Flavor Forecast: New Concepts, Global Representation + Promising Collaborations

 In the first two months of the year, we’ve already seen dozens of delicious restaurants open. But 2020 is far from over. Our mouths are already watering at the thought of what’s to come: even more global representation, new concepts from star chefs and promising collaborations. Here are the most exciting restaurants opening in 2020.

Mercy Me

Projected opening: spring
Andrew Dana and Daniela Moreira – the team behind Call Your Mother and Timber Pizza Company – have tapped chef Johanna Hellrigl to lead their newest venture. Mercy Me will be an all-day café, restaurant and bar serving “sorta South American” fare. This means the menu will be influenced by the traditions and ingredients of South America, but the overarching theme is simply food the team loves to eat. Think various empanadas, bagels and bagel sandwiches, Roman-style pizza, and grilled meat butchered in-house and paired with chimichurris and salsas. 1143 New Hampshire Ave. NW, DC;  follow on Instagram @mercyme.dc

Dauphine’s

Projected opening: spring
A taste of the Big Easy is coming to D.C. thanks to Chef Kyle Bailey and Long Shot Hospitality, known for their sustainable seafood spot The Salt Line. Dauphine’s is a partnership between Long Shot and Neal Bodenheimer, owner of the esteemed Cane & Table and Cure in New Orleans, who will develop the beverage program. Bailey will oversee the charcuterie bar, raw bar and kitchen, serving his takes on New Orleans classics. The space will evoke the charm of the city, referencing its colorful architecture and wrought iron. 1100 15th St. NW, DC; www.dauphinesdc.com

Jhonatan Cano + Chef Ryan Ratino in Jônt space. Photo by Rey Lopez.

Jônt

Projected opening: spring
Above the Michelin-starred Bresca on 14th Street, Chef Ryan Ratino is opening a second restaurant. The 18-seat Jônt will offer up to an 11-course progressive menu focusing on the principle of time. Chefs will act as servers in the intimate space, presenting dishes that explore the impact of time in cooking like dry-aged meats, vinegars, lacto-fermented fruits and vegetables, misos, and more. Adjacent to the dining room, guests can relax in Bar Jônt, a lounge space with affordable caviar service. Like Bresca, Jônt will also prioritize sustainability. 1904 14th St. NW, DC; www.jontdc.com

Pennyroyal Station

Projected opening: spring
Known for his popular bar fare at Bar Pilar, Chef Jesse Miller – along with his partners Erin Edwards and Garrick Lumsden – is now opening his own place in a Maryland neighborhood bordering Northeast D.C. The restaurant takes inspiration from its location across from a historic trolley site in Mount Rainier, named after the Seattle landmark. Pennyroyal is an herb that grows around the mountain, and the spot is a nod to the old trolley. Miller will be cooking his take on American comfort food, with an all-day selection of locally sourced snacks, sandwiches, entrées and family-style dishes. 3310 Rhode Island Ave. Mount Rainier, MD; follow on Instagram @pennyroyalstation

Pearl’s Bagels

Projected opening: spring
There’s always room for new bagel joints in D.C. and Pearl’s Bagels is shaping up to be a fast favorite. This one is from husband-and-wife team Allee and Oliver Cox, former media and PR professionals who saw a need for more great bagels and started making them in their own kitchen. After testing their traditional hand-rolled, brick-oven baked bagels on local fans, they’re opening their first brick-and-mortar location. Pearl’s will also serve coffee and bagel sandwiches. Fun fact: the shop is named after their beloved French Bulldog. 1017 7th St. NW, DC; www.pearlsbagels.com

Huevos

Projected opening: spring
After mastering tacos at Taco Bamba and Poca Madre, Chef Victor Albisu is taking on eggs. Huevos will be an all-day, fast casual restaurant showcasing its namesake with Latin flair. Albisu will prove that the versatile egg is not just for breakfast, whipping up everything from creative tortas and brisket chilaquiles to souffléed pancakes at brunch and flan for dessert. Unique standouts include bacon, egg and cheese empanadas and green eggs and jamón with a 63-degree egg, jalapeño whipped potatoes and crispy ham. 4000 Wilson Blvd. Suite C, Arlington, VA; www.eathuevos.com

