horseradish sauce and natural jus; poached egg with white corn polenta, parmesan, truffles and English peas; and oven roasted rabbit sausage with piperade and house mustard. Brunch concludes with seasonal desserts on display in the pastry pantry.

The Bombay Club, 815 Connecticut Ave. NW, will offer its Champagne buffet brunch this Easter for $28 or $40 with bottomless Champagne from 11:30 a.m.-2:30 p.m. Highlights include murg zafrani, chicken, onion, yogurt and cashews; saag gosht, lamb, mustard greens, garam masala and ginger; shrimp pepper masala with black pepper, tomato and tamarind; paneer makhni with cottage cheese, fenugreek and cinnamon; and baingan mirch salan with eggplant, jalapeño, onion, tamarind, sesame and peanuts. For dessert, choose from vanilla bean phirni with milk, rice and strawberry; gulab jamun or mixed fruit.

City Tap House, 901 9th St. NW, will celebrate with specials from 11 a.m.-3 p.m. The holiday dishes include a chocolate and caramelized banana crepe served with candied walnuts and mascarpone whipped cream; shrimp and grits with andouille sausage, charred scallion beurre blanc and farm eggs; and house-made ricotta with orange fig jam, thyme and cracked black pepper served with grilled sourdough bread. Brunch prices range from $5-$26. There will be a complimentary dessert buffet featuring a chocolate fountain with fresh fruit and marshmallows, and a selection of seasonal pastries. The Easter Bunny will be making a guest appearance delivering candy children.

Daikaya, 705 6th St. NW, will introduce five fun, flirty egg dishes to its brunch menu from 11 a.m.-3 p.m. this Easter. The dishes are merengue with seasonal berries; fried jidori egg with caviar and bottarga; onsen tamago Egg with hazelnuts, browned butter and dashi potato; an ambrosia balad; and miso-honey glazed carrots with rabbit sausage. The dishes are priced from $7-$12. For the perfect pairing, try the Sol Invictus, named after the sun god of the later Roman Empire and a patron of soldiers. This cocktail is $14 and is made from a combination of Japanese whisky, Bénédictine, green chartreuse, egg yolk and Peychaud’s bitters.

Drafting Table, 1529 14th St. NW, will offer its regular “Fútbol Weekend Brunch” from 10 a.m.-4 p.m. on Easter. Guests can watch their favorite European fútbol teams on the restaurant’s four flat screen TVs while enjoying items such as veggie all day, two eggs, falafel, baked beans, tomatoes, home fries and sourdough toast; hillbilly benedict, a biscuit topped with two sunny side eggs and ham, smothered with sausage gravy and hash browns; deep fried cherry apricot French toast with whipped cream; sexy egg sandwich, two sunny eggs, herb aioli, roasted red peppers and arugula, served on toasted bread; spicy BBQ tacos, a choice of chipotle BBQ pulled pork or pan-seared cod served on a corn tortilla with kimchi and cilantro; and the Draftsman burger, a beef burger with crispy blue cheese, apricot chutney, arugula and caramelized bacon-onion jam served with fries. Brunch items are priced from $6 to $14 each. Also, bottomless mimosas are $14 with the purchase of any entrée.

Area restaurants are giving diners the option to skip the cooking for Easter. (Photo: Valour)

El Centro D.F., 1819 14th St. NW and 1218 Wisconsin Ave. NW, will serve its bottomless Mexican brunch from 10 a.m.-3 p.m. for $35 per person. Dishes include jalapeño beef and chorizo slider with Chihuahua cheese, avocado, pickled jalapeno and aji Amarillo aioli; buttermilk pancakes with fresh berries, queso requesón and orange tequila marmalade; bacon, egg and cheese tacos served with Chihuahua cheese and scallions; fried egg divorciados smothered in red and green salsa with chorizo and black beans; and a breakfast enchilada with scrambled eggs, morita bean sauce and chorizo. Bottomless brunch drinks include the mimosa, Michelada, Bloody Maria, El Centro margarita and choice of seasonal aqua fresca cocktails. The bottomless brunch menu must be ordered for the entire table.

Et Voila!, 5120 MacArthur Blvd. NW, will offer holiday specials from 11 a.m.-2:30 p.m. and 5-10 p.m. including lobster salad liègeoise with small potatoes, fresh green beans, colonnata and Old Xérès sherry vinegar; braised lamb shank with romaine, gnocchi and artichoke à la barigoule; and skate wing meunière served with crushed potato and ramps. For dessert, guests will enjoy chocolate Easter eggs, chocolate eggs made of brioche crumbs, warm chocolate foam and apricot gelée, served on a nest of rice cooked in milk and pistachio. The dishes are priced from $12-$32 each.

Fainting Goat, 1330 U St. NW, will serve its full selection of seasonal brunch fare from 11 a.m.-3 p.m. Selections include goat cheese fondue with Fresno peppers, herbs and grilled bread; avocado toast with pickled onions, togarashi and arugula; chicken hash with sunny side egg, grilled onions and poblano peppers; and eggs in a basket with brioche, Serrano ham and red eye gravy. Add bottomless Bloody Goats or bubbles with a choice of fruit juice for $15 a person.

The Hamilton, 600 14th St. NW, is serving its full brunch menu with Easter specials from 8:30 a.m.-4 p.m. Dishes include asparagus and coddled egg with hollandaise and parmigiano; breakfast sliders, buttermilk biscuits, house smoked ham, scrambled eggs and goat cheese; sautéed calamari with fresh ginger, Fresno chili, rosemary, tomato, served with a squid ink crostini; shrimp and grits, stone ground cheese grits, andouille sausage, spinach, served with a buttery Creole sauce; bangers and mash, English style sausage with caramelized onions, mashed potatoes, duck egg and white bread; roasted artichoke frittata with romesco sauce, pecorino and baby greens; and a breakfast burrito, scrambled eggs, chorizo, beans, cheddar cheese and potatoes, topped with ranchero sauce and sour cream. The Easter Bunny will also make an appearance to give out candy, hugs and provide photo opportunities for young diners.

