J.J. Basil and Chris Wolff from WD-50 restaurant in New York are opening 0º0’ (Zero Degrees Zero Minutes). Basil, a native of Arlington, and Wolff met at WD~50, Wylie Dufresne’s avant-garde New York kitchen, where they worked up to sous chef and chef de partie, respectively.

J.J. Basil (left) and Chris Wolff of the new 0º0’ Restaurant. (Photos: 0º0’ Restaurant)

Basil previously worked at Torrisi Italian Specialities and Tokyo’s Nihonryori RyuGin. Wolff most recently worked at London’s Viajante.

Basil and Wolff are still looking for a space where they can cook for just a dozen or so guests when starting out. In the meantime, they’ll run pop-ups out of Darnell’s Bar, 944 Florida Ave. NW, starting Feb. 18 and 19. Tickets are available online for $125. Tickets for the first two are sold out as are tickets for Mar. 2. Two tickets remained for Mar. 4 as of presstime. Future pop-ups scheduled include Mar. 16, 18 and 30 and Apr. 1.

The chefs will serve a six-course menu with various snacks and wine pairings by sourcing the best ingredients they can find in the area and making connections with small farms such as Sycamore Spring in Frederick, Md. The sample menu posted online includes amuses, razor clams with turnip, celery and pomegranate; stone crab with almond and sunchoke; black bass with cabbage, white bean and chamomile; daikon with a grain broth; aged Highland beef with pumpkin seed, argan and onion; black tea ice cream with potato yogurt and flax seed; coffee and petit fours.

As for the name — or 0º0’ symbol, in this case — it’s a symbol of Washington. A Zero Milestone was erected near the White House in the 1920s, intended to be a starting marker from which all highways in the U.S. should be measured. The granite construction didn’t end up serving that purpose, but it stands as a notable sight nonetheless.

“It’s a nod to the city and our beginnings,” said Basil. “This is just us starting out. The future is going to be what it is.”

Red Light to replace Bar di Bari on 14th Street

Bar di Bari will be replaced by Red Light at 14th and R Streets NW. (Photo by the Washington Post)

Bar di Bari is out and Red Light cocktails and dessert bar is in at 1401 R St. NW. Restauranteur Aaron Gordon of Drafting Table, Red Velvet Cupcakery and Tangysweet opened Bar di Bari June 23, 2013 and closed it Jan. 26. His Fat Shorty’s sausage joint in Clarendon didn’t last a year either, opening and closing last year.

Robert Underwood and brothers Ari and Micah Wilder are joining Gordon at Red Light. The name refers to 14th Street’s colorful past as a red light district in the nation’s capital. It is slated to open in April. The collaborative efforts will result in imaginative sweets with potent spirits, taking “boozy desserts” to a new level. Red Light will serve nightly and also feature weekend brunch.

“Distinctive craft cocktails and inspired desserts in a fun, relaxed bar will be the ideal complement to 14th Street –D.C.’s top restaurant destination,” Gordon said in a press release. “Who doesn’t love delicious chocolate and champagne?”

Underwood, who was formerly head pastry chef at Komi and Marcel’s in D.C., will be executive chef at Red Light. His menu will offer 10 desserts changing daily, reflecting the season, and a featured soufflé. Dessert choices will be priced from $8-$10. A pre-fixe menu, complete with a cocktail or wine pairing, will also be available for $16-$20 per person.

The cocktail menu and wine list are being developed by the Wilder brothers, who will serve as Red Light’s beverage directors. Since 2008, when they founded Wilder Bros. LLC, they have created over a dozen successful cocktail programs and opened Fed Restaurant in May 2013. Their list for Red Light will include a selection of eight to 12 specialty drinks, as well as adult desserts that combine cocktail and dessert ingredients for a spirited treat such as the Cake Shake, a Red Velvet cupcake, homemade ice cream, Atlantico dark rum, Velvet Felernum and cocoa bitters. The menu will also offer a boutique wine selection as well as eight to 10 champagnes by-the-glass, including four champagnes on-tap.

Design studio SwatchRoom is redoing the 27-seat interior, which will have “love-nest” seating options of red leather banquettes and club chairs plus a sprinkling of two and four top tables. There will be an 18-seat concrete bar and a seasonal 44-seat outdoor patio.

