Openings Blitz!
If you don't see images, click here to view
Story Ideas  .  Events  
Facebook Twitter LinkedIn More...
  Subscribe for Free
To ensure delivery, please add to your address book, learn how
Dining Bisnow (DC)
Bisnow (RawSpace-Pairs) LEADER

Openings Blitz!

Sadie and the Hotheads, featuring Elizabeth McGovern of Downton Abbey, comes to The Lincoln Theatre, Dec. 4. Click here

Hear that sound? That's the doors to new restaurants opening right and left this fall. Add these three to your list: Second State, Chez Billy Sud, and EatsPlace

Restaurateur Reese Gardner takes having a vision quite seriously. His latest concept, Second State, strictly adheres to its Pennsylvania theme. Beer drinkers can only sip on suds from the Keystone State. Also starring on the beverage program is rye whiskey. We snapped Beverage Manager Phil Clark who shared that PA was the biggest producer of rye pre-prohibition with 160 distilleries. You'll notice he's sitting in front of what's sure to become DC's most Instagrammed sign: “Enjoy your food, not your phone.” Second State opens Oct. 21 and serves American fare sourced from farms within a three-hour drive of DC.

Goodbye Cafe La Ruche, hello Chez Billy Sud. Georgetown just got a sister restaurant to Petworth's Chez Billy, also from Eric and Ian Hilton. We checked out this charmer and discovered a romantically lit dining room and an expansive patio that seats 60. Chef Brendan L'Etoile will hold down both kitchens. Look for his soul-comforting Boeuf Bourguignon and Confit de Canard in the entree section, as well as an approachable (wallet-friendly) wine list. Chez Billy Sud is now open for dinner, with lunch to follow.

Tucked in a brick row home in Petworth is EatsPlace, a brand new “pop-uppery,” charged with providing restaurant residencies for up-and-coming concepts. The opening chefs in residence are Charles Lyons, executive chef of DC Born and Raised and Jason Gehring, executive chef of Mason Dixie Biscuit Company. We snapped one of Jason's biscuit sandwiches. Get this leaning tower of pulled pork, along with other sweet and savory biscuits Mon-Fri from 7am-1:30pm.  

When the clock strikes five, EatsPlace switches gears so Charles can carry out dinner until 10pm (and weekend brunch). The team overseeing it all includes founder Katy Chang, whom we snapped. She's pleased with the response from the culinary community. “We have a pretty long waiting list for our chefs-in-residence program,” she tells us. “To accommodate more people, we're making the residencies shorter.” To put this in context, Mason Dixie's residence is slated to run through January. She hinted that we might see something from Nick Pimentel soon.

Cardinal (Gili) DINE
Tarara (Black) DINE
Ronald Reagan (Available) DINE

Courtesy of Pfau Communications

Remembering Mark Kuller

Tax attorney turned beloved DC restaurateur, Mark Kuller, passed away yesterday after battling pancreatic cancer. Mark, together with Chef Haidar Karoum, launched Proof, Estadio, Doi Moi and the underground cocktail den, 2 Birds, 1 Stone. Proof was his first restaurant—the doors opened back in 2007. He contributed to fast-tracking DC to its new food city status, and he will be greatly missed in the DC dining and hospitality communities.

James Beard On Home Turf

Proud Virginia epicureans smiled last month when top talent from the Old Dominion state cooked at the James Beard House in NYC. The evening celebrating Virginia's rich cuisine, wine, and rye whiskey was such a success that the participating chefs recreated the elegant evening at home at Trummer's on Main. Trummer's Chef Austin Fausett, Rappahannock Chef Dylan Fultineer, 2941 Restaurant Chef Bertrand Chemel, Maple Ave/Water & Wall Chef Tim Ma, Ashby Inn Chef David Dunlap, 2941 Restaurant Pastry Chef Caitlin Dysart joined together, and Fable Hospitality's Neal Wavra emceed.