J. Paul’s restaurant, 3218 M St. NW, 20007, will offer a la carte Easter specials priced from $16-$20 each. The menu includes the JP Scramble, scrambled eggs, spinach, onions, cheddar cheese and potatoes, served with fresh fruit and toast; steak and eggs, an 8-ounce New York strip served with two sunny side up eggs, potatoes and fresh fruit; chicken and waffles; and green eggs and lamb, pan seared rack of lamb, served with a deep fried potato pancake, two over-easy eggs and chimichurri sauce. There will be a complimentary dessert buffet featuring treats including cheesecake, carrot cake, brownies, Rice Krispy treats, a fondue station, easter Eggs, assorted breads and muffins, and seasonal fruit.

Kapnos, 2201 14th St. NW, and Kapnos Taverna, 4000 Wilson Blvd., Arlington, are celebrating Easter twice, with brunches and to-go meals for Western Easter on Apr. 5 and Greek Easter on Apr. 12. Both are offering Greek Easter favorites to-go, available for pick-up between 9-11 a.m. on either Sunday. The meals include classic Greek spreads, spanakopita, roasted lemon potatoes and spit roasted lamb, pork and chicken. The meal can be ordered http://kapnosdc.com/assets/Easter-Order-Form2015.pdf online. Ballston’s Kapnos Taverna will offer brunch from 11 a.m.-3 p.m.with a menu featuring Greek coffee waffles and baklava French toast as well as dishes like the smoky crab omelet and scrambled eggs gyro. The full menu is available here.

Lupo Verde, 1401 T St. NW, will celebrate the Italian holiday of Pasquetta, which translates to “Little Easter” and is traditionally celebrated the Monday immediately following Easter Sunday. Throughout Italy, it is customary to go for a picnic with friends on this national holiday. Lupo Verde will celebrate the day before Easter, Apr. 4 from noon-6 p.m. The featured menu is available exclusively on the gated 40-seat patio and includes slow roasted pork and porchetta panini; house-made apple and pork sausages; domestic lamb; spinach and anchovy pizza; and farmers market panzanella salad and house-made pasta. Guests will be able to enjoy a plate of the dishes for $25 per person or $12 for children under 12. Beverages include Montepulciano D’Abruzzo and Falanghina for $9; Peroni Nastro Azzurro and Atlas Brew Works for $6 and bottomless soda/tea for $3.

Masa 14, 1825 14th St. NW, 20009, will serve a prix fixe menu in the main dining room from 10 a.m.-3 p.m. for $39. It will include an unlimited selection of brunch drinks such as the traditional Mimosa, Masa Mimosa, lychee bellini, Bloody Mary, bacon Bloody Mary and lemon lager. The menu will feature pork belly Benedict with spicy curry potato cake and chipotle hollandaise; chilaquiles, corn tortillas, chorizo, queso cotija and soft scrambled eggs; smoked chicken hash with caramelized onions, chilies, chipotle hollandaise, yucca and poached egg; fruit and house-made granola with citrus yogurt and blood orange syrup; and crispy smoked brisket bun with hoisin BBQ, pickled onion, toasted sesame and cilantro. The special brunch must be ordered for the entire table. Brunch can also be ordered a la carte from $4-$13 per dish.

Mio Restaurant, 1110 Vermont Ave. NW, will offer an a la carte brunch menu 11 a.m.-3 p.m. Dishes include ravioli de malanga, house-made pasta with taro root mousse, mushroom cream, sautéed mushrooms and truffle oil; pasteles de ropa vieja, stewed skirt steak wrapped and poached in yucca and plantain, served with a spicy tomato aioli; los bennies, poached eggs over toasted Cuban bread with smoked ham, malanga latkes and sofrito verde hollandaise sauce; lechón con pan, Puerto Rican suckling pig sandwich, served with sautéed onions, ajili mojili, mayo ketchup and matchstick fries; and conejo en fricase “jibaro”,rabbit fricassee “jibaro” style “tocino”, served with white rice and root vegetables. Prices range from $6-$26.

Nopa Kitchen + Bar, 800 F St. NW, will showcase garden fresh vegetables, select meats and fish prepared with a touch of French influence from 11 a.m.-3 p.m. on Easter. The a la carte menu includes slow roasted Berkshire pork belly with crispy West Coast oysters, soft polenta and a maple-ximenez agrodocle; red watercress and spring vegetable salad with breakfast radishes, English peas, rainbow carrots, fennel and egg 63 served with a warm guanciale vinaigrette; slow roasted lamb loin with black garlic gnocchi, feta mousse, rainbow chard, morels and green chickpeas; grilled beef tenderloin and eggs with baby kale, smoked faro, Skuna caviar and truffle crème fraiche; and red beet tagliatelle with snap peas, ramps, pea shoots, smoked olive oil and parmesan. Pastries include cardamom and Szechuan pepper crumb cake with elderflower scented poached rhubarb, lychee ice cream and poppy seed crumble; lime bar with lemon lavender butter cookie, roasted pineapple, kumquats and prickly pear sorbet; and Berliners with chocolate cream and malt ice cream. Prices range from $12-$27 each.

