Whaley’s, a new raw bar and seafood restaurant, is slated to open next Monday, according to the restaurant’s website.
The new seafood-centric eatery is a new project by Nick and David Wiseman, the brothers behind DGS Delicatessen.
Whaley’s will open with a menu that includes scallop crudo, Maryland crab and other plated seafood selections. The restaurant is set to initially open for dinner only, with plans to expand later into lunch and brunch.
Read more about the new restaurant in this press release:
Whaley’s, a raw bar and restaurant, will open Monday, May 16th in the historic Lumber Shed at The Yards, located at 301 Water Street Suite 115 SE in the growing Navy Yard/Capitol Riverfront District.
Under Chef Daniel Perron– formerly of Fiola Mare, Blue Duck Tavern and The Oval Room–the opening menu will feature shellfish towers, crudos, a selection of seafood-focused plates and a rotating family-style platter for sharing. Dishes will feature items like:
- Day Boat Scallop Crudo, Muscat Grapes, Sea Beans & Fennel Pollen
- Jumbo Lump MD Crab Salad, Sea Urchin, Celery, Cucumber & Old Bay Chips
- Crispy Soft Shell Crab, Peanut Romesco, Charred Tomatillos & Pickled Pearl Onion
Longtime collaborator, mentor and friend Brian Zipin has assembled a beverage program featuring specialty cocktails, thoughtfully-selected wines and craft beers.
The new restaurant’s design, from Edit Lab at Street Sense, is anchored by the building’s floor-to-ceiling, 35-foot tall glass façade with the original roof trusses exposed. The Lumber Shed was an integral part of the Washington Navy Yard, the US Navy’s oldest shore establishment founded in 1799.
Artist John DeNapoli has designed a 100-foot mural “Under The Sea” inspired by mid-century geometrical artists.
Whaley’s will be located on the south face of the Lumber Shed building, between Osteria Morini and Agua 301. The restaurant’s layout will include a 22-seat counter bar and a 44-seat dining room, as well as outdoor patio seating, facing the riverfront and the surrounding Yards Park.
Partners, cousins and fourth generation Washingtonians Nick and David Wiseman, the team behind DGS Delicatessen & Specialty Bar, are the creative force behind Whaley’s. Dave and Nick began prowling the fish barges on Maine Avenue as kids and dropping chicken necks to catch crabs on the Delaware shore. “We grew up eating clams, crabs and oysters right out of the water or just off the boat,” said Nick Wiseman. “Imagine how excited we are to open our own raw bar on the waterfront in DC.”
Whaley’s will initially be open for dinner, with plans to expand to brunch and lunch service. Make reservations online at WhaleysDC.com for dinner starting Monday, May 16th. Reservations are now available.
Photo via Instagram / Whaley’s
(Updated at 12:11 p.m.) A fast casual restaurant serving salads, bowls and egg rolls inspired by Chinese, Japanese and Korean cuisines is slated to open in two weeks on H Street NE.
The new eatery, called Pow Pow, will open at 1253 H St. NE in “the first week of May,” according to a representative from the company.
When it opens, the restaurant will serve “fresh Salads, hearty bowls and egg rolls the size of your arm,” according to a press release.
More information from that press release:
POW-POW is a neighborhood styled fast-casual restaurant located in the heart of the popular H Street, North East corridor of Washington, DC.
Adapting Chinese, Japanese and Korean techniques through corporate American food models, POW-POW creates its version of “New Asian” cuisine. Serving farm fresh Salads, hearty bowls and Egg rolls the size of your arm. Providing a selection of vegetarian and vegan food options, POW POW also tops its menu with a gluten free fried chicken. Using the highest-quality natural-ingredients from local farms when available, POW POW serves its unique version of creative, fun and healthy food in a culture rich environment.
POW POW is the brain child of local musician/restaurateur, Shaun Sharkey and Lavagna’s second year in a row, “DC’s Best Italian Restaurant of the year” owner, Stephen Cheung. While enlisting Sticky Rice creator/owner, John Yamashita and other area chefs to create the menu and brand.
POW POW is opening its H Street location at 1253 H Street, NE the first week of May. Please go to EatPowPow.com for details and follow POW POW on all social media sites @EatPowPow.
Photo via Facebook / Pow Pow
The forthcoming fast casual chicken restaurant will open at 1210 Half St. SE, which is next to the Navy Yard Metro stop and roughly one block away from Nationals Park.
The new store will serve the eatery’s menu of “chicken and vegetarian homestyle meals,” according to the press release.
The announcement confirms a story we published two weeks ago regarding whether Chix was coming to the area.
