Spring Dining

from Mid City DC Magazine – March 2023

WHAT’S ON WASHINGTON

by Sarah Payne

a restaurant in Shaw, the opening of Ghostburger introduced him to many of his neighbors.

“It’s really fun,” Phillips said. “The brand is fun, the food’s fantastic and people really connect with it. I also think that it connects to the neighborhood better. After opening Ghostburger, I’ve met a lot more of my neighbors I just hadn’t met before. Shaw is a very, very diverse part of DC, which I just think is cool,” Phillips said. “You’ve just got this really good mix of people. I think Shaw just has this good culinary community.”

But recently, a VIP phone order for pickup came from a destination outside the neighborhood: the White House. President Joe Biden personally called in an order for lunch for Vice President Kamala Harris and himself.

In addition to a number of burger varieties and other sandwiches on the menu, like La Hamburguesas, The Frenchie, Shroomsteak and Sausage and

Visit Ghostburger for Philly-Inspired Burgers and More

Authentic Philadelphia cheesesteaks, burgers, sandwiches and salads await at Shaw’s Ghostburger (1250 9th St NW). Originally created as a pop-up restaurant “ghost kitchen” during the pandemic, owner Josh Phillips said the restaurant is rooted in Philadelphia’s food culture, with a Mexican flare.

Ghostburger replaced Espita, the Mexican restaurant owned by Phillips and his wife, Kelly. The couple still owns two other Mexican restaurants in the La Cocheza Latin food hall in the Union Market District: Taqueria Las Gemelas and Destino (1280 4th St NE).

“A lot of the ingredients on the menu actually were harvested from Espita,” Phillips said. “A lot of the prep that we used for the old restaurant found its way into Ghostburger’s menu, like the cheese sauce on our cheesesteak; that was originally a cheese sauce that we designed for our nachos.”

The whole Ghostburger team is from Philadelphia, and authenticity, Phillips said, is at the heart of their concept. They import their rolls from a bakery in South Philadelphia and source all of their meat from their favorite butcher in southern New Jersey. One of their chefs worked in Philadelphia’s Reading Terminal Market.

“All those little touches are authentic,” Phillips said. “I think that’s what separates getting a cheesesteak at Ghostburger versus anywhere else in the District.”

Phillips said despite having run

Peppers, Ghostburger is introducing Build Your Own Burger, with a wide range of ingredients. “I ran the spreadsheet, and there are six billion different possible combinations,” Phillips said.

Ghostburger is open Monday through Sunday, from 11 a.m. to 10 p.m., with happy hour daily, from 4 p.m. to 6 p.m. Brunch is available on Saturdays and Sundays, from 11 a.m. to 3 p.m. Their full menu is also available for pickup or delivery. Visit www.ghostburgerdc.com for details.

Enjoy Hyper-Local Cuisine at Nina May

Fresh locally-sourced meats, fish and vegetables highlight the ever-changing menu at Nina May (1337 11th St NW), a New American restaurant in Shaw. Co-owner and Executive Chef Colin McClimans is a native Washingtonian who sources all of the ingredients from local farms within a 150-mile radius of the District. The menu changes, sometimes daily, depending on the availability of ingredients.

Co-owner and General Manager Danilo Simic said that while the restaurant is a popular spot for Shaw locals, it draws customers from Maryland and Virginia, too.

“We just keep doing what we’re best at, and that’s making great food and offering great hospitality,” Simic explained. “We’ve got that neighborhood feel but also, we became a destination restaurant where we get a lot of people coming from Bethesda, Chevy Chase and Arlington to check out the restaurant.”

The restaurant’s name is a combination of McClimans’ and Simic’s daughters’ names.

In addition to a la carte menu options, Nina May features a “Chef’s Choice” menu. This family-style dining experience features six different seasonally inspired dishes to be shared among two or more people.

“Family style is a super, super good way to enjoy the experience because you not only enjoy the food, but you also exchange the energy at the table,” Simic said.

While the fresh, local food is a large part of the Nina May experience, so is their commitment to an unpretentious atmosphere. According to Simic, they have many regulars in the neighborhood, including diners who come in multiple times each week to experience the menu.