The Oval Room, 800 Connecticut Ave. NW, will serve a three-course, prix fixe Easter menu from 11 a.m.-3 p.m. for $55 per person or $75 per person with wine pairings. Dishes include English pea veloute with lemon, mint and crème fraîche; Hamachi crudo with avocado, spring lettuces, hearts of palm and a ginger soy vinaigrette; house-made pappardelle with rabbit ragout, peas, chanterelles and marjoram; lemon ricotta ravioli with English peas, spring onions and farm butter; crispy skin salmon with honey cap mushrooms, fava beans, preserved lemon and spring garlic; pan seared swordfish with olives, green almonds, piquillos, green garbanzo humus; roasted organic chicken with cheddar grits, pickled ramps and bacon ravagoté; and roasted leg of lamb with piquillo peppers, favas, lemon and mint. For dessert, guests can indulge in frozen local strawberry soufflé with basil and cracked black pepper; ricotta bomboloni with lemon curd, burnt caramel and bourbon ice cream; and chocolate hazelnut mousse with coffee ice cream.

Restaurants are offering many different cuisines to suit any taste for Easter brunch. (Photo: Fishers’ Tudor House)

Redwood, 7121 Bethesda Lane, Bethesda, is serving an all-you-can-eat brunch buffet for $35 a person and $15 for children from 10 a.m.-3 p.m. Brunch will include fresh breads ranging from bagels and croissants, to muffins and a cinnamon bun station; cold Items such as yogurt and granola, artisanal cheeses and charcuterie; hot items including French toast, corned beef hash and fried Brussels sprouts; a variety of eggs and a meat carving station. Add house Bloody Marys for $8 or bottomless mimosas for $15. The full menu is available here.

Rosa Mexicano, with locations at 575 7th St. NW in Penn Quarter, 5223 Wisconsin Ave. in Chevy Chase, and 153 Waterfront St. in National Harbor, will offer a holiday menu of special cocktails and brunch favorites. Kids can enjoy the Mex-a-Mango mocktail with a tropical mix of sweet mango puree, pineapple juice, grenadine and Sprite while adults can sip Bloody Marias with Herradura silver and smoky mescal. Special dishes include Huevos Rosa, sunny-side up eggs, crispy tortilla and refried-chorizo beans, topped with roasted tomato-chipotle sauce, salsa verde, ham, peas and cheese; fried eggs and carnitas hash, traditional carnitas and ancho chile-potato hash topped with fried eggs and pineapple-habeñero mustard jam; Mexico City chilaquiles, a seared ham steak topped with scrambled eggs, corn tortillas and a creamy, smoky chile sauce; and torrejas de miel rellenas, cinnamon-cascabel chile-crusted brioche bread filled with mascarpone and topped with caramelized plantains.

Slate Wine Bar + Bistro, 2404 Wisconsin Ave. NW, is serving a four-course prix-fixe meal for $35 per person with an optional $24 wine pairing. The meal starts with a choice of steamed mussels with white wine garlic or tomato saffron sauce, duck breast eggrolls with chili soy sauce or honey mustard dipping sauce; or pan seared scallops with bacon corn cream sauce served over spinach. The entrée choices include risotto with seasonal vegetables, truffle oil and parmesan; Chesapeake Bay lump crab cakes served with asparagus, French fries and choice of mushroom peppercorn sauce or herb butter; roasted rosemary leg of lamb with seasonal vegetables and roasted potatoes; or bistro filet with roasted asparagus, French fries and choice of choice of mushroom peppercorn sauce or herb butter. Dessert includes a choice of Elizabeth’s warm fudge brownie served with vanilla ice cream; Jorge’s tres leches traditional Latin sponge cake with three types of milk, coconut and cinnamon followed by Easter treats.

Sonoma Restaurant & Wine Bar, 223 Pennsylvania Ave SE, is celebrating with a three-course prix-fixe holiday menu from 11 a.m.-8 p.m. for $49 a person. Dishes include warm pea soup, roast lamb loin and seasonal berry parfait. Bottomless mimosas and red and white sangrias can be added for an additional $15. For the Easter menu, click here.

Station 4, 1101 4th St. SW, will celebrate the entire month of April with a five-course prix-fixe tasting menu during dinner service for $75 per person devoted to lamb, which will use the entire animal, from nose-to-tail. Dishes include Colorado lamb tartar with sunchoke and mint; lamb tongue tacos with chermoula and honey; lamb kidneys with shallots, cream and preserved lemon; lamb belly confit with spring peas falafel, yogurt, and quinoa tabbouleh; and Marquez sausage with pomme purée and spring lettuce.

Toro Toro, 1300 I St. NW, will offer Easter brunch from 11 a.m.-5 p.m. for $39 per person. Brunch begins with a choice of Pan-Latin small plates including seasonal salads, meats, a raw bar and assorted breads and cheeses. Next, diners will enjoy Toro Toro’s “Rodizio Grill,” with choices that include picanha steak, chorizo sausage, achiote chicken or chef’s daily selection. Hot sides include papas bravas; tortilla espanola; chorizo and potato hash; chipotle-agave bacon; Mexican-chocolate waffles with Nutella and bananas, as well as chilaquiles verdes. It also includes a Bloody Mary bar, where guests can create their own cocktail by selecting from premium spirits, house-made mixers and a large collection of hot sauces and garnishes. Also available are a bottomless supply of featured cocktails such as the traditional, passion fruit, mango and blood orange mimosas.

Trummer’s on Main, 7134 Main St., Clifton, Va., is offering a three-course prix-fixe menu for $66 per person and $30 for children 12 and under from 11 a.m. -5:30 p.m. that includes seasonally-inspired dishes such as bacon-wrapped rabbit loin with carrot spätzle, carrot-top pesto and rosemary jus; green eggs and Easter ham with fried shallots and pickled ramps; smoked bucatini carbonara pasta with asparagus, caramelized onions and parmesan; and loin of border springs lamb with flageolet bean ragoût, lemon vodka yogurt, gaufrette potatoes and rosemary salt. Guests will finish the meal with sweets such as fried strawberry rhubarb pies with crème fraîche ice cream and carrot pecan cake with citrus glaze, cream cheese sauce and ginger-poached parsnip. The full menu is available here.