Hank & Mitzi’s Italian Kitchen

Projected opening: spring
Chef Jamie Leeds is replacing the former Hank’s Pasta Bar in Old Town Alexandria with a new concept helmed by Chef Will Artley. Named for Leeds’ parents, Hank & Mitzi’s Italian Kitchen will be a neighborhood restaurant and bar. The lineup will include some of the popular pasta dishes from its predecessor, as well as pizzas and shareable plates. The beverage program will also take after Italian classics with a local twist. 600 Montgomery St. Alexandria, VA; www.hankandmitzis.com

The Roost

Projected opening: spring
The prolific Neighborhood Restaurant Group (NRG) is expanding their portfolio, in partnership with May Riegler, with a massive project they’re dubbing a “culinary clubhouse.” The Roost will be 12,500-square-foot food hall and gathering place on Capitol Hill, encompassing more than 10 unique concepts. The announced spots include seven by the NRG team: Show of Hands cocktail and wine bar, Shelter craft beer hall, Cameo coffee and tea shop, Hi/Fi Taco, Red Apron butcher shop, Italian-American restaurant Caruso’s Grocery, and Shop Made in DC retail store. Plus, NRG will launch two collaborations: Leni all-day café (a health-conscious, retro, Eastern European café by Richmond star Brittanny Anderson) and AKO by KENAKI (sushi counter and omakase from brother-and-sister owners of KENAKI in Gaithersburg). 1401 Pennsylvania Ave. SE, DC; www.theroostsedc.com

Uni at Shibuya. Photo by Havar Espedal.

Shibuya Eatery, Shabu Plus + Death Punch Bar

Projected opening: spring
Chef Darren Norris of Black Whiskey and the late Kushi Izakaya and Sushi is developing three new concepts in one three-story building in Adams Morgan. Downstairs on the basement level, Shibuya Eatery will be a casual noodle bar inspired by Japanese kiosks. On the main level, Shabu Plus will offer interactive Japanese hot pot, or shabu shabu (meaning swish swish). Upstairs, Death Punch bar will serve as a neighborhood bar with DJs and a dance floor. 2321 18th St. NW, DC; follow on Facebook @shibuyaeatery

La Famosa

Projected opening: spring
Chef Joancarlo Parkhurst’s family founded the Puerto Rican canned food company La Famosa in 1921, and it has become widely known for the key ingredient in a piña colada: Coco López. Now, Parkhurst is sharing the island flavors of his home with a new restaurant named after the company. It will be an all-day, fine-casual eatery providing an upscale atmosphere without the formality of a full-service restaurant. The menu will showcase traditional Puerto Rican cuisine, including chillo frito, guisados and of course, a piña colada. 1300 4th St. SE, DC; www.eatlafamosa.com

Daru

Projected opening: spring
Dante Datta and Suresh Sundas, the partners behind the forthcoming Daru, met while working at Rasika West End. There, the idea of an Indian-inspired cocktail bar was born. Meaning hooch in Hindi, the bar and restaurant will focus on classic drinks incorporating South Asian ingredients like a gooseberry scotch and soda and a jackfruit old fashioned. The food menu includes Indian small plates like spicy duck kebabs and stuffed parathas, as well as a few larger plates like chicken tikka masala. 1451 Maryland Ave. NE, DC; follow on Instagram @daru.dc

PatiO’s Café

Projected opening: summer
Chef Patrick O’Connell, proprietor of the luxurious three Michelin-starred Inn at Little Washington, is branching out with a new casual eatery. PatiO’s will be located right across the street from the Inn in the small town of Washington. The sidewalk café and bakery will feature some of O’Connell’s favorite dishes at an affordable price point, plus the Inn’s croissants, breads, coffees and more. The inspiration for the café comes from the chef’s love of sidewalk café culture in France. 389 Main St. Washington, VA

Philotimo

Projected opening: summer
Long in progress, the new Greek restaurant from Chef Nicholas Stefanelli is now targeting a summer opening this year. Philotimo will be the first outside of Stefanelli’s Italian portfolio, which currently consists of Masseria and Officina. It pays homage to his Greek heritage and aims to expand the American understanding of the cuisine by exploring the country’s lesser-known regions, ingredients and culinary history. The menu will be influenced by small towns like Naousa and Vordonia, as well as nearby countries like Turkey, Italy and North Africa. 1100 15th St. NW, DC; follow on Facebook @PhilotimoDC