ANC to Seek New Agreement for Black's Restaurant on 14th Street

At tonight's ANC2F meeting, the Commission discussed the as-yet-unnamed Jeff Black-operated restaurant coming to 1612 14th Street (next door to HR-57).

As you may recall, the space was originally slated to become a sustainable seafood-focused restaurant from local restaurateur Barton Seaver. Seaver had negotiated a voluntary agreement for the space with the ANC, however construction of the restaurant never moved forward. Jeff Black, whose other restaurants include the eponymous Black's in Bethesda and Blacksalt in the Palisades, announced plans to open a restaurant in the space in July.

At tonight's meeting, ANC2f commissioner Charles Reed said that Black notified the ANC of his intent to vacate the Seaver-negotiated VA for the space because of disagreements with certain components of it. Among those reasons cited was a clause forbidding the opening of an outdoor summer garden, which Black would like to include in his plans. Citing concerns over potential noise and vermin problems for nearby residents, Reed indicated that the ANC would protest the license application in order to negotiate a new VA with Black.

The issue was supposed to have been discussed this evening; however, the space did not have placards posted yet so no discussion could take place. Stay tuned for more on this one...

Latest on Birch & Barley; Diamond District Seafood coming soon

Many of you have probably been wondering what's going on with the long-awaited Birch & Barley and ChurchKey, the two new establishments headed for the former Dakota Cowgirl space on 14th Street between O and Rhode Island.

As you may recall, the establishments have blown through several deadlines--first summer, and then October (which is now highly unlikely). And although NRG, the group behind both establishments, is keeping mum about a potential opening date (too many false starts, I suppose) there does appear to be some very good reasons as to why both places are taking so long to get off the ground.

Seems that executive chef Frank Morales was "let go" recently, according to comments I received from a company spokesperson. In Morales' place steps Kyle Bailey, who most recently served as executive chef at New York-based Allen and Delancey.

According to a release sent out by NRG:

"...[Birch & Barley's] modern American menu will include appetizers such as Charred Octopus with warm fingerling potatoes, pickled eggplant and fried capers and Char tartar with yuzu, ginger, basil and sesame chips. The menu will include a pasta section with rotating selections all made fresh in-house, such as Tagliatelle with braised rabbit, carrots, chives and housemade ricotta.

...Upstairs from Birch & Barley is ChurchKey, NRG’s 3,250 square-foot beer bar. For this space, Bailey has conceived an imaginative menu split into four sections: Fresh, Pressed, Roasted and Fried. Artichoke hearts with sheep’s milk ricotta and chestnut honey are a welcome ‘fresh’ snack, while ‘fried’ and spicy Hush Puppies are destined to be a crowd pleaser. For ‘pressed’ or ‘roasted’ options, guests can try the Truffled grilled cheese with tomato soup dip and the wood-fired Flatbreads with toppings such as Port-glazed Black Mission figs and Gorgonzola crema focata."

While strolling by the building a few nights ago, I managed to sneak a shot inside. While the exterior is clearly looking better, they've got a ways to go on the interior.

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A little bit up the block, in the former 100% Mexico Space, Barton Seaver's new sustainable seafood restaurant and market--Diamond District Seafood--continues to take shape. Although Seaver has not yet announced an opening date for the combination restaurant/market, interior space build-out is continuing.

During a recent conversation, Seaver also mentioned that he was exploring the possibility of expanding his establishment across the street, into the space formerly occupied by Candida's World of Books. A lot remains up in the air at this point, but those of you waiting to have a place to purchase or enjoy sustainable seafood in the neighborhood may not have to wait too much longer.

More Restaurant News: "Cork and Fork", Seafood Market Headed to 14th Street

The pace of restaurant growth along 14th Street continues, seemingly unabated.

First, in a move certain to raise eyebrows at 14th Street wine bar/small plate restaurant Cork, Virginia-based wine shop "Cork and Fork" are headed to 14th Street, in the currently vacant space across from Garden District at 14th and Church streets. Metrocurean has the scoop.

This finally settles the question of what might end up in that space, but it begs several others: with the Cork Market set to open this fall, Cork already in place and Whole Foods (not to mention several nearby liquor stores) nearby, does Logan need yet another wine-themed establishment? And, are the owners of "Cork and Fork" seeking to build on Cork's name and reputation by opening up a store only two blocks south, or is their arrival merely coincidental?

The build-out in the space is currently ongoing, and according to the owners the aim is to have the space open by December.

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In other restaurant-related news, many of you may remember Chef Barton Seaver from his days as chef at local mainstay Saint-Ex (or, if you're Mrs. 14thandyou, you remember him from high school). Seaver left Saint-Ex to take over the kitchen at Georgetown's Hook, where his sustainable seafood mantra led to widespread acclaim for the restaurant.

Now, fresh off the opening of Glover Park's Blue Ridge, Seaver is set to open an as-yet-untitled seafood market and restaurant at the long-vacant former home of 100% Mexico on the 1600 block of 14th Street, next to the HR-57 jazz club.

Scant details of the establishment are available, aside from the fact that his partner will be aforementioned Blue Ridge owner Eli Hengst.

The opening should provide joy to area seafood lovers since the loss earlier this year of seafood-themed Mar Del Plata from the 1400 block of 14th Street.