New Downtown DC Foods Corridor the Square Reveals Star Cooks

The Sq. founders Rubén Garcia (remaining) and Richie Brandenburg, longtime collaborators at the José Andrés Group. Photograph courtesy of The Square.

There are a good deal of exciting food stuff halls opening all-around DC—and then there’s The Square, a substantial indoor/out of doors culinary complex that is having above an complete downtown block in the vicinity of Farragut Sq. and will open up in late Might or June. Previous Union Sector and La Cosecha culinary strategist Richie Brandenburg and ex-Minibar star Rubén García, together with developer Tishman Speyer, are organizing 1 of the city’s most ambitious marketplaces to date. Size isn’t all that sets it aside: the slate of nearby talent heading into the food items hall is spectacular.

The 25,000 square-foot room will incorporate a comprehensive-services restaurant and bar from García (opening later this summer season) and 3 Spanish-design and style stalls from the founders, who spent yrs collaborating at José Andrés Team: a jamón bar, a road-food items with grilled meats, and a churro location with tender provide. Brandenburg and García also curated a specialty grocery and spirits store, Shoals Market place, stocked with cheffy substances, local meats, little-batch spirits, and dwelling-created objects from the enormous commissary that will fuel the procedure.

Regional chefs and bartenders make up the 16 sellers who will function personal stalls—all uniquely designed, lots of with counter seating or bars for interactive dining and ingesting. The combine incorporates veteran restaurateurs like John Fulchino and chef Ann Cashion of the late Johnny’s 50 % Shell and Cashion’s Eat Location increasing stars these kinds of as chef Carlos Delgado and cocktail professional Glendon Hartley of Peruvian hotspot Causa/Amazonia and lauded cooks who’re hanging out on their very own, together with Masaaki Uchino, who a short while ago departed Sushi Nakazawa after a 10 years of jogging the Michelin-starred omakase counters in New York and DC. 

The opening lineup—dates TBA—will contain the adhering to, with 6 supplemental suppliers to be introduced:

Cashion’s Rendezvous (Ann Cashion, John Fulchino) – The comeback young children of DC’s cafe scene are returning however again soon after closing their Adams Morgan cafe, Los Companeros. Their stall and 12-seat oyster bar will hearken again to the early times of Johnny’s 50 percent-Shell, which opened in 1999, with Cashion’s crab cakes, oysters, and shrimp and grits, moreover crisp white wines and fun cocktails.

Mahal Afro-Filipino BBQ (Jerome Grant) – What commenced as a pandemic pop-up for the previous Sweet House Café chef has grow to be a comprehensive-time passion: a barbecue idea that explores Grant’s African American and Filipino heritage via dishes like smoked hen inasal and pastrami-model Szechuan-pepper brisket. At the Square, diners can feast on barbecue platters along with beer, wine, and cocktails from woman and minority-owned makes, or seize bowls to-go. A tasting counter for more snacks and cocktails, Kuwento, will open up later.

Cebicheria Chalaca (Carlos Delgado and Glendon Hartley) – Chef Carlos Delgado and Company Bar cocktail guru Glendon Hartley—recently minted James Beard finalists for their Peruvian hotspot Causa— are branching out with a ceviche and seafood bar that pays homage to Delgado’s indigenous Lima. Assume a entire lineup of Hartley’s artistic drinks, too.

Jamón Jamón (Rubén García) – The Barcelona indigenous channels the hand-lower jamón bars of his hometown, exactly where prized Iberico pork is sliced for  sandwiches and snacking together with cheeses and tapas. Jamón will also be accessible for diners to acquire dwelling.

Brasa (Rubén García) – Garcia, an avid mountain biker, below usually takes inspiration from roadside Spanish grills and avenue-foodstuff stalls. Diners can dig into very simple, satisfying plates of grilled sausages and greens with allioli and pan con tomate.

Junge’s (Rubén García and Richie Brandenburg) – The duo are teaming up with nearby gelato-maker Dolcezza for sweet gentle serve and freshly fried churros.

Kiyomi Sushi by Uchi (Chef Masaaki Uchino) – Sushi learn Uchi, the longtime face of Nakazawa‘s Michelin-starred omakase counter, is likely a bit much more relaxed for his possess enterprise (although splurges like caviar, wagyu, and truffles will still be on provide).

Taqueria Xochi (Teresa Padilla and Geraldine Mendoza) – José Andrés Group alums Teresa Padilla and Geraldine Mendoza opened their very first Puebla-model taqueria on U Road to rave evaluations. A equivalent taco spot—now with a total bar—at the food corridor will provide their tasty birria, tacos guisados, road tacos, and plenty of margaritas and palomas.

Flora Pizzeria (Tom Wellings and Camila Arango) – The pastry and pizza talents at the rear of Pluma by Blue Hen Bakery at Union Current market are expanding  with a correct parlor for pies (total and slices), appetizers, salads, and beverages.

Yaocho (John Mooney) – Mooney, the chef who has prolonged operated Union Market’s anchor restaurant, Bidwell, is increasing with an island-style eatery. Polynesian flavors range from fried rooster to seafood, superfood juices, and sweet treats.

Shoals Marketplace – The retail hub for the food items corridor will offer pantry products, community meats and seafood, constrained-allocation spirits, and extra.


Compared with a good deal of food stuff halls that choose an just about every-chef-for-themself tactic, the mission of the Sq. is to be collaborative on each degree. 

“We want to build a model here that performs for every person. The notion is volume will deliver back again the base line,” claims Brandenburg, who options to run the organization far more like a lodge or on line casino, with efficiencies like collective acquiring, accounting, and shared kitchen area sources (a butchery, bakery, etcetera.) that absolutely everyone will use. 

The marketplace will have tons of indoor and outdoor seating, pop-up and occasion spaces, and also totally free parking on weekends. Brandenburg and García suggests the vision is to enliven the downtown DC area—still hurting from pandemic closures and workplace vacancies—like Union Current market remodeled its neighborhood.

“There’s the similar prospect right here as there was there,” claims Brandenburg. “We have a extremely significant area, plus no nighttime neighbors that’ll complain about sound. We want to have some entertaining.”

The Sq.. 1850 K Road, Northwest. 

Foods Editor

Anna Spiegel addresses the dining and drinking scene in her indigenous DC. Prior to becoming a member of Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA plan in New York, and held various cooking and composing positions in NYC and in St. John, US Virgin Islands.

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