Red Light will be open Monday-Thursday from 4 p.m.-close, Friday and Saturday from noon-2 a.m. and Sunday from noon-10 p.m.

&pizza coming to 14th & K Streets NW

The original H&pizza. (Photo: District Cuisine)

Fast-casual pizza parlor &pizza, owned by Steve Salis and Micahel Lastoria, plans to open its next D.C. location at 1400 K St. NW. The pizzeria will occupy 1,919 square feet in the building at 14th and K, across the street from DC Coast. It plans to open this summer.

&pizza, pronounced “and pizza,” has grown rapidly over the last year. What began as a single shop on H Street NE has expanded into another at 13th & U Streets NW. Three others are in the works including one at Monroe Street Market near Catholic University in the Brookland section of NE D.C., one in Bethesda and another in Germantown.

The restaurants serve individual pizzas that are customizable and cook in just a few minutes.
 

Osteria Elisir closes

Osteria Elisir (Photo: Kyle Gustafson/Washingtonian)

Osteria Elisir at 427 11th St. NW closed on Jan. 28. Owenr Enzo Fargione announced the closing on downrockwell.com.

“After more than 2 years we decided to call it quits! Elisir and Osteria Elisir have made many people happy and will continue to live in the hearts of those who had supported us and appreciated us. Thank you to all of you Washingtonians. Our restaurant is now officially closed for good. I’ll see you soon…”

The Italian eatery, which opened as Elisir Restaurante, hasn’t had smooth going since it opened. Fargione altered the concept last March moving from white tablecloths and tasting menus to a more casual experience.

There’s no word yet on what’s next for Fargione.

Two restaurants add bottomless meals

Ambar Balkan Restaurant (Photo: Capitol Hill Corner)

Ambar at 523 8th St. SE, D.C.’s first Balkan restaurant, owned by Serbian-born Ivan Iricanin and chef/restaurateur Richard Sandoval, has added a bottomless dinner featuring unlimited small plates, Balkan specialties and a free-flowing beverage menu.

Available seven days a week, the menu offers two package options: unlimited small plates and Balkan specialties with bottomless drinks for $59 per person or unlimited small plates and bottomless drinks for $49 per person. The entire table must order the same package level of the bottomless dinner, and guests will have a two-hour window to enjoy their food and drinks.

Guests ordering the bottomless dinner will choose from small plates such as the spicy crab spread, hummus, grilled chicken and sausage flatbread, as well as various mezze, soup and salad options. Balkan specialties include marinated crusted trout, veal schnitzel, mixed grilled meats and a rib eye steak.

Alba Osteria(Photo: Urban Living)

Also, Alba Osteria, located at 425 I St, NW, launched weekend brunch from 11 a.m.-3 p.m. for $29.95 per person. Diners can enjoy an all-you-can-eat selection of breakfast pizzas, egg dishes, pancakes and meatballs along with four brunch cocktails. Bottomless brunch must be ordered by the entire table.

The unlimited brunch menu includes plates such as fried eggs and meatballs, buckwheat ricotta pancakes, egg white frittatas, poached eggs, house-made steel cut oatmeal, sausage pizzas with egg and Monte Cristo sandwiches. Sides are additional and cost $5-$8.

Bottomless cocktails can be added for $18 per person. Featured cocktails include mimosas, infused prosciutto vodka Bloody Mary and a house-made beer-mosa.

Chefs on the move

Benjamin Lambert (Photo: Star Chefs)

Benjamin Lambert is the new executive chef at 701 Restaurant, 701 Pennsylvania Ave. NW. Lambert brings 15 years of experience from restaurants in New York City, Washington and Baltimore. He began his career in New York City in 1999 working as a line cook under the direction of Chef Sottha Khunn at Le Cirque. In 2001, he moved to Union Pacific, where he worked as chef de partie under chef/TV personality Rocco DiSpirito.

Next Lambert moved to Cleveland to work at Johnny’s Restaurant where he was promoted to banquet chef. After a year in Ohio, Lambert returned to the Big Apple and began working as a sous chef at the Club Metropolitan, a dinner-only private club for residents of the Metropolitan Tower. In 2005, Lambert accepted a position at 71 Clinton Fresh Foods and Town Restaurant before deciding to relocate to the D.C. area.

