EUNOIA

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