Chef Jonah Kim will open Yona, a Japanese/Korean noodle bar and small plates restaurant in Ballston beginning today for lunch from 11:30 a.m.-3 p.m. Then on Friday, dinner service will begin.

Yona ramen bar and small plates restaurant opens Monday for lunch in Ballston and will add dinner on Friday.
(Photo: Mark Heckathorn/DC on Heels)

The 1,500 square-foot, 50-seat restaurant at 4000 Wilson Blvd., Arlington – Yona’s entrance is around the corner on North Quincy Street — is located in the same building as partner Mike Isabella’s Kapnos Taverna and Pepita, although the former Top Chef contestant is only a business partner and isn’t behind the menu.

Kim formerly was the executive chef at Pabu, Michael Mina’s restaurant at the Four Seasons Hotel in Baltimore, which closed in June 2014. During Kim’s tenure, the restaurant was named a James Beard Award semi-finalist for Best New Restaurant in 2013. Prior to Pabu, Kim was executive sous chef or chef de cuisine at RM Seafood and DJT in Las Vegas, Blue Fin and Harbour in New York City and Uchi in Austin, Texas.

Natalie Park Design Studio designed the restaurant. Outside, the façade is covered in Douglas fir that has been charred using the traditional Japanese Shou Sugi Ban method. The interior is inspired by Japanese minimalism with exposed natural cedar beams, tables and benches. The woodwork provides contrast to the white tiled open kitchen and eight-seat bar, the concrete floor and the black slate walls and black chairs. There are two communal tables as well as several individual tables.

The open restaurant features a minimal design with communal tables (clockwise from top left), an open kitchen and individual tables. Chef Jonah Kim (bottom left) work in the kitchen. (Photos: Mark Heckathorn/DC on Heels)

Yona’s menu focuses on four ramen dishes: the miso porky ($14) with pork broth, miso tare, chashu, kikurage, kimchi, negi, nori and a soft egg; the tonkotsu ramen ($14) with chashu, menma, benishoga, negi, sesame seeds, nori and a soft egg; the veggie ramen ($13) with a soy-milk veggie broth, bean sprouts, pea shoots, snap peas, eringi mushrooms and black garlic oil; and the ja-jang ramen ($14) with crispy pork belly, poached squid, onion, fermented black bean and sour kimchi. The latter is a mix of Japanese ramen and Korean jajangmyeon served without broth. The ramen noodles are being made especially for Yona by Sun Noodle in Teterboro, N.J.

The 12 small plates range from $6-$14 and include fluke with sour coconut, dehydrated shisho, cherries and lemon; smoked Hamachi with chojang, onion, red shisho and tobiko; crispy Brussels sprouts with fermented chili kewpie, yuzu and rice pearls; yook hwe, a veal heart tartare with gem lettuce; chilled fresh tofu with mushroom dashi, nameko mushrooms, yamaimo and fresh wasabi; and dry-fried chicken wings with fresh chilies, maltose and aged rice vinegar.

The menu at Yona includes the Miso Porky ramen (clockwise from top left), veggie ramen, fluke and yook whe, a veal heart tartare. (Photos: Mark Heckathorn/DC on Heels and Greg Powers)

“There’s something about a truly substantial about a warm bowl of soup that people don’t expect from a ramen place,” Kim said. “That’s still the focal point, but I think guests will be surprised by a non-traditional approach to it, especially with the cold dishes on the menu. And I think people are going to be surprised by the small plates, which really gave me an opportunity to blend some Korean flavors with traditional Japanese dishes.”

Kim said the small plates are like bonchon, Korean side dishes meant for the whole table. “Sharing crudo or a raw dish before a hot bowl of ramen works really well,” he told DC on Heels.

A full drink menu, designed by Isabella’s beverage director Taha Ismail, is also available, featuring sake, Japanese beers and whiskeys, cocktails and wine.

Yona is open from 11:30 a.m.-3 p.m. during its launch. Beginning Friday, the hours will be 11:30 a.m.-10 p.m. daily.

Chef Jonah Kim, formerly executive chef of the now-closed PABU Izakaya in Baltimore’s Four Seasons hotel, has announced he will open a full-service noodle bar and small plates restaurant, Yona, at 4000 Wilson Blvd. in Ballston this spring. It will be next to partner Mike Isabella’s Kapnos Taverna and Pepita.

Chef Jonah Kim will open Yona noodle bar in Ballston next spring. (Photo: Yona)

Kim’s first concept, Yona will be a full-service, casual restaurant open daily for lunch and dinner. The menu will feature both traditional and more inventive takes on ramen, including Kim’s tonkotsu pork broth and noodles made exclusively for the restaurant. In addition to ramen, the dinner menu will offer small plates that reflect Kim’s Korean heritage and Japanese culinary training such as steamed duck buns, crispy Brussels sprouts with fermented chili mayo, and Korean-style chicken wings double-fried with a gochujang-bourbon glaze. The lunch menu will focus on quick-serve items for including donburi rice bowls and ramen. Yona’s beverage program will feature a selection of craft beer, sake, and specialty cocktails designed by Taha Ismail.

