Provision No. 14, 2100 14th St. NW where the former Diego restaurant had been, will hold its grand opening from 4-10 p.m. on Wednesday, Apr. 29. In preparation for the opening, the new communal dining spot will hold a soft opening on Monday and Tuesday with a limited menu, limited hours from 6-10 p.m. and 25 percent off food.

Provision No. 14 will open on 14th Street NW Monday with 25 percent off food until its grand opening on Wednesday. (Photo: Popville)

Provision No. 14 will serve a shareable menu including pata, a whole suckling pig leg that is braised overnight, dried then deep-fried; miso lamb ribs with cucumber, radish and couscous; and whole roasted dorade with boquerones tapenade. Small plates will include house-made pastas, such as tortolle with lamb, mustard greens and demi glace, burrata with compressed melon, Iberico ham and praline crunch, and cassoulet salad with fava beans, confit quail and garlic vinaigrette.

The beverage program will feature communal cocktails including The French Press, a 34-ounce cocktail served in its namesake vessel with Bombay Sapphire gin, chartreuse, chamomile and honey with pineapple and grapefruit garnishes, and the Pisco Porter with Macchu pisco, mint, orange juice, lemon, pineapple and chamomile served in a wine bottle. There will also be boozy slushes, such as a frozen Moscow Mule, as well as four draft cocktails such as the Happy Gilmore with vodka, chamomile, demerara sugar and lemon juice.

Oval Room hosts wine dinner with Le Cadeau Vineyard

The Oval Room 800 Connecticut Ave. NW, will host a wine dinner at 6:30 p.m. on Apr. 28 featuring Le Cadeau Vineyard, which was started by Deb and Tom Mortimer in the southern tip of Parrett Mountain, near Newberg, Ore.

For $150, guests will enjoy a four-course meal paired with Le Cadeau’s wines. The meal will begin with hamachi crudo with Buddha’s Hand, lipstick radish and coriander blooms paired with 2012 Aubichon Chardonnay. The second course is house-made pappardelle with rabbit ragout, English peas and chanterelle mushrooms paired with a 2012 Le Cadeu Pinot Noir “Cote Est” and 2012 Le Cadeau Pinot Noir “Equinoxe.” The third course is pan roasted venison with smoked avocado puree, honey cap mushrooms, strawberry and rhubarb paired with 2012 Aubichon Pinot Noir “Reserve.” Dessert include roquefort-crusted goat cheese with wild cherry, Sicilian pistachios and brioche tuile paired with a 2012 Le Cadeau Pinot Noir “Diversité” and a Library Vintage Le Cadeau Pinot Noir “Diversite.”

Chef Sean Brock and Jack Rose Dining Saloon Team Up for Charity

James Beard Award winning chef Sean Brock will partner with Jack Rose Dining Saloon chef Russell Jones to raise money for Jeeps for Joy.

Chef Sean Brock will host “A Night of Southern Hospitality,” a charity dinner at Jack Rose Dining Saloon. (Photo: breville/flickr)

Brock, owner of Husk in Charleston, S.C. and Nashville, McCrady’s and Minero, and Jones will raise money for the local charity during “A Night of Southern Hospitality,” an evening of Southern food and rare whiskey, at Jack Rose Dining Saloon, 2007 18th St. NW, from 6-9 p.m. on Wednesday, Apr. 29

For $125, food lovers and bourbon fanatics can enjoy an evening of Southern-inspired fare, vintage Stitzel-Weller bourbon to benefit underprivileged children through Jeeps for Joy.

The menu will include Carolina Rice griddle cakes with smoked trout dip and pickled onions, Cheerwine glazed pig ears with soft rolls, cucumber and smoked Duke’s,Husk’s famous shrimp and grits, Maryland crab cakes with chow chow puree, fried Chesapeake oysters with country gravy and benne, and pork head cheese ravioli. There will also be a country ham and biscuit station with Brock’s 2-year Tennessee country ham and Jones’ fresh-baked buttermilk biscuits with pimento cheese and onion marmalade.

