Chef Joancarlo Parkhurst brings the tastes of Puerto Rico to La Famosa in Navy Yard.
Puerto Rican chef Joancarlo Parkhurst recently opened La Famosa, meaning “the famous one,” a nod to the canning company Parkhurst’s family founded in Puerto Rico in 1921. The Navy Yard venue, serving breakfast, lunch and dinner, offers Caribbean small bites like pastelillos (salt cod fritter with salsa verde), tripleta sandwiches (roast pork and beef) and jibarito, a sandwich served on flattened plantains instead of bread. Gourmands also will find mofongo: mashed fried plantains served with a choice of pork, salt cod, shrimp or vegetarian picadillo. 1300 14th St. SE, 202.921.9882, eatlafamosa.com
Rumi’s Kitchen, serving Iranian meze, recently opened at Mount Vernon Square.
BET ON ALI
As summer wound down, chef- restaurateur Ali Mesghali opened Rumi’s Kitchen in Mount Vernon Square. The dynamic Mesghali, who has won accolades in Atlanta since 2006 for his first Rumi’s, offers a menu that includes shareable Iranian meze, kebabs and stews. Early favorites include mirza ghasemi (smoked eggplant, tomato and garlic) and joojeh kabob (charbroiled Cornish hen, lemon, lime, saffron basmati rice). 640 L St. NW, 202.900.9106, rumiskitchen.com
Grilled dates, crispy cauliflower and chicken briouat at the new Gypsy Kitchen from executive chef Eric Milton.
FAB ON 14TH
Executive chef Eric Milton, who earned wide acclaim during his time with José Andrés and Think Food Group, opened Gypsy Kitchen earlier this fall on 14th Street. Inspired by the flavors of Spain, Greece, Lebanon and Morocco, the pan-Mediterranean spot is already getting lots of love for dishes like crispy chicken briouat, lamb moussaka and tuna crudo with harissa, squid-ink tuile and smoked salt. Bar director Giovanni Maramis has curated an impressive wine list heavy on Mediterranean labels. Our favorite cocktail so far: Hafla at the Clover Club, with dry gin, fino sherry, Cocchi Rosa, raspberry and lemon aquafaba. 1825 14th St. NW, 202.765.0500, gypsykitchendc.com
Chef Fabio Trabocchi with the owners of Chancellors Rock Farm, Tony and Kathryn Everett.
LONG LIVE ROCK
When Fabio Trabocchi goes to the farm, we will follow. The Michelin- starred chef behind Fiola, Del Mar and Sfoglina, among other restos, recently launched the pop-up Fiola 2.0, featuring Virginia’s Chancellors Rock Farm and its local vegetables, fruits, beef, pork and eggs—a celebration of Trabocchi’s childhood in Italy, where his family farmed for generations. Most of the menu for Fiola 2.0 is sourced from the Rappahannock County farm; guests may choose two savory courses and a dessert from a culinary lineup that changes daily and with the seasons. 601 Pennsylvania Ave. NW, 202.525.1402, fioladc.com
Pork roast at King & Rye, located inside The Alexandrian in Old Town
The mid-Atlantic’s bounty is the focus of executive chef Peter McCall’s menu at Old Town’s King & Rye, newly opened inside the historic Alexandrian hotel. Look for decidedly Southern influences on the menu, including Seven Hills beef cheek “pot roast,” North Carolina rainbow trout and Anson Mills cornbread. Don’t miss proper bourbons and whiskeys selected by executive bourbon steward Allison Strunk. 480 King St., Alexandria, 703.842.2761, kingandrye.com
Photography by: Scott Suchman; Courtesy of Rumi's Kitchen; By Scott Suchman; Courtesy of Fiola; Courtesy of The Alexandrian