News and Events

Karma Modern Indian to open in Mount Vernon Square in November

This November, Karma Modern Indian, the upscale, innovative new Indian eatery, will open its doors in Mount Vernon Square (611 I Street NW).

Owned by Sachin Mahajan and Ricky Singh, Karma Modern Indian offers a small plates-focused dining experience, offering traditional Indian flavor profiles in a unique and creative way.

The 5,000 square-foot space in the newly built 600 Massachusetts Ave building features soaring ceilings and a contemporary and globally-inspired interior, featuring several art installations that feature Indian spices, rich textiles and plaster impressions. Karma’s aesthetic balances natural and handmade elements with the elegance of grey tones and gold metal accents.

Karma will offer guests three unique experiences in the space: an elegant bar and lounge area, a vibrant main dining room, and a private dining section that will seat 30 guests.

Karma Modern Indian, named with an acknowledgment to positivity and social responsibility, will donate a portion of sales to both local and global charities, aiming to help children and impoverished communities domestically and with a global focus on India.

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HAIKAN LAUNCHES NEW ‘TO GO RAMEN’ SERVICE 

Beginning Tuesday, September 12th, Haikan, the third Japanese ramen shop to open in Washington DC – and the second Sapporo-style ramen shop from the team behind the Daikaya Group – Yama Jewayni, Katsuya Fukushima, and Daisuke Utagawa – will officially launch their new ‘To Go Ramen’ service.

The new ‘To Go Ramen’ service will allow ramen lovers to place orders for Haikan’s signature Sapporo-style ramen over the phone (202-299-1000), then collect their orders in-person at the restaurant and take their ramen to go.  Signature ramen selections available to order to-go at Haikan include: Shio, Shoyu, Spicy Shoyu, Miso, and Vegetable. Ramen will be available during all hours Haikan is open for business.

Haikan is at 805 V ST. NW. WASHINGTON, DC 20001; www.HaikanDC.com; (202) 299-1000; @HaikanDC


CORK WINE BAR TO EXPAND AND JOIN CORK MARKET & TASTING ROOM IN FALL 2017

Outdoor Seating, On-Site Wine Making and Private Dining Among the Additions to the Expanded Space

As Cork Wine Bar approaches its tenth anniversary, owners Diane Gross and Khalid Pitts announce a fall 2017 relocation for their Logan Circle spot that will see the wine bar move a block north on 14th Street, to join its sibling establishment, Cork Market & Tasting Room, at 1805 14th St NW. As part of the relocation, Gross and Pitts are renovating the building, adding a patio, a market tasting bar & café with casual bistro seating, and a private dining room and event space.

“We have a lot of great memories of this spot,” said Gross of the original location at 1720 14th St, NW. “The space is very personal to us; it’s been our home for 10 years. But owning the Market building allows us to bring the two together, and really enhance what we can offer by creating closer synergy between our retail, dining and education experience plus provide the casual dining our neighbors have been asking for. Yes, it’s ultimately a business decision, but it’s one that we believe will lead to a greater combined vision – with the best of what Cork offers under one roof.”

Sticking with the philosophy that has made Cork a true community institution, the renovation and relocation will be a locally sourced project, with the space and interiors designed by Eric Gronning of nearby Gronning Architects, with handmade tile from their neighbor Ann Sacks and a patio garden designed with Amanda McClements of Salt and Sundry and Little Leaf.

Cork Wine Bar

Cork Wine Bar will remain very familiar to regular guests. The main dining room on the second floor will retain a warm and inviting feel along with the recognizable list of old world wines and avocado bruschetta. The seasonally changing menu of share plates created by Executive Chef Jason Schreuder will remain intact in its new 60-seat location, but will also be available on the 30-seat patio. Also new is a 30-seat private dining room that can be used as an extension of the main dining room or closed off for private events.

Cork Market & Tasting Room

Cork Market & Tasting Room will see some of the more dramatic changes in the renovation. New to the ground-floor space will be an expansion, adding a 30-seat casual eatery and 15-seat tasting bar adjoining the market. Open for brunch, lunch and dinner, the space will feature a menu by Market Chef Ian Morrison of snacks to share, cheese, charcuterie, salads, sandwiches and, of course, fried chicken, a Cork Market favorite dating back to its 2009 opening. New additions to the program include a weekly grilled cheese night and a menu with kid friendly classics like mac and cheese and house-made pesto pasta.