In 2006, he joined the team at 2941 Restaurant in Falls Church as executive sous chef then to executive chef at Restaurant Nora in Washington, where Lambert furthered his interest in farm-to-table cooking. In October 2011, Lambert relocated to Baltimore to serve as executive chef at Wit & Wisdom at the Four Seasons. In December 2012, he left the Four Seasons to serve as executive chef of Artifact Coffee.

Most recently, Lambert served as executive chef at the Goodstone Inn & Restaurant in Middleburg, Va. His responsibilities also included overseeing the planting schedule of the restaurant’s two-acre garden.

Matt Hill (Photo: Liberty Tavern)

In another chef move, Matt Hill has replaced Liam LaCivita as executive chef at Liberty Tavern, Lyon Hall and Northside Social. all in Arlington.

Hill was the opening chef de cuisine at Range and worked closely alongside Bryan Voltaggio before departing in mid-January. Previously, he had spent nine years with the Charlie Palmer Group starting at Aureole and culminating with a five-year stint as executive chef at Charlie Palmer Steak in D.C. Hill is a 2000 graduate of the Culinary Institute of America in Hyde Park, N.Y.

Liberty Tavern sous chef Miljohn Dimaano has been promoted to chef de cuisine for the American restaurant. He has been sous chef since late 2009. Prior to joining Liberty Tavern, Dimaano spent time in sous chef positions at Willow Restaurant and 2941.

Daniel Singhofen (Photo: Daniel Singhofen)

Finally, Daniel Singhofen is the new chef de cuisine at Blue Duck Tavern in the Park Hyatt Washington. Singhofen replaces John Melfi, who left in December. Melfi had been at Blue Duck since 2011. He has been tapped to work with chef Fabio Trabocchi at Trabocchi’s new Fiola Mare in Washington Harbour, which is expected to open sometime this spring.

Singhofen formerly owned and managed his own restaurant, Eola in Dupont Circle, from 2009 to Aug. 31, 2013. Previously, he worked at the Ritz-Carlton in Naples, Fla., and K Restaurant & Wine Bar in Orlando from 2004-2007. Then he formed his own company and set his sights on opening Eola, which focused on the farm-to-table movement. Singhofen developed relationships to highlight and support local, sustainable farming practices which were reflected in his daily menus.

“The decision to join the talented team at Blue Duck Tavern was an easy one for me to make,” said Singhofen. “The similar emphasis on farm fresh ingredients and seasonality at Blue Duck Tavern makes it a great fit, and I have relationships with many of the farmers that the restaurant currently sources from for the menu. It is the right next step and I could not be more pleased to join Executive Chef (Sebastian) Archambault and his talented team.”

Singhofen attended the University of Florida before earning his Culinary Arts degree in 2004 at the Culinary Institute of America in New York.

This year has been a bonanza for D.C. foodies. 2013 saw many restaurant openings, a few sad goodbyes and more than a little drama.

Without a doubt, most of the attention in 2013 was focused on 14th Street NW. You just can’t argue with a list stacked from top to bottom with trophy winners like Le Diplomate, Kapnos/G, Ghibellina, Pearl Dive, BakeHouse, Doi Moi and Garden District. Plus, Ted’s Bulletin has tip top doughnuts and there’s Peregrine for killer coffee.

The restaurants of 14th Street NW. (Photo: Luis Gomez)

There is no other neighborhood with the number of restaurant openings that has created a huge impact on D.C.’s restaurant scene, even drawing national attention. From out-of-towners such as Stephen Starr and local chefs Ari Gejdenson, Mike Isabella, Peter Pastan and Amy Morgan all opening up shop.

With the empty buildings dwindling, we can’t imagine we’re going to see too many more new establishments opening in there in 2014, although we reluctantly anticipate a few closures — competition and all — but it’s not easy to get a table without a hefty wait, even on a weekday.

It’s too early to say the 14th Street corridor is the “best” neighborhood for dining. There are too many newcomers who will have to prove they can flourish with the increased competition. But 14th Street is the most exciting dining neighborhood of the year. But Penn Quarter with Jaleo, Rasika, The Source, Minibar, Fiola and Zaytinya are in for the long haul and will give the new 14th Street establishment a run for their money. And the Shaw neighborhood with its new food offerings like Baby Wale, Tally, Southern Efficiency, Mandalay, Mockingbird Hill and Right Proper Brewing Co. will challenge the 14th Street eateries as well.

