February may be the shortest month of the year, but there was no shortage of restaurant openings in recent weeks.


A Rake’s Progress: Helmed by chef Spike Gjerde of the award-winning Woodberry Kitchen, this addition to the Line Hotel in Adams Morgan offers game cooked over a wood-fired hearth and cocktails exploring regional flavors. 1770 Euclid St. NW.

Alhambra: Goodbye, Decanter. Hola, Alhambra. The St. Regis Hotel’s restaurant has debuted a Mediterranean and French menu, thanks to new executive chef Sébastien Giannini. 923 K St. NW, inside the St. Regis Hotel.

Dolcezza at the Hirshhorn: The Hirshhorn’s new lobby, designed by Japanese artist Hiroshi Sugimoto, is the first major change to the building in more than four decades. Dolcezza is in charge of the cafe, which includes a 20-foot bar outfitted for pour-overs and espresso drinks and has seating made from a 700-year-old chestnut tree. Seventh Street and Independence Avenue SW.

High Side: Virginia craft beer is the focus at this downtown Fairfax bar and restaurant, with two dozen taps pouring flavorful beers and a quartet of ciders. Saisons and IPAs pair well with Taiwanese popcorn chicken, pot stickers and other Asian street foods. 4009 Chain Bridge Rd., Fairfax.

Maison Kayser: Eric Kayser’s Parisian boulangerie, with locations from Saudi Arabia to Singapore, is making its D.C. debut this month with the first American shops outside of New York. (The location near the White House opened Feb. 8; the shop near Mount Vernon Square opens Feb. 28.) Visit the chic cafe for croissants, tarts or a pre-made sandwich. You’ll probably want to bring home a loaf of bread: Try the signature wheat Tourte de Meule, or the cheese bread with Gruyere baked inside. 1345 F St. NW and 650 Massachusetts Ave. NW.

Mayahuel: The owners of District Kitchen have taken over the former Bar Civita/Murphy’s Irish Pub space in Woodley Park, changing the focus to tacos, Mexican snacks and frozen margaritas. 2609 24th St. NW.

Mi Vida: Roberto Santibañez, the chef and owner behind New York’s Fonda restaurants, says his new Wharf concept is “inspired by street food and traditional Mexican home cooking.” Expect carnitas tacos, vegetarian enchiladas, foie gras churros and gorditas topped with caviar. 98 District Sq. SW.

Milk Bar: More than two years after sating Washington’s desire for Crack Pie and Compost Cookies, Christina Tosi unveiled another Milk Bar, this time at the Wharf. It’s slightly larger than the CityCenterDC outpost and has far better views, which should come in handy when it’s warm enough to eat Cereal Milk soft-serve outside. 49 District Sq. SW.

Pluma by Bluebird: Bluebird Bakery was founded by the former pastry chefs for Fiola and the Mandarin Oriental. After introducing itself to Washington pastry lovers through a well-received pop up, and by selling baked goods at Peregrine Espresso and Dolcezza, Bluebird has opened its own space near Union Market, selling croissants, scones, sandwiches and pizza. 391 Morse St. NE.

Spark at Engine Co. 12: After working in the kitchens of Equinox and Citronelle, chef Peter Prime is cooking the food of his native Trinidad in a lively restaurant inside a converted firehouse in Bloomingdale. 1626 N. Capitol St. NW.

Swing’s Coffee: After almost two years of construction, the century-old Washington coffee roaster has returned to its store across the street from the Old Executive Office Building. The 1920s coffee bar is in place, with its original signs, serving fair-trade coffee and nitro brews. 1702 G St. NW.


Ardeo: Restaurateur Ashok Bajaj is closing the Cleveland Park staple and replacing it with a new concept

The Classics: Once part of the Ray’s empire, the Silver Spring steakhouse is no more

Co Co. Sala: After a decade in Penn Quarter, the chocolate-focused restaurant’s closing is bittersweet.

DGS Delicatessen: Nick and David Wiseman shuttered the Dupont Circle deli to focus on their forthcoming Little Sesame hummus shop.

Hank Dietle’s Tavern: The landmark roadhouse was gutted by a fire on Valentine’s Day. A GoFundMe online fundraiser to support employees and restore the bar is underway.

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