Guests will also enjoy a tasting flight of four vintage bottlings including Old Weller Original 7 year, Weller Special Reserve 7 year, W.L. Weller 12 year and Old Fitzgerald’s 1849 8 year along with an open bar of select wine, draft beer and spirits.

For the serious whiskey fanatic, limited cellar tickets will be available for $250, which includes an additional tasting flight of four vintage ryes and bourbons from the 1930s, 40s and 50s of iconic bourbons like Mt. Vernon, Baltimore Pure Rye, Sherbrook and Old Overholt and antique bourbons such as Old Taylor, Kentucky Bonded, Sunnybrook and Wild Turkey.

A portion of proceeds will be donated to Jeeps for Joy, a nonprofit dedicated to improving the lives of children and families in need within the Mid-Atlantic region. Since its launch in 2001, Jeeps for Joy has donated close to 10,000 toys and items to both the Nemours/A.I. DuPont Hospital for Children and Children’s Choice Foster Care.

There will also be a silent auction with items such as private dinners, whiskey tastings and a weekend trip for two to Bardstown, Ky. featuring a personal tour of Willett Distillery by master distiller Drew Kulsveen, Jack Rose owner Bill Thomas, Brock and Bourbon general manager Jared Hyman followed by a private dinner for the group at Bardstown’s Harrison-Smith House prepared by Brock and chef Newman Miller.

Tickets can be purchased online.

Logan Tavern to host Kentucky Derby party

Logan Tavern, 1423 P St. NW, will have a Kentucky Derby party next Saturday, May 2, from 3 p.m. to close.

Logan Tavern will host a Kentucky Derby party on May 2. (Photo: Popville)

The first race of the Triple Crown will be shown in the bar. Race-themed food specials include buttermilk marinated fried green tomatoes with spicy sriacha aioli, grana padana and vincotto; a Kentucky Hot Brown open faced sandwich on toasted challah with roasted honey-dijon turkey breast, bacon, tomato and ancho mornay, and Derby Pie with toasted pecans, semi-sweet chocolate and Kentucky bourbon.

Kentucky Derby drinks including the classic mint julep, the blackberry-sage julep, the peach-taragon julep and Black-Eyed Susan made with bourbon, vodka, sour and orange will be $8.

Del Campo at Dusk returns May 1

Del Campo at Dusk, Del Campo’s monthly rooftop happy hour parties returns May 1 from 6-9 p.m. with a pork extravaganza. Chef Victor Albisu is revisiting his Cochon 555 theme, Swineface, to kick off the al fresco dining season.

The food and beverage offerings will feature dishes from this year’s Cochon competition and cocktails, along with music and views of the city. Early 80s Miami attire is encouraged.

Del Campo is located at 777 I St. NW. Cost is $65. Tickets are available online.

Nopa Kitchen + Bar introduces new lunch specials

Nopa Kitchen + Bar, 800 F St. NW, has added two new fixed price, lunch specials from 11:30 a.m.-3 p.m. Monday through Friday.

Nopa Kitchen + Bar in Penn Quarter has added two new fixed price lunch specials. (Photo: Mark Heckathorn/DC on Heels)

The menu showcases garden fresh vegetables, select meats and fish prepared with a French influence. Guests can choose a soup and sandwich off the featured menu for $17 per person or a soup or salad, entrée and seasonal sorbet for $32.

Soup and sandwich options on the new spring menu include a fried skate sandwich with watermelon radish, bread and butter pickles and remoulade; the Nopa burger with house-made pimento cheese whiz and Applewood smoked bacon served with fries; portobello cheesesteak with onion jam and piquillo peppers; pulled pork and fried oyster po’ boy with romaine, pickled rhubarb and bacon-horseradish aioli; and celery root and parsnip soup with poached lobster, smoked olive oil and black truffle.

