News and Events

Thanksgiving Specials

SUCCOTASH Penn Quarter, 915 F Street Northwest, Washington, D.C.

Culinary Director: Edward Lee

SUCCOTASH, from KNEAD Hospitality + Design in collaboration with Chef Edward Lee, will feature a three-course Thanksgiving menu, served all day. For $65 ($32.50 for children 12 and under) guests can enjoy small plates such as Cornbread Cakes with sorghum butter or Bacon Deviled Eggs topped with caviar. Chef Edward Lee’s main courses consist of Thanksgiving classics like Sliced Turkey Breast stuffed with oyster sage cornbread dressing, and accompanied by side dishes such as mac’n’cheese and charred green beans with shallots and chestnuts. For dessert, guests can expect Pumpkin Cheesecake with caramel sauce and Chocolate Bourbon Pecan Pie. Succotash will also accommodate vegetarians with additional menu items. The entire Thanksgiving menu can be viewed here.

BLT Steak, 1625 I Street NW, Washington, D.C

Chef de Cuisine: Michael Bonk

BLT Steak, located in the heart of downtown D.C. just steps away from the national monuments, will offer a festive holiday menu on Thanksgiving day from 2pm to 8pm. For $82 per person ($40 for children 12 and under) guests can choose from a selection of seasonal appetizers including Kabocha Squash Risotto with saffron, pumpkin seeds, and pecorino romano or a light Spinach Salad with butternut squash, walnuts, goat cheese, and bacon shallot vinaigrette. Main courses consist of Roasted Turkey with chestnut-sausage stuffing, cranberry chutney, and rosemary gravy as well as Roasted Cod with smoked potatoes, poached egg, mustard cream, and chervil. Sides include Brussels Sprouts, Mashed Potatoes, and Sweet Potato Gratin. Guests can finish their meal on a sweet note with their choice of Velvet Chocolate Rocky Road with vanilla anglaise and hazelnuts or Pumpkin Tart topped with maple ice cream. For those looking to enjoy BLT Steak at home, the restaurant is offering a Thanksgiving to Go package where guests can pre-order BLT’s holiday meal for 4-6 people or 8-12 and pick it up Thanksgiving morning. Preorders will be taken by phone from November 1st through November 18th. The entire Thanksgiving menu can be viewed here and the Thanksgiving to Go menu can be viewed here.

Mi Vida, 98 District Square Southwest, Washington, D.C.

Culinary Director: Roberto Santibañez

KNEAD Hospitality + Design in collaboration with celebrated chef Roberto Santibañez, a native of Mexico City, features a menu inspired by street food and traditional Mexican home cooking, in a modern, elevated presentation. Mi Vida will feature their traditional dinner menu for Thanksgiving including signature dishes like Carne Asada with grilled skirt steak, mushroom cream sauce, and roasted poblanos, as well as their famed Guacamole with blue cheese, grapes, and smoked almonds. Chef Santibañez will also showcase holiday additions such as Sopa de Calabaza, a butternut squash soup with crispy squash and chives as well Pavo Relleno, a nod to Thanksgiving’s traditional turkey, with kale and ricotta-stuffed bacon-wrapped turkey breast, chipotle cranberry sauce, corn bread, and brussels sprouts.  For dessert, guests can enjoy Pay de Camote, a sweet potato pie with a pineapple-caramel sauce.


Dram & Grain Reopens in its New Home within The Imperial 

Award-winning underground cocktail den moves from its former home at Jack Rose Dining Saloon into a larger space within its new sister restaurant, 
 
Next week, Dram & Grain, award-winning craft cocktail den from the owners of the Jack Rose Dining Saloon, will reopen in the candle-lit basement of the group’s newest venture, The Imperial. After 15 months of being closed, the underground cocktail bar will soon show off its larger yet still cozy space, plus a new menu of craft cocktails, and an extensive vintage spirits collection. Dram & Grain will host a three-day soft opening from Thursday, November 7 through Saturday, November 9 with a limited menu, and then celebrate its grand opening on Wednesday, November 13.
 
Originally opened in 2014 in Jack Rose’s underground cellar, Dram & Grain has been named one of the country’s “best bars” by everyone from Food & Wine, CNN, Travel + Leisure, Esquire, Washington City Paper, the Washington Post, Washingtonian and more.
 
