New Restaurant Hazel to Open Near 9:30 Club Monday

by Tim Regan June 23, 2016 at 5:00 pm 0

The Neighborhood Restaurant Group will open its hotly anticipated new restaurant, Hazel, early next week.

The new restaurant — a concept by former Tallula chef Rob Rubba — will open at 808 V St. NW on Monday, the company announced in a press release this afternoon.

When it opens, diners can expect a menu that includes shared plates of zucchini bread with foie gras mousse, crispy chickpea tofu and “Gnocchi Bokki” with pork-kimchi ragu, perilla seeds, and smoked pecorino. The menu also includes two “Lazy Susan” offerings — a Peking duck-style dish and a collection of seasonal dishes — served on “handmade wooden pieces.”

Drinks include craft beer, wine by the bottle and glass and a cocktail list split into two categories: “delicate” and “complex.”

Hazel features a 38-seat dining room, a 16-seat bar and a 38-seat outdoor patio.

Read more about Hazel in a press release below:

On Monday, June 27, Executive Chef Rob Rubba opens Hazel restaurant in the Atlantic Plumbing building in D.C.’s burgeoning Shaw neighborhood. Located at 808 V Street NW, Hazel features a 38-seat dining room, a 16-seat bar and a 38-seat patio.

From the style of service and plateware to the restaurant soundtrack, each and every aspect of the dining experience is a personal and thoughtful reflection of Rubba and his vision for Hazel. Rubba was formerly at Tallula and Azur here in Washington, but he has spent time working from coast to coast in kitchens like Le Bec Fin and L20, and for famed chefs such as Guy Savoy, Charlie Trotter, Georges Perrier and Gordon Ramsay.

Rubba’s menu combines flavors from around the world using traditional and contemporary techniques to create dishes that are distinctive and satisfying. A menu of shared plates–the way Rubba prefers to dine himself–will make up the majority of the menu, with dishes such as Grandma’s Zucchini Bread with Foie Gras mousse; Crispy Chickpea Tofu with pickled cucumber, mint, and Szechuan lamb sauce; Hamachi Crudo with crispy rice, black lime, shaved radish, and salted plum; and Gnocchi Bokki with pork-kimchi ragu, perilla seeds, and smoked pecorino.

Hazel’s tasting menu alternative will be the two featured “Lazy Susan” dinners. Presented on the handmade wooden pieces, the dinners will be convivial. The “Duck Duck” is inspired by Peking Style Duck –a dish that inspired Rubba’s culinary career over a decade ago. His duck dinner includes a Peking-style breast, crispy duck wings, confit, duck fried rice, spiced sausage, and more. The “Chef’s 7” will feature some of the kitchen’s favorites from the menu, dishes that are micro seasonal, as well as, some spontaneous one-offs.

Executive Pastry Chef Naomi Gallego’s dessert menu includes Black Sesame Panna Cotta with sesame pound cake, plum, grain granola and plum sorbet; Cotton Cheesecake with yuzu coconut sorbet and coconut ice cream, coconut crunch and fresh pineapple and Dark Chocolate Jasmine Custard with almond toffee, vanilla ice cream and milk chocolate whipped ganache.

Beverage Directors Brent Kroll and Greg Engert have created a wine and beer program aimed at complementing the bold, global flavors of Rubba’s menu. The pair collaborated to create a unique flavor category system that encompasses both the wine and beer selections.

Engert’s beer list features 25 by the glass, including 12 beers on draft, and 75 by the bottle and echoes the global influence of Rubba’s menu, with selections sourced from the local, domestic and international scenes. The list will also showcase a rotating, in-depth array of offerings from up-and-coming craft brewers located near and far, with multiple selections available from the likes of Põhjala (Estonia), Crooked Stave (Colorado) and Jester King (Texas) at the outset.

Kroll’s program includes 20 wines by the glass and 60 bottles focusing on under appreciated regions and under-the-radar grapes that are indigenous to them. Featuring finds from Republic of Georgia to Austria, Serbia to South Africa, and many points in between, Kroll has chosen wines of high intensity in ripe fruit, acidity, and earthiness to pair specifically with Rob’s menu.

As with the rest of the beverage program, the craft cocktail list was developed by Peter Koll in collaboration with Chef Rubba to highlight the flavors of Rubba’s dishes. The list is divided into “Delicate” and “Complex” offerings, with delicate cocktails featuring  vermouth and wine-based spirits for aperitif-style cocktails, and complex selections offering more savory, with herbal, botanical, and spice forward elements.

Catherine Hailey Design is responsible for the new urban style design of Hazel. The space’s natural light and airy, tropical patio is paired with an interior that features dark wood, cool tiles and vibrant pops of color. A layered pop culture collage by Creative Director Kris Mullins serves as a statement piece in the dining room and artist Rick Singleton has is responsible for the eclectic custom lighting pieces with floral themes.

Hazel is located at 808 V Street NW in Washington, DC 20001. Hazel’s dining room accepts seatings from 5:30 PM to 10 PM Sunday through Thursday and from 5:30 PM to 10:30 PM Friday and Saturday. The bar is open from 5 PM to midnight daily. Reservations can be made by calling (202) 847-4980 or visiting Follow @hazelrestaurant on Twitter and Instagram and


Subscribe to our mailing list