Entrée and salad options on Nopa’s three-course lunch menu include kale-beef confit salad with feta cheese, dried cranberries, crispy chickpeas and minus 8 vinaigrette; shrimp spinach salad with mushrooms and a black truffle vinaigrette; Chilean sea bass with baby bok choy, charred eggplant purée and a carrot-ginger vinaigrette; beef coulotte steak frites with crispy fingerlings, Winterbor kale and a smoked blue cheese sauce; farro and black quinoa risotto with pea shoot pesto, spring onions, asparagus, English peas, beet purée and pecorino; and a beef short rib cassoulet with cranberry beans, pancetta, cipollini onions, potato dumplings and red wine jus.

The Royal from Vinoteca to open in LeDroit Park

The Royal, a new restaurant from the owner of Vinoteca, will open in late spring in the LeDroit Park neighborhood in space that housed the Royal Liquor Store serving coffee and lunch by day and cocktails and casual fare by night.

The Royal, a Colombian-influenced cafe from the owner of Vinoteca, will open in the former Royal Liquor Store in LeDroit Park. (Photo: Popville)

The new restaurant at 501 Florida Ave. NW will have a full espresso program, brewing Counter Culture coffee with breakfast offerings and fresh juices. For lunch and dinner, it will serve Colombian comfort food presented as elevated bar snacks with a crafted cocktail program. Fresh meats, seafood and vegetables will be prepared on the wood-fired grill by chef Lonnie Zoeller and accompanied by an assortment of house sauces.

The beverage program will focus on simple craft cocktails from beverage director Horus Alvarez. Fresh ingredients, fruits and herbs will be used in both classic and signature cocktails. The bar will have an extensive vermouth selection, featuring a house-made vermouth on draft. Owner Paul Carlson sourced a vintage ice shaver from Guatemala, which will churn the base for shaved ice cocktails year-round. Royal will also offer a small, curated wine list of approximately eight to 10 wines by the glass with some unique reserve bottles and draft and bottled beers.

The split-level space will open to a dimly-lit bar area with high ceilings and a communal dining table. The focal point of the bar will be the restaurant’s custom-made four-foot wood-burning grill, churning out fresh meats and vegetables. An open staircase will lead to the second-floor, loft-style dining room with rustic exposed brick walls, original fireplace and seating for 12.

G adds a la carte dining menu

Beginning May 6, G by Mike Isabella, 2201 14th St. NW , will begin offering an evening a la carte menu to its $40 four-course tasting menu from 6-10 p.m. Wednesday through Saturday.

The Italian restaurant is a sandwich shop by day. It will continue to offer its evening tasting menu along with a full a la carte dining menu.

The menu allows chef de cuisine Elliot Drew, who has been managing the kitchen since G opened in 2013, to show off more of his range, including his mastery of pasta making arts. The new list features first courses like summer squash frittelle and shaved foie salad as well as pasta dishes like duck egg ravioli and bucatini carbonara. Rabbit with a spring onion pesto and grilled cauliflower fiorentina with scalloped potatoes are among the main courses, while diners can supplement their meal with sides like braised hari cot vert and roasted maitake mushrooms. Two sizes of antipasti board will also be available on the a la carte menu.

Giovanni Carloas is new executive chef at Paolo’s

Giovanni Carlo is the new executive chef of Paolo’s Ristorante, 1303 Wisconsin Ave. NW.

Giovanni Carlo is the new executive chef at Paolo’s Ristorante. (Photo: Paolo’s Ristorante)

Carlo began his career at 16 apprenticing for chef Gualtiero Marchesi at his namesake three-star Michelin restaurant in Italy. By age 18, he was leading the kitchen at London’s Pavarotti and Friends, where he first began to experiment and develop a culinary style of his own. Raised in Castelvenere, Italy, a small town near Naples, Carlo attended culinary school as a teenager at Piedimonte Culinary School in Caserta, near Naples. He came to the U.S. at 21 and began his American culinary career as a sous chef for Roberto Donna at Galileo Restaurant Laboratorio. He worked with Donna for the eight years and then went on to serve as executive chef at Panache in Tysons Corner from 2009-2013. Most recently, he led the kitchen at M Cafe Bar until it closed this past January.

