Bar Betsie, co-owned by JP Sabatier, aims for a fun, vibrant atmosphere, contrasting with the more reserved vibe of its sibling, Jane Jane. Sabatier describes the experience as 'skipping school' rather than 'going on a school field trip.' This sentiment reflects the lively energy and playful approach they want to achieve, emphasizing casual enjoyment through unique cocktails and fun party snacks.
Chef Eric Adjepong's upcoming restaurant Elmina will feature West African cuisine, including grilled meat skewers and Ghanaian classics served in a beautiful setting. His focus is on traditional street foods like kyinkyinga and modern dishes infused with local elements, like crudo with palm oil and passionfruit. The gold-accented dining room along with a lavish patio aims to create an upscale yet culturally rich dining experience.
Manifest Bread, known for supplying local grains to prestigious DC restaurants, is now expanding by adding a restaurant that will serve New Haven-style pizzas among other offerings. Owners Rick and Tyes Cook want to combine quality local ingredients with their culinary expertise from top eateries. The emphasis will be on a concise menu with seasonal salads and fried appetizers, aiming to provide a cozy yet refined dining experience.
Stephen Starr is transforming the historic Occidental restaurant into a glamorous American dining experience, providing tableside service and a cocktail culture centered around great martinis. His successful record with DC's restaurant scene, including Le Diplomate and Osteria Mozza, brings high expectations for this project, focusing on both timeless and innovative dining concepts in a sophisticated hotel setting.
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