417 Morse Street NE Exclusive to Yellow in Union Market, Michael Rafidi has introduced a new “All The Kebabs” menu, featuring a rotating selection of kabobs and meze. The opening rotation will feature six options ranging in price from $26 - $32. The inspiration for this new concept is Rafidi’s grandfather. Guests can also get excited for a $75 per person tasting menu. Yellow: All The Kebabs is open Tuesday - Saturday from 4:00 - 9:00 p.m. For more information, click here.Photo by Rey Lopez

201 East Capitol Street SE Quill & Crumb is the new Folger café, located in the Great Hall. Enjoy lunch, baked goods, and snacks alongside coffee and tea service during the day, and a full-service bar and light bites in the evening. The seasonal menu includes shareable snack plates of cheese, charcuterie, and dips; soups, salads, and sandwiches; and a variety of coffees, teas, and baked goods. The bar offers beer, wine, local cider, and assorted seasonal cocktails. Guests can dine at the tables, banquette seating, high tops, or lounge area. Quill & Crumb is open at 11:00 a.m. whenever the Folger Building is open. For more information, click here.

2505 Wisconsin Avenue NW Chef Daniel Perron and Luca Giovannini have opened a new Italian steakhouse, Divino, in The Glover Park Hotel. Guests can enjoy breakfast, lunch, and dinner at Divino, with menu highlights including Housemade Foccacia, Acqua Pazza, Agnolotti Del Plin, and much more. The steaks at Divino undergo a controlled aging process, which intensifies the flavor and tenderness of the meat. Chef Perron will change the menu often, so guests always have something new to try. A highlight at Divino is their pasta counter, where guests can watch the pastas being made. In warmer months, guests can enjoy their meals in the 60 seat patio, and eventually enjoy the rooftop, opening at the hotel next year. Guests can also enjoy fine wines with their meals. For more information, click here.

7730 Capital One Tower Road, Tysons, VA Sisters Thai has opened its fifth and largest location in the DC metro area adjacent to Capital One Hall in Tysons Virginia. The menu includes a mix of authentic Thai street-food dishes, specialty curry bowls, a developed drinks menu, and an outpost of the group’s Magnolia Boutique Dessert Bar & Coffee. For more information, click here.Photo from Sisters Thai Instagram

3276 M Street NW A collaboration years in the making between James Beard Award-winning restaurateur Stephen Starr and legendary LA chef Nancy Silverton has culminated in the opening of the Michelin-starred Osteria Mozza in the space formerly home to Dean and DeLucca in Georgetown, making it the first East Coast location of the restaurant. This new 20,000 square-foot restaurant is dedicated to rustic and traditional Italian food, with a marble-topped Mozzarella Bar, two private dining areas, and a feature you’ll find only at the DC Mozza: a colorful market showcasing specialty olive oils, spices, fresh fruit and vegetables, jarred and tinned Italian delicacies, sundries and much more, with each item handpicked by Silverton herself. Some menu highlights include Foccacia di Recco, Nancy’s Caesar, Nancy’s Favorite Trio, and much more. The bar is also devoted to Italian flavors and producers: Osteria Mozza offers an Italian-focused wine list that spotlights classic, novel and compelling offerings produced in Italy’s Piedmont, Tuscany, Campania and Sicily winemaking regions. A highly curated selection of Champagnes rounds out the list. For more information, visit their website here.

