1605 Village Market Boulevard SE #100, Leesburg, VA Falcon & Fig, a Tysons-based hospitality group and an upscale Mediterranean-inspired restaurant and wine bar has opened. Designed around the concept of where flight meets flavor, the new restaurant blends elevated cuisine rooted in storytelling, symbolism, and refined hospitality, creating an immersive dining experience meant for socializing and lingering. Behind the scenes of Falcon & Fig’s culinary identity is co-partner Chef Ahmed Ibrahim, whose Egyptian heritage, engineering background, and global culinary experience help shape the restaurant’s modern Mediterranean flavor. Falcon & Fig’s culinary program is rooted in the spirit of Mediterranean gathering culture, centered around vibrant shareable plates, bold flavors, curated ingredients, and immersive hospitality. Inspired by the concept “Where Flight Meets Flavor,” the menu blends Spanish, Middle Eastern, North African, and coastal Mediterranean influences into a refined yet approachable dining experience designed for discovery and connection. Falcon & Fig’s cocktail program is designed to mirror the restaurant’s vibrant, transportive, and elevated Mediterranean-inspired atmosphere, blending playful creativity with approachable sophistication.

250 7th Street SE Located across from Eastern Market, the neighborhood-driven concept from Chef Rob Sonderman puts a chef-forward spin on rotisserie chicken and comfort classics. Little Engine features house-made sauces, wraps, salads, family meals, and snacks like sweet corn hushpuppies and spicy cabbage crunch. Little Engine’s standout rotisserie program, wings, family-style offerings, and nostalgic atmosphere make it a go-to for casual lunches, picnic takeout boxes, and happy hours.

1011 K Street NW Rosa's Diner is now open, bringing a fresh take on the classic American diner through the lens of vibrant Latin flavor and contemporary hospitality. Located in a restored Victorian-era rowhome in Mount Vernon Triangle, the all-day concept blends nostalgic diner comfort with elevated, trend-forward dishes, creative cocktails and approachable pricing. The new neighborhood destination features classic diner elements including counter stools, oversized booths and a walk-up counter, alongside an all-day format designed for coffee stops, grab-and-go lunches, casual business meals, lively weekend brunches and laid-back dinner gatherings. Led by Executive Chef Francisco “Chef Cisco” Pomalaza, an award-winning culinary executive with more than fifteen years of experience leading acclaimed food and beverage programs nationwide, the menu reimagines familiar diner classics with bright Latin influences, bold spice profiles and ingredient-driven execution. Complementing the food program is a creative coffee concept, elevated diner beverages and citrus-forward cocktails, including low-ABV and non-alcoholic offerings that keep the atmosphere energetic from morning through night.

8003 Norfolk Avenue, Bethesda, MD Six Ways To Sunday, a new boutique Sino-Siamese Dining & Highball Bar, has opened in Downtown Bethesda. Inspired by the soul of Bangkok's late-night food culture, this new concept specializes in Progressive Small Plates and artisan cocktails. Guests can discover a seamless blend of heritage Bangkok Cuisine and modern mixology within their curated sanctuary. Six Ways To Sunday aims to be the premier destination for dinner, happy hour, and fun Canto-Thai flavors in Maryland.

4936 Wisconsin Avenue NW Marv’s Dogs, the long-awaited new concept from Cork Wine Bar owners Diane Gross and Khalid Pitts, has officially opened in Tenleytown. The nostalgia-driven hot dog shop is inspired by Diane Gross’ childhood memories of getting hot dogs with her father, Marv. The restaurant’s signature “Marv’s Favorite” pays tribute to those experiences with a classic Chicago-style hot dog topped with secret relish, onions, pickle, peppers, and celery salt on a potato poppyseed bun. The menu also reflects Pitts’ Detroit roots with the “Coney Island,” a Detroit-style dog topped for a limited time with Ben’s famous beef chili sauce onions, and mustard. Additional menu offerings include the NY Classic, Diane’s favorite MOPDOG, a veggie dog, skinny French fries, and desserts. Marv’s Dogs features seating for 35 guests inside plus additional patio seating.  The space features a fun downstairs space complete with arcade games, further leaning into the throwback spirit behind the concept. Marv’s Dogs will also offer beer, wine, seltzers, and a variety of cool canned soft drinks to complement the menu.

