New and Notable: Broccoli Bar, I’m Eddie Cano, Osteria Costa, Philly Wing Fry and More

On Tap keeps locals in the know about the hottest new food and drink spots around town and the top culinary happenings of the month.
Read on to get the inside scoop on what’s new and notable in the DC area.

NEW

Broccoli Bar
Open: October 24
Location: Shaw
Lowdown: Two popular DC brands have teamed up to open a bar that’s as much about food and drink as it is about conversation and collaboration. &pizza and Broccoli City are behind the new Broccoli Bar. Of course, the menu is curated by &pizza with familiar favorites as well as an exclusive new pizza, Mad Cheddar, which is a riff on broccoli cheddar soup with cheddar, mozzarella, broccoli, cheddar beer sauce, pickled red onions and croutons. The special brunch menu includes an avocado toast pizza and breakfast pies like Cinnamon Toast with sweet ricotta, cinnamon sugar, banana, agave, cereal crunch and mint. The bar offers cocktails, beer and wine. The space will also host regular free events like Broccoli Talks and monthly community volunteer days. Broccoli Talks are the venue’s version of TED Talks, providing a platform for leaders in the community to discuss social entrepreneurship, education, technology and creativity. 1817 7th St. NW, DC; www.broccoli.bar

I’m Eddie Cano
Open: September 28
Location: Chevy Chase
Lowdown: When you say the name quickly, you’ll realize it’s a riff on the way an Italian speaker would pronounce the word Americano. That’s pretty much the restaurant in a nutshell: an Italian-American neighborhood joint with a playful side. The dual identity reflects the heritage of the owners, industry veterans Massimo Papetti of Cafe Milano and James Gee of ThinkFoodGroup. The menu is split in the same fashion with Americano dishes like garlic bread, fried provolone, spaghetti and meatballs, fettuccine alfredo, and chicken parm. The Italiano side of the menu is a bit more traditional with standbys like bruschetta, burrata, gnocchi, bucatini all’Amatriciana and tagliata. Standouts across the board include thin and crispy fried zucchini, grilled octopus with chickpeas, and spaghetti with baby clams. The pastas are all made from scratch and cooked al dente. Wines hail from Italy and the cocktail selection highlights aperitifs and digestifs. The décor – a long communal table, a mural of Italian icons and displays of clear bottles on copper rods – lends itself to a boisterous meal with the family or a romantic date night. 5014 Connecticut Ave. NW, DC; www.imeddiecano.com

Osteria Costa
Open: October 24
Location: National Harbor
Lowdown: MGM National Harbor has officially filled the restaurant space formerly occupied by Marcus in the conservatory of the resort. Osteria Costa is a coastal Italian spot that originally debuted at The Mirage in Las Vegas. The menu pulls flavors and traditions from the Amalfi Coast and the Campania region. A selection of antipasti like fritto misto, beef carpaccio and caprese crostini precede Neapolitan pizzas, fresh house-made pastas, grilled seafood and trattoria plates. Mozzarella is made from scratch daily, and a garden on the restaurant’s indoor terrace provides herbs for various dishes. Classic desserts like tiramisu and gelato round out the offerings. The space has various Italian backdrops, from the bright yellow accent wall with scenic photography to the peninsula bar and the pizza counter with views of the kitchen. 101 MGM National Ave. Oxon Hill, MD; www.mgmnationalharbor.com/en/restaurants/osteria-costa.html

Philly Wing Fry
Open: October 18
Location: Navy Yard
Lowdown: Philly cheesesteaks, chicken wings and waffle fries. The combination is a curious one, but for Chef Kwame Onwuachi, it’s simple: these are three of his favorite things in one meal. After opening Kith and Kin to critical acclaim, Onwuachi decided to revisit his fast-casual concept, which he tested as a pop-up in Union Market two years ago. He made a permanent home for Philly Wing Fry in the new South Capitol Hill Whole Foods via the market’s program that partners with local chefs. The menu is succinct with sandwiches, confit chicken wings, waffle fries and combo options. The Philly cheesesteak is the crown jewel, made with dry-aged Roseda Farm beef, smoked provolone, roasted garlic mayo, pickled pearl onions and caramelized onions, packed in a beef-fat toasted bun. It evokes feelings of nostalgia for Onwuachi, who grew up eating cheesesteaks in the Bronx. This version is his childhood favorite the way he prefers to eat it today, with locally-sourced, additive-free ingredients that meet Whole Foods’ standards. For vegetarians, he’s reimagined the Philly with crispy mushrooms, spicy mushroom spread, herbed lebne, smoked provolone and pickled Fresno chili. The sides borrow flavors from Afro-Caribbean cuisine like tamarind glazed chicken wings with crispy garlic and waffle fries dusted with Ethiopian berbere spice. If you want to eat Onwuachi-style, go for  “The Meal” with all three plus a choice of fresh juice. Whole Foods Market, 101 H St. SE, DC; www.wholefoodsmarket.com/stores/southcapitolhill

NOTABLE

Pendleton Carryout Co.
Location: Old Town Alexandria
Lowdown: Incubators are pretty much the hottest thing in the food industry right now. A new one has hatched in Old Town Alexandria from the locals behind the forthcoming Madison Collective, The Peoples Drug and the former Tortilladora. It’s called Pendleton Carryout Co., also known as PCOC or “peacock.” That explains the avian logo and the colorful ornithological wallpaper in the bright, standing-room-only space. The goal is to serve as a test market for restaurants and brands looking to expand into Virginia. There will eventually be five rotating concepts in the building: three savory, one breakfast and one sweet. As the name suggests, the food is available for carryout and delivery. The two concepts currently anchoring Pendleton are Sliced and Laoban Dumplings. Sliced is from Chef Ed McIntosh and offers Roman-style pizza by the ounce (a slice is 8 ounces and a full pie is 32 ounces). The pies range from classic cheese and pepperoni to unique combos like burrata and ricotta cheeses atop chimichurri. Laoban has been roaming around the DC area for a couple of years and their menu at Pendleton features a selection of their signature dumplings like Thai chicken, pork and chive, and farmer’s fancy, served with fiery godmother and so so sesame sauces. 807 Pendleton St. Alexandria, VA; www.pendletoncarryoutco.com

Sushería
Location: Georgetown
Lowdown: What used to be Maté near the waterfront in Georgetown is now Sushería, a Peruvian and Japanese restaurant from owner Mauricio Fraga-Rosenfeld. The blend of these two cuisines is known as Nikkei, a culinary byproduct of the Japanese diaspora that landed Japanese immigrants amongst the flavors and ingredients of Peru. Fraga-Rosenfeld and Sushería’s consulting chef, Javier Angeles-Beron, embrace the concept and add their own flair with unusual sushi rolls that envelop Peruvian ingredients like lomo saltado and pollo a la brasa. The Lomo Saltado roll has strip loin steak, cream cheese, sautéed onions and potato strings, while the Pollo a la Brasa roll is made with beer-marinated chicken breast, avocado, aji amarillo sauce and potato strings. There are also more conventional maki, as well as sashimi, bright ceviches and Japanese rice bowls with Latin flavors. The bar emphasizes sake, available in shareable pitchers. Before reopening as Sushería, Fraga-Rosenfeld elevated the floor of the restaurant to provide street-level views and added modern design touches like crystal chandeliers. His vision for the space is an inviting, all-day lounge where visitors can linger with their laptops over lunch or have an elegant dinner. 3101 K St. NW, DC; www.susheriadc.com