Vinoteca, 1940 11th St. NW, will offer dishes including roasted pork and squash frittata with gruyere, potato, scallion and tarragon aioli; duck confit benedict with morbier, hollandaise, rustic bread, frisee and roasted garlic vinaigrette; smoked salmon and avocado tartine with rye, roasted garlic crème fraiche, red onion and caper; and passion fruit sorbetto with chestnut crumble. Boozy brunch beverages include a hibiscus mimosa by the glass or the pitcher, a Bloody Mary with bacon and habañero-infused vodka; and Concerto 43 coffee with Licor 43, Don Ciccio and Figli Concerto liqueur, as well as bottomless mimosas for $18.

Zaytinya, 701 9th St. NW, will celebrate Western and Greek Easter with a prix fixe $35 brunch from 11 a.m.-4 p.m. on Apr. 5 and 12. Special dishes include spring pea with tzatzki with pistachios, Greek yogurt and mint; mayiritsa, a traditional egg and lemon soup with lamb neck, smoked lamb’s live and caramelized onions; and spit-roasted lamb shoulder hash with avgolemon sauce. New spring dishes include kibbeh nayeh with Lebanese-style Randall Lineback ruby veal tartare, bulgur wheat, radish, mint and pita chips; roasted asparagus with z’atar, labneh and rhubarb puree; and smokded sweetbreads with asparagus salata, Lindera honey vinegar dressing and roasted hazelnuts. New drinks include the metaza fizz made with five year metaxa, lemon juice, orgeat syrup, bitters and egg whites.

Zengo, 781 7th St. NW, will offer its bottomless brunch from 10 a.m.-3 p.m. for $39 per person and $10 per child under 10. Guests can enjoy an all-you-can-eat selection of ceviche, sushi, salads, dim sum and antojitos along with seven distinctive brunch cocktails. Bottomless Brunch must be ordered by the entire table. Brunch includes small plates such as shrimp ceviche with coconut, charred pineapple, red onion, basil and bonito flake; Thai chicken empanadas with chile poblano, oazaca cheese and mango salsa; and achiote-hoisin pork arepas, corn masa, avocado and crema fresca. Other brunch plates include Harris Ranch beef barbacoa hash with poached egg, potato, rajas and caramelized onion; bacon and scrambled egg steamed buns with salsa verde, Oaxaca cheese and house-cured bacon; and Hanoi pandan waffles with strawberry-guava sauce and whipped cream. Bottomless drinks include Bloody Mary, Bloody Maria and sake sangria, as well as traditional, passion fruit, guava and pomegranate mimosas.

A table set for a Passover seder. (Photo: Wikipedia)

Passover seder

BLT Steak, 1625 I St. NW, will serve a special Passover menu from Apr. 4-11 featuring modern takes on traditional Seder foods. The menu will be served family-style both a la cart and as a three-course prix-fixe menu for $60 per person. The first course includes compressed endive with apricot marmalade and sherry ($13) or 62 Degree Farm egg with sunchoke, beet and horseradish ($14), followed by lamb shank with olive, oven dried tomato relish and mint pesto ($48) or black sea bass with cauliflower tabbouleh and green garlic ($42). Sides include braised kale with mint-walnut pest and shallots ($13) and grilled beach mushrooms with sunflower root and thyme ($14). For dessert, there is a macaroon plate ($11) or grilled apple cake with cardamom, citrus and mascarpone ($13).

Logan Tavern, 1423 P St. NW, will host a three-course Passover seder Friday and Saturday at 5:30 and 8 p.m. for $40 per person or $20 for children 12 and younger.Ten percent of the proceeds will benefit The Jewish Food Experience. There is also an optional wine pairing for $25 and outside wine is welcome with a $15 corkage fee. The menu starts with a choice of vegetarian matzah ball soup or butter lettuce salad with roasted pears, spiced pecans and lemon vinaigrette, followed by a second course of red wine braised brisket with potato kugel and roasted root vegetables; grilled salmon with roasted heirloom carrots in za’atar, lemon and herb quinoa; or eggplant parmesan fried in matzah meal with an arugula and fennel salad. Dessert includes flourless chocolate cake, meringues and Macaroons for the table.

From Mar. 20-Apr. 12, Washington welcomes the 103rd anniversary of the National Cherry Blossom Festival. Area restaurants are showing their support by serving creative cherry-inspired cocktails and dishes.

The Alex at the Graham Georgetown Hotel, 1075 Thomas Jefferson St. NW, is serving a $7 Cherry Graham with brandied cherries and rum along with brand-soaked cherries flambed tableside for $8.

Ambar, 523 8th St. SE, is showcasing a kajmak bar featuring spicy crab, blue cheese and cured salmon served with crispy lavash chips for $12. It is also serving a Podgorica, grappa rakia, aji Amarillo, passion fruit, mango and lime for $12.

Pick up a picnic basked including fried chicken from Art & Soul to eat under the cherry blossoms. (Photo: Art & Soul)

Art and Soul at the Liaison Capitol Hill hotel, 415 New Jersey Ave. NW, is offering a picnic lunch for two featuring featuring fried chicken, biscuits, coleslaw, potato salad, cookies and cherry soda for $40. Cocktail fans can sip cherry-inspired drinks at the bar.

America Eats Tavern, 1700 Tysons Blvd., McLean, is offering planked shad served with celery root puree, fermented radish, pea shoot, Virginia ham air and cured shad roe and the Clover Club cocktail made with gin, raspberries, lemon, simple syrup and egg white.