1150 17th Street NW James Beard Award-Winning restaurant from Chef Tyson Cole, Uchi, has made its DC debut in the 17xM building. The restaurant boasts 185 seats including 18 at the bar, 14 at the sushi counter, and two private dining rooms. The menu features hot and cold tastings, sushi, sashimi, makimono, yakimono, tempura and a seasonal omakase experience, all delivered with exceptional service in a warm and inviting atmosphere. Uchi DC’s interior reflects its Asian roots, referencing the acclaimed 2000 Hong Kong film In the Mood for Love. It also takes inspiration from the location’s neighboring National Geographic Museum of Exploration. For more information, click here.Photo by Sophie Macaluso 

600 Montgomery Street, Alexandria, VA Hank's Pasta Bar, a charming trattoria nestled above Hank’s Oyster Bar in Old Town Alexandria, has officially opened for dine-in service. The elevated casual eatery blends an inventive chef-driven menu with an easy going sit-down dining experience that puts guests in charge. Chef Jamie Leeds (Hank’s Oyster Bar) has partnered with Chef Darren Norris (Shibuya) to launch the original concept. Hank’s Pasta Bar bridges the gap between elevated fast casual, like Norris’s Shibuya, and full-service dining, like Leeds’s Hank’s Oyster Bar, creating a format that feels both new and familiar.  Diners order electronically at the table, but unlike fast casuals, food and beverages are delivered on plateware, and a server is on site at all times. The restaurant-inside-a-restaurant, which previously operated exclusively for takeout and delivery, now welcomes guests to dine in with a full bar, including Italian wines and craft cocktails, while maintaining its focus on traditional Italian fare with contemporary touches–including a build-your-own bowl experience. 

6910 Fleetwood Road, McLean, VA Café Monet, a new concept in the Berlage Center of The Arts, is a gathering place where art and daily life intersect. The concept is set beneath a glass rotunda, surrounded by three contemporary art galleries showcasing rotating exhibitions of living artists, as well as a working ceramics studio where classes and resident artists create throughout the day. The café sits at the center, inviting guests to move seamlessly between viewing art, taking a class, and enjoying a meal. The Pan-European-inspired concept extends this artistic sensibility into its design and menu, creating an environment where food, conversation, and creativity intertwine.Photo by Rey Lopez

3201 Cherry Hill Lane NW Tucked into a historic cobblestone alley in Georgetown, Ryan Ratino has opened his latest concept, Ox & Olive Steakhouse, in Georgetown. The kitchen blends timeless steakhouse traditions with Ratino’s signature refined-yet-playful approach, and reflects both a return to the chef’s Midwestern roots and an exciting new chapter for one of the region’s most dynamic culinary voices. The group’s signature James Beard-recognized service will be present, along with a martini and cocktail program from Press Club founder, Will Patton. To make a reservation, click here.Photo by Rey Lopez

1342 U Street NW Kathmandu Tapas & Cocktails, is a new Himalayan-inspired cocktail bar from restaurateur Dipesh Acharya that blends the energy of Nepal’s capital with DC’s evolving nightlife scene. Centered around a highly original beverage program led by Head Bartender José Cox, the concept highlights house-made cordials, infusions, and ingredients sourced directly from Nepal, with signature drinks like a clarified Mango Lassi cocktail, a spiced Himalayan Old Fashioned, and a Timur Collins. Chef Shiva Nepal's focused menu of elevated Nepali tapas complements the bar. The intimate, design-forward space—featuring traditional Nepali elements and seating for approximately 35 guests—aims to create a lively, immersive destination with DJs and rotating programming.Photo by Ashraya Photography