Carlo, who has 16 year of experience, took over Paolo’s kitchen in March and has introduced a refreshed, new menu for spring focusing on pizza and pasta. New additions include burrata mozzarella with roasted red and yellow peppers, fennel and prosciutto di parma; meatballs al frono, veal, beef and pork meatballs with tomato, basil and parmesan; Sicilian eggplant caponata, olives, capers and roasted peppers, served with house-made bread; lamb pappardelle, wide flat pasta noodles with lamb ragout and root vegetables; chef’s signature bolognese, tagliatelle pasta with tomato, veal, beef and pork ragu and parmesan; gnocchi alla sorrentina, potato dumplings with tomato, basil and burrata cheese; grilled branzino, whole Mediterranean sea bass with grilled jumbo asparagus; and tagliata di manzo, a nine-ounce New York strip steak served with an arugula salad, tomato, shaved parmesan cheese and balsamic glaze. New brunch dishes include parmesan cheese and egg biscuit with sausage gravy, poached egg, parma prosciutto and zabaglione; Italian French toast with crème brûlée, challah brioche, pastry cream, raspberry compote and candied almond; and fettuccine carbonara with pancetta, leeks, parmesan, cream, egg and black pepper.

Just like 14th Street NW was the hot new destination for trendy restaurants the last few years, it looks like the city’s Shaw neighborhood could be the next restaurant hot spot based on recent announcements.

Several new restaurants will open in the Shaw neighborhood over the next year. (Photo: Reishman Real Estate)

The Shay, a 268-unit apartment building on Florida Avenue between 8th and 9th Streets NW from the JBG Co., will be the new home of Freehand, a restaurant from chef Tim Ma, the owner of Arlington’s Water & Wall and Vienna’s Maple Ave, as well as the second location of Compass Coffee, the D.C.-based coffee roaster and café that opened on 7th Street NW last fall across from the City Market at O development in Shaw. Warby Parker, the maker of trendy eyewear, will join the two restaurants and other retailers at The Shay.

Two blocks away, JBG’s Atlantic Plumbing development will be the home to a new concept from Neighborhood Restauant Group, which also owns Birch & Barley and Bluejacket among other eateries. NRG’s restaurant will likely be Hazel from former Tallula chef Rob Rubba, although that lease hasn’t been signed yet. The owners of Chinatown’s ramen and izakaya restaurant Daikaya, will also open a yet-to-be-named restaurant that will be “a ramen dining room with more variety,” according to a press release from JBG. Atlantic Plumbing is a two-building, 375-apartment development at 8th and V Streets NW.

Atlantic Plumbing is also anchored by a new, six-screen cinema from Landmark theatres, a new version of the indie film-focused theater concept that is just one-fifth the size of a typical Landmark cinema. Other tenants include Declaration Pizza, a new pizzeria from the owners of Lincoln and Teddy & the Bully Bar; Tasty Burger, a Boston-based burger joint; and Bazaar Spices, an independently owned herbs and spice shop that has a stall in Union Market.

The Colonel, a residential development with 70 luxury units at 1250 Ninth St. NW, will include Espita Mezcalería, a Mexican restaurant and mezcal bar from master mezcalier Josh Phillips featuring the lesser-known Mexican spirits and cuisine from the southern Mexican state of Oaxaca. It will be Phillips’ first venture. Also coming to the building will be http://www.buttercreamdc.com/ Buttercream Bakeshop from pastry chef Tiffany MacIsaac, as well as All Purpose, a pizza-focused restaurant from Red Hen owners Michael Friedman, Michael O’Malley and Sebastian Zutant in partnership with Boundary Stone owners Gareth Croke and Colin McDonough.

“As excited as I am to be opening my first mezcaleria, I’m even more excited that it will be a part of Shaw,” said Phillips in a press release. “The first time I saw the space at The Colonel, I knew it was a perfect fit for Espita. I think that this stretch of 9th Street and Blagden Alley will quickly become a top dining destination in DC.”

Belga Café and Van Honsebrouck Brewery pair up for beer dinner

Belga Café is teaming up with Van Honsebrouck Brewery for its weekly Tuesday Beer Dinner at 6:30 p.m. on Mar. 24.

