Openings

Keeping you up to date on the absolute latest in restaurant openings in the DC Metro area.
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NANTUCKET CLAM SHACK
5014 Connecticut Ave NW Nantucket Clam Shack is open and bringing nautical fare to the DMV, all of which is coming from the Italian kitchen of I'm Eddie Cano. Referenced in its name, the concept is serving up a variation of lobster & clam rolls, chowders and seafood dishes. Standout plates include the beer-battered fluke sandwich and jumbo shrimp cocktail. The shack also features a carryout menu where guests can pick from two family meal kits; all of which serve four guests and require a 24-hour notice. www.nantucketclamshack.com
Openings
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CALL YOUR MOTHER: GEORGETOWN
3428 O St NW After a steady year of anticipation, DC 's favorite bagel brand has opened up their Georgetown locatsion. For a bit of background, the cheeky pink and green building was formerly occupied by Greenworks. Guests are able to enjoy all of Call Your Mother's classics: homemade bagels along with speciality spread and sandwiches. Currently, there is no seating offered inside the restaurant and all online orders can be placed here. www.callyourmotherdeli.com Photo Credit: Kayla Wallace      
Openings
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NIHAO
2322 Boston St Peter Chang, known for his evergrowing empire of Chinese restaurants, has joined forced with daughter Lydia Chang to open up NiHao in Baltimore. The new Canton concept is offering carryout, where guests are able to enjoy a full Peking Duck Soup kit; equipped with everything one could possibly need to make a duck broth. NiHao has also teamed up with former Brothers and Sisters pastry Chef Pichet Ong. Consequently, guests are also able to enjoy sweets like matcha cakes and cookies. www.nihaobaltimore.com ; 443-835-2036 Photo Credit: Melissa Hom
Openings
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HANK & MITZI'S ITALIAN KITCHEN
600 Montgomery St Hank & Mitzi's Italian Kitchen, located in the former Hank's Pasta Bar, has opened up. Jamie Leeds, the owner of some of DC's most beloved seafood spots, has brought on an outside chef to take charge of the revamped Italian concept: Will Artley; who was previously a contestant on Chopped and most recently cooked at Evening Star Caf and Scotts in Penn Quarter. Although the menu has evolved from the dishes served at Hank Pasta Bar, guests can still enjoy some fan-favorites that remain. Specifically, the new spot is serving up Italian-inspired plates like littleneck clams & linguini and grilled octopus. In addition to indoor seating, Hank & Mitzi's also offers an outdoor patio area. www.hankandmitzis.com ; 571-312-4117    
Openings
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SHIBUYA EATERY
2321 18th St NW Chef Darren Norris has finally unveiled his udon restaurant in D.C: Shibuya Eatery. Located in the basement of a three level property in Adams Morgan, the concept features sling bowls, handmade soba and udon noodles, and kushiyayi skewers. Shabu Plus is located on the level above and features Japenese hot pot and kaiseki small plates. Conseqeuntly, the very top level houses Death Punch Bar which boasts a selection of cocktails and a pool area. www.shibuyaeatery.com ; 202-450-2151
Openings
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TAQUERIA PICOSO
1472 N Beauregard St  Taqueria Picoso, helmed by Mexico City native and Executive Chef Elio Gomez, is serving up a plethora of authentic Mexican fare to the nearby community. The new concept conjures a concrete-chic atmosphere with its accents of reclaimed salvage wood and galvanized steel panels. In the interest of providing guests with the highest level of authenticity, Taqueria Picoso's menu boasts the option for real "al pastor"; layered pork shoulder and leg cooked on a traditional vertical spit and finished with pineapple. Additionally, the new spot also offers shrimp and crab toastadas, Chilaquiles, Elote and housemade corn tortillas and salsas. The bar offerings range from classis margaritas to a wide selection of other cocktails, beer and wine. www.taqueriapicoso.com ; 571-970-0881  
Openings
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SMOKECRAFT MODERN BARBECUE
1051 N Highland St Smokecraft Modern Barbecue has oficially opened up their first brick and mortar location. Led by Owner and Pitmaster Andrew Darneille, Smokecraft currently features an open layout of seating (compliant with all COVID-19 requirements) along with a takeout menu. The new restaurant boasts a slew of commercial smokers, where the team is able to smoke up to 2,000 pounds of meat. Some standout dishes include the wagyu brisket, grilled peach and prosciutto crostini and duroc pork belly burnt ends. In terms of libations, Smokehouse is serving up cocktails like the Smoke on the Water with Catoctin Creek rye whiskey, spiced simple syrup, and aromatic bitters, smoked in a glass with wood chips. www.smokecraftbbq.com ; 571-312-8791 Photo Credit: Smokecraft
Openings
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PLNT BURGER: FLORIDA AVE
965 Floride Ave, Inside Whole Foods Chef Spike Mendelsohn has opened up yet anouther outpost of his plant-based burger spot: PLNT Burger. Located inside the Whole Foods on Florida Avenue, the concept is still offering patrons its beloved burgers and hot dogs with BEYOND MEAT, fries and oat-milk soft serve. However, at this new location guests are also able to enjoy new additions like Spicy Chik'n Funboy Sandwich, PLNT Kale Ceasar Salad and Chipotle Ranch Southwestern Salad. www.plntburger.com 
Openings
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ELECTRIC COOL-AID
512 Rhode Island Avenue NW Electric Cool-Aid, nestled in the middle of Shaw, has just opened to the public. The new outdoor bar is notorious for their 5-foot-tall drink machines that are pumping out frozen cocktails. Housed in a former parking lot, Electric Cool-Aid currently features 19 socially distanced picnic tables and a sprawling mural to match its eclectic nature. In terms of the menu, guests are able to sip on carefully crafted beverages like the frozen irish coffee, frosé, dole whipped piña colada and frozen mules. For food, Electric Cool-Aid has partnered with a rotating selection of DC's most beloved food trucks like Swizzler, Timber Pizza Co along with Astro Doughnuts & Fried Chicken. www.electriccool-aid.com ; 202-921-9021   Photo Credit: Rey Lopez
Openings
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PIECE OUT
2419 Mount Vernon Avenue Piece Out, a concept from the team behind Café Pizzaiolo, has opened their doors in Alexandria. Passionate about all things pasta and pizza, the new spot offers guests a selection of New York and Detroit style slices. Additionally, Piece Out features a plethora of homemade pasta dishes and other Italian classics ranging from broccolli rabe, eggplant parmesan and salads with shrimp and chicken. Currently, guests can enjoy takeout along with limited outdoor and indoor seating. www.pieceoutdelray.com ; 703-398-1287 Photo Credit: Larry Ponzi
Openings