D.C.’s restaurant scene attracts chefs from other cities

\'The Bobby\' at Capriotti\'s is a Thanksgiving sandwich, filled with turkey, cranberry sauce and stuffing, served year-round. (Courtesy Alia Khan)
Out-of-town chefs flock to D.C.

wtopstaff | November 14, 2014 10:44 pm

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WASHINGTON – D.C. is seeing more than a boom in real estate and millennial residents. As the city grows, so do the food options.

Bisnow Media’s Dining Editor Alia Khan says one trend D.C’s restaurant industry is currently seeing is a migration of major out-of-town restaurateurs to the District.

“One sure sign that D.C.’s restaurant scene is no longer up-and-coming, but has definitely arrived, is all of the interest we’ve been getting from chefs and restaurateurs from outside the city – especially major markets like New York and Philadelphia,” Khan says.

Khan cites examples such as Danny Meyer, who brought Shake Shack to D.C., and Stephen Starr, with his recent addition of Le Diplomate on 14th Street.

And just this week, two applauded eateries previously established in other cities found a new home in D.C. The Delaware-based sub shop Capriotti’s opened Thursday at 18th and M Streets NW. One of the first customers in line was Vice President Joe Biden, a fan of his home state’s establishment.

According to Khan, those interested in trying Capriotti’s need to taste the shop’s most famous sandwich, the “Bobby.”


Caprioti’s is just one of D.C.’s many out-of-town restaurants. (Alia Khan)

“It’s basically a Thanksgiving-leftover sandwich: hand-pulled turkey, roasted in- house, cranberry sauce, mayo and house-made stuffing. And the most dangerous part is, it’s available all year long. This is not just a seasonal sandwich,” Khan says.

Across town in the Lumber Shed building at The Yards, New York-based Michael White opened Osteria Morini under his restaurant group Altamarea. The Italian restaurant features a menu of house-made pastas, Italian meats and cheeses. But Khan tells WTOP the last part of the meal is the best.

“Make sure you leave room because the pastry chef over there is doing some pretty incredible things,” Khan says.

For more details on D.C.’s restaurant dynamic scene, read this week’s Dining Bisnow publication.

Related Story:

As Dining Editor for Bisnow Media, Alia J. Khan writes about the business side of DC’s restaurant industry. Check out Dining Bisnow for handy listicles and the latest on hot new openings, trends, and innovations in the DC Dining Scene. Peruse the archives, subscribe, or follow @DiningBisnow on Twitter. Alia is a recovering attorney turned restaurant writer, realtor and yoga instructor. You can reach her at Alia.Khan@bisnow.com.

Follow @WTOP and @WTOPliving on Twitter.

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