But perhaps the biggest addition will be wine made on-site from Virginia-grown grapes. Starting in 2018, one vintage of a house rosé will be made at Cork every year. The rosé will be available only on draft in the market and restaurant and only while supplies last. First-time wine makers, Gross and Pitts are enlisting the help of local experts to help realize a wine that is fun, bright and easy to drink.

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Kith and Kin to Open in October with Chef Kwame Onwuachi

The Wharf announced the upcoming opening of Kith and Kin, a 96-seat restaurant and bar located at 801 Wharf Street, SW, Washington D.C. The restaurant from Top Chef alumni and Culinary Institute of America Hyde Park graduate Onwuachi is scheduled to open at The Wharf in October 2017 and is slated to pay homage to cuisines inspired by Onwuachi’s diverse heritage paying tribute to his childhood, family meals and recipes, and extensive travels including a rich focus on Caribbean flavors, Creole cuisine, and African accents all merged with creative and modern touches that reflect Onwuachi’s culinary skills and background.

Chef Onwuachi has commissioned artist Emily Eisenhart to create a large custom mural in the main dining room which will feature dozens of his favorite quotes from many of the chefs he has had the pleasure of working with/for, as well as chefs and industry professionals he looks up to.

Signature dishes at Kith and Kin are set to include an African-inspired Jollof Rice with Confit of Spring Onions, Nigerian Red Sauce, Marinated Tomatoes, and Whipped Ricotta, a fragrant Creole spice-infused Mom Dukes Peel and Eat Shrimp including Gulf Shrimp, Abita, Citrus, and Roasted Garlic, a Caribbean-centric Goat Roti with Dal Puri, Curried Goat, and a Tamarind Chick Pea Puree, and a Berbere Rubbed Dry Aged Ribeye served family-style  alongside Oxtail and Bone Marrow Bordelaise, Red Bean Sofrito, Carolina Gold Rice, Charred Cabbage with Smoked Carrot Yogurt, Foie Gras Cornbread Stuffing with Calabrian Chili Oil, just to highlight a few.

“I’m excited to share Kith and Kin with Washington DC as this next culinary chapter has become so very personal to me and my life story”, says Chef Kwame Onwuachi. “I took some much needed time to step away, reflect, travel, and dig deep into my past and heritage in search of what I wanted to do next in regards to my culinary career and it was the powerful memories of cooking for and alongside family and friends that truly struck me to my core. Cooking from my heart, showcasing the soul food of my life, and celebrating my diverse Caribbean, Creole, and African roots feels honest – like home to me – and I want to share this with as many diners as possible in a creative, personable, and modern way while still boasting warmth and comfort. I have grown to cherish these beautiful cuisines throughout my life and I want guests to feel like they are dining in an extension of my home the second they walk through the doors at Kith and Kin. I spent time growing up in the Bronx in New York City watching and assisting my mom with her catering company, I’m fortunate to have family roots on my father’s side in Nigeria and was able to spend two years from ages of 10 to 12 living in Nigeria with my grandfather where I was taught invaluable lessons about respecting food including every single ingredient from raising animals and produce to paying respect to the animals used for meals – and whole animal utilization, to the rich flavors from my travels and memories living and visiting family in New Orleans. To be able to bring all of these warm and bold flavors to the table in a modern way while still creating crave-worthy comfort food-style dishes is something I can not wait to share with everyone. I want Kith and Kin to open new doors for diners, to educate them, and to excite them.”

Kith and Kin is located within the InterContinental Washington D.C. – The Wharf at 801 Wharf Street, SW, Washington D.C. with plans to open in October 2017. For additional information please visit www.KithandKinDC.com.

