Irrespective of the Pandemic, a Bunch of New Eating places Are Planned for 2021. These Are Our Favorites.

Mercado Tiny Spain. Photograph: Liz Clayman

Pandemic be damned, a complete roster of eating places is predicted to open this year. Right here are the types we’re most enthusiastic about.


920 N St., NW

This Peruvian location from Carlos Delgado—formerly chef at José Andrés’s China Chilcano—and the homeowners of U Street’s Service Bar will provide ceviche and Pisco sours starting off in the spring. Also on the Andean menu: anticuchos (skewered meat) and an upstairs bar.


7280 Woodmont Ave., Bethesda

One particular of DC’s major quickly-everyday operations is heading to the burbs in early 2021. Anticipate all the takeout-helpful Korean/Chinese hits you’d discover at the Dupont and Capitol Hill destinations, this sort of as rice bowls with buttery Wagshal’s brisket, crimson kimchee stews, and Szechuan-spiced fried-rooster sandwiches.


1100 15th St., NW

The website of the former Washington Post building will soon be house to a leafy green-and-coral cafe from the crew at the rear of Navy Yard’s Salt Line. Slated for spring, the place will function two dining rooms, outdoor room, charcuterie and oyster bars, and chef Kyle Bailey’s get on New Orleans classics.

Della Barba

1382 E. Capitol St., NE

Pizza grasp Joseph Barber—currently running out of a takeout-only kitchen in Ivy City—will be spinning out Detroit-, New York–, and Chicago-fashion pies from his new cafe on the fringes of Capitol Hill’s Lincoln Park. He’s also including housemade bacon, baguettes, and pastries to the lineup, coming in early spring.


4856 Cordell Ave., Bethesda

An additional “ghost food stuff hall” will sign up for the scene in early 2021. Steve Salis’s new venture brings together many of his present concepts—barbecue joint Federalist Pig, bakery Sidekick, and upscale American diner Ted’s Bulletin—under a single roof. The pandemic-born eatery will be get in touch with-free, with an app-centered buying technique.

Frank Pepe’s

7101 Democracy Blvd., Bethesda

The Connecticut chain of New Haven–style “apizzas” is continue to preparing to land at Westfield Montgomery Shopping mall at some level in 2021. Look for coal-fired pies—which frequently attract traces at the Northern original—topped with clean clams, or a uncomplicated slice with crushed Italian tomatoes.

Honeymoon Chicken

4201 Ga Ave., NW

In addition to his Bethesda food items hall, restaurateur Steve Salis is launching this fried-rooster outfit in Petworth’s very long-deserted Slim’s Diner area. It is aiming to open up this winter and will sling crispy wings, sandwiches, KFC-model buckets, and its very own mumbo sauce.


100 District Sq., SW

Chef Philippe Massoud will embrace his Levantine roots at this New York ex-port, slated to come to the glassy Wharf eating area that housed Mike Isabella’s Requin. Glimpse for the restaurant—and its Mediterranean mezze, herbaceous Lebanese salads, and contemporary-baked pita—midyear.


1124 23rd St., NW

Enrique Limardo, chef at 14th Street’s modern-day-Latin 7 Causes, is driving this West Conclude good-eating restaurant, which is preparing a February debut. The globetrotting menu will marry Latin ingredients and Mediterranean flavors.

Jeremiah Langhorne Restaurant

1027 Seventh St.,, NW

Dabney chef Jeremiah Langhorne is regarded for his ember-cooked Mid-Atlantic fare, but he’ll quickly consider a Francophile strategy at his however-to-be-named Mount Vernon Sq. eating place, predicted to open up in late 2021.

Appreciate, Makoto

200 Massachusetts Ave., NW

This Japanese food stuff hall is the brainchild of former Sushi Taro chef Makoto Okuwa and Unconventional Diner co-operator Eric Eden. When the hybrid eatery opens in late summer or early drop, it will incorporate a Japanese bakery, ramen shop, entire-company eating home, and robata grill.

Mah Ze Dahr

1550 Crystal Dr., Arlington

Investment decision banker turned James Beard–nominated pastry chef Umber Ahmad steers this New York–based bakery, which opened a Navy Property site very last calendar year. In April, she’ll deliver her brioche doughnuts and lemony cheesecake to Nationwide Landing.

The Mill at 10 Duke

10 Duke St., Alexandria

1 of the South’s top chefs—Oxford, Mississippi’s John Currence—is hoping to head north at some position in 2021, to a warehouse on the Outdated City waterfront. He’s arranging a lower-crucial dining area and marketplace.

Spanish Diner

7271 Woodmont Ave., Bethesda

What was once José Andrés’s Jaleo will turn into an offshoot of the strike diner he operates in his New York foods hall. Coming this spring, it’ll characteristic an all-working day menu of Spanish treats and consolation plates, together with béchamel-laced pastas and olive-oil-fried eggs about French fries.


508 K St., NW 2800 S. Randolph St., Arlington

The counter-service pizzeria future to Union Market—known for pairing magnificent Neapolitan pies with whimsical flavors like cacio e pepe—is growing to Shirlington and downtown DC. New to the District locale, in a former waffle shop: diner-design dishes, brunch, and a pizza-meets-waffle sandwich.

The Wells

727 C St., SE

Previous ThinkFoodGroup main functioning officer Hollis Silverman is on a tear: She’s opening two Capitol Hill restaurants—La Collina plus the Duck and the Peach—this wintertime. The final piece of her mini-empire will be this swanky, environmentally friendly-hued gin bar.


901 New York Ave., NW

The Southern consolation-meals location out of Miami will serve fried hen for brunch, lunch, and meal when it opens in late 2021. You can have the crispy birds with cheddar waffles or grits and very hot honey sauce, or turned into a Nashville incredibly hot sandwich.

Whilst cafe opening facts is often fluid, it’s particularly so this year. All opening time frames are tentative.

This at first appeared in the January, 2021 concern of Washingtonian.

Ann Limpert

Government Foodstuff Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was earlier an editorial assistant at Leisure Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Training. She life in Logan Circle.

Assistant Editor

Daniella Byck joined Washingtonian in August 2018. She is a graduate of the College of Wisconsin-Madison where she examined journalism and electronic society. At first from Rockville, she life in Logan Circle.