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OFFICINA CAFE
PROJECTED OPENING DATE: Early 2021 1615 L St NW Nicholas Stefanelli, Michelin-starred chef and DC veteran, is planning to expand Officina next year. This new venue will be a little more low-key than the original three-story location. The new one-story cafe will house up to 60 guests indoors and 60 outdoors. Officina Cafe will be offering guests breakfast, lunch, and happy hour. The cuisine will remain the same as the original location at the Wharf; however, Stefanelli says that he wants to put more of an emphasis on pasta. Photo Credit: www.dc.eater.com    
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THE SALT LINE
PROJECTED OPENING DATE: No New Intel At This Time4040 Wilson BlvdChef Kyle Bailey and Long Shot Hospitality have partnered up to create Ballston newest seafood concept: The Salt Line. Curated by Grizform Design Architects, The Salt Line will house up to 100 patrons inside as well as 100 patrons in their large outdoor seating space. Guests will be able to enjoy the signature blue-and-white arches while sipping on their fresh oysters. In terms of the menu, The Salt Line will focus on serving up a fresh take on local seafood dishes; whether they come out raw, grilled, or fried. To compliment the cuisine, the new concept will also offer local draft beers and cocktails. The Salt Line prides themselves on being a good neighbor to the Chesapeake Bay, where they source their seafood from, and continuously participates in the DC chapter of the Surfrider Foundation as well as the Oyster Recovery Partnership.Photo Credit: Misi Cooney
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DARU
PROJECTED OPENING DATE: Winter 2020 1451 Maryland Ave NE Daru, brainchild of Dante Datta and Suresh Sundas, will be introducing a cocktail bar that borrows influence from Indian culture. Sundas, currently the bar manger at EllÄ“, will be bringing his cocktail expertise to the new concept by incorporating various Indian spices into each of his creations: fenugreek, black and red cardamom, tamarind, and coriander. Daru, meaning hooch in Hindu, will be located on the basement floor and will also be serving some small plates. Some standouts from the menu include the jackfruit kati roll, kebabs, and chicken wings. Photo Credit: www.washingtoncitypaper.com  
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COLLECTION 14
PROJECTED OPENING DATE:Early 2021 2102-2124 14 St NWThe Madison Investment team, real estate experts, have recently announced their latest and largest DC project: Collection 14. Set to open up in early 2021, this new venture will boast retail, residential, event, and office space. This concept serves as DC largest landmark redevelopment project in the past decade. Residents who decide to live at Collection 14 will be able to enjoy a slew of amenities while also taking full advantage of the new retail and culinary concepts. The team is still sorting out specific details for the commercial space. Stay tuned for details.Photo Credit: Heather Freeman
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CASUAL SEAFOOD CONCEPT AT BUZZARD POINT
PROJECTED OPENING DATE: No New Intel At This TimeLocation: TBAThe team behind Tony & Joe Seafood and Ivy City Smokehouse Tavern are launching a new seafood concept. Although it is not slated to open until this year, the culinary team says that it will be a large venue; 12,800 square-feet to be exact. Aside from the dining room, this new space will also be able to accommodate larger, private parties while boasting some outdoor patio space.Photo Credit: www.washingtoncitypaper.com 
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PHILOTIMO
PROJECTED OPENING DATE: Late 2020 1100 15th St NW Nick Stefanelli new Greek concept, Philotimo, is set to open up to the public by the end of the year. This dynamic concept will offer traditional indoor seating as well as a summer garden and sidewalk cafe. In terms of cuisine, Philotimo will offer guests authentic imported cheeses, wines, wild herbs, and olive oil. Stefanelli is dedicated to represent all sections of Greece, borrowing food and wine influence from the regions of Thessaloniki all the way to crete.     
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SAINT VINCENT
PROJECTED OPENING DATE: Fall 2020 3212 Georgia Ave NW Named after the patron Saint of winemakers, Saint Vincent is slated to open in September. This new concept will strive to provide guests with an experience that comes full-circle. Peyton Sherwood and Frederick Uku, DC bar experts and owners of the upcoming concept, want to curate a peaceful, Zen oasis where guests can relax and enjoy their cocktails and small plates. Upon entry, visitors will be greeted by a fairly-priced selection of wine that has been carefully curated by Uku; flexing his twelve years of DC bartending experience. Guests have the option of sipping either indoors or outdoors; the outdoor space, aka the garden, will boast an atmosphere that is stocked with greenery. Large trees that have been locally sourced as well as flowering plants and ivy will adorn this seating area. In terms of libations, Saint Vincent will offer an extensive wine and craft cocktail menu. Inside the venue, guests can expect a different cocktail menu as well as some food items like the option to build-your-own charcuterie board. Photo Credit: www.dc.eater.com    
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PENNYROYAL STATION
PROJECTED OPENING DATE: Early October 2020 3310 Rhode Island Ave  Led by the former owner of Bar Pilar, chef Jesse Miller, Pennyroyal Station is slated to arrive in the District in the coming months. This new concept will be open all day, offering a morning menu of stuffed biscuits, coffee, and tea. In the later hours, Pennyroyal Station will shift to their night menu and serve dishes like their veggie charcuterie board and onion soup filled with truffled potato croquettes. This new 2,620 square-foot neighborhood spot will boast a non-fussy, sleek atmosphere. Photo Credit: www.brooklandbridge.com      
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Frank Pepe Pizzeria Napoletana
PROJECTED OPENING: 2021 7101 Democracy Blvd, Bethesda, MD Frank Pepe Pizzeria Napoletana, a 94-year-old family owned pizza chain based in New Haven, Connecticut, will be opening its first restaurant in Maryland at Bethesda Montgomery Mall. Due to COVID-19, the opening has been pushed to sometime next year. The restaurant features a variety of specialty pizzas such as their White Clam and Original Tomato Pie. The pizzas range in price from $10 to $31 and varies between 12, 16, and 18-inch pizzas and patrons have the ability to customize their own toppings. Photo by Tom McGovern      
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PUPATELLA: RESTON
PROJECTED OPENING DATE: Fall 2020 1821 Wiehle Ave By the end of the year, Pupatella will be adding to their lineup of locations. This time around, the Virginia-based pizzeria is opening up a new venue in Reston. This 2,700 square-foot restaurant will boast a large indoor dining room as well as seating on the outdoor patio. Positioned right next to the new Wiehle Avenue stop on the metro silver line, Pupatella affordability and comfortable atmosphere is perfect for a post-work pick me up. Guests will be able to enjoy Pupatella's original menu; specializing in neapolitan pizzas and classic Italian dishes. Photo Credit: www.restonnow.com