More information from Chix:
Chix is hatching its third location this summer in Navy Yard: 1210 Half Street, SE Washington DC 20003. The fast casual concept aims to open in July, adjacent to the Navy Yard Metro stop and one block from Nationals Park. The space is 1,972 SqFt, and will have about 45 seats.
Chix will feature the same affordable menu as its other two stores, located at 2019 11th St NW (est. 2007) and 1121 14th St NW (est. 2013). We will be open 7 days a week and we will offer dine-in, takeout and delivery for lunch and dinner, as well as catering. The owners (married duo Lukas Umana and Victoria Garcia-Umana) plan on keeping the look very casual and simple like the other Chix restaurants – using mostly repurposed, recycled and eco-friendly construction materials. “When we design a space we don’t seek to replicate our other stores, rather we get inspired by the neighborhood and we shop around locally for unique used pieces that we reuse or repurpose,” said Victoria Garcia-Umana.
Chix was started in 2007 with a commitment to offer everyday food made with real ingredients. Our specialty is chicken and vegetarian homestyle meals with a Latin flavor. The menu focuses on quarter, half or whole chicken meals paired with sides and our signature sauces. The grilled boneless chicken breast meal is another best-selling item. We also offer a variety of wraps, gluten free “chop bowls” as well as salads and soups that are made from scratch each day. The majority of the menu stays the same throughout the year, although the “vegetable of the moment” changes based on the season. “My wife and I were both raised in Miami, so when we opened Chix in 2007, we wanted to provide a healthy version of the Latin food we grew up eating,” says owner Lukas Umana. Chix also provides affordable and delicious catering services, featuring a popular $11.50 menu that includes grilled chicken, organic brown rice, organic black beans, Spanish salad, home-made dressings and signature sauces.
All of the chicken we serve is naturally raised, certified antibiotic free, hormone free, halal and locally sourced from Shenandoah Valley Organic Farms located in Harrisonburg, Virginia. Lukas Umana notes that “we’ve been using certified antibiotic free chicken, organic ingredients and compostable packaging from the beginning, it’s always been important to us even though it was difficult to source when we first opened.”
Photo via Facebook / Chix
The Salt Line, a New England-inspired restaurant by the management group behind Sixth Engine, Town Hall and The Dubliner will open at 79 Potomac Ave. SE in Spring, 2017, according to a press release.
The planned restaurant’s menu from Chef Kyle Bailey will include “interpretations on the regional fare” like seafood sausages, smoked and cured fish and a variety of crudo alongside cocktails and beer, according to the press release.
Read the full press release below:
Long Shot Hospitality, the management group behind Sixth Engine, Town Hall and The Dubliner, is pleased to announce plans to open The Salt Line in Spring 2017. The waterfront restaurant, located at Dock79 (79 Potomac Avenue, S.E.) in the revitalized Capitol Riverfront Neighborhood, will feature a New England-inspired menu in a casual and relaxed 3,500 square-foot space with ample outdoor dining and an outdoor riverfront bar.
Seafood – not to mention a prominently featured raw bar – will be at the heart of Chef Kyle Bailey’s culinary program at The Salt Line. The menu will offer a selection of straightforward New England classics, along with Bailey’s own interpretations on the regional fare, and a few Chesapeake Bay-influenced specials. Chef Kyle Bailey’s affinity for whole-animal butchery and charcuterie will translate nicely to his plans for The Salt Line, which will include items such as seafood sausages, smoked and cured fish, and a variety of crudo. Bailey also plans to work with local oyster farms to create a proprietary oyster for the restaurant.
The Salt Line will also showcase a regional craft beer selection and a creative cocktail program that will be the centerpieces for the outdoor bar located along the riverfront. The Salt Line plans to serve dinner daily and weekend brunch upon opening.
The name of the restaurant pays homage to the delicate nature of DC’s waterways, referring to the point in an estuary in which the water salinity transitions from salt to fresh water. To keep updated on The Salt Line’s opening developments, follow the handle @TheSaltLine on Twitter and Instagram.
“The Capitol Riverfront continues to transform and the addition of The Salt Line at Dock79’s riverfront location is ideal,” said Fred Rothmeijer of MRP Realty. “Long Shot Hospitality has a good understanding of how to create a fresh concept that underscores the unique citing on the Anacostia.”
Dock79 is the first of four phases that will eventually deliver 1.2M square feet of mixed-use waterfront density to the larger site, including a 305-unit apartment building, 19,000 square feet of ground floor retail, a public plaza, water promenade, and a variety of temporary recreational uses. Dock79 broke ground in December 2014 and is scheduled to deliver in Summer 2016.
Photo via Facebook / The Salt Line
The Halal Guys will open a location at 814 H Street NE, according to the eatery’s website.
