Ever since Crane & Turtle closed earlier this year, people have wondered what will be the new restaurant to replace it on Upshur Street. Owner Paul Ruppert opened a short-term concept for Chesapeake seafood called Cappy's Crabs; the plan was for Cappy's to close by Labor Day and for a new idea to open in that space.
The restaurant opening soon in late October returns the space to being a Japanese-inspired restaurant, called Himitsu. The new concept is the idea of Carlie Steiner and Kevin Tien. The Washington City Paper has an interview with the partners to talk about their new Japanese concept that you should check out.
From the article, "Himitsu Opening in Petworth with Punched Up Japanese Food and Playful Cocktails":
Sample dishes from Tien's menu, which is divided into sushi and sashimi, maki rolls, cold tastings, and hot tastings, include yellowtail with thai chili nam pla prik and tobiko; karaage (Japanese-style fried chicken) with a sorghum Szechuan glaze; and a "tamago tonton" roll meant to taste like bacon and eggs with katsu pork belly, miso, tamari, and egg mustard.
In addition to the a la carte menu, there will be a daily special menu featuring fish flown in from Tokyo's Tsukiji Market. Also, those who want the ultimate Himitsu experience can verbally request an omakase-style experience in which Tien and Steiner craft a meal tailored to diners' food and drink preferences.
As a nod to the fact that Steiner's career began on the culinary side (she's a graduate of Culinary Institute of America), the owners will introduce some front of house, back of house interplay. The bartenders will be responsible for one food dish, while the kitchen team will be responsible for one cocktail.
There will be 24 seats inside, including the coveted counter seats looking into the kitchen, and they plan to utilize the patio, weather permitting. Himitsu will start by serving dinner Tuesdays-Saturdays from 5 p.m. to close. They will not take reservations. Instead, seating will be on a first-come, first-served basis. Mid-October is the projected opening date.
Read the full article on the Washington City Paper website.
Look for an interview and more information about the new restaurant coming next week.