Dunkin'® is the world's leading baked goods and coffee chain, serving more than 3 million customers each and every day. True to our name, we offer 50+ varieties of donuts, but you can also enjoy dozens of premium beverages, bagels, breakfast sandwiches and other baked goods.
Dunkin'® is the world's leading baked goods and coffee chain, serving more than 3 million customers each and every day. True to our name, we offer 50+ varieties of donuts, but you can also enjoy dozens of premium beverages, bagels, breakfast sandwiches and other baked goods.
Dunkin'® is the world's leading baked goods and coffee chain, serving more than 3 million customers each and every day. True to our name, we offer 50+ varieties of donuts, but you can also enjoy dozens of premium beverages, bagels, breakfast sandwiches and other baked goods.
Baskin-Robbins is the world's largest chain of ice cream specialty shops, providing guests with a wide array of ice cream flavors and delicious treats at more than 7,800 retail shops in more than 50 countries around the world. The brand was founded by two ice cream enthusiasts whose passion for...
Baskin-Robbins is the world's largest chain of ice cream specialty shops, providing guests with a wide array of ice cream flavors and delicious treats at more than 7,800 retail shops in more than 50 countries around the world. The brand was founded by two ice cream enthusiasts whose passion for...
Baskin-Robbins is the world's largest chain of ice cream specialty shops, providing guests with a wide array of ice cream flavors and delicious treats at more than 7,800 retail shops in more than 50 countries around the world. The brand was founded by two ice cream enthusiasts whose passion for...
Baskin-Robbins is the world's largest chain of ice cream specialty shops, providing guests with a wide array of ice cream flavors and delicious treats at more than 7,800 retail shops in more than 50 countries around the world. The brand was founded by two ice cream enthusiasts whose passion for...
Baskin-Robbins is the world's largest chain of ice cream specialty shops, providing guests with a wide array of ice cream flavors and delicious treats at more than 7,800 retail shops in more than 50 countries around the world. The brand was founded by two ice cream enthusiasts whose passion for...
At Estuary, we celebrate the essence of contemporary American cuisine while embracing the rich bounty of the Chesapeake region. Modern design and floor-to-ceiling windows await you, giving way to sweeping views of DC’s iconic skyline. Here, the city’s dynamic energy pairs seamlessly with a menu that tells a story of...
The Caged Bird combines the comfort of a home-style cooked meal with the flare & sophistication of hand-crafted cocktails. The menu boasts a fusion of Southern and Caribbean cuisine, creating a unique experience new to the DuPont Circle area. The Caged Bird sits a few blocks north of the DuPont...
Whether dropping in for brunch, lunch, dinner — every meal is accompanied by an extensive wine list, a seasonal cocktail list, and rotating local craft beers. Our patios are located on the best city corners for a vibrant dining experience. Join us and dine well!
Scholars maintain that sometime in the 1500s the earliest tacos were introduced. Using this exact recipe, we decided to create the ÈL BEBE taco...
Just kidding, that’s not entirely accurate, we simply decided to build what we always wanted…
Like most people, MHG employees work hard. We love the restaurant...
Rasika vets, Dante Datta and Chef Suresh Sundas, are behind this much-anticipated Indian operation. The corner space, flaunting a windowed façade and white-ringed Sanskrit logo, is an instant attention grabber. Weather permitting, a large sidewalk increases the dining capacity.
Inside, at the bar-counter set abuzz with vibrant tunes, the kitchen team...
Dauphine’s creates a transportive dining experience inspired by the playful and magical city of New Orleans. Dauphine’s utilizes the best Mid-Atlantic ingredients to prepare classic New Orleans fare, while also adding original dishes inspired by the city's storied culinary traditions, all served up in a beautifully iconic downtown DC setting.
Cocktail bar and wine garden. The bar will have a Latin vibe (Bran-Leis is Guatemalan), and it will pull from the personal passions of the founders, who are big on local producers and women-owned products.
Emilie’s daily-changing menu will focus on seasonally inspired and local ingredients and will include large plates and a small a la carte menu.
Guests can anticipate the focus of their dining experience to be further elevated with various small plates circulating the room on carts. This style of “tableside”...
Like Haikan and Daikaya, Hatoba will serve its own variation of Sapporo-style ramen. Given the waterfront locale, chef Katsuya Fukushima is looking to include some fish in the tare, or the sauce that give the stock its taste. The ramen bowls will continue to incorporate noodles custom-made by Nishiyama Seimen Company in Sapporo, Japan...
A plant forward restaurant, Oyster Oyster offers seasonal menus that highlight the bounty of the Mid-Atlantic with farms who share our ethos for stewardship, environmentally beneficial oysters from the Chesapeake, and locally foraged mushrooms. The beverage program is equally focused and curated with responsible producers.
Rooted in Greece’s storied foodways, Philotimo is an exploration of the country’s cherished traditions and culinary beauty through the lens of Michelin-starred chef Nicholas Stefanelli. We invite guests along for a vibrant journey that pays homage to Chef Stefanelli’s Greek heritage and the rich history of the country – well...
Piccolina, translates from Italian to little one, will be home to a selection of Centrolina’s mercato operations. With the majority of market operations moving to Piccolina, Centrolina will be expanding their private dining abilities within the restaurant. Chef Amy states, “I’m so thrilled to have the opportunity to grow Centrolina’s presence within CityCenterDC...
Time is the big theme for Ryan Ratino’s 18-seat tasting counter, which will open above his restaurant Bresca. His ingredients—dry-aged quail, miso, spruce-tip vinegar—will require a lot of it. Given the proper time to ferment, Ratino explains, the results are “mind-blowing.” If you don’t have the couple of hours...
Law-Yone’s “Anglo-Burmese” recipes draw from her childhood in Rangoon (now Yangon), Burma.Law-Yone’s father was Sino-Burmese with a taste for bold, spicy flavors, while her half-British mother preferred “a very sort of Colonial version of certain dishes.” Law-Yone hopes to capture a little bit of both sides in her...
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