The “world famous” business serves platters and wraps stuffed with chicken, gyro meat or falafel, topped with vegetables and hot or white sauce. The eatery’s menu also includes fries and baklava.
Photo via Facebook / The Halal Guys
“Korritos” are set to arrive in NoMa within a few days.
SeoulSpice on Friday is slated to begin serving the Korean-inspired burritos wrapped in seaweed instead of tortillas, along with rice and salad bowls, a restaurant spokeswoman confirmed yesterday. The restaurant will open at 145 N St. NE, less than a block from the NoMa-Gallaudet University Metro station.
The eatery’s menu, under the direction of owner Eric Shin, includes beef, chicken, spicy pork and tofu with toppings like kimchi, bean sprouts and Korean radishes. All of the food is gluten free, according to the restaurant’s website.
The restaurant also will have Asian soft drinks, house-made juices and alcoholic beverages, including Korean soju, Japanese saki and local beer from Atlas Brewing Co.
SeoulSpice will serve customers seven days a week from 11 a.m. to 10 p.m.
Photo via Facebook/SeoulSpice
The Lumber Shed building near Yards Park in Navy Yard will soon get its fifth eatery, Whaley’s raw bar and seafood restaurant.
Whaley’s is slated to open this spring in the building at 301 Water St. SE, according to a press release. The restaurant is a new project by Nick and David Wiseman, the brothers behind DGS Delicatessen.
For Whaley’s the brothers are planning a seafood menu that includes clam chowder, scallop crudo and grilled swordfish, in addition to raw oysters. The restaurant is set to initially open for dinner only, with plans to expand later into lunch and brunch.
Designs for the restaurant show a 20-seat bar and a 40-seat dining room with additional seating outdoors. The eatery is named after Zedechiah Whaley, the commander of the Maryland Navy during the Revolutionary War.
A different seafood restaurant, Navy Yard Oyster Company had initially planned to open in this location in spring 2015, but backed out of its lease in August.
Photo via Whaley’s
Signs for New H Street Corridor Taqueria Go Up — Signs have gone up at the future home of Fresca Taqueria at 701 H St. NE, the former location of The Spot Deli, which closed down earlier this year. [District Cuisine]
Afternoon March Planned to Protest Deportation Raids — A march to protest a plan by the Obama administration to deport thousands is planned for this afternoon. The march will start at 12:30 p.m. at the Democratic National Headquarters near the Capitol South Metro station and end at the White House. [WUSA9]
Rose’s Luxury Owner Gives TED Talk on Building a Successful Restaurant — Aaron Silverman, chef and owner of Rose’s Luxury on Barracks Row, gave a TED Talk on how he built the wildly popular eatery. [Washington City Paper]
Celebrate New Year’s 12 Hours Early at Yards Park — Parents in the Navy Yard area can ring in the new year and still put the kids to sleep by bedtime thanks to Noon Yards Eve at Yards Park tomorrow. [Hill Now]
(Updated at 1:55 p.m.) NoMa residents may soon be able to enjoy Korean rice bowls and “korritos”–burritos wrapped in seaweed instead of tortillas–just steps from the NoMa-Gallaudet University Metro Station.
The owner of Korean restaurant SeoulSpice announced in a press release today that he plans to open the eatery in the last week of January at 145 N Street NE. The restaurant is part of the Two Constitution Square office development, which is mostly occupied by Department of Justice offices.
SeoulSpice will offer made-to-order service, allowing customers to build their own rice bowls, “korritos,” tacos and salads with their choice of Korean-inspired ingredients. Eric Shin, the restaurant’s owner and founder said in a statement that the menu is inspired by Korean comfort food.
“I take traditional recipes that have been handed down from many generations in my family and add a spin from modern American cuisine,” he said. “Our goal is to present Korean food in an accessible way, preserving the authentic and vibrant flavors of the Korean cuisine.”
The restaurant will also serve Asian soft drinks, house-made juices and alcoholic beverages, including Korean soju, Japanese saki and local beer from Atlas Brewing Company. Shin plans to keep the restaurant open seven days a week from 11 a.m. to 10 p.m.
Update: This story initially said that Two Constitution Square is the future home of the Department of Justice. In fact, Two Constitution Square currently houses Justice Department offices and the Department of Justice will expand into Three Constitution Square in the future. The post has been updated to reflect that correction.