Fat Shorty’s sausage grill in Clarendon was one of 2013’s restaurants that didn’t last a year. (Photo: Rock Harper via Instagram)

Come and gone

Two notable restaurants opened and closed in 2013. The first was Fat Shorty’s, the sausage grill with mussels and Belgian beer from Hell’s Kitchen winner Chef Rahman “Rock” Harper and restaurateur Aaron Gordon, which opened in Clarendon in April and had closed by October. Gordon is also the owner of Drafting Table, which opened on 14th Street NW in October 2012, and Bar di Bari, both of which opened in the same neighborhood in June of this year. Gordon said he had a buyer for the building and had decided to concentrate on his other ventures.

The other closing was Azur, the three-story seafood restaurant in Penn Quarter from chef Frederik De Pue. It opened in June, but by October it had also closed. De Pue said the number of diners just wasn’t enough to keep the large restaurant open. The chef, who owns the building, will next try a multi-concept plan to get customers in the door. Set to open in January, Menu will be a market on the ground floor, serving up produce, sandwiches and soups. A bar will open on the third floor with a lounge component during later hours. There will also be a 40-seat restaurant on the top floor serving pastas and American fare, with a bigger beer program than Azur had. The second floor is all kitchen.

Coming in 2014

This week is a time to reflect on 2013. But it’s also an opportunity to look ahead to next year, which should still provide plenty of restaurant excitement.

Some restaurants set to open this winter in addition to Menu include:

1. Lupo Verde from Med Lahlou and Antonio Matarazzo at 1401 T St. NW, is expected to open any day now. The intimate 100-seat restaurant, from the owner of Ulah Bistro and Tunicliff’s Tavern, will serve authentic, rustic, Italian fare.
2. Flight Wine Bar from Swati Bose, Kabir Amir, Bradley Curtis will open in early January at will open at 777 6th St. NW. The casual, neighborhood wine bar will focus on wines by the glass from all over the world, as well as light fare such as flatbreads.
3. Roofers Union from Marjorie Meek-Bradley, Roger Marmet and Daniel Lobsenz at 2446 18th St. NW is scheduled to open in January. The restaurant, in the former Reef space, is the second project from the Ripple team. Expect dishes like sausages, corn dogs with homemade Whiz and more.
4. Bidwell, from John Mooney and Edens at 1309 5th St. NE is scheduled to open in January. It will be Union Market’s first sit down, full-service restaurant. New York chef Mooney is leading the operation, which will have a local, American bent.
5. Joe’s Seafood, Prime Steak and Stone Crab from Mike Rotolo at 740 15th St. NW is set to open in January. This is the first D.C. outpost of the Florida-based chain, particularly known for its seafood and key lime pie.
6. Pinstripes, a chain, is expected to open at 3222 M St. NW in January. The combination restaurant, nightclub, bowling alley and bocce court is opening in the Shops at Georgetown Park. The restaurant leans Italian, with dishes like pizzas and chicken marsala.
7. GCDC, a grilled cheese restaurant at 1730 Pennsylvania Ave. NW from Bruce and Steven Klores and Sophie Slesinger, is set to open in early February. In addition to various spins on grilled cheese, there will be options like tater tots and egg creams.
8. Nicoletta from Michael White and the Altamarea Group at 301 Water St SE is projected to open in March. White has already made a splash in D.C. with his Osteria Morini restaurant. Nicoletta will sell pizza out of two kiosks in Navy Yard.
9. Toro Toro from Richard Sandoval and Ivan Iricanin at 1300 I St. NW is expected to open in March. Sandoval’s new project is a Brazilian-inspired steakhouse. The restaurant will also feature a selection of small plates.
10. Maketto from Erik Bruner-Yang, James Wozniuk, Ansuron Plyraharn, Chris Vigilante and Angel Franco at 1351 H St. NE is expected to open sometime this winter. Bruner-Yang and company are opening a combination restaurant and Asian market in the building. Vigilante Coffee will also make its home there. Diners can sample dishes from the Cambodian- and Taiwanese-influenced restaurant at the pop-up, now running at Hanoi House.

