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Great New Restaurants: Opening Soon
Upcoming restaurants to look forward to By Todd Kliman, Ann Limpert, Kate Nerenberg, Rina Rapuano
Comments () | Published October 26, 2010

DISTRICT

Elisir (11th St. and Pennsylvania Ave., NW).Chef Enzo Fargione, a Roberto Donna disciple who briefly wowed diners at Teatro Goldoni, hopes to open his Penn Quarter restaurant by March. He’s planning to offer some Teatro hits, such as smoked branzino carpaccio.

Georgia Avenue Meeting House (3730 Georgia Ave., NW). Gillian Clark, chef/owner of the General Store in Silver Spring, is channeling Edna Lewis—the Julia Child of Southern cooking—for this restaurant above the Petworth Metro, set to open in early 2011. Her Sunday-afternoon “roasts” will have a coat-and-tie dress code for gents.

Hill Country (410 Seventh St., NW). This Manhattan import, owned by a Bethesda native and slated for early winter, uses Texas’s famous Kreuz Market as its culinary model. Translation: dry-rubbed, oak-smoked meat, no sauce, served on butcher paper.

Italian Shirt Laundry (1601 14th St., NW) and Italian Cinema (1404 14th St., NW). Within the next six months, the Whisk Group, which owns Againn in downtown DC and Rockville, wants to open both Italian Shirt Laundry—with small plates and $10-to-$12 pies, a bakery, and 50 beers on tap—and Italian Cinema, a more upscale pasta-and-meat-focused restaurant with a roof terrace.

Rogue 24 (927 N St., NW). James Beard Award–winning chef R.J. Cooper will boldly offer only a 24-course, $140 tasting menu—the result of an experiment in the last months of his six-year stint at Vidalia—with cocktail pairings ($30 extra) from a tableside cart.

Shake Shack (1216 18th St., NW). Next year, one burger chain (Fuddruckers) becomes another: the eighth edition of New York restaurateur Danny Meyer’s most casual concept—famed for thin, diner-style burgers, frozen-custard shakes, and hot dogs with Chicago and Wisconsin roots.

>> Next: Upcoming restaurants in Virginia and Maryland

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Posted at 12:00 AM/ET, 10/26/2010 RSS | Print | Permalink | Comments () | Washingtonian.com Articles