• Circa Right Now The Dupont Circle set is elated to swap what was once WrapWorks for the new Circa (1601 Connecticut Ave., NW; 202/667-1601; www.circacafes.com). Serving up WiFi, outdoor seating, a wine bar and hours from the early morning to the late evening, Circa is the cool hangout that WrapWorks wished to be. Power architects Adamstein & Demetriou (Zola, Zaytinya and lots more) created their vision of a European café. Greenberry’s supplies the coffee, so the extensive menu includes not only their coffee, but also frozen coffee treats, smoothies and an assortment of great pastries. Real food? Look for upscale café fare: thin-crust pizzas, sandwiches and a salad selection. Gelatos are by Robb Duncan of Dolcezza’s in Georgetown.
• Rock On A current fave of the Bethesda/Potomac crowd is the health-conscious Rock Creek Restaurant in Bethesda, which is due to open another location any day now in an even more upscale spot, Chevy Chase, attached to Neiman Marcus in the Mazza Gallerie (5300 Wisconsin Ave., NW; 202/966-7625; www.rockcreekrestaurant.com). Chef Ethan McKee, former chef de cuisine at Todd and Ellen Gray’s Equinox, takes charge of the kitchen. “Mindful dining” is the mission. What’s that mean? An emphasis on fresh, local produce and portion control. This isn’t anything like the “healthy food” your mom tried to force on you. At Rock Creek, “healthy” translates to delicious and flavorful—and doesn’t leave you with that too-stuffed “Why did I eat that last course?” feeling.
But wait, there’s more. Rock Creek’s big news is accompanied by even bigger news: Look for Ralph Fredericks, maitre d’ extraordinaire (late of Coeur de Lion and Famoso), to take over the front desk. And, look at your plate and around the room for the influences of legendary D.C. chef Ris Lacoste, who, after leaving 1789 Restaurant after a spectacular 10-year stint, now consults on all aspects of the new Rock Creek, from the kitchen and the menu to staff development. With all of this happening, Rock Creek is gonna roll!
• Peru for You Want a taste of native cuisine from the land of the Incas, coupled with innovative Andean specialties in a colorful, modern atmosphere? Las Canteras (2307 18th St., NW; 202/265-1780), a restaurant focused on bringing traditional Peruvian dining into the modern era, offers a menu, décor and style that fuse those influences from executive chef Eddy Ancasi’s native Peru. Ancasi, born in the mountain town of Chuquibamba in southern Peru, learned the basics of Peruvian home cooking in Arequipa, Peru’s breadbasket city. A naturalized American, Ancasi gained experience at several restaurants, including El Chalon, one of Washington’s oldest Peruvian restaurants. Look for a menu influenced by the Novoandino culinary style, which transforms native Andean products into creative dishes. The delicious grain quinoa, a mainstay of the Andean diet, is the base for several offerings, including quinoa salad (freshly tossed quinoa, chickpeas, tahini and lime juice), quinotto (a risotto-like dish with quinoa and mushrooms), and quinoa cakes (a side dish that blends quinoa and herbs, lightly fried). Also look for classic Peruvian favorites, including three versions of cebiche (fish marinated in lime juice); causa (yellow mashed potatoes stuffed with chicken), and lomo saltado (wok-fried vegetables tossed with morsels of beef). Our opinion? Es todo delicioso!
• Try ’Em, You’ll Like ’Em If you’re around here anytime between Aug. 6–12, run, do not walk, to sample more than 100 of Washington’s finest restaurants for tastebud-inspiring, three-course, prix-fixe meals during Restaurant Week. It’s a chance to sample some of the best while paying the least. Lunches are $20.07 and dinners are $30.07 per person. For a list of participating restaurants, visit www.restaurantweekdc.org.