The sold-out dinner, priced at $175 per person, featured six courses, one dish per chef. A favorite was Rappahannock's Hanover tomato gazpacho with Virginia blue crab, Jimmy Nardello peppers, rattlesnake watermelon, cucumber and fresh coriander—perhaps because it was the very last sip of summer (pictured). The Ashby Inn closed out the savory courses with a almond-crusted lamb loin served with lavender hummus and pickled blueberries. Each course was paired with Virginia wine from winemakers including Michael Shaps, Delplane Cellars and Veritas Vineyards.

American Summits (B5G1F-bottle) DINE

Crain's Names Bisnow to
Fast 50!

Crain's New York Business just named Bisnow No. 38 on its annual list of the city's 50 fastest-growing companies. We are overwhelmed with gratitude for this recognition. Among other fun facts, you'll learn that our CEO Ryan Begelman sojourned to Burning Man in August in search of inspiration for our (almost) never boring events and publications. (We promise we won't start pumping patchouli into our morning conferences.) We'd like to thank each of our 600,000 subscribers for your support and look forward to finishing off 2014 with top-notch events and actionable, edgy articles.

The Fanciest Food Truck

Meet Henry Dumas. He's the man tasked with driving the Four Seasons Food Truck from Boston to Palm Beach. It's not so terrible though—his truck cranks out gourmet food from Four Seasons chefs at stops along away (and the accommodations aren't bad either!). The truck has been making the rounds in DC this week, the most memorable stop being at Medstar Washington Hospital Center where all proceeds went to benefit the Washington Cancer Institute.

We sampled some shrimp and grits and a fried oyster salad from the talented hands of Bourbon Steak Exec Chef Joe Palma. But Joe wasn't the only one cooking this week. Four Seasons Exec Chef Douglas Anderson took a turn "behind the wheel" with dishes like a grilled kimcheese. Throughout the week, customers voted on their favorite dish, which will be announced Saturday. Will it be from Joe or Douglas? Your last chance to chow down is 11a.m.-2p.m. Saturday in the PNC Bank parking lot on M Street NW in Georgetown.

Toro Toro (Open) DINE
Bisnow Hypnotic HALF

Impress Your Friends with
an Epic Night In

Kitchensurfing debuted in DC this week, which means you can now hire a local chef for your dinner party. We gave it a pre-launch test drive and snapped this of Chef Laura preparing a Brazilian/French fusion meal. She's putting the finishing touches on the appetizer - tapioca squares. Set menus are $50 per person and vary by cuisine type and format (plated, buffet, or family style). Kitchensurfing is already booming in New York, Seattle, Chicago, Los Angeles and Boston. It should be a good fit for DC, where denizens like entertaining but are short on time. The cost for the meal includes gratuity, and most importantly, clean up

Malmaison (BYOB2) DINE

Can't Miss Foodie Event

Courtesy of La Boîte

However impressive your spice cabinet may be, you've got nothing on NYC's Lior Lev Sercarz of La Boîte. His spices have flavor-blasted the cuisine of all-star chefs including Daniel Boulud, Andrew Carmellini, and David Chang. Fortunately for foodies in our region, Lior developed a friendship with 2941 Restaurant Exec Chef Bertrand Chemel and he'll be back in town for a second spice dinner at the Falls Church restaurant. The first dinner was a hit back in March. The eight-course meal priced at $70 per person (with supplemental wine pairing) is set for Sunday, Oct. 26. Call for reservations.

Metro Cook (Nove8-general) DINE

Email Dining Editor Laura Hayes
Follow @DiningBisnow
We're also on Facebook



This newsletter is a journalistic news source which accepts no payment for featured interviews. It is supported by conventional advertisers clearly identified in the right hand column. You have been selected to receive it either through prior contact or professional association. If you have received it in error, please accept our apologies and unsubscribe at bottom of the newsletter. © 2013, Bisnow LLC, 1817 M St., NW, Washington, DC 20036. All rights reserved.

© 2014, Bisnow LLC, 1817 M St., NW, Washington, DC 20036. All rights reserved.

To UNSUBSCRIBE from future emails or to modify your email subscription preferences click here.