New on Resy: Sushi Nakazawa, Gravitas, Hazel, and More

News flash: Sushi Nakazawa, the critically-acclaimed New York omakase destination, from prominent restaurateur Alessandro Borgognone, is now in DC. Chef Daisuke Nakazawa is at the helm, and he sources ingredients both domestically and internationally to craft an Edomae-style tasting menu each night. A modern design, influenced by both east and west, sets the scene.

Housed in a former tomato packing warehouse in the historic Ivy City neighborhood of DC, Gravitas is a tasting menu destination from chef-owner Matt Baker (MiniBar, Marcel’s). The menu, which changes weekly, draws inspiration from seasonal products, while the industrial-modern space (read: original brick and steel beams) also boasts a rooftop garden. To experience Gravitas at its full potential, book the two-seat-only chef’s counter, where Baker offers an experience that’s experimental and truly remarkable, comprised of 16 unique courses.

Located in Shaw, Hazel serves globally influenced New American fare on artisan tableware in an artful space with a buzzy patio. It’s a “neighborhood hot spot” (in the words of Washington Post critic Tom Sietsema) where dishes like zucchini bread with foie gras mousse and gnocchi with pork-kimchi ragu shine. Everything is meant to be shared, and since it’s summertime, be sure to try at least one of four Spritzes on the cocktail menu.

At stunning Adams Morgan restaurant, A Rake’s Progress, James Beard Award-winning chef Spike Gjerde crafts an exquisite seasonal menu, utilizing ingredients sourced from Mid-Atlantic farms and waters. Co-owner and barman Corey Polyoka showcases regional spirits (read: Lyon aged rum) and the bar’s own preserved ingredient arsenal in cocktails that are uniquely of this place. Located in the LINE DC hotel, every night is a banquet at A Rake’s — full of generous company, high spirits, and conviviality.

Ellē is an all-day café, bakery, and bar in the former Heller’s Bakery location, from Nick Pimentel (Bad Saint, Room 11) and Lizzy Evelyn (Paisley Fig). Food here means fresh-baked breads, pastries and a vegetable-heavy menu loaded with house-fermented ingredients. Don’t overlook the drinks; the morning coffee program, signature cocktails, and expansive wine list aim to please.

All Purpose is a James Beard Award-nominated American-Italian ristorante and pizzeria from the folks who brought you The Red Hen and Boundary Stone. This is the famed spot’s second location, but the highlights you’ve come to love remain the same: cold antipasti (Sicilian tuna mousse, stracciatella bruschetta), hot antipasti (fried baby artichokes, eggplant parm), plus salumi, and, of course, the star of the show: pizza. The latter is made in a wood-fired oven, and chef Mike Friedman adds malt powder to his dough, which brings out a slightly sweet, almost caramelized texture. Desserts come from Buttercream Bakeshop and include soft-serve ice cream.

The Partisan is a full-blown bar and restaurant joined at the hip with Red Apron Butchery, allowing for chef Nathan Anda to capitalize and expand on the operation’s whole animal butchery program. From an extensive selection of house-made charcuterie to an eclectic collection of dishes, which run the gamut from vegetables, fish, and plenty of meat (Angus ribeye with smoked chimichurri, Tomahawk pork chop with pickled eggplant caponata), the menu has range. Add to that a deep wine, beer, and spirits offering, and you’ve got a fool-proof gastropub.

At Birch & Barley, take your pick from an unparalleled collection of craft beers—555, to be exact—culled from around the globe. Thanks to beer director Greg Engert, the program truly represents a full spectrum of styles, traditions, regions, and flavor profiles. Should you want to focus on selecting the perfect brew for your taste, opt for the kitchen’s tasting menu. Otherwise, go a la carte with salumi, pastas, flatbread, mains like cast-iron chicken, or a shared supper of crispy suckling pig leg and seasonal sides.

Billing itself as DC’s first vintage bowling establishment, The Eleanor is a seasonally driven restaurant, bar, and entertainment center. Skee-ball and other games are on offer as well, while the food menu has something for everyone—raw bar, General Tso’s chicken wings, eggplant parm sandwiches, late spring pappardelle pasta, and Greek and Caesar salads. Think Americana, revamped, with plenty of fun to go around.

The Sovereign celebrates the rustic cuisine and fabled brewing culture of Belgium. Chef Peter Smith draws on French, German, and Dutch cooking techniques in his classic, ingredient-driven dishes, such as traditional flammekuchen (crispy flatbreads) and Lapin a la Kriek (rabbit braised in cherry beer). To go with, there’s a meticulously curated list of 50 drafts and more than 350 bottles, including tried-and-true Belgian producers, revivalist brewers, and international and domestic makers of Belgian-style ales—all curated by beer director Greg Engert. The setting is a Georgetown bistro reminiscent of an Old World beer hall, outfitted with long wooden tables and brass chandeliers ringed with stag heads.