“I think people love what we do,” Simic assured. “ ey love the uniqueness of the concept, and also our design and vibe is very homey and welcoming.”

Simic is also an experienced mixologist who created a unique cocktail program, as well as an extensive wine list, for the restaurant.

Nina May is open for Tuesday through ursday 5 p.m. to 9:30 p.m., Friday and Saturday 5 p.m. to 10:30 p.m. and Sunday 5 p.m. to 9:30 p.m. for dinner and Saturday and Sunday 10 a.m. to 3 p.m. for brunch. For more information, visit ninamaydc.com.

Visit Chaplin’s for Authentic Ramen and Unique Cocktails

Authentic Japanese cuisine and an extensive drink menu await at Chaplin’s (1501 9th St NW). Chaplin’s chef Myo Htun, a native of Burma, began his culinary career in Japan and continues to create authentic dishes in the heart of Shaw. Co-owners, and brothers, Ari and Micah Wilder worked to create a unique beverage program to compliment Htun’s dishes.

“He learned cooking in Japan for 30 plus years under the master ramen chef that he worked for, who was his mentor, and then was given the blessing to come to the US to start doing his own creations from the authentic training and experience he had in Japan,” Ari Wilder said.

The menu features a variety of ramen dishes, mazemen and small bites like gyoza, fried tofu and dumplings. The beverage program, built to complement the savory and spicy dishes created by Htun, features beer, wine, unique cocktails and tea.

Wilder said they have worked to maintain “price sensitivity” since their opening in 2014 as they wanted to create a “local place that people could come to as often as possible.”

Wilder feels their customers have become like family and he emphasized how much they have enjoyed being members of the Shaw community. “We’ve put all of our eggs in Shaw’s basket, so to speak, because of the response from the neighborhood,” Wilder said.

“We’ve had people come in consistently every week since we first opened, and the community has been a huge part of the reason that we’re still here,” Wilder observed. “And a big part of our family, almost kind of raising our kids, because they’ve spent so much time in the restaurants.”

Chaplin’s kitchen is open Monday through Wednesday, 4 p.m. to 11 p.m., Thursday through Friday, 4 p.m. to 12 a.m., Saturday, 12 p.m. to 12 a.m. and Sunday, 12 p.m. to 11 p.m. The bar is open Monday through Thursday, 4 p.m. to 1:45 a.m., Friday, 4 p.m. to 2:45 a.m., Saturday, 12 p.m. to 2:45 a.m. and Sunday, 12 p.m. to 1:45 a.m. with happy hour specials every weekday, 4 p.m. to 7 p.m. and Saturday and Sunday, 12 p.m. to 4 p.m. The menu is also available for takeout and delivery.

For more information, visit chaplinsdc.com.

Supra Presents an Authentic Georgian Feast

Experience Georgian food and culture in the heart of Shaw at Supra (1205 11th St. NW).

Jonathan Nelms opened Supra in 2017 after spending many years living and working in the former Soviet Union. Nelms became familiar with Georgian cuisine and culture throughout his time there. But when his family returned to the United States, they found themselves unable to find the dishes they missed, inspiring him to open a Georgian restaurant.

Nelms said the focus of Supra’s menu is “the classic, best-known Georgian dishes” such as khachapuri, a boat-shaped cheese bread and khinkali soup dumplings. Georgia, Nelms said, has the oldest wine culture in the world. In addition to red, white and rosé wines, they also specialize in an amber wine, which Supra features on their menu.

“A Supra, the name of our restaurant, is a celebratory feast,” Nelms explained. “It’s sort of the centerpiece of Georgian celebrations and hospitality.” Supras, featuring an abundance of food, wine and toasts, are also offered at the restaurant. Occasionally, for a fixed price, guests can enjoy the three- hour experience, all inclusive of food, wine and desserts.

Introducing Georgian cuisine to the Shaw community, Nelms said, is one of the joys of his work.

“It’s always fun to have people come in and say that they don’t know anything about Georgian food and wine, but are curious to try it and then to hear good things from them,” Nelms stated. “We certainly have regulars from the neighborhood. One gentleman comes in almost every day.”

Supra is open for lunch Monday through Friday, 11:30 a.m. to 3 p.m., with happy hour, 3 p.m. to 7 p.m. Dinner is served Sunday through Thursday, 3 p.m. to 9 p.m. and Friday through Saturday, 3 p.m. to 10 p.m. Brunch is available Saturday and Sunday, 10 a.m. to 3 p.m. and takeout is available daily from 11:30 a.m. to 9 p.m.

Visit supradc.com for more information.

Roasted Boon features Artisan Coffee and Wine

The Roasted Boon Company (1018 Rhode Island Ave NW) opened in 2000 and serves a unique combination of coffee, tea, wine and bites. General Manager Smret Tewolde said the Eritrean culture’s emphasis on coffee and family is behind Roasted Boon’s concept.

“The whole Roasted Boon concept comes from our Eritrean culture,” Tewolde stressed, “We’re very big on family, and the reason we have that vibe or family feel is because coffee is a big thing in our culture.” The word boon is Eritrean for both coffee and the ceremonial preparation of the beverage.

The café’s roasts their own coffee beans in house every day, something Tewolde believes Shaw locals have come to love. Iced and frozen coffee drinks, teas and smoothies are also available. The menu also features a variety of pastries and desserts that are sourced from local bakery Fresh Baguette.

“All of our espresso drinks are from our beans that are freshly roasted and freshly made in house.” Tewolde explained. “Locals come in and they know they’re going to get fresh beans when they come in and purchase our coffee.”

In the evenings, the café also offers a wine selection, with features from Italy and France. Six-dollar glasses are served during Roasted Boon’s happy hour, Monday through Friday, from 3 p.m. to 6 p.m. and Saturday and Sunday, 1 p.m. to 3 p.m.

Tewolde is pleased that the establishment, with its indoor seating and sidewalk café, has become part of Shaw’s vibrant and diverse community.

“We’re very dog friendly,” Tewolde observed. “We have a skate park and we have schools right across the street from us, and right around the corner. So it’s very family oriented.”

Roasted Boon is open Monday through Sunday, 7 a.m. to 7 p.m. Roasted Boon’s freshly roasted coffee beans and ground coffee in several varieties, roasts and grinds are also available for home brewing. For more information, visit roastedboon.com.

Experience History at The Florida Avenue Grill

Avisit to the Florida Avenue Grill (1100 Florida Ave NW) is like a trip in a time machine, with authentic soul food and a hands-on DC history lesson thrown in, for good measure. Local artist Imar Hutchins has owned and operated the restaurant since 2005, but the establishment has been in the District since 1944. It remains the oldest surviving soul food restaurant in the country.

Hutchins described the restaurant as “a living museum” that provides the opportunity for visitors to experience history rsthand. e dining room is decorated with historic photographs and customers can sit at booths and an old fashioned lunch counter. Diners can even sit in the booth where Dr. Martin Luther King Jr. sat while planning the 1963 March on Washington.

“ e grill is a very important piece of DC history, Black history and American history,” Hutchins explained. “And it’s important to celebrate it and hopefully have it around for the next 80 years.” e menu, Hutchins said, has maintained its soul food roots and original dishes, including all day breakfast, sh and grits, smothered pan fried pork chops and chitterlings, but has added some healthier vegan and vegetarian options. While the grill’s food has stood the test of time, Hutchins believes the culture is what makes the restaurant so special.

“ e beautiful thing about the Grill is that you can see everyone, from Congress people to homeless people together eating,” Hutchins observed. “It’s like a slice of the real DC.” e Florida Avenue Grill is currently open Friday, Saturday and Sunday, from 9 a.m. to 2 p.m. For more information, visit oridaavenuegrill.com.

Hutchins emphasized his gratitude for the community’s support, particularly throughout the pandemic.

“A lot of businesses have not survived the pandemic, especially restaurants, and we’ve had to make some adjustments, but we’re still here,” Hutchins said.