Embarking on a gastronomic adventure, Downtown D.C. is poised to welcome the long-awaited culinary enclave, The Square, which is set to open its doors on Tuesday, September 5th. Envisioned as a nexus of flavors, the indoor/outdoor food hall and market promises an array of delectable experiences, curated by locally renowned chefs, including the esteemed Rubén García, a former member of the Minibar team, and the celebrated James Beard award-winning chef Ann Cashion.
Nestled above the Farragut West Metro in the iconic International Square building, The Square is the fruit of over two years of meticulous crafting. The brainchild of culinary virtuoso Rubén García, renowned for his pivotal role in establishing New York City’s Mercado Little Spain, and Richie Brandenburg, the visionary chef responsible for the transformation of Union Market into a culinary haven, The Square’s emergence heralds a dynamic evolution in the D.C. culinary landscape.
While avoiding the traditional classification of a mere food hall, The Square embodies a unique blend of elements, melding market, restaurant, and food incubator. This novel approach fosters collaboration rather than competition among vendors, an ethos diverging from the norm. Practically, this translates to the market’s bakery and butchery contributing provisions for all vendors, and the establishment of shared resources such as accountants and sales software.
Anticipating future expansions, The Square will soon house the culinary gem “Casa Teresa,” a Catalan open-fire restaurant conceptualized by Rubén García himself. This marks García’s inaugural standalone venture, following an illustrious career as the trusted right-hand chef to the renowned José Andrés.
Spanning an expansive 25,000-square-foot space, The Square will accommodate over a dozen vendors, with a phased introduction of additional culinary luminaries in the coming months. Patrons, numbering around 500, can savor their culinary delights within the luminous glass atrium or opt for the breezy outdoors, sheltered beneath street view umbrellas.
As The Square’s doors swing open in just a matter of days, patrons can indulge in offerings from an array of distinctive vendors, including:
Atrium Bar curated by Beverage Director Owen Thompson, envisioned as the epicenter for crafted cocktails, wines, and beers.
Brasa, a culinary haven by García himself, igniting palates with Spanish street food prepared over an open flame.
Cashion’s Rendezvous, helmed by Ann Cashion and John Fulchino, tantalizing taste buds with oysters, crab cakes, and robust libations, reminiscent of the beloved Johnny’s Half-Shell that graced the culinary scene.
Jamón Jamón, another Garcia creation, offers hand-cut jamón ibérico and cheeses, accompanied by croquetas and artisanal charcuterie.
Junge’s, overseen by Brandenburg and García, lures dessert enthusiasts with a delectable array including churros and velvety soft serve.
Taqueria Xochi, led by Teresa Padilla and Geraldine Mendoza, extends the beloved U Street restaurant’s legacy, dishing out Mexican delicacies such as birria, street tacos, and savory tacos guisados.
Yaocho, orchestrated by John Mooney, known for his mastery at Bidwell, entices with Polynesian-inspired fried chicken, sumptuous deep-sea snapper, nourishing superfood juices, and a tempting selection of sweets and libations.
As the curtains rise on this culinary spectacle, Downtown D.C. finds itself navigating post-pandemic times, with the local government striving to reshape office spaces into residential havens, and the federal administration encouraging the return to office work. The success of The Square could herald a revitalization of downtown, much like the transformative influence of Union Market on Northeast D.C. In the span of 2015 to 2020, Union Market witnessed over 2.75 million visitors annually, fostering the creation of 1,200 jobs, thereby cementing its role as a culinary and economic cornerstone.
