1625 I St. NW
Coming in August, this outpost of chef Laurent Tourondel's New York-based BLT restaurants will combine the feel of a traditional steakhouse with a stylish and modern design. The menu features a variety of meats paired with a choice of sauces. Like the Web site says, you can "indulge in a Peppercorn Sauce with your Kobe Flat Iron Steak one night, return the next and try it with Horseradish, M. D’ Butter, or Béarnaise." There's also poultry and fish for the non-red meat eaters.
"Washington, D.C., is a logical market for us to expand into," said Jimmy Haber, managing partner of BLT Management, in a release. "The customer base is sophisticated and discerning and understands the value of quality and accessibility when going out to eat." Why thank you, Mr. Haber.
Blue Duck Tavern
1201 24th St. NW
As part of the Park Hyatt Hotel's $24 million redesign, which is slated for an April unveil, a new restaurant with a new vibe will replace Melrose. The Blue Duck Tavern is expected to be less formal than its predecessor, according to Tom Sietsema's Weekly Dish on the restaurant.
Chef Brian McBride, who maintained a popular following at Melrose, is planning an American menu accented by a wood-burning oven.