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Homestead will bring lamb bacon and draft cider to Petworth this winter

Nic Makris and Marty Anklam have been friends since their days at Gunston Middle School in Arlington. In high school, they both worked in restaurants -- Makris at Clarendon's Silver Diner, Anklam at the late Bistro Bistro in Shirlington.

The two still like each other -- and restaurants -- enough that they're opening their first venture together: Homestead, set to debut this winter.

Located in a converted 1922 rowhouse in Petworth, Homestead will see Anklam as executive chef and Makris as owner. (He's also a co-owner of the Blaguard in Adams Morgan.)

"We kind of always had a vision for a homey, comfortable neighborhood restaurant," Makris said, the type of place diners might come back to several times a week.

Anklam said the food will be "traditional American," but with some unexpected twists when it comes to starring ingredients. Think bison meatloaf, catfish nuggets and venison Brunswick stew. Anklam said he's pulling regional inspiration from around the country, having worked in kitchens in Mississippi, Colorado and New York. He's particularly excited about one ingredient from farther afield: The lamb bacon from Indiana's Smoking Goose, which will be highlighted in several different dishes. Anklam also intends to work with Maryland's Roseda Farm and Copper Penny Farm, as well as Pennsylvania's Kuhn Orchards, a vendor at the nearby Petworth Community Market. The chef would like to bring additional production in house, with his own charcuterie, pickling and rooftop-grown produce.

Homestead's menu will be made up of both smaller plates and family-style entrees, as well as some sandwiches that will primarily be available in the bar. The family-style plates will come with two or three sides and a salad or soup, Anklam said.

Makris said the restaurant is installing 20 to 25 tap lines that will be devoted to a mix of beer, wine and cocktails. His goal is to have four or five ciders on draft, with an emphasis on local outfits such as Blue Bee and Foggy Ridge.

Homestead will seat about 70 diners in its main dining room on the first floor, with seating for an additional 15 on the patio.  The second level will hold about 40 more diners, plus seating for 50 on another patio. There will be bars on both floors.

3911 Georgia Ave. NW. homesteaddc.com. Opening this winter.

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