Dram & Grain 2.0 retains much of the cozy, intimate feel of the former Dram & Grain bar, but lives in a larger space. The capacity has grown almost 3x, accommodating 50-75 people depending on seated or standing. In addition to bar, booth and table seating, Dram & Grain also features a Fireplace Room outfitted with a gas fireplace, ideal for the cold weather season. The 24-seat Fireplace Room is also available for private events.
 
The cocktail program is led by Andy Bixby, creative director of beverage for both The Imperial and Jack Rose Dining Saloon, who has worked behind the bar at Dram & Grain since 2014. 
 
The cocktail menu will change every couple months but will always revolve around three house ingredients, plus a small selection of “Constant Classics.” The diversity of each ingredient is showcased in different styles of cocktail, ranging from artfully delicate, to culinarily-influenced, to scientific and molecular, to decadent and spirit-forward. An example of the opening menu can be found below (cocktails range from $13-$20):

South American Wines, Dishes, Desserts and Cocktails take Over Estadio during its Inaugural “¡Salud! to South America” Celebration throughout Month of November

Troughout the month of November, Estadio is celebrating its favorite wines and ingredients from South America, by hosting its inaugural “¡Salud! to South America” – where guests will find extensive by-the-glass wines, savory dishes, desserts and cocktails representing countries such as Argentina, Bolivia, Brazil, Chile and Uruguay. All of Estadio’s 20+ by-the-glass wines will be sourced from South America, while traditional dishes such as churrasco and buñuelos will make an appearance, alongside a Pisco Sour-inspired Slushito.
 
“There are so many beautiful wines coming out of South America. I’ve traveled to Argentina, Uruguay and Colombia within the past year, and the wines from these countries are so compelling, we thought it would be a fun interlude from our predominantly Spanish list to spotlight these incredible vintners, while exploring some of their delicious cuisine as well,” says Estadio owner Max Kuller.
 
Estadio’s wine director Kevin Martin has hand-picked more than 20 by-the-glass wines, featuring both the familiar and lesser-known, such as Torrontes and Malbec from Argentina, Pais and Carinena from Chile, sparkling Pinot Noir rosé and Merlot from Brazil, Albariño and sparkling Chardonnay from Uruguay, and Tannat and Pedro Gimenez from Bolivia.
 
Executive Chef Rufino Bautista has created four traditional South American dishes, including his take on churrasco bolstered by a flavorful house chimichurri, head-on grilled prawns from Argentina, and a Peruvian ceviche-inspired crudo (dishes range from $9-$18). The menu will change throughout the month.
 
Estadio is located at 1520 14th Street NW. For more information, call 202-319-1404 or visit the website at www.estadio-dc.com.

Seasonal Menu Items at Supra

Supra Flatbreads.  Photo courtesy of Reema Desai.

Supra Flatbreads. Photo courtesy of Reema Desai.

Check out what’s new at Supra…Fans of Supra’s seasonal beet and carrot pkhali spreads can now enjoy Pkhali Flatbreads during happy hour at the bar with their favorite glass of wine. Another fun addition to happy hour is the Kupati Corn Dog, a Georgian twist on the American classic; made with their house-made pork and beef Kupati sausage, their corn dog is served with roasted red ajika yogurt sauce. New dining room menu highlights roasted Cauliflower Satsivi, served with herbs and a yogurt sauce, and Megruli Kharcho, a thick tomato and

walnut stew with bison. Both dishes are available on Supra’s lunch, brunch, and dinner menus. 

 Supra is located at 1205 11th Street NW, Washington, DC 20001.


Nina May Now Open

Owners Colin McClimans and Danilo Simic  Bring 
New American Cuisine to Shaw
 
Nina May, brain child of co-owner Colin McClimans, who is also Executive Chef and Danilo Simic, who is also the General Manager and Beverage Director, is now open.  Both new fathers, the restaurant’s name is derived from and pays homage to the names of each of their daughters; Nina (Danilo) and May (Colin).  The seasonal, rotating menu at Nina May is 100% locally sourced and sustainable, with all ingredients grown, caught, produced, or sourced within 150 miles of the city. 
 
