Even with the Pandemic, a Bunch of New Dining places Are Prepared for 2021. These Are Our Favorites.

Mercado Minor Spain. Image: Liz Clayman

Pandemic be damned, a full roster of restaurants is envisioned to open up this 12 months. Listed here are the ones we’re most excited about.


920 N St., NW

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


7280 Woodmont Ave., Bethesda

A single of DC’s major quick-casual functions is heading to the burbs in early 2021. Assume all the takeout-welcoming Korean/Chinese hits you’d locate at the Dupont and Capitol Hill locations, 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 site of the former Washington Article building will shortly be dwelling to a leafy environmentally friendly-and-coral restaurant from the crew behind Navy Yard’s Salt Line. Slated for spring, the location will attribute two dining rooms, outdoor room, charcuterie and oyster bars, and chef Kyle Bailey’s choose on New Orleans classics.

Della Barba

1382 E. Capitol St., NE

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


4856 Cordell Ave., Bethesda

A further “ghost food items hall” will be part of the scene in early 2021. Steve Salis’s new enterprise combines several of his existing concepts—barbecue joint Federalist Pig, bakery Sidekick, and upscale American diner Ted’s Bulletin—under a single roof. The pandemic-born eatery will be make contact with-no cost, with an application-primarily based buying method.

Frank Pepe’s

7101 Democracy Blvd., Bethesda

The Connecticut chain of New Haven–style “apizzas” is even now preparing to land at Westfield Montgomery Shopping mall at some point in 2021. Glance for coal-fired pies—which routinely attract strains at the Northern original—topped with fresh clams, or a basic slice with crushed Italian tomatoes.

Honeymoon Chicken

4201 Ga Ave., NW

In addition to his Bethesda food corridor, restaurateur Steve Salis is launching this fried-chicken outfit in Petworth’s prolonged-deserted Slim’s Diner house. It’s aiming to open this winter season and will sling crispy wings, sandwiches, KFC-design 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 occur to the glassy Wharf eating place that housed Mike Isabella’s Requin. Appear for the restaurant—and its Mediterranean mezze, herbaceous Lebanese salads, and new-baked pita—midyear.


1124 23rd St., NW

Enrique Limardo, chef at 14th Street’s modern-day-Latin 7 Reasons, is driving this West Stop high-quality-dining restaurant, which is preparing a February debut. The globetrotting menu will marry Latin elements and Mediterranean flavors.

Jeremiah Langhorne Restaurant

1027 Seventh St.,, NW

Dabney chef Jeremiah Langhorne is recognised for his ember-cooked Mid-Atlantic fare, but he’ll soon just take a Francophile technique at his yet-to-be-named Mount Vernon Sq. dining space, expected to open up in late 2021.

Enjoy, Makoto

200 Massachusetts Ave., NW

This Japanese meals corridor is the brainchild of former Sushi Taro chef Makoto Okuwa and Unconventional Diner co-proprietor Eric Eden. When the hybrid eatery opens in late summer months or early slide, it will consist of a Japanese bakery, ramen store, complete-services dining space, 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 Yard location previous calendar year. In April, she’ll convey her brioche doughnuts and lemony cheesecake to National Landing.

The Mill at 10 Duke

10 Duke St., Alexandria

One particular of the South’s prime chefs—Oxford, Mississippi’s John Currence—is hoping to head north at some point in 2021, to a warehouse on the Old Town waterfront. He’s arranging a small-important dining area and market place.

Spanish Diner

7271 Woodmont Ave., Bethesda

What was as soon as José Andrés’s Jaleo will turn out to be an offshoot of the strike diner he operates in his New York food hall. Coming this spring, it’ll characteristic an all-working day menu of Spanish treats and convenience plates, such as béchamel-laced pastas and olive-oil-fried eggs more than French fries.


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

The counter-assistance pizzeria subsequent to Union Market—known for pairing gorgeous Neapolitan pies with whimsical flavors like cacio e pepe—is growing to Shirlington and downtown DC. New to the District location, in a former waffle store: diner-type dishes, brunch, and a pizza-meets-waffle sandwich.

The Wells

727 C St., SE

Former ThinkFoodGroup chief functioning officer Hollis Silverman is on a tear: She’s opening two Capitol Hill restaurants—La Collina as well as 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-food stuff place out of Miami will serve fried hen for brunch, lunch, and dinner when it opens in late 2021. You can have the crispy birds with cheddar waffles or grits and sizzling honey sauce, or turned into a Nashville sizzling sandwich.

Though cafe opening facts is usually fluid, it’s specially so this calendar year. All opening time frames are tentative.

This initially appeared in the January, 2021 concern of Washingtonian.

Ann Limpert

Executive Food stuff Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was earlier an editorial assistant at Entertainment Weekly and a cook in New York cafe 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 University of Wisconsin-Madison wherever she researched journalism and digital tradition. Initially from Rockville, she life in Logan Circle.