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.
Pisco y Nazca
(1823 L St. NW)
A branch of the Miami-based Pisco y Nazca has opened in D.C., bringing its modern Peruvian cooking and cocktails. Seafood fans start off by grazing on the restaurant's many ceviche preparations of fish, shrimp and other seafood. Entrees include classics like lomo saltado or pan seared snapper. The bar leans heavily on Peruvian pisco, of course, highlighted by its selection of chilcanos and sours. Happy hour happens daily from 4 p.m. to 7 p.m. with $7 cocktails.
Dyllan's Raw Bar Grill
(1054 31 St. NW)
Georgetown has a new raw bar serving oysters, cooked seafood and a seasonal menu. Dyllan's is tucked beside the C&O canal and takes the place of the former Sea Catch restaurant. Executive chef Neal Corman will entice customers with tins of seafood (squid, mackerel, etc.) from regions around the Mediterranean along with appetizers and larger dishes. Some of the signature plates include a West Coast cioppino seafood stew and and sauteed red snapper with kimchi. Cocktails and wine are overseen by Andra Johnson, formerly of Macon Bistro and Larder in Chevy Chase.
(915 F St. NW)
Chef and restaurateur Edward Lee has transformed part of his Penn Quarter Succotash into a bar inspired by Asian night markets. Mr. Lee's will have a small menu that rotates weekly. Unlike the rest of Succotash, Mr. Lee's will move away from Southern cooking and in favor of Asian dishes like catfish steamed in banana leaf and topped with coconut curry sauce, rice and pickles or specialty dumplings like duck confit and snow pea and basil with XO sauce. Food will be complemented by Asian-inspired beers, cocktails and 120-plus whiskeys from around the globe. The concept is expected to run through the end of 2018.
(1839 7th St. NW)
The rubble of Drink Company's short-lived Wubba Lubba Dub PUB has given life to its next concept: a tribute to the heavy metal band GWAR. The scenery pays tribute to the Richmond rockers with a 20-foot World Maggot, an intergalactic battle scene and more. Themed drinks run $12 to $14 and include the Undead Scumdog, made with sherry, brandy, Maraschino liqueur, grapefruit, cinnamon, fig grenadine and lime. The GWAR PUB will open daily at 5 p.m. and run through October 31.
New on the menu:
The Salt Line (79 Potomac Ave. SE) has added two dishes to its seafood-heavy menu. The first is a vegetarian campanelle pasta with roasted eggplant, fresh chickpeas, roasted red pepper, pine nuts, lemon confit, housemade tahini and mint chimichurri. There's also a Southern-inspired crispy skin rockfish with dirty rice, pimento-stuffed fried okra, green tomato chow chow and carrot-lime purée.
José Andrés' America Eats Tavern (3139 M St. NW) has launched a social hour, available from 4 p.m. to 6 p.m. Monday through Friday at the bar and patio. Snack on $1.50 oysters, $6 skillet cornbread or biscuits and ham and other traditional American dishes. Selected beer and wine will be $6 and cocktails will be $7.
Alexandria's Brabo brasserie (1600 King St. NW) ramped up its meat offerings this summer with a dedicated steak frites menu, and has just added a 12-ounce milk-fed veal chop to the offerings. The full menu now includes a 12-ounce grilled rib eye, an eight-ounce grass-fed filet mignon, an eight-ounce hanger steak, a 22-ounce cote de boeuf for two and the 12-ounce milk-fed veal chop. All steak frites are served with a choice of black peppercorn sauce or whipped Roquefort butter.
Drew Hairston is in as the beverage manager at Dirty Habit (555 8th St. NW), inside the Hotel Monaco Penn Quarter. Hairston is a D.C. native with experience at Bar Charley, Le DeSales, Bar Pilar and other area bars. His debut cocktail menu will draw from culinary influences. Guests can try the Spa Date, made with Absolut Elyx, tropical ylang ylang flower, bergamot and yuzu. For something stronger, there's the Julep-inspired On Horseback, a blend of bacon-washed Elijah Craig Small Batch bourbon, black mission fig, mint and maple.