Natalie Park Design Studio will work with Kim to design the 1,500 square foot space, which will reflect traditional Japanese noodle bar aesthetics and minimalist Japanese architectural design details, accentuated with urban-inspired elements.

“A ramen shop will be a perfect complement to the neighborhood, and we’ll have a lot of fun with the small plate Asian dishes we serve at dinner,” Kim said in a press release.

Yona will be Isabella’s first restaurant venture as a business partner with no influence on the menu. Isabella’s Kapnos Taverna is expected to open this winter, and the Mexican cantina, Pepita, in early 2015 in the same building.

Previously, Kim was executive sous chef and chef de cuisine at DJT and RM Seafood in Las Vegas, Harbour and Blue Fin in New York City, and Uchi in Austin, Texas.

All Set Restaurant & Bar to open in Silver Spring

Jennifer Meltzer and chef Edward Reavis plan to open the 4,740-square foot All Set Restaurant & Bar at 8630 Fenton St. in the Montgomery Center in downtown Silver Spring in early spring 2015.

An architect’s rendering of the All Set Restaurant & Bar dining room. (Graphic: All Set Restaurant & Bar)

All Set promises a contemporary twist on seasonally inspired dishes that reflect Reavis’ passion for fresh ingredients, nutritious foods and unforgettable flavors.

“The menu will feature American cuisine inspired by the traditions of coastal New England,” Reavis said in a press release. “Moderately priced, the menu consists of diverse offerings. The dishes available will be comforting and current, all while supporting local farmers and suppliers.”

The restaurant will be open daily for breakfast, lunch and dinner as well as brunch on weekends. The restaurant, designed by Streetsense, will include a 125-seat dining room, 15-seat bar featuring a raw seafood display and a 24-seat outdoor patio. A private dining room will also be available for private events.

Reavis, from Emporia, Va., most recently worked as sous chef at Cru Oyster Bar in Nantucket, Mass. He previously worked at Gaylord National, Morton’s Steakhouse, the Capitol Grille and several other D.C. restaurants including Tico, The Front Page, District Commons and Burger Tap and Shake.

Toast the holidays at Bibiana Osteria with Christmas cocktails

Bibiana Osteria Enoteca’s beverage director Michael King has created 25 new seasonally inspired drinks, a countdown to Dec. 25.

Bibiana Osteria Enoteca is serving 25 special cocktails for Christmas through Dec. 24. (Photo: Greg Powers)

Among the list of festive cocktails is the Christmas Cookie with espresso, Prosecco grappa and lemon air; the Belladonna with bourbon, apple cider and cranberry; the Variopinto with Prosecco grappa, orange, honey, fig, ginger and rosemary tincture; and the Carino with Boyd and Blair, quince and pear jam, lemon and honey. The cocktails, being served through Dec. 24, are $12 each.

Bibiana is located at 1100 New York Ave. NW and is open for lunch weekdays from 11:30 a.m.-2:30 p.m. Dinner is served Monday through Thursday from 5:30-10:30 p.m., and Friday and Saturday from 5:300-11 p.m.

Slate Wine Bar & Bistro serves special holiday shopping lunch

This may be the season of giving, but shopping for gifts can be a chore. So Slate Wine Bar & Bistro, 2404 Wisconsin Ave. NW, is offering a three-course holiday express lunch and glass of wine for $20.

Slate Wine Bar & Bistro is serving a three-course holiday express lunch with a glass of wine for $20. (Photo: Gilt City)

Diners can start with duck breast egg rolls, mushroom bacon bruschetta, Cesar salad, or Slate salad for an appetizer. Main courses include Slate’s grilled cheese with turkey, gruyere, cheddar and Applewood bacon; chicken bacon tacos; fish tacos; the Slate Burger; or a Ruben sandwich. Dessert includes a warm fudge brownie or tres leches cake. All with a glass of a special vintage.

Also for the holidays, owner/sommelier Danny Lledo has selected special wine flights, glasses and bottles, which will be available through Dec. 30. Selections include a 2013 Seifried Sauvignon Blanc ($11/glass or $38/bottle), a 2012 Iris Pinot Gris ($12/glass or $40/bottle), a La Follette Chardonnay ($12/glass or $40/bottle) and a 2011 Joh. Jos. Prüm Kabinett Dry Riesling ($15/glass or $55/bottle). A flight of the white wines is $25. Red wines include a 2013 Finca la Mata Tinto Fino ($10/glass $36/bottle), a 2011 Torbreck Cuvee Juveniles Grenache/Shiraz ($15/glass or $55/bottle), a 2011 Ponzi Pinot Noir ($18/glass or $70/bottle), a 2012 Mauritson Zinfandel ($16/glass or $60/bottle). A flight of the reds is $28.

Lobster ME opens in Westfield Montgomery mall

Lobster ME opened its first East Coast restaurant late last month at Westfield Montgomery, 7101 Democracy Blvd., Bethesda, as part of the malls’ new dining terrace.

