About Restaurant Openings Around DC
A guide to the newest places to eat and drink.
Cork Wine Bar reopens in a new location tonight, and yes, you can still get the avocado bruschetta. The decade-old restaurant from couple Diane Gross and Khalid Pitts didn’t stray far: it relocated on the second floor of Cork Market, just a block away on 14th Street.
![Cork Wine Bar - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2017/11/2G1A8711.jpg)
The restaurant retains the same size (around 60 seats) and same old-world wine list. Chef Jason Schreuder continues to serve up seasonal small plates, including lemon and black pepper-dusted calamari and rock shrimp as well as duck confit with wild rice and pickled blueberries. Among the new additions to the menu: lavender-encrusted lamb chops with citrus-glazed zucchini and grilled blood orange.
![Cork Wine Bar - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2017/11/MG_8606.jpg)
The new space includes a 30-seat private dining room with a wine cellar wall, where Gross and Pitts will continue hosting tastings and winemaker dinners.
![2G1A9158 - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2017/11/2G1A9158.jpg)
The downstairs of the market has also undergone a major transformation. Yes, you can still buy gourmet pantry items, bottles of wines, and cheese, but now, there’s also a casual 30-seat cafe and 15-seat bar. Market chef Ian Morrison has a new menu of soups, salads, sandwiches. We’re already eyeing the pork belly banh mi. For something heartier, an all-day menu will include fried chicken, a burger, and pesto pasta.
![Cork Wine Bar - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2017/11/MG_8920.jpg)
If you just want something simple to go with a glass of wine, you’ll find snackier foods like smoked fried cauliflower with za’atar yogurt dipping sauce or oil-cured tomatoes and goat cheese on grilled bread.
![Cork Wine Bar - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2017/11/MG_8878-1.jpg)
An in-house cheesemonger will curate cheese and charcuterie plates. The “market tasting bar” opens for dinner tonight, while lunch and the market will launch on Saturday.
![Cork Wine Bar - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2017/11/2G1A9181.jpg)
For dessert, there’s apple pie and red velvet cake.
Still to come: a greenery-filled patio out back and wine made on-site. The restaurant plans to use Virginia-grown grapes for a house rosé that will be available on draft in 2018.
Cork Wine Bar & Market. 1805 14th St., NW. 202-265-2675.