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 and chef changes.
317 7th St. SE, (inside Bullfrog Bagels)
Tibetan restaurant Dorjee Momo announced it’s setting up shop in Eastern Market starting January 27. The residency will run through the end of the summer. They'll be serving a menu of meat and plant-based dishes like dumplings, noodles, and Sichuan hot pot. There will be cocktails as well. Dishes will be priced between $7 and $18, with hot pots starting at $35 a person. Hours will be Thursday through Sunday from 5:30 p.m. to 11 p.m.
Former DBGB and Fiola Executive Chef Ed Scarpone has landed at Schlow Restaurant Group. His first plan of action will be to oversee the kitchen at retro-American supper club The Riggsby (1731 New Hampshire Ave. NW), where he replaces Jay Caputo.
Cafe St. Ex (1847 14th St. NW) has welcomed in Executive Chef Joel Hatton, just in time to revamp the menu for its 15th anniversary. Hatton previously cooked at 1905 and Leopold Cafe and has some changes planned, including an updated dinner menu and brunch that’s available Friday through Sunday and comes with an option for $10 bottomless bacon.
New on the menu
Meat lovers can indulge in a new all you-can-eat brunch option at Urban Butcher (8226 Georgia Ave.) in Silver Spring. The $45 meal includes plenty of charcuterie and carved meats; eggs and pancakes; bottomless mimosas and lavender margaritas; and doughnuts with Nutella whipped cream. It runs from 12 p.m. to 4 p.m. on Sundays.
Shaw seafood destination Drift on 7th (1819 7th St. NW) has brought on some new dishes to go along with mainstays like its snackable tots and tentacles and customizable mac and cheese. Additions include Old Bay wings, steak tacos, and a healthier rockfish with quinoa. The bar has also introduced new beer flights, featuring four 6 oz pours (including a handful of local options) for $14.
Jack Rose Dining Saloon (2007 18th St. NW) is pushing through the winter doldrums with 20 new cocktails. A third of these new drinks are whiskey-based, fitting for the bar’s hefty selection of brown liquor. Selections include Nana’s Cookie Jar, with scotch, oatmeal raisin syrup, brown butter, and bitters; and the RhuBarbarian, with bourbon, rhubarb amaro, cranberry juice, orange juice, and allspice. For a different take, try the Fallen Flowers, a blend of vodka, white wine, Luxardo Bitter Bianco, chamomile, rosemary and lemon. The menu will be waiting for you in the downstairs Saloon and on the heated rooftop terrace.