Barmini, 855 E St. NW, is offering several new springtime cocktails including Essential Pollen made with honey vodka, lemon, chamomile, egg white, Aroma Therapy with gin, lemon, vermouth blanc, lavender and soda; and Starkling with vodka, St. Germain, lemon, simple syrup, star fruit and sparkling wine all priced at $12. Also, the Juana Giallo made with yellow and green chartreuse, galiano, saffron, orange, orange blossom, cream and egg; the Dark Side of the Moon with Old Tom gin, crème de violette, lemon, simple syrup, egg white, citrus and hay ash; and Nasturtium Garden with nasturtium gin, aloe liqueur and lemon all priced at $14. And the Violette Fizz with crème de violette, cream, gin and lemon for 16.

Bibiana Osteria Enoteca, 1100 New York Ave. NW, is serving the Amarena cherry mini cannoli for $10.

Blue Duck Tavern, 1201 24th St. NW, is offering up a special cherry quina cocktail. Priced at $14, it is made with Plymouth gin, house-made cherry tonic syrup, Bittercube cherry bark bitters, Luxardo maraschino liqueur and topped with club soda.

Bourbon Steak’s Jido, a mix of gin and house-made calpis over a hibiscus ice sphere infused with orange flower water and lemon juice. (Photo: Bourbon Steak)

Bourbon Steak, 2800 Pennsylvania Ave. NW, is offering a special cocktail called Jido with a mix of gin and house-made calpis (a fermented milk beverage) poured over a hibiscus ice sphere infused with orange flower water and lemon juice for $16.

Café Bonaparte, 1522 Wisconsin Ave. NW, and Malmaison, 3401 K St. NW, are serving a set of three cherry-themed cocktails, made from cognac, gin, champagne and sake for $12.

City Tap House, 901 9th St. NW, is offering an appetizer of roasted foie gras terrine with almond crumble, black cherry jam and arugula for $18; and entrée of Muscovy duck breast with charred spring onion, sun chokes, tart cherry gastrique, and parmesan gnocchi for $28; and a dessert of cherry clafoutis with vanilla, kirsch and chocolate gelato priced at $9. At the bar, five of the tap lines will pour Hitachino Nest Beer out of Japan.

Copperwood Tavern, 4021 Campbell Ave, Shirlington, is serving a Cherry Collins made with maraschino cherry infused moonshine, lemon juice, simple syrup, egg white and soda garnished with cherry and lemon and served in highball glass for $11.

Daikaya’s special include a house-made caramel with salted cherry blossoms. (Photo: Daikaya)

Daikaya, 705 6th St. NW, is serving cherry blossom rice, a house-made caramel with salted cherry blossoms and the Hanami, persimmon-infused shōchū with salted cherry blossom foam. Dishes are priced between $3 and $5 each, and the cocktail is $14.

DBGB Kitchen and Bar, 931 H St. NW, is celebrating with a duck pistachio paté and a sakura ganache with green tea, yuzu and cherry. It is also offering The Fairchild with gin, maraschino liqueur, yuzu and cherry blossom essence.

DC Coast’s District Cherry Old Fashioned as well as a house-made cherry blossom tea. (Photo: DC Coast)

DC Coast Restaurant, 1401 K St. NW, is featuring the District Cherry Old Fashioned as well as a house-made cherry blossom tea.

El Centro D.F., 1819 14th St. NW and 1218 Wisconsin Ave. NW are offering pork carnitas with slow-roasted pork shoulder, guacamole, pickled onion habanero salsa and charro beans for $16, as well as chicken zarape made with bacon, panela cheese, cotija cheese, pico de gallo chipotle sauce, crema fresca and creamy white rice for $17. A cherry blossom margarita, made from a combination of hibiscus infused blanco, cherry simple syrup, house-made sour mix and fresh lime is priced at $12.

Jaleo, 480 7th St. NW, 7271 Woodmont Ave., Bethesda and 2250A Crystal Dr., Arlington is offering the Spanish Garden cocktail made with gin, chrysanthemum syrup, orange jam, lemon juice and green chartreuse. They are also offering cherry-inspired dishes including queso murcia al vino tinto or “the drunken goat,” murcia cheese with cherry marmalade and toasted bread; salmón a la plancha con puré de coliflor y cerezas, seared salmon with cauliflower purée and cherries; panceta confitada con salsa de cereza, pork belly confit with cherry sauce; cordero a la brasa con salsa de cerezas “Santa Coloma de Cervello”, grilled lamb T-bones with cherry sauce; and sopa de frutas rojas con heladode queso, wild red berry soup with Idiazábal cheese ice cream.

The Layfayette at The Hay-Adams, 800 16th St. NW, is serving hamachi sashimi with shaved vegetables and wasabi aioli; crispy Berkshire pork belly with corn and vanilla puree, and carrot and white soy emulsion; caramel black cod with baby bok choi, pickled radish and miso mustard; and nori wrapped Wagyu strip steak with crushed edamame, morels and plum wine reduction. For dessert, the restaurant is offering morello cherry and pistachio financier with caramelized white chocolate ice cream.

Lincoln, 1110 Vermont Ave. NW, is serving cherries with gnocchi, donuts, salad or pulled pork sandwich, which features cherry mustard on a potato roll for $13.

Mango Tree, 929 H St. NW in CityCenterDC, is serving red curry with cherry glazed and roasted Jurgielewicz Farm duck breast served with plum and apricot for $28.

Among Mari Vanna’s specials are a cherry blossom cocktail and cherry strudle. (Photos: Mari Vanna)

Mari Vanna, 1141 Connecticut Ave. NW, is offering a signature cherry blossom cocktail and cherry strudel as well as a house-infused cherry blossom shot, all for $5 each.

