The future of Capitol Riverfront wine and oyster bar Navy Yard Oyster Company appears to be up in the air.
"We have a signed lease in place with Navy Yard Oyster Co. but are currently in discussions with the tenant, at their request, as to whether they intend to continue," says Gary McManus, a spokesperson for landlord Forest City, via email. "No interior build-out work has begun in the space since the lease was announced last summer."
The bar from Beuchert's Saloon co-owner August Paro and Sonoma co-owner Eli Hengst, who are both also partners in Stanton & Greene, was initially slated to open this spring. Reached yesterday by phone, Paro declined to comment about plans for the business.
Meanwhile, Capitol Riverfront BID president Michael Stevens says via email that it was his understanding that the Navy Yard Oyster Company owners "have pulled out of the lease... So Forest City will be leasing it to another restaurant tenant to take this space in the Yards development in the Capitol Riverfront."
Hat tip to @eat_dc for first reporting the news.
Photo by Jessica Sidman
Mike Isabella’s Pepita will focus on cocktails, not the kitchen. [Post]
Where to drink and dine for Bastille Day [Washingtonian]
Thai Pad opens in Van Ness. [PoPville]
15 food truck meals for $6 or less [Eater]
Gluten-free eatery will replace Pei Wei on 18th St. NW. [Borderstan]
Every flavor of Doritos ranked [Thrillist]
Dîner en Blanc, the rules-riddled flash mob dinner that requires everyone to wear all-white, is coming back to D.C. on Aug. 29. Originally founded in Paris, the pop-up phenomenon, which hosts "chic picnics" in public spaces all around the world, debuted in D.C. last year. The organizers don't reveal the location until hours before the event (last year it was at Yards Park overlooking the Anacostia River), then the masses flee to the site with their own tables and picnics in tow. Read more Want to Wear All White and Follow a Bunch of Rules? Dîner en Blanc is Back.
The latest addition to Shaw's ever expanding dining scene will be a French wine, charcuterie, and cheese bar called La Jambe. It's set to open at the corner of 7th and Q streets NW, across from Dacha Beer Garden, sometime early next year.
The bar comes from Anastasia Mori, a Parisian who previously worked as a marketing manager specializing in charcuterie at a French supermarket, and Heather Leonard, a former political fundraiser for Congressional democrats. Leonard hired Mori's husband as an intern in 2007, but they became friends, and she later went on to marry one of his best friends. Meanwhile, Mori came to D.C. about two years ago to be with her husband, who she met while visiting a friend here. Read more French Wine, Charcuterie, and Cheese Bar Coming to Shaw
The Passenger is coming back to Shaw in 2016. [Post]
Walters Sports Bar opening this week in Petworth. [PoPville]
Why you shouldn't eat mid-range meals [Washingtonian]
Ardeo + Bardeo has a new chef. [Eater]
D.C. Central Kitchen graduates its 100th class. [DCist]
Restaurateur Michael Babin yields to resident pressure on new Barracks Row restaurant. [Capitol Hill Corner]
Photo via the Passenger
Underserved is a new recurring Y&H feature highlighting the best cocktails you're not ordering.
What: The Islay Swizzle with Monkey Shoulder, Mahina Coco, lemon, passion fruit, bitters, and Lagavulin 16-year-old whiskey
Where: Farmers Fishers Bakers, 3000 K St. NW
What You Should Be Drinking
A tiki drink that shuns rum in favor of two types of Scotch may raise eyebrows at Founders Fishers Bakers, where tropical drinks are the specialty. Despite customers’ lack of interest, Beverage Director Jon Arroyo is too stubborn to take it off the menu. The name, Islay Swizzle, is a nod to the drink’s float of Lagavulin whiskey, which hails from the island of Islay where Scotch is generously peated. Monkey Shoulder, a blended Scotch, forms the base of the cocktail. Arroyo says two Scotches are used because it would be both overpowering and a waste to use a single-malt like Lagavulin throughout the whole drink. “If I’m making a cocktail with a nice single-malt, I’m just putting an ice cube in it,” he quips. The secret ingredient is the Mahina Coco liqueur. Arroyo discovered it on a trip to the Rhum Clément distillery in Martinique and convinced them to export it to the U.S. It’s delicate, unlike other coconut liqueurs, which taste like Banana Boat smells. The Mahina Coco plays well with the passion fruit syrup. Read more Underserved: Farmers Fishers Bakers’ The Islay Swizzle
A new dinner club debuting July 27 is asking diners to sip sherry instead of sake with their Japanese food. "Geography doesn’t have to keep you in the same place anymore,” says Mockingbird Hill's Chantal Tseng says. The sherry enthusiast is making a case for pairing Asian cuisine with fortified wine from Jerez. “We’re asking people to drop all pre-conceived notions and try it.”
Tseng is part of a three-woman team debuting a dinner club series called Redeye Menus, which focuses on marrying sherry with food from Japan, Cambodia, India, and beyond. Although she remains a co-owner at Shaw sherry bar Mockingbird Hill, Tseng recently stepped away from day-to-day operations, freeing her up for passion projects like this one. Her partners in Redeye Menus include Carlie Steiner, formerly a bartender at Barmini, and Holly Barzyk, who helps area restaurants like Daikaya and Tabard Inn with marketing, social media, and events. Read more New Dinner Club Pairs Sherry In Unexpected Ways
Chef Geoffrey Zakarian pulls out of Trump hotel project. [Eater]
18 mistakes you're making in D.C. restaurants [Thrillist]
D.C. date spots that won't break the bank [FamousDC]
Where to grab a pint and a pie [DrinkDC]
Tosca brings foie gras and Mars Bars together [Washingtonian]
Iron Gate launching an agriturismo menu Sunday and Monday nights this month. [PoPville]
Photo by Morgan Baskin
Restaurateur Ashok Bajaj reopens Rasika in Penn Quarter tonight after a five-day closure and a nearly half a million dollar renovation.
The nearly 10-year-old restaurant has all new furniture, Venetian patterned fabrics, artichoke-shaped light fixtures from London, and more mirrors on the walls. The beaded wall separating the main dining from from the lounge remains, as do some of the Indian paintings. The tables in the lounge are now slightly taller so diners don't need to bend down to eat. British designer Harry Gregory also gave the private dining room a makeover with a unique orange, patterned wallpaper (see below)—some of which was mysteriously stolen, leaving one of the walls Bajaj had planned to cover blank for now. Read more Rasika Reopens With Revamped Look and Menu Tonight
Sushi purists may turn their noses up at romaine lettuce and kimchi in their rolls. But at two new sushi spots, fusion should be fully embraced. Maki Shop, which opened in Logan Circle in April, offers 15 types of hand rolls with a range of proteins far beyond fish. Meanwhile, newcomer Buredo near Franklin Park sells burrito-sized sushi rolls in seven different combinations. Stop thinking of sushi as simply white rice and raw fish, and you’ll be pleasantly surprised. Here’s what to expect.