The D.C. food scene is constantly evolving, and it can be hard for even the biggest food fan to keep up. Restaurant Rumblings is here to get you up to speed on the latest bar and restaurant news, from hot openings to exciting new menus.
New on the menu:
In honor of this month’s signature college basketball tournament, The Partisan (709 D St. NW) has created its own bracket. Instead of college hoops though, this one features 32 different types of charcuterie. The “Meat Madness” menu is organized into four flavor profiles, and each selection is priced at $4 each or eight for $30. Options range from tete de pho to a bourbon fig rilette. They will be available from March 13 through April 2.
Lunch is back at Hank’s Pasta Bar (600 Montgomery St.) in Old Town Alexandria. Stop in Monday through Friday beginning at 11:30 a.m. for plates of Italian fare such as the mixed seafood grill salad, pastas, soups, and express items.
Bourbon Steak (2800 Pennsylvania Ave. NW) has appointed Drew Adams as its new executive chef. Adams has cooked previously at Plume, Rose’s Luxury and The Dabney and describes himself as a forager with an interest in the outdoors. His new dishes are heavily influenced by seasonal ingredients and include a chicken ballotine with wood ear mushroom and black truffle and a braised short rib pappardelle with wagyu beef and rutabaga.
Chef Tae Strain is in - and ramen and steamed buns are out - at Momofuku CCDC (1090 I St. NW). Strain was appointed executive chef by Momofuku restaurateur David Chang, who is seeking to breath new life into the restaurant by rethinking just about everything on the menu. Not even the popular noodles were safe. New additions include a middleneck clam toast and a buttermilk-brined rotisserie chicken, served with chicken fat rice.
781 7th St. NW
The newest Circa is now open in the former Zengo space in Chinatown. It spans two floors and includes the Dragon Bar, a cocktail destination on the upper level. Many dishes on the large menu are Asian-inspired, with options like seared ahi tuna with Togarashi seasoning and pork and shrimp spring rolls. It’s open for lunch, brunch, and dinner.
98 District Sq. SW
Mexican restaurant Mi Vida is the latest place to hang and dine at The Wharf. The menu revolves around street food and home cooking dishes like roasted chicken, red snapper, guacamole (available with add-ins like grapes and almonds) and carne asada. For a full taste, groups of two or more can select the family-style “sabores de Mexico” option for $42 a person ($21 for children). The bar's signature cocktail, Mez-Skul, is made with mezcal, raspberry, spicy tapioca pearls and dry curacao.
1330 19th St. NW
Chef Erik Bruner-Yang is taking his Paper Horse ramen and steamed buns concept to its first location outside of Whole Foods, for a month-long pop-up at Shop Made in DC. The menu will also include dumpling collaborations by Bruner-Yang and Peter Chang. A selection of Chinese burgers in varieties like pork, chicken and veggie, will be served exclusively on Mondays through Fridays from 11 a.m. to 8 p.m. and 11 a.m. to 3 p.m. on Saturday and Sunday. Paper Horse will be in business through March 31.