Masa 14, 1825 14th St. NW, 20009, has a pork kushiage with miso BBQ, Japanese mustard and scallion for $9, as well as seafood okonomiyaki, cabbage pancakes with shrimp, squid, cabbage, mayonnaise, bonito flakes and nori for $11. Masa 14 is also serving Rosy Rickey made from a combination of bourbon, house-made cherry simple syrup, fresh lime and soda for $12.

Mio Restaurant, 1110 Vermont Ave. NW, is offering a variety of a la carte specials such as tiradito de chillo, snapper sashimi with candied kumquats, cherry and lime vinaigrette, and crystallized culantro; ensalada de burrata, burrata cheese, warm pancetta, cherry vinaigrette, heirloom tomatoes and focaccia croutons; camarones y vieira, pan seared scallops and crisp shrimp with smoked parsnip puree and a black cherry reduction; and mero crocante, phyllo grouper with butter poached fingerling potatoes and a Caribbean sour cherry emulsion. For dessert, there is dulce de acerola with reserved Caribbean cherry and brulée queso fresco or tarta cereza negra, black cherry cobbler. Prices range from $12-$35.

Nage Bistro, 1600 Rhode Island Ave. NW, is serving a festive ice cream sandwich made with a heirloom corn cookie and strawberry ice cream dusted with strawberry and mint for $10 and the Pink Pagoda, a cocktail of Rose, elderflower liqueur, champagne and rose water for $10.

Nopa is serving a Cherry Picker cocktail special. (Photo: Nopa Kitchen + Bar)

Nopa Kitchen + Bar, 800 F St. NW, offers a special cherry blossom cocktail during this year’s festival. The Cherry Picker is made from a combination of rosemary-chocolate infused High West Oat vodka, red currant syrup, lime juice, cherry herring and rose flower water garnished with a brandy cherry and chervil. The cocktail is $12.

The Oval Room, 800 Connecticut Ave. NW, is serving a sashimi of stone bass from Japan with rose water gelee, sweet and sour rice with dried cherries topped with candied cherry blossoms from Japan for $15. Also, cherry infused ice cream with a chocolate cake garnished with kirsch cherries, candied cherry blossoms and toasted pistachios for $10. For the perfect pairing, try a Sakura Spritzers with Umeshu, New Amsterdam gin, rose water and mint leaves topped with sparkling wine for $12.

Oyamel, 401 7th St. NW, is offering cayo jarocho, plancha-seared scallops served with a plantain and roasted garlic fritter, fried plantains, blanched English peas, pea puree and pickled local tomato finished with pea shoots and a Worcestershire reduction.

Peregrine Espresso, 1309 5th St. in Union Market, is offering Sakura Black, a Japanese black tea blended with sweet sakura cherry blossom leaves and flowers.

Red Velvet Cupcakery, 505 7th St. NW and 11939 Democracy Dr. in Reston Town Center is offering a New York cheesecake cupcake with a graham cracker cake, cherry pie filling and whipped cream cheese topping from Mar. 20-26. From Mar. 27-Apr. 2, it will offer a cherry tart with an individual piecrust and almond cherry filling. The cupcakes are $3.25 each or $36 for a dozen.

Renaissance Dupont Circle Hotel, 1143 New Hampshire Ave. NW, is offering ramen with pork belly, enoki mushrooms and fish cakes, as well as panko-breaded crispy chicken. Finish your meal with a sake-tini. A complimentary cherry blossom-inspired punch tasting is offered daily from Mar. 12 to Apr. 16 at 5:30 p.m.

Sushiko, 5455 Wisconsin Ave., Chevy Chanse is offering the Madai Blossom with kombujime seabream, cherry gelée, cucumber, tomat, and melon water for $18.

Teddy & The Bully Bar, 1200 19th St. NW, is serving coffee-rubbed lamb loin made with cherry port reduction for $18 or a cherry clafoutis, a French version of a cherry pie, for $9.

Toro Toro, 1300 I St. NW, is offering its On the Run Exec Express lunch buffet from 11 a.m.-3 p.m. Monday through Friday for $28. The restaurant is also offering cachapas, duck carnitas with corn pancakes, Oaxaca cheese and tomato jam for $10 and the Manhattan de Toro cocktail with Old Forester bourbon, sweet vermouth and bitters brandied cherry for $12.

Zaytinya, 701 9th St. NW, is offering spring pea tzatziki made with pistachios, Greek yogurt and mint.

Zengo 781 7th St. NW, is featuring a dim sum lunch platter with miso soup, shrimp lo mein and a five-piece dim sum platter for $15. For dessert, a crema fresca mousse cake, made with seven graham cracker crust, yuzu marmalade and warm cherry compote is available for $7. Also, Zengo has created a Hanami cocktail made with bourbon, ginger syrup, cherry hibiscus chutney and fresh lemon juice for $12.

Zentan, 1155 14th St. NW, is offering takeout bento boxes with Scottish salmon with scallion or steak with shishito peppers, both served with onigiri rice balls on the side and a house-made cherry soda for $16.

Tysons Corner was a good location choice for the new Founding Farmers. Some big name chefs haven’t had as much luck out in the Virginia suburb, but Founding Farmers has found that not to be the case.

Founding Farmers Tysons made $300,000 a week in its first month. (Photo: Founding Farmers)

Richard, Michel Richard’s third area restaurant that opened in 2010 in the Ritz-Carlton and closed about two years later in space that previously was filled by Maestro by Fabio Trabocchi from 2001-2007. It is the same space at the Ritz where José Andrés America Eats Tavern opened last fall.