Also expected in January are Ivy and Coney, TKO Burger, Carolina Kitchen and Ri-Ra. February’s expected openings include Compass Rose and Heavy Seas Alehouse. Other expected winter openings include STK, Lunchbox and Fiola Mare. Tentatively set to open in the spring are American Eats, China Chilcano, District Doughnut, Gypsy Soul and Mad Fox Tap Room.

Which are you anticipating? Let us know in the comments, on Facebook or on Twitter.

Shake Shack opened its third D.C. burger joint Monday in the space formerly occupied by Spy City Café, 800 F St. NW, next to the International Spy Museum.

Shake Shack opened its first D.C. location south of Dupont Circle on Connecticut Avenue in May 2011 and added a second location at Nationals Park later that summer.

The Shake Shack recently opened its third D.C. location in Penn Quarter. (Photo courtesy of Shake Shack)

The Penn Quarter location’s menu includes standard Shake Shack fare — burgers, fries and shakes – along with some local items including the Beltway Blonde “concrete,” a mixture of vanilla custard, cheesecake blondie, salted caramel sauce and bananas; the Doughnuts are Forever concrete with custard, a coconut doughnut from nearby Astro Doughnuts, strawberry jam and rainbow sprinkles; and the SMORSEcode concrete with custard, marshmallow sauce and graham cracker. Five percent of the SMORSEcode sales are donated to Share Our Strength’s No Kid Hungry program.

Shake Shack is the second new restaurant at the location. Nopa Bar+Kitchen opened in the former Zola restaurant space
on May 3.

A FroZenYo frozen yogurt shop is slated to open July 3 at 712 Seventh St. NW, in part of the former Ruby Tuesday restaurant. This will be the 17th self-serve location in the DMV and Boston. It plans to open five more in the next two months, including one in San Juan, Puerto Rico.

Chinatown is set to become Burritotown with a Lime Fresh Mexican Grill set to join Chipolte and Californian Tortilla, all in the same block. Lime is set to open on Aug. 21 in the former Potbelly space 726 7th St. NW. The fast-casual Mexican chain is owned by Ruby Tuesday Inc.

More restaurants coming to 14th Street

Development along 14th Street NW continues. Italian restaurant Bar di Bari opened June 23 at 1401 R Street NW. Restaurateur Aaron Gordon of Drafting Table, Fat Shorty’s and Zeke’s DC Donutz, opened his newest eatery over the weekend. The name is an homage to Bari, Italy, where Gordon’s family comes from.

Bar di Bari open June 23 at 14th and R Streets NW. (Photo by the Washington Post)

The European-style cafe with 55-seat outdoor patio serves coffee and baked goods by day and transforms into a wine bar at night. The menu includes about 20 bottles of wine as well as a small selection of draft and bottled beer. The limited food menu includes cheese and charcuterie plates and antipasti like penne al tonno, raviolette in pesto salad, and spicy Brussel sprouts. There are also sandwiches and entrees including meatballs in tomato gravy, vegetarian lasagna, quarter roasted chicken and mushroom strudel.

Either later this month or early July, Diego, a Tex-Mex restaurant from brothers Tony and Michael Askarinam, the owners of Dupont Italian Kitchen, will open at 2100 14th St. NW. The restaurant is named for painter Diego Rivera, and the decor is inspired by him and Frida Kahlo.

Diego’s menu will include typical Tex-Mex fare like fajitas, enchiladas and seafood. Moles will also be featured. Drinks like pomegranate margaritas will be available from the bar and there will be a big patio with open air windows.

Kapnos Greek restaurant is slated to open July 5. (Photo courtesy of Kapnos)

On July 5, Kapnos, the latest venture from Top Chef alumnus Mike Isabella is slated to open at 2201 14th St. NW. For his third local restaurant, the Graffiato owner and Bandolero partner will feature Greek fare with hot and cold shared mezze. Kapnos, which means “smoke” in Greek, will also serve meat from whole animals cooked on “two monster grills” and other northern Greek specialties.

Isabella expects to open G, a Italian sister restaurant at the same location a few weeks after Kapnos opens. G will serve Italian sandwiches, some using the spit-roasted meats from Kapnos, during the day and a four-course, price-fixed menu at night.