Van Honsebrouck Brewery (Photo: Wikimedia)

The weekly event pairs chef Bart Vandaele’s dishes with a selected Belgium brewery to showcase the marriage of Belgium food and beer. The five-course meal is $59 per person.

The meal begins with an amuse-bouche paired with a draft B Too Ale followed by a cherry tomato salad with feta cheese, shallots, garden sorrel and arugula dressing paird with Kasteel Rouge. The next course is smoked duck breast with raspberries, frisee salad and yogurt vinaigrette paired with Kasteel Cuvee du Chateau followed by poached lobster with carmelized salsify, watercress puree and blood orange hollandaise paird with Kasteel Triple and draft Kasteel Blond. Dessert is Belgian profiteroles with bacon bourbon ice cream, Belgain chocolate sauce and whipped cream paide with Kasteel Donker.

Happy 67th birthday, Michel Richard

Central Michel Richard, 1001 Pennsylvania Ave. NW, will celebrate Richard’s birthday from 5 p.m.-close on Mar. 24 with a meu of his favorites. The menu starts with a signature recipe, crab cake on a bed of leek tartare ($20); followed by prime rib au jus with horseradish, baked potato and green beans ($35). The meal will end with sparkling Celebration Cake for two ($15).

Central celebrate Michel Richard’s 67th birthday on Tuesday. (Photo: New York Times)

The three-courses are available either a la carte or as a $65 prix fixe menu. To toast, an optional wine pairing featuring the chef’s favorite, private label Cote du Rhone “Cuvee Michel Richard” will be offered for $35.

“I was inspired the first time I entered a professional kitchen when I was 8 years old”, says Richard. “I may get old, but I never want my food to get old.”

Also, from Mar. 23-29, Central’s sommelier, Andy Powell, will share some of his favorite bottles at special prices in partnership with the Restaurant Association of Metropolitan Washington’s Spring Wine Fling.

First, diners can take 15 percent off bottles of French varietals of Chardonnay and Pinot Noir from Central’s list of French Burgundies. Or, Powell will select a surprise bottle of red or white wine to pair with your dinner for $40 or $80.

Jack Rose celebrates 2,015 whiskey bottle unveiling

Jack Rose Dining Saloon, 2007 18th St. NW, has spent the last several months increasing their inventory, reaching the 2,000-bottle mark this winter. To celebrate its whiskey collection, it will commemorate the 2,015th bottle with a “2015 in 2015” celebration from 6-9 p.m. on Mar. 25 featuring the unveiling of an exclusively-bottled Jack Rose/Willett bourbon, complimentary whiskey toast and chance to meet Willett’s master distiller Drew Kulsveen along with bourbon historian and author Michael Veach and Flying Dog Brewery’s CEO Jim Caruso.

Jack Rose’s extensive whiskey collection includes several Willett bourbon. (Photo: Jack Rose Dining Saloon/Facebook)

Co-owner Bill Thomas has grown Jack Rose’s whiskies from 1,200 bottles when it opened more than three years ago to more than 2,000 bottles now. New additions include some of the rarest, hard-to-find bottles such as the 1964 Black Bowmore first edition, A.H. Hirsch Blue Wax, Ardbeg Provenance 1974, Old Rip Van Winkle Family Selection 23-year Decanter and some unique prohibition-era releases.

Jack Rose will unveil its 2,015th bottle, an exclusive, one-of-a-kind cask strength Willett bourbon, which will only be available at the bar. The self-named 11-year-old 125.2 proof bottling was hand-selected by Thomas for the celebration. Jack Rose has had a longstanding relationship with the distillery, boasting one of the largest selections of Willett in the region, and Kulsveen will come from Bardstown, Ky. to celebrate the special occasion and meet guests.

Patrons will receive a free taste of the special 2,015th whiskey during a whiskey toast. There will also be food and drink specials throughout the night, including $7 whiskeys, discounted Flying Dog brews and half-priced bar snacks, as well as complimentary hors d’oeuvres from 6-7:30 p.m.