The dinner menu at Nina May features full table service with New American cuisine and a focus on family style dining, which is a combination of large and small shared plates. The dining experience will make guests feel like part of the family, as if you know the chef personally, by offering a prix fixe menu option called “Family Meal.”  With the Family Meal option, diners are served a variety of chef-picked dishes from the kitchen until they’re content.  In December, Nina May will open as a cafe in the morning serving fresh pastries, coffee and light breakfast and lunch food.  
 
Designed entirely by co-owners McClimans and Simic,Nina May is a bright and airy space, with a combination of modern and antique elements.
 
Nina May is at 1337 11th Street NW, Washington, DC
 
 

Daikaya Group Opens Hatoba- A Sapporo-Style Ramen Shop in Washington DC’s ‘The Yards’ Neighborhood 

Hatoba photo by Rey Lopez

Hatoba to Feature All New Line-Up of Sapporo-style Ramen, an Eclectic Can-centric Beverage Program & Design Nods Paying Homage to Kappabashi

Hatoba  is the 3rd Sapporo-style ramen shop/4th restaurant from the team behind the Daikaya Group – Daikaya, Haikan, and Bantam King – including DC-based partners and restaurateurs Daisuke Utagawa, Executive Chef Katsuya Fukushima, and Yama Jewayni. The restaurant is now open in  the District’s booming ‘The Yards’ neighborhood, for lunch and dinner service. 

Hatoba – meaning dock – is in the Boilermaker Building in The Yards.  Signature ramen selections at Hatoba include Red Miso ClamSpicy Red MisoYuzu Shio, Garlic Shoyu, and a vegan-friendly Tomato Curry.

Hatoba’s beverage program is heavily inspired by baseball stadiums that place a focus on offering fans a selection of shatterproof beverages and the ramen shop will mimic that by featuring an eclectic collection of can-centric selections of beer, sake, wine, and cocktails. Playful and unique, beverage artisans today are making a wide variety of drinks in creative packaged forms and as a result Hatoba will be showcasing the breadth of what is available.

“Kappabashi is one of our favorite streets in Japan, with hundreds of specialist shops supplying restaurant equipment from the most common pair of chopsticks to the most specialist cooking implements”, said Senior Design Director, Edit Lab at Streetsense. “Located in a former boilermaker building built in 1919, Hatoba reflects Kappabashi’s visual feast. Thousands of soup bowls line the walls, private ramen booths carry their own shop themes, and the menu is set in shokuhin sampuru (Japanese artificial display foods) which are displayed in clear cases located close to the entrance to the ramen shop.”

“Yes, Hatoba is another Sapporo-style ramen shop, but with over 1,000 ramen shops in Sapporo city alone, we really wanted to showcase the diversity within Sapporo-style ramen shops”, said Daikaya Group partner Daisuke Utagawa. “While ramen in general is gaining popularity in the United States, not even a fraction of authentic ramen is currently represented here in this country – yet – so we’re thrilled to be able to share authentic Sapporo-style ramen with ramen lovers here.”

“Still keeping with the Sapporo-style of ramen, we wanted to have a little fun with Hatoba by sharing new flavors with an exciting DC neighborhood” said partner and Executive Chef Katsuya Fukushima. “Even the vegan-friendly ramen – our Tomato Curry – will be far from an afterthought.”

Hatoba is at 300 Tingey Street SE #170, Washington DC, 20003; @Hatoba_DC; (202) 488-4800; www.HatobaDC.com) –


Bindaas Introduces Bottomless Brunch

Bindaas has introduced bottomless brunch service at its Foggy Bottom location within The Shops at 2000 PENN, 2000 Pennsylvania Avenue, NW, 20006.  Bindaas’ new bottomless brunch menu will debut Sunday, October 20 and will be available in addition to the restaurant’s featured menu, exclusively on Sundays, from 11 a.m. to 3 p.m.  Guests can anticipate a  menu showcasing creative takes on popular street food from India.  An assortment of Starters, Savories, Egg Dishes, Sweets, Sandwiches, Street Side Classics, Curry, and Biryani will be available and created by James Beard Award- winning Group Executive Chef Vikram Sunderam. 

Bindaas Foggy Bottom will also offer the following featured cocktails priced at $20 per person: Classic Mimosa; Bloody Mary and the Mango Bellini with house-made mango purée and sparkling wine.  There is a two-hour time limit for this offering.  Drinks will also be available a la carte and prices range from $7 to $9 each.

For additional information call (202) 516-4326 or visit: www.bindaasdc.com.


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