1800 Chain Bridge Road, McLean, VA Sunday Morning Bakehouse has opened its first Northern Virginia location in McLean's Heming development. This family and female-owned elevated bakery occupies 3,100 square-feet of ground space. Guests can get excited to enjoy Handmade Croissants, Seasonal Breads and Pastries, Special Occasion Cakes, and much more. For more information, visit their website here.

320 Florida Avenue NE Eunoia, NoMA’s newest dining destination rooted in cultural convergence, has officially opened for dinner.The kitchen, led by Mexico City’s Chef Josa Maldonado, Maldonado reimagines familar dishes—moles, lasagna and quesadillas—layered with Japanese flavors, fermented accents, and locally sourced produce. Inspired by the Mid-Atlantic’s peak seasonal ingredients, the menu is divided into three rotating sections: The Garden (May-September), The Forest (October-February), and The Sea (February-May). Eunoia’s debut begins with the close of the Garden season, highlighting farm-fresh fruits, vegetables, herbs, and in-house fermentation. Eunoia’s vegetable-forward ethos is on display with organic produce and heirloom grains sourced from regenerative farms across Maryland and Pennsylvania. The bar program, led by Christopher Carpousis (formerly of Susheria), mirrors the kitchen’s global vision. Eunoia’s main dining floor seats 56 guests, with the second-floor mezzanine offering an additional 24 seats. The mezzanine level—home to daily Toolbox Pilates Art Studio classes on reformers—transforms into a private dining and event space for up to 40. For more information, click here.Photo by Rey Lopez

2911 District Avenue, Fairfax, VA NAJA Mediterranean has opened its doors in the space formerly home to Kirby Club located in the Mosaic District. Named after owner Tariq Alaeddin’s grandmother, NAJA honors the Lebanese dishes he grew up watching her cook, while also embracing the food he discovered growing up travelling between Lebanon and America. With Lebanese traditions at its heart and a menu that stretches across the Mediterranean, NAJA reflects Alaeddin’s story of family, heritage, and the food that shaped him. NAJA’s opening lunch and dinner menus honor Lebanese culinary traditions while exploring broader Mediterranean and American cuisines. The same blend of traditional Lebanese and broader Mediterranean flavors that defines NAJA’s food menu, shaped by Alaeddin’s upbringing in Lebanon and the U.S., also inspires the restaurant’s beverage program. The 2,600 square-foot space features a 20 seat bar and a 60 seat dining room, as well as a patio with space for up to 44 guests. For more information, click here.

1066 Wisconsin Avenue NW The global journey of two of Argentina’s most iconic hospitality concepts continues tomorrow with the official U.S. debut of Brasero Atlántico in the heart of Georgetown. Located along the historic C&O Canal, the opening marks a milestone moment for the internationally acclaimed team of Alex Resnik and world-renowned bartender Renato “Tato” Giovannoni, who first introduced Brasero in Buenos Aires before expanding to Barcelona, Bahrain, and now DC. Brasero Atlántico celebrates the rustic culinary traditions of Argentina shaped by waves of immigration across the Atlantic. Its open-fire cooking, artisanal charcuterie, and prime cuts reflect the heritage of Italian, French, Spanish, Jewish, and Lebanese influences that together defined modern Argentine cuisine. At the helm of Brasero Atlántico’s kitchen is Executive Chef Manuela Carbone, a Buenos Aires native and rising star in global gastronomy. Some menu highlights include Empanadas, Palta Atlantica, Brasero Patê, and more.Photo by Nycci Nellis

699 14th Street NW For the very first time in the United States, Michelin-starred Chef Tadayoshi Motoa brings his globally acclaimed omakase artistry to an intimate 12-seat counter. Guests will embark on a 20-course journey blending authentic Japanese culinary traditions with Chef Tadayoshi’s modern interpretations, complemented by premium sake, curated wine pairings, and zero-proof options designed to elevate the dining experience. Every detail, from the chef’s handcrafted techniques to the refined design of the space, evokes the spirit of Japanese hospitality. With its quiet elegance and personal interaction between chef and guest, the experience is designed to feel both exclusive and deeply welcoming. Each dish reflects authentic Japanese culinary traditions and showcases refined seasonal ingredients, prepared with the precision and artistry that defines Chef Tadayoshi’s style. Following a brief and intentional expression of gratitude, known in Japanese as itadakimasu, meaning "I humbly receive," guests will experience a curated progression of flavors and techniques, featuring traditional sushi selections and two distinct sushi rice preparations, one classic and one contemporary—all reflecting Chef Tadayoshi’s global experience. 

