A new restaurant could begin serving roasted chickens and fried plantains on 14th Street early next year.
New eatery “Chicken and Whiskey” could open at 1738 14th St. NW by the “end of February,” according to Star Restaurant Group managing members Stuart Damon, Kristopher Carr and Desmond Reilly. The trio laid out their plans for their forthcoming restaurant during an ANC 2F committee meeting last night.
But Chicken and Whiskey won’t serve “American cuisine,” as its alcohol license application noted. Instead, the restaurant will focus on pollo a la brasa.
“What we’re endeavoring to do is a brand new Peruvian casual restaurant,” Carr said. Enrique Limardo, executive chef at Alma Cocina Latina in Baltimore, will lead the restaurant’s kitchen.
Chicken and Whiskey’s specialty will be chickens that are brined for 12 hours and then roasted over wood coals, according to a sample menu. Other items on the forthcoming restaurant’s menu could include chicken sandwiches, shredded beef, fried plantains, watermelon salad and yucca fries.
The business will also include a “sophisticated whiskey bar” that serves “small batch, artisanal, sipping-style whiskeys,” Reilly said. The bar will also serve cocktails, canned craft beer and wine.
When it opens, Chicken and Whiskey will have a “vintage 1940s industrial” design, Carr said. Diners will eat and drink surrounded by painted brick walls, steel panels and treated wood.
Peruvian street food and pisco sours star at Nazca Mochica, Dupont Circle’s newest bar and eatery. The forthcoming restaurant officially opened its downstairs bar at 1633 P Street NW last night.
While diners munched on made-to-order ceviche and steamed buns filled with pork belly, bartenders were busy slinging pisco and yuzu sours.
The bar and restaurant is a collaboration between Houston chef Roberto Castre and co-owners Robert Preston and Walter Lopez.
Preston, who lived in Dupont Circle for 16 years, said the neighborhood is “rich, fertile ground” for D.C.’s growing Peruvian restaurant scene.
“We want to educate people that Peruvian food is more than just pollo a la brasa,” Preston said. “It has so much more to offer, with its Chinese and Japanese influences.”
When fully opened later this month, the bar and restaurant will span both floors of the building on P Street.
“As we start expanding our dishes, [diners] will be able to see more, particularly when we open the second floor,” Preston added.
Preston said the bar will also soon begin serving brunch at 10 a.m.
“Mimosas, some Peruvian breakfast and lunch style sandwiches, a couple egg dishes,” he said. “We haven’t quite finalized it.”
Nazca Mochica is open from 5-11 p.m. daily.