Capriotti’s, a Wilmington-based sandwich franchise frequented by Vice President Joe Biden, is set to open a chain of restaurants in the D.C. area.
The first of these, at 18th and M streets NW, opens on Thursday. And area franchise developer George Vincent Jr. says customers can expect a “deep bench” of subs on the menu. There’s their best-known sandwich, the Bobbie, a Thanksgiving-themed sub filled with turkey, cranberry sauce, stuffing, and mayo; the Capastrami, with pastrami, swiss cheese, Russian dressing, and coleslaw; alongside other subs. The M street location also sells vegetarian sandwiches (made from soy turkey) and salads. Subs range from nine to 20 inches and cost from $7 to $17. Read more Capriotti’s Sandwich Shop Opens Tomorrow Downtown
Just a week after CapMac food truck called it quits, the owners of Cirque Cuisine are taking their truck off the road as well. Thursday will likely be the last day for the truck, which was known for its regularly rotating organic meals and former-clown founders.
Sean Swartz and Jessica Shields say the main factor in their decision was the introduction of new food truck regulations, which passed this summer after a long and contentious fight. Beginning Dec. 1, the city will roll out "mobile roadway vending zones" that designate places where trucks are allowed to park. The trucks have already entered a lottery system to determine which parking spaces they're allowed to vend from for the month. That's where the worries started for Swartz and Shields: two of the five days of the week, they were assigned to locations (Farragut and the State Department area) where they had never really gone to and had never built a following. Fridays, they didn't even get a spot in the assigned vending zones, meaning they have to stay at least 200 feet away from the zones. Read more Cirque Cuisine Plans to Shut Down, Citing New Food Truck Regulations
Revisiting 15 restaurants that have stood the test of time [Washingtonian]
Boundary Stone tweet tips off ruckus over restaurant minimum wage bill. [Post]
Maddy's Tap Room looking to add more locations. [Eater]
Q&A with Patowmack Farm chef Tarver King [Zagat]
Advice for your Friendsgiving party [BYT]
School lunch goes gourmet. [WSJ]
Le Diplomate preparing for winter with an enclosed patio. [PoPville]
Photo 1789 chef Anthony Lombardo by Reynaldo Lopez
Osteria Morini, the new Italian restaurant from New York chef Michael White, officially opens today. But before you go, here's one piece of advice: Don't trust your phone's directions.
Plug the address—301 Water St. SE—into Google Maps, and it will automatically take you to 301 Water St. SW, which is a mile away from the restaurant near the Waterfront metro. Anthony Jackson, who is the head of social media for the Altamarea Group (which operates Osteria Morini), has been in touch with Google and was able to get the restaurant to show up on the map. So if you just type in "Osteria Morini," it will take you to the right place. But even that was no simple task: The restaurant had set up a mailbox in order to receive a postcard from Google with a verification PIN number.
Jackson is still trying to get Apple maps (the default on the iPhone) to correctly identify the restaurant's location. Plug Osteria Morini's address into your iPhone, and you'll end up in a totally different, equally wrong location on a blocked-off road under the 11th Street Bridge near the Navy Yard. Only Bing will direct you to the right spot, which is a block away from Bluejacket brewery (300 Tingey St. SE) toward the Anacostia River.
Read more Osteria Morini’s Google Maps Problem
After eight and a half years and a pile of accolades, Cleveland Park standby Dino is closing its doors. Reached by phone, owner Dean Gold confirms that the restaurant will shutter at an undetermined date in the coming weeks, citing a wild financial ride this summer and fall.
"Business just took a turn south in June," Gold says. Dino was in "fantastic shape" in early June, he says, with profit up 8 percent from the same period last year. But within weeks, business was down 15 percent from the year before.
"It coincided with the opening of all the 14th Street places, the shutdown, the sequester," he says. "The two weeks leading up to the shutdown were the absolute worst."
Gold believes the demographics of Cleveland Park made Dino particularly vulnerable during a time of federal turmoil. "There's a ton of people in this neighborhood whose livelihood depends on politics," he says. Read more Dino Closing its Doors, Citing Competition and Federal Turmoil
Frederik de Pue's new restaurant Menu, which will replace what was Azur in Penn Quarter, isn't set to open until January. But you can get an early taste of dishes from Menu's third floor bistro and bar at de Pue's Shaw restaurant Table from Dec. 9 through 11. A three-course menu will be available for dinner for $45 per person. Tickets can be reserved by calling (202) 588-5200 or emailing firstname.lastname@example.org. Read more Try Menu at Table This December
It’s been closed for three years, but the Iron Gate—one of Washington’s oldest restaurants—reopens tonight for dinner.
It took new owner Neighborhood Restaurant Group, which also owns Bluejacket, Birch & Barley, GBD, and others, a few months longer than expected to restore the shuttered space. But dining veterans should immediately recognize the wrought iron gates out front, the cobblestone cut-through, and the wisteria-covered patio in the back.
The menu, on the other hand, is entirely new.
The focus is on Italian and Greek fare, says chef Anthony Chittum. He spent a good amount of time traveling through Sardinia and Greece in the last year, and he’s been giving serious thought to the menu since he left Vermillion earlier this year. Read more Iron Gate Reopens Tonight With Chef Anthony Chittum at the Helm
Old folks can't handle D.C.'s hip casual dining scene. [Gawker]
Former Astro Doughnuts & Fried Chicken chef moving to Frederik de Pue's forthcoming restaurant Menu. [Post]
Best restaurants and chefs of the year [Eater]
Fiola chef Fabio Trabocchi shares 10 dishes that made his career. [First We Eat]
How to make BlackSalt's pumpkin streusel pie [Washingtonian]
Eat your way around the world at these restaurants. [Zagat]
Need to find out where to get eggs for the cupcakes you're making at 11 p.m.? There's an app for that. [DCist]
Wines for Thanksgiving dinner [NYT]
Beer garden season is coming to a close. Yesterday was the last day for Dacha in Shaw, and La Piazza in Bethesda has also packed up its patio. Garden District will remain open with heaters through Dec. 7. (It's now closed Mondays, as well as Thanksgiving Day.) All plan to reopen in the spring.
In the meantime, La Piazza plans to hold monthly winter events inside sister restaurant Cesco Osteria. (Stay tuned for details.)
Dacha is battling opposition from the Historic Preservation Office over plans for its two-story permanent structure with roof deck and open bar area. Co-owner Dmitri Chekaldin says he and his business partner Ilya Alter presented almost identical architectural plans to the office last spring and met no opposition. But a reviewer released a report last week saying the design would disrupt the rhythm of the block. One of the main objections is that the building is set back from the street. The review recommended extending the structure over what would otherwise be an open-air space with picnic tables. Read more Beer Gardens Wrap Up for the Winter
New York chef Michael White opens his new Italian restaurant Osteria Morini, which is centered around pasta and grilled meats, along the Capitol Riverfront tomorrow. The restaurant takes inspiration from the Emilia-Romagna region in central Italy.
Matthew Adler, who's worked at nearly all of White's restaurants, is the executive chef of the D.C. location. The majority of the menu is the same as Osteria Morini's locations in SoHo neighborhood of New York and in New Jersey, although Adler will offer a few things unique to D.C. Some of the signature pastas include cappalletti—"little hats"—with truffled ricotta, melted butter, and prosciutto; green and yellow gramigna—curlicue pasta whose name means "little weeds"—with a pork sausage ragu; tagliatelle with a three-meat ragu; and stracci, wide ribbon pasta with braised wild mushrooms and rosemary oil. The opening menu includes a total of 10 pasta dishes, ranging from $17 to $20. Adler says he will continue to add more pastas.
Read more Check Out the Menu for Osteria Morini, Opening Tomorrow