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Gordon Biersch at the Navy Yard and La Tagliatella Open Monday
Washington welcomes two new spots to the chain gang. Plus: a two-for-one cupcake special in honor of opening day at Nationals Park. By Jessica Voelker
Gordon Biersch offers Nats fans a new place to party. Photograph courtesy of Flickr user kurafire.
Comments () | Published April 1, 2013

It’s April 1 and time to welcome two new restaurants to Washington. Over by Nationals Park, you might want to swing by the big opening-day debut of Gordon Biersch’s new Navy Yard location at 100 M Street, Southeast. (The German lager spot has another local restaurant at 900 F Street, Northwest, in Penn Quarter). The new 8,296-square-foot space will squeeze in 226 pumped-up Nats fans at a time, and can corral 88 more into its outdoor beer garden. A weekday happy hour happens from 3 to 6:30.

Come May, Gordon Biersch will have some competition when the Neighborhood Restaurant Group opens its brewery, restaurant, and brewpub Bluejacket nearby at 300 Tingey Street, Southeast. Similarly spacious, it will accommodate 200 people inside and 100 more on its patio. (Bluejacket’s also-soon-to-debut neighbors include locations of Buzz Bakery and Nando’s Peri-Peri, plus a place called Willie’s Brew and Que.)

Since we’re sort of talking about the Nats here, we should take this opportunity to let you know that Sprinkles is doing a two-for-one-deal at its Georgetown location (3015 M St., NW). Stop in the shop wearing apparel bearing the Nationals logo, and the bakery will give you two cupcakes for the price of one. The same deal stands for Orioles fans on April 2, that team’s opening day.

In news totally unrelated to the Nationals, global pasta chain La Tagliatella opens at 2950 Clarendon Avenue in Arlington Monday as well. This is its third location in the United States (the other two are in Atlanta), though there are 130 around the globe. The menu includes a staggering 400 pasta-and-sauce combinations, plus Neapolitan-style pizzas and antipasti such as provoletta baked with sautéed zucchini and Sole di Puglia tomatoes. Entrées include lasagna verde—layers of spinach, sweet tomato, zucchini, raisins, and pine nuts—and risotto al salame with cream sauce and a sausage blend. The bar-and-patio-only happy hour, held Monday through Friday from 4 to 7 and Saturday and Sunday from 11 to 4, brings $4 beers and $5 cocktails and wines. Consult the restaurant’s website for more information.

See also:

Early Bluejacket Beers

What the Nats Eat for Breakfast


Categories:

Food & Restaurant News
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Posted at 02:30 PM/ET, 04/01/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs