There’s a new food hall coming to downtown D.C. in June. And it’s a big one – both in its size, and the chefs it has landed from the local food scene.
The Square, measuring 25,000 square feet and located just above the Farragut West Metro in the International Square office development, will have a large bar and full-service restaurant, plenty of outdoor space, and 16 vendors led by some of D.C.’s most famous local chefs. At its helm are Richie Brandenburg — who helped launch Union Market and was culinary strategist for La Cosecha — and chef Rubén García, former creative director for celebrity chef José Andrés’ restaurant group, which includes the two-Michelin-star minibar.
The pair collaborated with real estate company Tishman Speyer, which owns the building, to develop the space.
García and Brandenburg will open Junge’s, where you can get churros and soft serve ice cream. García will have two other vendors of his own: Brasa, where he will be serving Spanish street food (think grilled sausages and veg, allioli, pan con tomate), and Jamón Jamón, featuring hand-cut jamón Iberico, cheeses, croquetas, and charcuterie.
Other notable vendors include Cashion’s Rendezvous, led by James Beard award winning chef Ann Cashion and business partner John Fulchino, the pair behind several iconic D.C. food spots. Serving oysters and crab cakes, this will be a revival of Chesapeake flavors from Johnny’s Half Shell, Cashion and Fulchino’s much missed seafood restaurant.
Jerome Grant, the executive chef of the Sweet Home Cafe in the National Museum of African American History and Culture — will have a vendor too: Mahal Afro-Filipino BBQ. There’s also Cebicheria Chalaca by chef Carlos Delgado, whose restaurant Causa was a James Beard finalist this year for Best New Restaurant. Like Causa, Cebicheria Chalaca will serve Peruvian fare, along with a full cocktail program from Glendon Hartley.
Here’s a full list of tenants at the Square that have been announced so far (six more have yet to be announced):
- Cashion’s Rendezvous by Ann Cashion, John Fulchino.
- Mahal Afro-Filipino BBQ by Jerome Grant
- Flora Pizzeria: Tom Wellings and Camila Arango, co-founders of Pluma by Bluebird Bakery, will be serving pizza whole and by-the slice, along with appetizers, salads, and drinks.
- Yaocho: Bidwell’s chef John Mooney will have a vendor serving Polynesian-inspired fried chicken, deep-sea snapper, superfood juices, sweets, and drinks
- Jamón Jamón by Rubén García
- Brasa by Rubén García
- Junge’s by Rubén García and Richie Brandenburg
- Taqueria Xochi: This vendor by Teresa Padilla and Geraldine Mendoza — both veterans of José Andrés group restaurants — will serve birria, tacos guisados, and street tacos, as well as margaritas and palomas
- Cebicheria Chalaca by Carlos Delgado
- KIYOMI Sushi: Chef Masaaki “Uchi” Uchino, formerly of Michelin-star winning Sushi Nakazawa, will serve classic sushi, and some fancier fare (caviar, wagyu, and truffles)
- Shoals Market: Shoppers can get spirits, artisanal products and rare culinary finds that are either crafted or inspired by the food market’s chef partners
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