Food News Review: Volt Sous Takes Over at New Heights, New Capitol Hill Speakeasy, A Mari Vanna Opening Date

Plus: Will the Passenger have to move?

Ron Tanaka is leaving New Heights to work on his own project, reports Tom Sietsema.

Tom Sietsema’s Friday scoop of the week: Volt sous chef Takeshi Nishikawa is taking over for Ron Tanaka at Woodley Park restaurant New Heights. Born in Japan, Nishikawa cut his culinary teeth at Restaurant Eve and the defunct Maestro in Tysons Corner. Tanaka is working on a restaurant of his own. [WaPo]

Food writers around town received an intriguing invitation this week to attend the opening of a new speakeasy called Harold Black from the owners of Acqua Al 2. Young & Hungry jumped on it, learning that former Palena bar manager Maro Stancici will be behind the bar and signature “elixirs” will go for $14. Bar snacks, meanwhile, will come courtesy of Suna chef Johnny Spero. Named for co-owner Ari Gejdenson’s grandfather, the bar debuts Tuesday. [Eater DC], [Y&H]

Y&H also scooped out the name of that long-awaited Italian spot at 1401 T Street, Northwest. It’s to be called Lupo Verde. [Y&H]

In other Italian restaurant news, POPville, the artist formerly known as Prince of Petworth, put forth the information that the owner of Russia House and Biergarten is behind the new spot at 1212 U Street, Northwest. Eater DC got the confirmation. [POPville] [Eater DC]

The City Paper’s HousingComplex blog discovered that the Passenger and its new sister project, Hogo (a bar and restaurant pop-up space), may be displaced due to development. No comment yet from the brothers Brown or partner Paul Ruppert. [HousingComplex]

Stone Cove Kitbar (home of the hilarious menu category “appetapas,” Eater DC wisely reminds us) is expanding. Deets on the forthcoming Owings Mills location are over on CityBizList. [CityBizList via Eater DC]

Our own Anna Spiegel checked in with the owner of Kushi on his forthcoming 14th Street bar, Black Whiskey. [Washingtonian]

Finally, it looks like Russian-themed Mari Vanna has an opening date. Get ready for caviar and lots of doilies in January 2013. [Washingtonian]

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