Subscribe Now »

Special Holiday Deal

Give the Gift of the

Give one person a magazine subscription for $29.95, and get each additional subscription for just $19.95.

Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

5 Things to Expect at the New Logan Circle Restaurant From the Acqua Al 2 Duo
Chef and part-owner Ari Gejdenson reveals the name—and some other details—about the 14th Street project. By Jessica Voelker
Comments () | Published July 3, 2012
Pizza is on the menu at the Ghibellina, opening this winter. Photograph courtesy of iStockphoto.

As the Washington City Paper reported back in April, Ari Gejdenson (along with partner Ralph Lee) is opening a restaurant at 1610 14th Street, Northwest, formerly home to jazz club HR-57. The Acqua Al 2 duo took over the project from the Hilton Brothers (who recently opened the Brixton at Ninth and U). In fact the “Italian gastropub”—as it has hitherto been referred to—was briefly a collaboration between the Acqua Al 2 guys and the Hiltons. That fell through, according to chef Gejdenson. Here are a few more details he shared with us:

The place will be called the Ghibellina: The namesake is Via Ghibellina, the street in Florence, Italy, where Gejdenson and Lee once shared an apartment. The two friends owned a nearby diner called Ari’s.

It’s really two restaurants and a music venue: The space will comprise an upscale Venetian-style seafood restaurant upstairs, a more casual Tuscan gastropub on the main floor, and a small live music venue and bar below that. The seafood restaurant and gastropub will operate separately—Gejdenson says a Venetian chef whom he can’t yet name will be in charge upstairs, while Gejdenson will split his time cooking between the first-floor restaurant and Acqua Al 2. Wines upstairs will be mostly Italian with a few exceptions; downstairs, the focus will be on Italian craft beers (thus “gastropub”). “Indie bands and jazz acts” will play on the bottom level.

The Italian gastropub part is like a Tuscan trattoria with a lot of Italian craft beers: Along with wood-fired pizza—four standards and two revolving specials—the menu will include salads, charcuterie, ravioli and other fresh pastas, osso bucco, and bistecche alla Fiorentina.

A lot of “young, talented people” will be involved: We just can’t know their names yet, says Gejdenson, since they’re all currently employed elsewhere. The aforementioned Venetian chef, who Gejdenson says currently lives in the States but not in DC, has been working on the concept for about a year. The Ghibellina has also hired a pizzaiolo, as well as a mixologist to put together the cocktail program. “I’m really excited about the team,” says the chef. “It’s a lot of very young, talented people.”

The neighbors are making a stink: A few Logan Circle residents have been fighting the Ghibellina’s liquor license, says Gejdenson. “It’s become a very challenging process.” He is asking supporters to lobby the Alcoholic Beverage Regulation Administration. Still, he hopes the Ghibellina will by open “by winter.”

Categories:

Food & Restaurant News
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
  • Dollar Bill

    If the new place is anything like Acqua Al 2, the Logan Circle residents are in for a treat. I've eaten at the 8th Street restaurant a number of times and have never been disappointed by the management, staff and, most importantly, the food. The 8th Street location is a class operation through and through.

  • NP

    I don't understand why the neighbors are making a fuss. It was a jazz club before and its going to be a restaurant/bar with a music venue. Sounds like an improvement to me or would the neighborhood prefer it remains an empty building?

  • Peter12

    Washington is turning into a city of nimby's. Let's hope they don't mess it up for those of us who live in the city to live in a city

blog comments powered by Disqus

Posted at 01:10 PM/ET, 07/03/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs