The Next Restaurant Coming to 14th Street: Provision No. 14

Big bottled cocktails and a 60-seat patio arrive this spring.
The Next Restaurant Coming to 14th Street: Provision No. 14
Provision No. 14 takes over the former Diego space at 14th and V streets, Northwest.

Next up for the lively 14th Street dining scene: Provision No. 14. The American eatery takes over the bilevel building at 14th and V streets, Northwest, which once housed the short-lived Mexican spot Diego. An early April opening is expected.

Co-owners Naeem Mohd, Mike Bramson, and Alex Lopez are behind the concept; Mohd is an industry vet who recently purchased Arlington’s Mad Rose Tavern, while Lopez and Bramson came together at Project DC Events. Fitting for the trio’s background and business name–the Social Restaurant Group–the new eatery will be a casual spot with a focus on communal dining and drinking. There’s plenty of room for both. The first floor of spacious corner building boasts a 57-seat dining room and a large bar, with a seasonal outdoor patio for 60. The upstairs holds yet another bar, with mixed seating for 80 that includes high-top tables and Victorian-style sofas. The design from Swatchroom takes historical cues from the import/export trade—hence the “provision” in the name—with accents like woven jute lanterns, salvaged screen doors, and red metal oil drums.

Fueling the social vibe will be large-format cocktails. Groups can order the wine-sized bottles filled with house concoctions, or go solo with two draft libations or boozy slushies for summer sipping. Beers come in the form of 20 global craft drafts. Food will also be shareable, whether in the form of snacks or daily rotating boards–raw-wood planks bearing an entrée-size portion and sides for splitting. Specific dishes are still in the works as the culinary team comes together.

Stay tuned for more details closer to the opening.

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Anna Spiegel
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.