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:
(Updated at 2:52 p.m.) A new outdoor pop-up beer garden from the Neighborhood Restaurant Group is coming to downtown D.C.
The beer garden, called “Canteen,” will arrive at at 2100 M Street NW this Saturday, June 18, according to a press release.
Bartenders will serve 10 beers, and food from a menu by Red Apron Butchery.
The seasonal beer garden will be open Wednesday through Friday from 4-10 p.m. and Saturdays between noon at 10 p.m. and will also feature live music on Saturdays and lawn game tournaments on Fridays, the release said.
Read more from that press release:
The Neighborhood Restaurant Group is one step closer to opening a new restaurant at the Atlantic Plumbing development (2112 8th Street Northwest) near the 9:30 Club and U Street corridor.
A new document from ABRA reveals the restaurant group, which also owns Birch & Barley, ChurchKey and several other local restaurants, has applied for a Class C liquor license for its new restaurant, Hazel.
Neighborhood Restaurant Group’s director of public relations, Megan Bailey, confirmed that the new restaurant will arrive in the “late fall.”
“Hazel will open in the Atlantic Plumbing development in D.C.’s Shaw neighborhood,” she told Borderstan via e-mail.
The restaurant, a concept by former Tallula chef Rob Rubba, will feature a 38-seat dining room, a 38-seat patio and a 16 seat bar connected to the patio.
“Rob’s menu will feature his style of progressive American cuisine, combining flavors from around the world with traditional and contemporary techniques to create dishes that are refined, distinctive and satisfying,” Bailey said. “Complementing the menu will be a beverage program from Greg Engert, Jeff Faile and Brent Kroll.”
Photo via JGB
We recently told you about a new fry-focused restaurant coming soon to Dupont Circle, GBD, which stands for Golden, Brown and Delicious.
We recently caught up with a representative from Neighborhood Restaurant Group (NRG) to find out some more details on the fried chicken and doughnut eatery.
Borderstan: When did Tiffany and Kyle decide to start GBD and why?
NRG: Just after the opening of Birch & Barley, Tiffany and Michael Babin (the owner) began talking about opening a doughnut shop. At the time, the doughnuts on the brunch menu were getting rave reviews and no one in DC seemed to be filling that need for a doughnut shop yet. ChurchKey had played around with pairing the two items with their off-menu item “The Luther,” so there was some experimentation going on for quite some time.
Borderstan: The website says there will be appetizer options for the dinner menu — what will those be? Do you have some idea or any examples?
NRG: The evening menu will have fried chicken dinners similar to those that have been offered at ChurchKey on Wednesdays; some additional mains, such as The Luther or Chicken Fried Steak; and a section of smaller dishes great for sharing, such as wings, chicken fried pickled green tomatoes, fries, etc.
Borderstan: What are some doughnut flavors diners can expect to see?
NRG: Grapefruit Campari Old Fashioned, Snicker’s, Apple Fritter, Coffee Cake, Tres Leches and Boozy-Butterscotch Bacon are some types of GBD doughnuts.
Borderstan: When is the anticipated opening date?
NRG: Just a few weeks away! Mid-March.
Borderstan: How many diners will GBD seat?
NRG: Approximately 50.
Borderstan: Why did Bailey MacIssac, choose Dupont Circle for the location?
NRG: Yola (the former tenant) actually sold Buzz Bakery pastries, so (NRG) had been working with them for a while and found out about the space becoming available. Dupont Circle was basically a perfect location for a concept that would pull triple duty, doing doughnuts and coffee in the morning, fried chicken lunches during the day and finally a bustling bar program and great comfort food in the evening.