Fellow culinary names Bob Kinkead, who owned Colvin Run Tavern, and Jonathan Krinn, who operated Inox, have also tried and failed in Tysons Corner. Those before Richard had warned that “no one will want to fight the suburb’s notorious traffic.” Even Rainforest Café, which has locations across the U.S. including Disneyland, Disney’s Animal Kingdom, Disney World and the Mall of America, as well as internationally in Tokyo, London, Paris, Dubai and Niagra Falls, couldn’t make in Tysons Corner Center and closed in 2007.

The list goes on and on: Bertucci’s Brick Oven Restaurant, Konami, Narita Japanese restaurant, Panache, Ega, Koi Asian Bistro, Vino Volo and on and on But those restaurants all tried to make a go of it before Metro’s Silver Line opened.

The trains bring the city dwellers out to shop at Tysons Corner Center and Tysons Galleria and also take the suburban dwellers to their jobs in the city. Early last month, Founding Farmers opened its third and biggest location near Tysons Galleria where Krinn’s Inox had been. A restaurant spokeswoman said the restaurant is off to a roaring start with about a third of its diners trekking out from either D.C. or Maryland.

It seems as if the area is starved for a local homestyle, farm-to-table restaurant. Sales Feb. 5 through Mar. 6 averaged $250,000-$300,000 a week, according to spokeswoman Jennifer Motruk. More than 1,000 diners were served on opening day and the number of guests average 1,200 daily. With 280 seats inside, including the bar, that means the seats turned a little over 4.25 times per day. The average breakfast check was $14.40, lunch was $26 and dinner was $37.75, Motruk said.

More than 1,000 diners visited Founding Farmers Tysons on opening day, and guests have been averages 1,200 daily. (Photo: Founding Farmes)

Other numbers from Founding Farmers Tysons show more than 4,700 diners have bought the weekend buffet brunch, more than 3,000 have ordered the spicy fried chicken and Jefferson donut, the restaurant’s version of chicken and waffles making it the most popular entrée, more than 880 have ordered the Cucumber Delight cocktail and 87 percent of guests have ordered something from the bar, Motruk said.

“We estimate that approximately 65 percent of the guests that dine at Founding Farmers Tysons are locals from Fairfax County, in and around Tysons,” Motruk said. “Some portion of that number are guests that live elsewhere, but work in Tysons (like about 100,000 others), but we also know that there are only about 18,000 people that actually live in the 10-mile radius of Tysons Corner. The remaining 35 percent of guests are coming from Maryland or D.C., but there isn’t a true tracking system or documentation of that info – we’re recognizing previous guests from other restaurants and some guests are volunteering that information.”

From the Tysons Corner Metro platform, you can see the building that houses Founding Farmers (top right) as well as PriceWaterhouse Coopers and HSBC bank. (Photo: The Tysons Corner)

The restaurant doesn’t track how diners get to the restaurant, but Motruk believes many come from Metro along with much of the staff.

“We believe that we were in the right place at the right time, primarily because of the Silver Line. The central Tysons Corner station just one block from our restaurant has made it that much easier for our staff and employees to get to work in an efficient and cost-effective manner. Many of the servers, front of house staff, kitchen staff and some managers use the metro to get to Founding Farmers Tysons,” she said.

“We’re not as solid on the Metro being a means for our primary guest/target demographic to get to the restaurant, however. We know that the Reston station out West on the Silver Line is the busiest on that line in Virginia, so the logic is that the people that use the line from that station are headed right downtown, bypassing the Tysons stop,” Motruk said. “But, we do see a LOT of people walking past our restaurant, coming from the Metro, so by further deduction some small percentage of those guests would eventually be in our restaurant. If nothing else, it’s a great landmark for us to use to direct guests to the restaurant.”

2014 was a year of openings and closings in the DMV food scene. Old favorites closed, new endeavors didn’t pan out and new restaurants replaced them. And even though 2012 and 2013 saw a flurry of new restaurants, there was no slowdown in 2014.

The openings

Lupo Verde, a rustic Italian restaurant, opened at 1401 T St. NW in February after several delays. Owned by restauranteur Med Lalou and managing partner Antonio Matarazzo, it features small plates, house-made charcuteries, breads, pasta and antipasti along with 50 cheeses and house-made pizzas and cured meats.

Chef Richard Sandoval’s Toro Toro opens at Franklin Square in April. (Photo: Mark Heckathorn/DC on Heels)

Chef Richard Sandoval opened another restaurant in the city in April. Toro Toro, a Pan Latin steakhouse, opened at 1300 I St. NW. Meat is the centerpiece of the menu.

In June, José Andrés opened his America Eats Tavern at the Ritz-Carlton Tysons Corner, 1700 Tysons Blvd., McLean. The space formerly housed Michel Richard’s Michel and Maestro from Fabio Trabbochi. America Eats, originally a pop up in Penn Quarter in conjunction with a National Archives exhibit, features American cuisine such as chicken pot pie, she-crab soup, and hush puppies and Virginia hams. It also has an all-American décor with “We the People…” painted on the wall above the open kitchen and flags everywhere.

Boss Shepherd’s opened in July at 1299 Pennsylvania Ave NW next to the Warner Theater with a Southern menu. Also, Chaplin’s Restaurant & Bar, an Asian-inspired restaurant from brothers Ari and Micah Wilder, opened at 1501 9th St. NW in Shaw, and GRK Fresh Greek restaurant opened at 1140 19th St. NW in Dupont. The second location for the chain serves fresh, casual Greek food like gyros, tzatziki sauces, seasoned fries and Agean salad all made in house. It also sells fresh and frozen imported Greek yogurt.

Brookland Pint from the owner of Meridian Pint, opened in August at 716 Monroe St. NE across from Catholic University in the new Monroe Street Market. The bar has 24 beers on tap and the menu features locally grown and harvested foods, many of which are gluten-free or vegan.

