10 New Restaurants to Try Now

From casual spots to sleek service, bakeries and ice cream.

City Burger, one of ten new restaurants, opened on Friday. Photograph by Michael Harr.

We’re just over halfway through the month, and already ten eateries have opened—with more on the way. Take time to explore a new bakery, ice cream shop, casual bar, or date night-worthy restaurant. The perk of being a Washingtonian these days: plenty of options.

Bread Furst 

4434 Connecticut Ave., NW; 202-765-1200

Mark Furstenberg, the master baker often credited with raising the bread bar in Washington through the original Marvelous Market and Breadline, returns on the scene with an anticipated bakery. You’ll find plenty of breads, but also look for bagels, sweets, lunch items, and ready-made dinners. An old-fashioned soda fountain will start up this summer. 

Brasserie Beck Kentlands

311 Kentlands Blvd., Gaithersburg 

Chef Robert Wiedmaier expands in the Maryland suburbs, bringing a version of his sleek downtown Belgian to the Kentlands. Brasserie Beck classics including steamed mussels, beef carbonnade, and plenty of Belgian brews join new menu items such as tartines and steak au poivre. 

City Burger

7015 Wisconsin Ave., Chevy Chase

The team behind Food Wine & Co. and Fish Taco enter the fast-casual burger game with this 15-seat shop, which opened on Friday. Most menu items run $7 and less, including all-natural patties with a variety of toppings, hot dogs, house-made ice cream shakes, and fries. 

Dino’s Grotto

1914 Ninth St., NW; 202-686-2966

Just months after the original Dino closed in Cleveland Park, owners Dean Gold and Kay Zimmerman resurrected the neighborhood Italian spot in Shaw this week. Look for a smaller menu divided between “Dino regulars”—classics such as wild-boar pappardelle and cioppino—and “market” seasonal specialties. A basement-level bar will serve a late-night menu and infused cocktails. 


1819 Seventh St., NW

A College Park favorite arrives in Shaw, bringing fresh seafood and Turkish specialties from Istanbul native Ferhat Yalcin. The casual lunch and dinner menus are similar to the original, with crispy fish sandwiches, tacos, and falafel, but look for brunch and a more upscale, reservation-only tasting menu soon. 

Macon Bistro & Larder

5520 Connecticut Ave., NW; 202-248-7807

Chef/owner Tony Brown brings his own style of French-Southern fare to a garden-esque space in Chevy Chase. Fusion dishes like pork tenderloin with peaches and chèvre soubise join more classic bistro and down-home specials (beef bourguignon, fried chicken). The “larder” provides pantry items, snacks, and meals to go. 

Nicecream Factory 

2832 Clarendon Blvd., Arlington; 703-951-3134

The area’s first liquid nitrogen ice cream shop officially opens in Clarendon on Saturday, though you can still snag scoops during the soft opening. The made-to-order ice creams aren’t all a product of chemistry; the owners don’t use preservatives or artificial ingredients, relying on local, grass-fed milk, fresh fruits, and more.

Pizza Parts & Service

1320 H St., NE; 202-388-6880

The Taylor Gourmet crew dives into the pizza game at their new shop, formerly Taylor Charles Steak & Ice. Thin-crust pies, both round and square, are the focus, while classic pizzeria items—wings, garlic knots, calzones, and salads—round out the options. Delivery within a certain distance just became available. 

Rebellion DC

1836 18th St., NW; 202-299-0399

Those looking for a no-frills bar/restaurant in the Dupont/lower Adams Morgan environs can head to this American watering hole. Sip craft beers or whiskeys on the roof deck and front patio, while extended happy hour between 3:30 and 8 draws deal-seekers. The menu leans Southern, with dishes such as smoked wings and shrimp and grits. 

&Pizza Bethesda

7614 Old Georgetown Rd., Bethesda

The first Maryland branch of this local pizza chainlet sets up shop in Bethesda. The fast-casual format remains the same: Customers can order specialty pies or build their own from an eclectic variety of crusts, sauces, toppings, and finishes. Unlike many quick-grab spots, you can also linger over beers and house wine.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.