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Now Open: Five New Restaurants to Try This Weekend
From Alexandria to Adams Morgan, eateries are popping up all over the place. By Jessica Voelker
Comments () | Published February 16, 2012

Mintwood Place, a buzzy new Adams Morgan eatery. Photograph by Erik Eucke.

The weekend is almost here—do you know where you’ll be dining? Washington is in the midst of a full-on restaurant renaissance, and with so many new options, picking a place to try can be tricky. To help you narrow things down, we created this list of talked-about new spots. Click on the restaurant name for a photo tour and menu details.

1) Boundary Road

Chef Brad Walker says he is aiming for “European peasant food” at the brand new H Street bistro he co-owns with Karlos Leopold. Entrées cost between $14 and $22 and include grilled hanger steak with chestnut purée, spicy kale, and sauce choron, and paprika-dusted flounder over a Spanish fishermen’s stew.

2) Mintwood Place

Everybody’s talking about the escargot hush puppies at Mintwood, a new Adams Morgan restaurant from Perry’s owner Saied Azali. And the whole Euro-rustic thing is in play at Mintwood, too—former Citronelle chef Cedric Maupillier is making use of the restaurant’s wood-burning oven to turn out crisp-skinned chicken roasted in a skillet and an Alsatian-style bacon-and-onion tart.

3) Unum

Equinox alum Phillip Blaine and his wife, Laura Schiller, have taken over the former Mendocino Grille space in Georgetown and are already enjoying some accolades in the press. We’re especially psyched about the cozy-looking bar and its casual menu—solo diners, take note.

4) Sixth Engine 

Chef Paul Madrid is turning out riffs on American classics at this new eatery in a very old Mass. Ave. firehouse. We’re intrigued by the “Mac Rib” sandwich and the lobster tortellone with Thermidor sauce.

 5) Society Fair

Alexandria is piling into Eat Good Food Group’s new wine bar/mercantile for casual wine-bar fare (charcuterie, sandwiches, a daily salad) and gourmet goods on the go. Call to reserve a seat at the demo kitchen, where five nights a week a chef prepares an interactive meal for ten diners.

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