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MurLarkey Distilled Spirits Launches Line of All-Natural Infused Whiskeys
First release includes coffee & orange

MurLarkey® Distilled Spirits announced the addition of four all-natural infused whiskeys to its collection of farm-to-flask spirits, bringing its infused line to eight. The award-winning Northern Virginia distillery began production of four new infusions just over two months ago with two – Coffee and Orange – scheduled for release on September 1, 2017. The company will then roll out Banana and Cocoa shortly thereafter. All will be available by special order at Virginia ABC stores ($29.99), and distributed throughout the District of Columbia by Breakthru Beverage Group.

Handcrafted with pride and certified gluten-free, MurLarkey’s line of fresh, natural infused flavors showcase the innovation and variety that distinguishes MurLarkey from other craft distilleries.

Coffee lovers will revel in the inaugural infused whiskey, a white American oak barrel blend of MurLarkey’s Justice White Whiskey and gourmet coffee beans, course-ground and roasted by Vint Hill Coffee, located in nearby Vint Hill, Virginia. The whiskey is cold brewed in batches for about a week in-barrel creating flavors of tropical spice and fine espresso, with aromatic, light smoky undertones. The infused whiskey is cold filtered and it can be enjoyed neat at room temperature, blended into a hot dessert cocktail, or chilled with a splash of cream.

With its second release, MurLarkey has created a blend that is slightly sweeter. The all-natural infused Orange Whiskey is the product of Justice White Whiskey gently poured over a mix of premium, dried organic navel orange slices and Madagascar vanilla beans, and left to age to perfection. The infusion is rich, with a deep aromatic quality perfect for a premium Orange Crush or a delicious dessert alternative.

The new line of infusions is the invention of MurLarkey Product Master George ‘Papi’ Zwetkow and Co-Founder & President Mike Larkin, who spent months developing the flavor combinations.

Since 2016, MurLarkey has broadened its distribution networks and is now available at over 60 Virginia ABC stores and 70 restaurants and hotels across DC and Virginia. The new Coffee and Orange whiskeys can also be purchased or sampled at the distillery’s tasting room (7961 Gainsford Court, Bristow VA; 571-284-7961). The distillery is open Thursday 10am to 5pmFriday 10am to 6pm and Saturday 1pm to 6 pm and Monday through Wednesday by appointment. A full list of retailers and restaurants that carry MurLarkey products can be found at https://murlarkey.com/findus/.

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ADDIE’S RESTAURANT NOW OPEN 

Jeff Black re-opens original restaurant in new location

Addie’s Restaurant (12435 Park Potomac Ave, Potomac, MD 20854, (301) 215-6397) by Black Restaurant Group is now open. Named for Jeff Black’s grandmother, the new Addie’s reimagines the family legacy of the original restaurant in a brand new space, offering novelty and nostalgia. First opened 22 years ago, Addie’s closed in 2013 with the intent to reopen when the time and space were right. Black found a home in Park Potomac, close in proximity to the restaurant’s fans.

The menu, created and overseen by Jeff Black, continues the theme of nostalgia and novelty with a combination of comfort food and boundary pushing dishes. New menu items share space with old favorites like Addie’s Mussels and Addie’s Rolls, which persist as best selling items on other Black Restaurant menus.

The entranceway, an airy foyer with accordion floor-to-ceiling windows that open to the sidewalk, receives guests before the interior splits into intimate rooms, each with its own feel. The dining room is the most formal of the spaces with crisp white tablecloths, thick cushioned chairs and plush carpeted floor. The neighboring family room provides a view of the kitchen through glass windows with antique panes. The patio, historically an important part of the Addie’s experience, faces a Park Potomac courtyard. The windows between the indoor bar and outdoor patio open fully, allowing bartenders to serve guests on either side. Equipped with fans in the summer and heaters in the winter, the patio is partially covered, providing seats in the sun or the shade.

Addie’s offers sandwiches and salads for the lunch seating Monday through Friday. In addition to weekday lunch, and dinner seven nights a week, the restaurant will offer brunch on Sundays.

For more information visit www.blackrestaurantgroup.com.

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Thanks to Cloture Club for including me on their list of Foodies to Follow.  I’m honored to be on this list:  http://www.clotureclub.com/2013/06/dc- foodies-to-follow-on-twitter/

 

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