Chuy’s Tex-Mex opened in Fairfax in September and at the new Springfield Town Center (above) in October. (Photo: Mark Heckathorn/DC on Heels)

Chuy’s the quirky Tex-Mex restaurant from Austin, Texas, opened its first DMV location at 11219 Lee Highway, Fairfax in September followed by a second location at the new Springfield Town Center in October. The restaurant features all fresh-made dishes with fresh food delivered six days a week. The freezer is smaller than an average home refrigerator. The biggest opening was also in September with DBGB Kitchen and Bar, chef Daniel Boulud’s casual French American restaurant, opening mid-September at 931 H St. NW in CityCenterDC. There was a red carpet, live band, VIPs, celebrities and a Washington Monument carved out of ice. But so far, it hasn’t lived up to the fanfare or steep prices.

October saw DC Harvest open at 517 H St. NE. Chef Arthur Ringle serves a hyper-local seasonal modern American menu with most of the ingredients coming from within the Chesapeake Bay Watershed. Second State, the Pennsylvania themed restaurant, also opened in September at 1831 M. St. NW in the former Mighty Pint space. It caused an uproar when it initially tried to add a $1 upcharge for artisanal ice.

City Perch by James Beard winner and former Wolfgang Puck pastry chef Sherry Yard and former Occidental Grill chef de cuisine Matt Baker opened in late-November at the iPic Theater in the new Pike & Rose Development in North Bethesda. This was probably the most disappointing new restaurant. The highlight of the menu for the Washington Post’s Tom Siestema was the $10 bread board. He only gave the pricey restaurant one star. We wouldn’t be surprised to see it on 2015’s review in the closed column.

In early December, chef Seng Luangrath opened Thip Khao in Columbia Heights. The first Laotian restaurant in the city, opened at 3462 14th St. NW in the former Thaitanic II space

The closings

Palena in Cleveland Park closed in April. (Photo: DC Outlook)

Last year also saw several closings. The most mourned closing was Cleveland Park’s Palena, which closed in April after 13 years. It was evicted for unpaid rent. But fans of chef Frank Ruta won’t have to wait much longer. He’s been hired to take over The Grill Room and Rye Bar at the Capella hotel in Georgetown.

J&G Steakhouse in the W Hotel closed in June, less than a year after it remodeled. It was in the hotel five years. J&G was replaced by Pinea from chef Barry Kaslow, formerly the chef at DGS Delicatessen, featuring Mediterranean cuisine.

August, saw the rum bar Hugo and Chadwick’s both close.

Probably the shortest lived restaurant of 2014 was Fredrik de Pue’s Menu MBK in Penn Quarter. It opened early in 2014 then closed in October, less than nine months later. De Pue’s investors forced the closure when they weren’t receiving as much return on investment as they had expected. The building had previously housed de Pue’s short-lived seafood restaurant, Aqua.

CityZen at the Mandrin Oriental hotel shuttered in mid-December when chef Eric Ziebold left to open his own restaurant., Kinship, in Mount Vernon Triangle in September.

Duffy’s on U Street and Murphy’s of D.C. both closed in November followed by The Passenger and Summer’s Restaurant in Arlington at the end of the year. And though technically not 2014, the Jan. 3, 2015 closings of Lima Lounge and Fujimar Restaurant had been announced. The 10-year lease ended and some of the lounges events will move to The Park on 14th and Barcode and Lima may reopen elsewhere.

Coming in 2015

Jose Andres’ China Chicano, a Peruvian restaurant, is scheduled to open in Penn Quarter in January 2015. (Photo: Popville)

Several new eateries are on the horizon. First out of the gate in the new year is José Andrés, who will open his contemporary Peruvian restaurant, China Chilcano, at 418 7th St. NW in Penn Quarter in January and his vegetable-centric Beefsteak at 22nd and I Streets NW on the GW campus in February.

Nick Pimentel of Room 11 and Genevieve Villamorea will open Bad Saint, a Filipino restaurant at 3226 11th St. NW in Columbia Heights in early 2015.

The spring will see former Bibiana chef Nicholas Stefanelli open Masseria, his own Italian restaurant with southern influcences. at 1344 4th St. NE. Also, chef Jonah Kim, formerly of Baltimore’s shuttered Pabu, will also open Yona, a noodle bar and small plates eatery, at 4000 Wilson Blvd. in in Ballston this spring. Also, chef Amy Brandwein, formerly executive chef at Roberto Donna’s Alba Osteria, will open Centralina at 974 Palmer Alley in CityCenterDC. It will be part Italian restaurant and part market.

Mintwood Place will get a larger sister at 801 O St. NW in Shaw when chef Cedric Maupillier and co-owner Saied Azali open Convivial sometime in last spring or early summer. By day, it will be a more casual hangout and by night it will serve a French-American menu with an emphasis on vegetables and small plates.

Chala, which sells its vegetarian tacos at local farmers markets, will open a brick and mortar shop at 3207 Grace St. NW in Georgetown in June.

David Chang’s Momofuku will open in CityCenterDC this summer. Momofuku Milk Bar, headed by pastry chef and fellow northern Virginia native Christina Tosi, will join the restaurant at CityCenterDC. Also, Virginia native Jeremiah Langhorne comes to D.C. from the renowned McCrady’s Restaurant in Charleston, S.C., to open The Dabney at 1222 9th St. NW this summer. It will center around a wood-fire hearth and focus on ingredients from the Chesapeake Bay and its watershed. The Columbia Room, formerly in The Passenger, will reopen in Blagden Alley above The Dabney at the end of 2015

After 10 years at CityZen, chef Eric Ziebold and his wife Celia Laurent Ziebold will open Kinship at 1015 7th St. NW in Mount Vernon Triangle in September.