Lobster ME opened recently in Westfield Montgomery mall serving lobster rolls. (Photo: Bethesda Magazine)

Lobster ME serves lobster rolls featuring Maine lobster in a variety of flavors, including Cajun and Vietnamese, as well as traditional Maine Style. The menu features a variety of other lobster entrees such as lobster mac & cheese and lobster tacos. Lobster ME makes every item to order out of its ‘scratch’ kitchen using premium ingredients and sustainably harvested lobster from Maine.

“Lobster ME was founded with the goal of changing how people think about and enjoy lobster,” said CEO Jeffrey Fine in a press release. “We set out to create a unique dining experience that went beyond the lobster norms of white tablecloths or plastic bibs. The company is in expansion mode and as we considered locations for our first east coast location, we chose this city because the D.C. area loves lobster almost as much as we do.”

The Westfield Montgomery location will be the company’s third. The chain currently operates two Las Vegas restaurants including a location at the Miracle Mile Shops at Planet Hollywood Resort and Casino and another at the Grand Canal Shoppes at the Venetian Casino Resort. Lobster ME also operates a food truck in Las Vegas.

The restaurant’s interior design pays homage to the traditional lobster shacks of Maine, updated with refined materials and finishes for a more modern aesthetic. The Bethesda location was built from preserved old growth timber, reclaimed from the Penobscot River in Maine.

Lobster ME is open from 10 a.m.-9 p.m. Monday through Saturday and 11 a.m.-6 p.m. on Sunday.

DC Harvest offers late night, weekend happy hour

DC Harvest, 517 H St. NE, is offering late night happy hour from 11 p.m.-1 a.m. Fridays and Saturdays, along with the standard happy hour from 5-7 p.m. daily.

DC Harvest on H Street offer a weekend, late night happy hour at the bar. (Photo: Washingtonian)

The menu includes chef Arthur Ringel’s Bloody Mary oyster shooter with Green Hat gin for $4; Old Bay dusted popcorn for $2; arugula salad with grilled radicchio, kamut, roasted carrots, quinoa and verjus vinaigrette for $4; lamb sausage sliders with tomato jam on a potato roll for $3; chef Arthur’s home-smoked nuts with almonds, pistachio and walnuts for $3); and a choice of sheep, goat or bleu cheese for $4.

From the bar, all draft beers are $5 including Starr Hill Pilsner, DC Brau “El Hefe Speaks”, Atlas “District Common”, Flying Dog “The Truth” Imperial IPA, Port City Monumental IPA and Three Stars Peppercorn Saison. Cans of Natty Boh are $3. Wines by the glass are $5 and include Cline Syrah & Pedroncelli Sauvignon Blanc. Cocktail specials are the Harvest Rickey made with Green Hat Gin, lime juice and club soda; and the New Fangled mad with Catoctin Creek rye, orange, grapefruit bitters and pineapple juice. Both are $6. The happy hour menu is available at the bar only.

Second State adds Sunday brunch

Second State, the Pennsylvania-themed restaurant at 1831 M St. NW that opened in October, recently began Sunday brunch service. Brunch is available from 10 a.m.-4 p.m. on Sundays.

Steak and eggs with breakfast potatoes from Second State’s Sunday brunch menu. (Photo: Second State)

Corporate executive chef Allan Javery’s menu features seasonal American cuisine in which every ingredient is sourced from local farmers within a three-hour drive from D.C., with an emphasis on Pennsylvania farms. Diners can enjoy everything from not-so-classic benedicts to local raw and grilled oysters.

The brunch menu includes scotched egg, a boiled egg wrapped in breakfast sausage, breaded and fried served on a bed of frisee; duck hash, duck leg confit with potatoes, onions, bell pepper and two poached eggs; blueberry ricotta pancakes with creamy ricotta and fresh blueberries served with orange honey butter and rum maple syrup; quiche Lorraine with crisp bacon, caramelized onions and gruyere in a flaky crust; blue crab benedict with Old Bay hollandaise; breakfast burrito with eggs, chorizo, black beans, corn salsa and queso fresco; smoked salmon benedict with tomato jam, pickled red onion, and hollandaise; the State foie burger with Hudson Valley foie gras caramelized onion and banana jam; and the farmers salad with True Farms mixed lettuce and arugula, roasted winter squash, toasted pepitas, pomegranate seeds, bleu cheese crumbles and a pomegranate-balsamic vinaigrette. Brunch items range from $5-$26.

Second State offers a selection of handcrafted cocktails. Highlights include the Steel City Bloody Mary; kale Mary; Franklin’s milk punch with brandy, apple cider reduction, milk, lemon and nutmeg, as well as classics like the bellini and mimosa. Cocktails are priced from $8-$10. Second State is also offering bottles for the table. Guests can order a bottle of Veuve Clicquot for $45, or opt for a barrel of Dad’s Hat Pennsylvania rye whiskey, which also comes with mixers, ice, lemons and limes for $80.

Diners are encouraged to wear their Sunday best. Women who wear dresses and men who wear jackets get a choice of one complimentary glass of Veuve Clicquot or glass of Dad’s Hat Pennsylvania rye whiskey upon arrival.