Urban Heights Plans late April opening – Local chef Robert Wiedmaier’s remake of Roof Bethesda—Urban Heights—is likely to open sometime later this month on Norfolk Avenue in Bethesda. Frank Shull, a partner of Wiedmaier’s RW Restaurant Group, said Wednesday the restaurant is waiting on final inspections by the Montgomery County health and fire departments before setting an opening date. The restaurant group is planning on opening sometime during the week of April 20, but that timeframe could be pushed back pending the results of the inspections.
The menu of Filipino-American chef Cliff Wharton will feature some of his Filipino favorites including “chicken adobo sliders, lumpia and a dessert of coconut and rice flour cakes called bibingka,” according to Zagat. Lumpia are similar to fried spring rolls.
Mixologist Jamie Imhof is crafting a drink menu featuring “island cocktails” such as a Kumquat Mojito (white rum, club soda, Kalamansi, lime, mint, kumquats), Sticky Mango (rice vodka, coconut rum, mango, lemon, vanilla syrup) and Rising Sun (sake, pineapple jalapeño chutney, lime, cilantro).
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Barrel and Crow exterior. Credit: Andrew Metcalf
Barrell and Crow Hopes to open this month – Laura Houlihan, one of the co-owners of the new American restaurant Barrell and Crow on Cordell Avenue, said Friday they’re hoping to open the new Bethesda restaurant this month. Originally a March opening was planned for the restaurant that’s replacing Freddy’s Lobster + Clams, but they’re still waiting on final inspection clearances, Houlihan said. The interior features reclaimed wood, a large exposed brick wall, wood floors, a dedicated private dining area and a large bar area giving the space a classy lounge feel. A couple of menu items shared on the restaurant’s Facebook page include beer-braised short rib with swiss chard, sautéed cornbread and crispy bone marrow as well as a warm asparagus salad with a poached egg, pork belly and smoked tomato vinaigrette.
Grapeseed celebrates 15 years in Bethesda –Grapeseed is celebrating its 15-year run in Bethesda throughout April. The Cordell Avenue restaurant officially opened April 7, 2000. As part of the celebration the restaurant is giving away $1,500 in gift certificates and offering 15 percent off of customers’ bills. Everyone who dines in the restaurant can enter a drawing for a $30 gift certificate. Two $30 gift certificates will be given away each day. Also, those who enter will be eligible for the grand prize: dinner for four at the chef’s table, valued at $500.
“It’s been an incredible run,” Jeff Heineman, Grapeseed’s chef and owner, said in a statement. “And we’re ready to do it for another 15 years. We can’t wait to celebrate 20, 25 and 30 years in Bethesda—our home.”
New sandwich photos courtesy of Taylor Gourmet
Taylor Gourmet introduces new menu items – The hoagie chain Taylor Gourmet is rolling out its new spring menu. Now you can get crispy polenta fries, egg rolls and risotto balls as well as several new sandwiches including the Castor—braised pork, peppered ham, mustard and provolone; the Jackson—herb chicken salad, bacon, avocado and honey Dijon; and the vegetarian Cumberland—chickpea fritters, cucumber, lettuce, tomato, red onion, pepperoncini and lemon mint dressing. The sandwich shop, which has locations throughout the Washington, D.C., area, is at 7820 Woodmont Ave., Bethesda.
Previewing Villain & Saint’s menu – RW Restaurant Group’s other eatery opening this month is the new rock ‘n’ roll venue Villain & Saint, which is replacing Markham’s on Wisconsin Avenue. Chef Tom Meyer is creating a bohemian menu featuring a variety of vegetables (and also slow cooked pork) such as the following dishes:
- Salt roasted beets with avocado, pickled red onion, chickpea puree, coriander and sriracha cream
- Zucchini pancakes, smoked salmon, grilled Granny Smith apples, chive creme franc
- Slow dry rubbed pork shoulder, spicy broccoli rave, caramelized vidalia onions, white Vermont cheddar served on a toasted roll with sweet potato fries and chipotle mayonnaise
- A selection of bar bites ranging from calamari with chorizo and Pimentón to a pulled pork burrito with V&S hot sauce and the works.
The restaurant and venue officially opens Thursday, April 14.
