On Tap 12.17

On Tap | DECEmber 2017 | www.ontaponline.com 44 By Lani Furbank On Tap keeps locals in the know about the hottest new food and drink spots around town, the top culinary news of the month and recent closings. Read on to get the inside scoop on what’s new, notable and no longer in the DC area. New Del Mar Open: October 23 Location: The Wharf Lowdown: Fabio and Maria Trabocchi have expanded their Italian restaurant empire to include coastal Spanish fare at Del Mar at The Wharf. The luxurious waterfront restaurant is dedicated to Maria, who has roots in Spain, and showcases the Trabocchi family’s culinary traditions from their home on the island of Mallorca. To kick off a meal, the raw bar produces stunning seafood towers, with shellfish and seafood nestled among the tentacles of a silver octopus platter. Of course, you’ll have to order a plate of the famed jamón Iberico accompanied by crispy pan de cristal, which is one of my favorite culinary combinations. Paella is a focus, and large pans of bomba rice are brought to the table adorned with jewels like Maine lobster or Mallorcan sobrasada. The entrées range from poached Spanish branzino to grilled Iberico pork with langousine tail. There’s also a selection of whole fish and family- style dishes to share. The cocktail program puts an emphasis on gin and tonics, while the wine list features bottles from the major wine regions of Spain. Del Mar: 791 Wharf St. SW, DC; www.delmardc.com Kith and Kin Open: October 19 Location: The Wharf Lowdown: Chef Kwame Onwuachi is DC’s very own comeback kid. After swallowing a bitter pill with the closure of Shaw Bijou, Onwuachi has returned with a new outlook and a fresh view— of the Potomac River — from his Afro-Caribbean restaurant inside the InterContinental at The Wharf. At Kith and Kin, Onwuachi is just doing what he loves: sharing his heritage by cooking authentic food. Standout dishes have already emerged, with diners raving about the goat roti and the Brussels suya, which had me ready to order seconds or even thirds. Other highlights include the stewed oxtail, the crispy chicken wings and the intriguing seafood plateau. Many of the dishes are infused with family stories, like the peel-and- eat shrimp made with his mother’s spice blend. At the bar, lead bartender Zachary Hoffman riffs on rum with Caribbean recipes, while also incorporating spice blends and ingredients from the region to put a unique spin on classic cocktails. The surroundings are beyond elegant, with custom art pieces such as a wall of boat propellers and a large geometric mural showcasing quotes from chefs who Onwuachi admires. Kith and Kin: 801 Wharf St. SW, DC; www.kithandkindc.com Laoban Dumplings Open: November 6 Location: Foggy Bottom Lowdown: After a series of successful pop-ups around the city, this roving dumpling shop has found a permanent home in a stall at the Shops at 2000 Penn. Patrick Coyne, a former consultant and venture capitalist, learned the art of dumpling-making while he was teaching English in China, and wanted to continue Del Mar Photo: Greg Powers Photo: Greg Powers Photo: Rey Lopez Photo: Clarissa Villondo