THE SQUARE
1850 K Street NW
Richie Brandenburg and Rùben García, in partnership with developer Tishman Speyer, have opened an ambitious new 25,000 square-foot food market destination in downtown DC. This large space, which occupies a full block in Farragut Square, is a collaborative culinary marketplace featuring 16 stalls, a specialty grocery, bar, bakery, and more. The space features both indoor and outdoor seating, a 40-seat atrium, and seats for over 500 diners.
The first phase is open and features 7 stalls:
Cashion's Rendezvous: Oysters, crab cakes, and strong drinks by Ann Cashion and John Fulchino’s.
Jamón Jamón: Hand-cut jamón Iberico, cheeses, croquetas, and charcuterie. Experience iconic Spanish ingredients sourced by Rùben García.
Brasa: Grilled sausages and veggies, pan con tomato, and allioli. Chef Rubén García offers Spanish street-food hot off the open-flame.
Taqueria Xochi: From the José Andrés Group vets Teresa Padilla and Geraldine Mendoza, Taqueria Xochi serves authentic dishes such as birria, tacos guisados, and street tacos, alongside margaritas and palomas.
Yaocho: Fried chicken, deep-sea snapper, superfood juices, sweets, and libations. Bidwell Chef John Mooney brings Polynesian flavors to the mainland.
Junge's: Churros and soft serve, sweet and simple. Street food treats inspired by the heritage of The Square visionaries Richie Brandenburg and Rùben García.
Atrium Bar: The Square’s central watering hole for good pours and high spirits, Atrium Bar serves cocktails, wine, and beer curated by Beverage Director Owen Thompson.
Photo by Scott Suchman
Richie Brandenburg and Rùben García, in partnership with developer Tishman Speyer, have opened an ambitious new 25,000 square-foot food market destination in downtown DC. This large space, which occupies a full block in Farragut Square, is a collaborative culinary marketplace featuring 16 stalls, a specialty grocery, bar, bakery, and more. The space features both indoor and outdoor seating, a 40-seat atrium, and seats for over 500 diners.
The first phase is open and features 7 stalls:
Cashion's Rendezvous: Oysters, crab cakes, and strong drinks by Ann Cashion and John Fulchino’s.
Jamón Jamón: Hand-cut jamón Iberico, cheeses, croquetas, and charcuterie. Experience iconic Spanish ingredients sourced by Rùben García.
Brasa: Grilled sausages and veggies, pan con tomato, and allioli. Chef Rubén García offers Spanish street-food hot off the open-flame.
Taqueria Xochi: From the José Andrés Group vets Teresa Padilla and Geraldine Mendoza, Taqueria Xochi serves authentic dishes such as birria, tacos guisados, and street tacos, alongside margaritas and palomas.
Yaocho: Fried chicken, deep-sea snapper, superfood juices, sweets, and libations. Bidwell Chef John Mooney brings Polynesian flavors to the mainland.
Junge's: Churros and soft serve, sweet and simple. Street food treats inspired by the heritage of The Square visionaries Richie Brandenburg and Rùben García.
Atrium Bar: The Square’s central watering hole for good pours and high spirits, Atrium Bar serves cocktails, wine, and beer curated by Beverage Director Owen Thompson.
Photo by Scott Suchman