The commemorative barrel will be given to Flying Dog Berwery, which will brew a special Jack Rose-exclusive beer. The Frederick brewery will age one of their craft brews in the used bourbon barrel, which will then be released with a future launch party at the bar.

Also, Veach will sign copies of his book Kentucky Bourbon Whiskey: An American Heritage. The first 20 people to purchase his book will receive a special tasting of Veach’s favorite whiskeys.

BLT Steak holds Dad’s Hat Rye dinner

BLT Steak, 1625 I St. NW, is partnering with Pennsylvania’s Dad’s Hat Rye distillery for a special whiskey pairing dinner at 7 p.m. on Mar. 26.

Dad’s Hat Dad’s Hat Rye finished in vermouth barrels, Dad’s Hat Pennsylvania White Rye and Dad’s Hat rye finished in port barrels. (Photo: Dad’s Hat)

Unveiling the restaurant’s new, exclusive BLT Steak-branded Dad’s Hat single-barrel, the dinner will also pair several of Dad’s Hat’s aged ryes with dishes prepared by executive chef Will Artley using wood from the oak barrel and spent grain and barley malt, bringing the whiskey-laden meal full-circle for a “whole barrel” dining experience. Diners will have the opportunity to be one of the first to taste BLT Steak’s recently-acquired and branded single-barrel, hand-picked by the restaurant’s staff while visiting the distillery last year, aged for almost seven months.

Guests will be greeted with a cocktail made with Dad’s Hat White Rye followed by a seated four-course dinner, prepared using ingredients from whiskey production, and paired with one of Dad’s Hat’s signature bottlings.

The menu includes a first course of Magret duck trio with foie gras paté, prosciutto and confit paired with Dad’s Hat Pennsylvania White Rye followed by seared Dayboat sea scallops with vanilla scented celeriac, pickled pear and spiced almond crumble paired with BLT’s exclusive Dad’s Hat Pennsylvania rye whiskey single barrel. The main course is a 60-day dry aged ribeye served with drunk blue cheese butter and paired with Dad’s Hat Rye finished in vermouth barrels. Dessert will be lavender crème brulee and citrus short cookies paired with Dad’s Hat rye finished in port barrels.

Tickets cost $100.

Chefs duel out colon-friendly cuisines at Eat4Life

On Mar. 31, seven area chefs will cook off for colon cancer awareness during the Chris4Life Colon Cancer Foundation’s third annual Eat4Life chef challenge from 6-9 p.m. at Longview Gallery, 1234 9th St. NW.

Chef Scott Drewno from The Source will defend his 2013 and 2014 titles. (Photo: Mark Heckathorn/DC on Heels)

The chefs are given a list of approved colon-friendly ingredients to prepare cancer-friendly dishes, providing guests healthy meal options while helping raise funds and awareness for the foundation. Each chef will have a station where he or she can discuss preparation of the item being served and why they choose to cook their particular colon-friendly dish. Guests vote on the winning dish.

For the past two years, Scott Drewno, executive chef at The Source by Wolfgang Puck has won. He will return this year to take on Enrique Ayala, executive chef at Scion Dupont and Scion Silver Spring; Matt Baker, executive chef at City Perch Kitchen and Bar; Carlos Gonzales, chef du cuisine at Taco Bamba; Erick Jiron, executive chef at Crios Modern Mexican; Patrick Robinson, executive chef at Table; and Tyler Scholfield, executive chef at NaiNai’s Noodle and Dumpling Bar.

Nycci Nellis, host of the Foodie and the Beast radio program will be the evening’s emcee. Inspirational speaker Teri Griege, a stage IV colon cancer survivor, ironman tri-athlete and founder of the Power of Hope Foundation, who has been recognized as a leading expert on resilience, will also speak.

Tickets are $30 for food only, $50 for food and two cocktails or $75 for food and all-you-can drink with 10 raffle tickets through Mar. 23. Prices increase to $50, $75 and $100, respectively, from Mar. 24-31.