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On the Horizon: Rasika West End, Bobby Flay Burgers, and More
Want to know what restaurants will open soon? Every month, we get details on places that are in the works.
Daikaya (705 Sixth St., NW). Daisuke Utagawa, who pioneered the local sushi scene with Sushiko, shows he’s still on the cutting edge with this Japanese ramen shop and izakaya, a partnership with Eighteenth Street Lounge cofounder Yama Jewayni. Projected opening: February.
District Commons/Burger, Tap & Shake (2200 Pennsylvania Ave., NW). Jeff Tunks—chef/co-owner of Ceiba, Acadiana, and others—is behind this two-in-one concept. There will be a Modern American dining room and raw bar plus a counter-service burger joint with double-fried spuds and house-made buns. Projected opening: September.
Rasika West End (1177 22nd St., NW). Your chances of sitting down to palak chaat and anise-scented black cod will double when restaurateur Ashok Bajaj opens this outpost of his popular Penn Quarter Indian spot in a luxe condo building. Projected opening: February.
Bobby’s Burger Palace (8147 Baltimore Ave., College Park; 2121 K St., NW). Bobby Flay’s sixth and seventh burger shops will feature his signature “crunchburger,” layered with potato chips. Projected opening: late summer/September.
Founding Farmers (12505 Park Potomac Ave., Potomac). This branch of the DC restaurant known for its slick-farmhouse decor and good brunch will have 300 indoor and outdoor seats plus some new dishes, including house-made sausages. Projected opening: late October.
Sugo Macaroni & Pizza Bar (12505 Park Potomac Ave., Potomac). The trio behind Cava—with Greek restaurants in Rockville, DC, and Bethesda plus a line of dips—is going Italian. Think grazing-friendly plates of charcuterie, cheeses, and pizzas cooked in a wood-burning oven. Projected opening: October.
Mosaic (Gallows Rd. and Lee Hwy., Fairfax). Tenants at this 31-acre retail/residential development include restaurateur Jeff Black (BlackSalt, Addie’s, and more), Matchbox, Mom’s Organic Market, Taylor Gourmet, and Red Apron Butchery, which will sell charcuterie, wine, and cheese. Projected opening: fall 2012.
This article appears in the July 2011 issue of The Washingtonian.
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