Weekly Opening Report: The Week of November 4, 2013

A look into this week’s notable restaurant openings
The newly renovated Jaleo Bethesda in Washington, D.C., reopens Nov. 12 as a 'more contemporary and vibrant' restaurant, inspired by an 'avant-garde Spanish design.'

Every week, we take a look at some of the restaurants that have opened or will soon open across the country. Here’s this week’s roundup:

Washington, D.C.

The newly renovated Jaleo Bethesda reopens Nov. 12 as a "more contemporary and vibrant" restaurant, inspired by an "avant-garde Spanish design," according to a press release. José Andrés and Rob Wilder are hosting a celebration event from 6 p.m. to 8 p.m., where guests can sample assortments of tapas. The event is limited to the first 50 people to RSVP to rsvp@jaleo.com by Nov. 8.

Meant to be "a brewery without boundaries," Bluejacket just opened in Southeast D.C.’s Yards Park with craft beers of the "broadest range of styles and flavors possible," according to a press release. Housed in a historic boilermaker factory, which was part of the Navy Yard's ship and munitions manufacturing complex, Bluejacket is home to the Arsenal, a 200-seat restaurant and bar.


New Jersey

Shake Shack, known for its “‘roadside’ burger stand,” serving 100 percent all-natural Angus beef burgers and hot dogs, is opening its very first New Jersey location in Paramus on November 9 at 11 a.m., according to a press release. This location will serve Shake Shack’s new fresh fries, — never frozen, twice cooked, skin-on, Idaho Russet potatoes —which are only available at select locations. Items exclusive to this location include the Salt Water Toffee (vanilla and chocolate frozen custard, salted chocolate toffee, and caramel sauce) and the Bergen County Blend (vanilla frozen custard, Englewood-based Balthazar Bakery pecan sticky bun and banana). 


Joining the Los Angeles concept, Red O Restaurant is opening in Newport Beach’s Fashion Island shopping mall, according to a press release. Featuring "upscale Oaxacan-influenced" cuisine, the menu will include items exclusive to the new location as well as signature dishes including beer-braised beef short ribs, chipotle chicken, and garlicky shrimp and goat cheese.

Aiming to bring “authentic flavors and market-fresh Mexican fare,” Sabrosa will open November 13 for lunch, dinner, late-night bites, and brunch on weekends. The restaurant will serve seared Mayan spice rubbed ribeye, lime cured fish, and Dungeness crab meat to name a few dishes from the menu.

Geneva, Switzerland

The season of "rhinestone leotards, black velvet scrunchies, and silver crystalline tights" has arrived at La Réserve Genève Hotel & Spa, which, according to a press release, has opened its Winter Lodge, home to Geneva’s largest ice rink. Open through mid-March, the lodge’s 650-square-foot rink is complimentary, with ice skates included. Ice-skating lessons can be booked for an additional cost.


New York City

Fresh & Co, the New York City brand with nine locations in the city, introduced a quinoa bar, offering a variety of chef-designed bowls as well as a create-your-own option, according to a press release. Chef-designed bowls include an Asian energy quinoa bowl, a Bangkok quinoa bowl, and a burrito quinoa bowl.

Hops & Hocks, a specialty beer and charcuterie shop, just opened in Brooklyn, offering more than 200 beers from around the world, more than 100 flavors of cured meats, and a "select and highly curated menu of top notch provisions," according to a press release.

Featuring a menu that focuses on "modernized classic country kitchen dishes," Route 66 Smokehouse just opened in the Financial District with "unique twists on beloved barbecue and American regional cuisine," according to a press release.

In a historic Lower East Side synagogue, a café called Café Nibbles, offering baked goods, is opening. The café will be located on the second floor of the four-story, 5,000-square-foot building.

A yet-to-be-named restaurant, headed by chef Erik Blauberg, who previously headed 21 Club, is opening in the Lower East Side. The new restaurant will be a Prohibition-themed lounge with a "beer cellar," selling exclusive beers, in the basement.



Chef Jeff Mahin brings California to Chicago with the opening of two restaurants, Summer House Santa Monica and Stella Barra Pizzeria, both in Lincoln Park, according to a press release. In addition to its restaurant, Summer House Santa Monica also includes a bakery space with grab-and-go baked goods, artisan and gluten-free cookies, Mahin’s signature breads, and specialty coffees from Dark Matter. Stella Barra Pizzeria, the third installment of Mahin’s artisanal pizza concept, will serve classic pies such as the homemade organic pork sausage and shaved fennel pie.



A Chicago-based frozen yogurt franchise, Yumz Gourmet Frozen Yogurt, just opened a location in Florida. However, the grand opening will be held on Nov. 9, and the first 30 customers to enter the shop will receive one free 8-ounce cup frozen yogurt with toppings.



In February, David Burke Group will open David Burke Kitchen in Aspen, Colo., according to a press release. The restaurant will feature a "warm interior with rich leather stools, farmhouse tables and custom cabinetry" as well as an "exhibition kitchen" and "expansive bar." The menu includes locally sourced dishes including as peanut butter maple bacon dates, potted duck and foie gras, and short ribs.



Embodying the "spirit and camaraderie fostered between South Carolina farmers," The Granary just opened in Mount Pleasant, according to a press release. The menu features locally sourced chicken, duck, eggs, lamb, and pork as well as house-made breads, an extensive charcuterie program, and seasonal pastries.

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