11340 Reston Station Boulevard, Reston, VA The Simon, located within the JW Marriott at Reston Station, is a new dining destination that explores Mid-Atlantic ingredients through the lens of expert technique in an elevated space. The culinary program is led by Executive Chef Anthony DiGregorio and Executive Pastry Chef Claus Olsen. Together, they bring decades of culinary expertise shaping a dining program that is sophisticated, distinctive, and rooted in a sense of place. Menu highlights cooked up in the open kitchen include Dry-Aged Duck à la Presse, Quintessential Virginia Chess Pie, The Schar Arrowhead, and more. In addition to dinner, The Simon serves a refined lunch of local seafood, housemade pastas, and charcoal-grilled meats, as well as a brunch reimagining regional classics. The Simon’s bar, Schar Bar, features the region’s most extensive amaro-focused and rare-bourbon program, complemented by a curated wine and beer list. The bar menu also features elevated small plates. For more information, visit their website here.

1303 Marion Barry Avenue SE Marion Barry Avenue Market in Anacostia, a new marketplace and café to combat food apartheid in Ward 8 has officially opened, bringing fresh produce, groceries and a fast casual cafe to the historic Ward 8. The new market is designed as a community hub to provide much needed, convenient access to healthy foods, a demo kitchen for nutrition education and cooking classes, with indoor and outdoor seating to celebrate the rich culture of the neighborhood. Marion Barry Avenue Market and Cafe is an initiative of Dreaming Out Loud, the Longer Tables Fund by Chef José Andrés, and DMPED. The cafe, led by Food Hub Culinary Director & Chef, Devonte Howard, features a seasonal soul food inspired menu, serving breakfast, lunch, and dinner that tastes like home while nourishing the body. Marion Barry Avenue Market works with regional farms and urban growers to offer fresh fruit and vegetables at prices shaped for accessibility, including sliding‑scale and voucher‑friendly options.

1242 3rd Street NE Designed by INC Architecture & Design and founded by KJ Hughes, Susan Morgan, and Brian Merritt, Manifest 002 is a sanctuary where grooming, fashion, and culinary expression are presented not as separate services, but as interconnected rituals of care. This 11,000 square-foot space in the Union Market District is home to their new in-house restaurant (h)ours and private lounge after(h)ours, and represents the evolution of Manifest as a hospitality brand rooted in joy, presence, and emotional connection.Photo from @manifest.us Instagram 

25001 Burnt Hill Road, Clarksburg, MD Chef Tae Strain has partnered with the sibling team behind Old Westminster Winery on a new food and wine destination in Clarksburg, Burnt Hill Farm. The new concept features a  Tasting Room, as well as a more casual lounge. A full tasting menu/chefs counter early next year that will serve Tae’s food in a multi-course dining experience will open next year. Burnt Hill fuses together regenerative agriculture, grand cru–caliber winemaking, and Asian-American heritage cuisine. For more information, visit their Instagram @burnt_hill. 

1309 5th Street NE Chef Giulio Adriani has opened a second location of Slice & Pie and Taste of Lucy, an abbreviated version of his popular Italian cocktail bar, Lucy, in DC’s Union Market. Slice & Pie is known for its NY and Detroit-style slices. Taste of Lucy, serves highlights of the original location’s menu including Neapolitan pizzas, a rotating pasta option, and select appetizers. An edited selection of Lucy’s cocktail menu, featuring about five cocktails and four to six wines by the glass is also available, and the new location offers a Happy Hour menu daily from 5:00 - 7:00 p.m. The two concepts are separated by a wall spanning the 800 square foot space, with Slice & Pie featured on the left and Taste of Lucy on the right. Taste of Lucy accommodates roughly 20 guests at booths and a bar covered by an Italian-style awning, and Slice & Pie’s space offers guests a direct view into the kitchen where pizzas are prepared and cooked in the pizza oven. For more information, click here.