From a new resto by David Guas to something sweet at Union Market, the month ahead delivers smiles for gourmands.
Sweet Addison’s offers gluten-free confections at Union Market.
SWEET ADDISON’S
Union Market scores a sweet pop-up this month. Sweet Addison’s, the female-founded gluten-free brand known for reimagining classic desserts, arrives at the food haven with creations like vegan chocolate cookies, lemon cookies and triple chocolate chip cookies. The mind behind the brand is Addison LaBonte, a former Division I soccer player who removed gluten from her diet to improve her health. 1309 Fifth St. NE,sweetaddisons.com
NEUTRAL GROUND BAR + KITCHEN
It’s safe to say that chef David Guas is an original. For those who remember his early days at DC’s Oceanaire, it was clear Guas was cut from a different culinary cloth. After 13 years of bringing authentic regional flavors to Arlington via Bayou Bakery, Guas recently introduced Neutral Ground Bar + Kitchen in McLean. This venture pays homage to New Orleans’ “neutral ground,” a green space symbolizing community unity.
The menu highlights regional small farmers and fishermen from the Mid-Atlantic, Virginia and the Gulf Coast. Early favorites include a wood-fired bone-in pork chop with whole grain mustard pan sauce and fennel-green apple slaw; wood oven-roasted Chesapeake oysters with lemon-garlic-Parmesan butter; and the CHF “Shenandoah Randall Line-Back” double patty burger with classic fixings. 6641 Old Dominion Drive,703.992.9095,neutralgroundbarandkitchen.com
French-Japanese fusion dishes are featured at Bar Japonais on 14th Street.
BAR JAPONAIS
The French-Japanese fusion restaurant opened earlier this summer and recently launched an ambitious cocktail program with sips like the Japanese Melon Highball and Anjin Margarita. Standout bar bites include skewers and sashimi, matched by a varied wine list. 1520 14th St. NW,202.878.8711,barjaponaisdc.com
Derek Brown created sips at Dōgon.
DŌGON
Dōgon by Kwame Onwuachi recently teamed up with renowned mixologist Derek Brown to craft its cocktail menu. Brown curated a selection of signature drinks for the much-anticipated restaurant, set to open this month at Salamander Washington DC. Brown, who launched legendary bars Columbia Room, Eat the Rich and Southern Efficiency, will concoct drinks like Flower Pot Punch (whose base is Ten-to-One Rum) and Astronomer (a nonalcoholic drink featuring Calabash Jasmine Jones Tea). 1330 Maryland Ave. SW,dogondc.com
CUT BY WOLFGANG PUCK
Rosewood Georgetown’s CUT by Wolfgang Puck has a new executive chef, as Ari Miller takes over in the kitchen. Inspired by the Mid-Atlantic region’s top farms and fisheries, Miller says he’s excited to unveil new dishes over the next two months. The current favorites won’t leave the menu: brioche French toast, Japanese Wagyu New York sirloin, maple-glazed pork belly and warm orange-spiced doughnuts. 1050 31st St. NW,202.617.2424,wolfgangpuck.com
Photography by: COURTESY OF SWEET ADDISON’S; NINA PALAZZOLO; COURTESY OF DŌGON
