|
Global restaurateur Richard Sandoval's pan-latin steakhouse, Toro Toro, opens at 13th and Eye NW next Monday. Brush up on your foreign languages (to understand the name), then join us for a look inside.  Toro Toro is the sixth Richard Sandoval restaurant in DC after Zengo, Masa 14, Ambar, and two locations of El Centro. A play on the Japanese word for tuna and the Spanish word for bull, Toro Toro already has locations in Dubai and Miami. The menu will feature a variety of dishes and ingredients from South and Central America, and chef de cuisine Stephen Hartzell tells us he has big plans for the DC menu.  Toro Toro's menu will be extensive, offering cold and hot dishes, small and large plates. Options range from arepas (stuffed Venezuelan corn cakes) and ceviches to full-sized steaks and entrees. Toro Toro will also offer its own version of churrascaria. Called "The Rodizio Experience," it includes seven different meats carved tableside (ribeye, chorizo, chicken thighs, prawns, and more), plus your choice of "free-flowing small plates" and side dishes. This option must be ordered by the entire table, though an abbreviated version for two is also available.  Toro Toro will offer lunch, dinner, and late night dining, as well as a poppin' nightlife scene in the basement lounge area. DJs will spin live at a station that overlooks the dance floor and a 12-seat bar. Brunch will eventually be offered as well, and the 12,400 SF space can be rented out for private events, accommodating 600 standing guests. Here, national director Ivan Iricanin shows us one of the best seats in the house: the high-top seating provides a great view of the churrascaria action going on in the caged-in open kitchen. |
|
 |
Goodbye, Cupcake Emily Goodstein Photography Sad news for Capitol Hill cupcake lovers: Hello Cupcake owner Penny Karas closed her Barracks Row location last Sunday. She tells us she loved the neighborhood and was disappointed to have to make this call, but the numbers just weren't working out. In order to continue serving her Capitol Hill customers, she has waived the delivery fee within the District from her Dupont shop for the foreseeable future. She is looking to sublease or sell the space—fitouts, equipment, and all.  As one door closes, another opens. Penny tells us that once the Capitol Hill closing is wrapped up, she'll expand the hours and offerings at the Dupont Circle location. Cake pops and cake truffles will be launched around Easter. Early summer, the shop will begin opening earlier for breakfast. The shop's Illy coffee program will be expanded to a wider variety of specialty drinks, and the bake case will offer breakfast pastries like croissants, pain au chocolat, and individual-sized cinnamon rolls with seasonal fillings (think summertime peach, and pumpkin or sweet potato in fall). While she's contemplating savory offerings as well, those won't be coming soon, as adding them would involve a whole host of additional tax, permitting, and health department requirements that she's not ready to tackle just yet. |
|
|
Pinstripes: The Story Behind the Bocce |
||
 One of Georgetown's latest additions is Chicago-based Pinstripes Bowling, Bocce, & Bistro. This isn't your typical Italian restaurant, nor is it your typical bowling alley. In keeping with the feel of Georgetown, Pinstripes adds an upscale touch to its three offerings (bowling, bocce, and Italian-American cuisine). CEO Dale Schwartz tells us he came up with the name while living and working in NYC—it's a fun business-suit-meets-bowling-pins pun, and perfectly captures the kind of upscale fun that Pinstripes offers. |
 The DC location is Pinstripes' first on the East Coast, but is the beginning of a large strategic expansion. In addition to looking for space in Philly, NJ, and the greater NYC area, Dale tells us that in the next few years, look for Pinstripes in the North Bethesda/Rockville area; in fact, they're close to finalizing a deal in the Pike & Rose development. Eventually, he also plans to look at Reston Town Center and Tysons. |
|
|
London's Calling Landmark DC restaurant Marcel's hosted an exclusive dinner for 60 to preview chef Robert Wiedmaier's specialty menu before he heads to London on Monday. The US Embassy in London chose Robert as the American chef catering the reception welcoming Matthew Barzun, the newest US Ambassador to the UK. The chef will also work with Michelin-starred chef Simon Hulstone during a weeklong pop-up.  Friday's dinner allowed guests to sample a seven-course meal, paired with 12 Virginia wines—eight of which will go on to London. The gastronomic feast began with an amuse bouche of roulade of Scottish salmon, Maine crab and pickled radishes with crème fraiche and steel head caviar. The second course (pictured) consisted of a pan-seared scallop with wild mushroom, salsify, and Virginia Ham essence.  We snapped Rachel Martin of family-owned Boxwood Estate Winery (she brought her Rosé and Pinot Noir), sommelier and the night's emcee Jason Tesauro of the Modern Gentleman, and chef Robert's wife Polly Wiedmaier. |
|
|
Bye Bye, Bisnow!A note from your outgoing dining reporter, Alia Khan: Hi everyone! This is my last week as dining reporter. I have made the very difficult decision to leave Dining Bisnow in order to focus more time and energy on my real estate career. Moving forward, you can follow me on the Urban Living by Alia website. Thanks so much for being such a great audience and helping to make my time with Dining Bisnow such a blast! |
 |
|