A Busy Week For New Openings

Forks at the ready? It's a busy week in the land of DC wining and dining.

With darkness falling oh-so-depressingly early this evening, you can start treating your seasonal affective disorder at the latest wine bar to hit the scene. Vinoteca (1940 11th St. NW) started welcoming guests last week but the official opening is this evening. The new spot is pouring nearly 70 options by the glass and serving a menu of cheese, charcuterie and a handful of entrees.

Next up, two noteworthy openings fall on Thursday: Westend Bistro by Eric Ripert (1190 22nd St. NW) and Domaso (1121 N. 19th St., Arlington).

Westend will deliver casual bistro fare (it's not a Le Bernardin mini-me) like an Eastern Market salad with truffle vinaigrette, burgers, skate with brown butter sauce and flat iron steak with shallot sauce. At Westend's bar, you can sip on cocktails with DC-centric names, like the 22nd Street Sidecar (Hennessy VS cognac, Triple Sec and lemon juice) and Moonlight on M Street (lychee, lemon and champagne). Lunch and Sunday brunch are scheduled to begin in December.

Domaso, in the Hotel Palomar in Rosslyn, is planning to open Thursday with breakfast and dinner services. Lunch will follow in late November. Housemade pastas, a view of Georgetown over the Potomac and a serious cocktail list sound like draws to me. Look out for Domasoteca, the wine and cheese shop on the hotel's main floor, to open in January.

Meanwhile, another hotel eatery opening this week caught my eye with an intriguing combo that sounds made for winter: wine and a macaroni flight. Alexandria's brand new Westin (400 Courthouse Square, Alexandria) launches its wine bar, dubbed the Trademark Bar, and adjacent restaurant, Jamieson Grille, on Nov. 7. Trademark's bar menu includes a flight of macaroni that offers bucatini in a Gruyere cheese sauce, orecchiette with Maryland crab in sherry cream, and ziti with smoked bacon, spinach and blue cheese cream.


Elyssa said...

That flight of mac and cheese is quite literally my dream dish!!! I wish this was in DC though. Maybe this trend will catch on and become the new tuna tartar. That's a trend I can grasp onto for sure!!!

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