333 G Street NW Chef Pepe Moncayo has opened his latest culinary venture, Arrels, at Arlo DC. Arrels, meaning "roots" in Catalan, is a modern Spanish restaurant deeply connected to Moncayo's heritage, celebrating ties to Barcelona, Sant Celoni, Blanes, and various Spanish regions. The menu offers a contemporary take on classic Spanish dishes, including tapas, composed plates, and signature beverages like sangria and gin and tonics. Featuring a state-of-the-art Spanish oven and grill fueled by charcoal. Arrels showcases a variety of dishes from whole fishes to charred vegetables, enhancing natural flavors with traditional Spanish techniques. Chef Moncayo aims to create an inviting space where guests can savor the essence of Spanish cuisine. For more information, visit their website here.Photo by Leading DC

550 Morse Street NE Clyde's Restaurant Group has officially opened Cordelia Fishbar located on the ground floor of Morse, a luxury apartment community, in the Union Market District of DC. Cordelia offers a unique dining experience, featuring a global seafood-centric menu with a focus on cooking with charcoal. This new restaurant is poised to become a culinary destination for neighborhood residents and visitors alike with nearly 10,000 square feet and 250 seats which includes a large classic bar, sidewalk dining, and private event space. Cordelia Fishbar draws on regional culinary influences from Spain, Portugal, Asia, and the Americas – focusing on areas that use high heat charcoal to coax the best out of fish, alongside a diverse offering of conserva, crudo, and cured seafood. For more information, visit their website here.Photo from Cordelia Fishbar Instagram

502 H Street NE Phil Coppage has, owner of Irregardless since 2023, has officially changed the name and branding to Cynthia Bar & Bistro, named after his mother. The kitchen is helmed by Chef Chris Randriarimanana, who has been the head chef of Irregardless since the Spring of 2023 and will serve an à la carte menu featuring house-made pastas, burgers, and seasonal soups and salads. The bar offers a balanced approach of classic and original cocktails, wines by the glassand by the bottle, a handful of canned and bottled beers, and mocktails. Happy hour is offered at the bar from 5:30 - 7:00 p.m. Tuesday to Sunday; specials include select wine and cocktails for $10, as well asdiscounts on select dishes. For more information, visit their website here.

1788 Chain Bridge Road, McLean, VA Modan, an upscale, chic Japanese fine dining restaurant, has opened in McLean. Inspired by traditional Japanese izakaya culture, this modern, 7,000 square-foot restaurant invites guests to experience Executive Chef Micheole “Chico” Dator’s exquisitely-crafted menu. Merging the spirit of casual dining with the elegance of modern cuisine, Modan’s food and beverage selections are a reflection of Japan’s rich culinary heritage. The menu boasts an array of contemporary plates designed for sharing – from fresh sashimi, innovative sushi rolls and robata-grilled skewers to Modan’s spin on traditional dishes like Wagyu Dumplings, Teba (chicken wings) and Modan Tacos, featuring crispy nori (seaweed) taco shells topped with sweet onion salsa, complete with your choice of wagyu, lobster, tuna, salmon or cauliflower. The beverage program showcases an artfully crafted selection of sake, Japanese whiskey, and playful, technique-driven Japanese-inspired cocktails such as Modan’s modern take on a Lychee Martini; a King of Kaiju, a tropical milk clarified margarita; and a Japanese A5 wagyu-washed Benkyō Old Fashioned. Guests can also get excited for Modan’s propriety in-house dry aging program, Omakase, and caviar programPhoto by eJin.

1252 4th Street NE SHIA, a groundbreaking fine dining concept, has opened in the heart of the Union Market District. Merging ancient Korean culinary traditions with modern innovation, SHIA celebrates sustainability, environmental responsibility, and leadership within the industry. With its bold vision, SHIA aims to help create a blueprint for the next generation of sustainable restaurants. The 22-seat fine dining establishment, alongside a 12-seat bar, offers a unique and intimate experience. Guests are treated to a meticulously curated 7-course Tasting Menu that guides guests through the restaurant with each progressive course. SHIA currently operates with two seatings per night, five nights a week. In collaboration with The LEE Initiative, SHIA explores practical solutions to critical industry challenges such as:Zero-plastics usage, Waste reduction, and Zero-gas kitchens. The menu at SHIA reflects what is fresh and seasonal, while dishes are prepared with minimal manipulation and a commitment to sustainability. For more information, visit their website here.