Photo via Facebook/ SeoulSpice
Batter Bowl Bakery on H Street NE Rebrands as Uni Bistro — Batter Bowl Bakery at 403 H Street has a new name and new ownership: the couple who ran the restaurant have taken over as owners and renamed the restaurant Uni Bistro as part of an attempt to attract more afternoon and evening customers. [District Cuisine]
Maketto Named One of America’s Top 100 Men’s Stores — Just a week after being named Eater’s Restaurant of the Year, Maketto on H Street was also recognized by GQ Magazine as one of the top 100 men’s stores in America. [DCInno]
One Man Dead, One Man in Police Custody After Weekend Stabbing in Navy Yard — A man who was stabbed while panhandling over the weekend in Navy Yard has died from his injuries and police have charged another panhandler with his murder. [Hill Now]
Pineapple and Pearls, the sister restaurant of Aaron Silverman’s long-lined Barracks Row eatery Rose’s Luxury, hinted at a January opening on Instagram yesterday.
Rose’s Luxury shared a post on their Instagram account from an account called sevenfifteeneighth. The future address of Pineapple and Pearls is 715 8th St. SE, beside the current location of Rose’s Luxury.
The Instagram post mentions that the location will be serving “coffee and more” in about eight weeks.
The restaurant is set to serve coffee and cafe food in the mornings with dinner service at night. It’s unclear from the post whether the restaurant will also be ready for evening service in eight weeks or if the cafe will open at an earlier date than the full restaurant.
Representatives from Rose’s Luxury and Pineapple and Pearls could not be reached to comment on the cryptic post.
The new Buffalo Wild Wings location near Nationals Park is set to open on Nov. 16, JDLand reported.
According to a mailing posted by JDLand, the restaurant will offer 52 coupons for free wings – one for every week of the year – to the first 100 customers at the bar at 1220 Half St. SE.
— JDLand (@JDLand) November 5, 2015
The bar that sits just south of the Navy Yard-Ballpark Metro station, plans to have searing for 233 people inside with 28 sidewalk seats.
Photo via Facebook/ Buffalo Wild Wings
Man Killed in Stabbing Near I-395 — A man was killed and another man was hospitalized after a stabbing on the 200 block of K Street NW this morning. [WUSA9]
Teen Whose Detention Sparked Protest Feared Police — Jason Goolsby, the 18-year-old whose detention on Capitol Hill was caught on video and sparked a protest, said he ran from police officers because he was afraid they would shoot him. [Washington Post]
NoMa Adds Another Restaurant — Union Social has started serving diners at 100 Florida Avenue NE. [District Cuisine]
New Hill East Development Plans Revealed — Developers are looking to bring “vintage industrial and Victorian townhomes (plus a carriage house)” to Hill East. [District Source]
Lincoln Park Kitchen & Wine Bar is scheduled to start serving dinner and brunch in the former Ninnella Ristorante space at 106 13th St. SE on Tuesday, it tweeted yesterday. Ninnella closed earlier this year.
Although the eatery bills itself as a restaurant with a wine bar, no wine is on its drink menu. Only $6 beers and $10 cocktails are among the alcoholic drinks it lists.
A representative of Lincoln Park Kitchen & Wine Bar couldn’t immediately be reached for comment.
But the restaurant says on its website:
Lincoln Park Kitchen & Wine Bar features a menu of Traditional American Cuisine, inspired shared plates, wines from around the world and specialty house cocktails. The menu emphasizes such cherished American staples as Fried Chicken, Shrimp & Grits, Jumbo Lump Crabcakes, Hush Puppies, Pastas, Flatbread Pizzas and Cheeses.
Our passionate and educated wine staff are eager to introduce you to your new favorite wine and to expertly pair it with the Menu. Bon Appetite.
The eatery will open for dinner Tuesdays through Sundays, starting at 4 p.m. Brunch will happen Saturdays and Sundays from 10 a.m. to 3 pm.
Photo via Facebook/Lincoln Park Kitchen & Wine Bar
Tim Krepp’s Activism Among the Absurd — Tim Krepp’s efforts to make Capitol Hill more livable often work because he understands the absurdity of District politics, Washingtonian Magazine said in a new profile of the neighborhood activist and one-time congressional candidate. [Washingtonian]
More Details on Cathal Armstrong’s Three Planned Eateries at The Wharf — The three eateries that restaurateur Cathal Armstrong is planning for The Wharf include a distillery and a rooftop lounge at the InterContinental Hotel. [SWTLQTC]
Developer Plans to Raze Former H Street NE Church for Condos, Retail — A developer is looking to demolish a vacant church on the H Street corridor to make way for a four-story, mixed-use building. [Hill Now]
Rose’s Luxury Hints at Winter Opening for Sister Eatery — Pineapple and Pearls, the sister eatery of chef Aaron Silverman’s Rose’s Luxury, might open on Barracks Row as soon as this winter. [Hill Now]