Partners Laurence Saul, Greg Dodge & Jay Overcash of Zavino
Hospitality Group in partnership with Pennsylvania-based REIT Hersha
Hospitality Trust (NYSE: HT) have announced the October
anticipated opening of
Tredici Enoteca at The St. Gregory Hotel (Tredici).
Located in the heart of Dupont Circle at 2033 M Street, NW, the
new restaurant is part of a 16-week overhaul of The St. Gregory Hotel’s
lobby, restaurant, bar and patio, totaling 7,000-square feet.
“We had been looking to expand into the DC marketplace for some time
now,” says Zavino Hospitality Group’s partner Laurence Saul. “We have a
personal connection to Hersha and jumped at the opportunity to bring
our popular Tredici concept to this centrally located 155-room
property. We are hopeful that Tredici will be a welcome addition to
what is already a bustling culinary scene in the nation’s capital.”
Tredici will showcase a collection of dishes from the Mediterranean
Sea. Much like the original Center City Philadelphia location, the menu
at Tredici will pull from various regions along the Mediterranean
coastline such as Italy, Greece and the Middle East.
Carlos Aparicio has been tapped to serve as executive chef of
Tredici. Hebrings over 20 years of culinary experience, garnered
throughout New York City and Philadelphia, to Zavino Hospitality Group’s
newest dining concept.
A native of Puebla, Mexico,
Aparicio learned the secrets of authentic, homemade Mexican cuisine
while watching his mother cook in their rustic kitchen. Throughout his
tenure, Aparicio has cooked at a number of restaurants with notable
Philadelphia chefs and restaurateurs including Buddakan and Parc
Restaurant with Stephen Starr, POD with Michael Schulson and Osteria
with Marc Vetri. Most recently, he was the executive chef at Zavino
Wine Bar Pizzeria in Philadelphia, where he served for five years.
Fans of the Philadelphia location will enjoy savoring the restaurant’s signature dishes such as
Broccoli & Avocado with black sesame and Dijon vinaigrette; Hanger Steak with crispy potato and salsa verde; Mediterranean Tasting Board with hummus, falafel, vegetables, Tuscan bread and quinoa salad; Squid Ink Tonarelli with cockles, shishito peppers, white wine and a garlic cream sauce; Moroccan Spice Pork Ribs with grilled scallions; Cumin Carrots with yogurt and cilantro; Israeli Couscous with cherry tomato, avocado, basil, almonds, burrata and basil pesto as well as a number of items from the raw bar including
Tuna Crudo with sweet soy, avocado, black sesame and jalapeño; Stone Crab Claws, and a daily oyster selection.
A variety of flatbreads, including gluten-free options, inspired by
Tredici’s sister wine bar and pizzeria concept, Zavino, will also be
available. Salads, small plates and veggies will be priced from $9 to
$15 while meats, fish and pastas will be priced from $12 to $24.
Tredici will offer a highly selective list of wines highlighting the
major regions such as California, Italy, Argentina, Chile and France.
Thirty wines will be available by the bottle or by the glass. Guests
will also be able to enjoy a half glass, or 3.17-ounce pour of any of
the restaurant’s featured wines. A Cruvinet temperature controlled
wine-keeper system will also be available to store six premiums bottles
that guests can enjoy by the glass or half-glass. Examples of some
premiums bottles include
Caymus Cabernet Sauvignon 2013, Trimbach Gewurztraminer 2006, and the
Bertani Amarone della Valpolicella Classico 1980. Three will also be a rotating list of craft cocktails will also be available, along with 10 beers by the bottle.
Partners Laurence Saul, Greg Dodge & Jay Overcash partnered with
Boxwood Architects to design the 4,500-square foot, 60-seat space, which
artfully uses materials and illumination to preserve the energy of the
restaurant from one space into another, uniting each in warm harmony.
Finishes were chosen to echo the hues of the Tuscan countryside, and
include white oak herringbone floors, floor-to-ceiling windows and
fantasy brown marble. Other design elements include solid brass inlays
and accents, curving walnut millwork, antique mirrors, cream-colored
subway tiles, and deep blue accent paint which adorn the walls, windows,
and doors throughout the restaurant. Moss-green Italian leather
upholsters the custom swiveled bar stools, secured with antique brass
rivets alien the expansive 30-seat bar.
An outdoor
patio will also be available during the spring and summer months
(weather permitting) and can accommodate an additional 35 seats.
Designed by Bill Rooney of STUDIO Inc, the 1,000-square foot lobby of
The St. Gregory Hotel is arranged around a series of levels which
seamlessly integrate the restaurant into the lobby. Sophisticated and
distinctive, the bright space is composed of a mixture of heritage and
modern elements, drawing inspiration from the refinement and simplicity
of American Federal-style, juxtaposed with vintage mid-century design.
High ceilings, dark herringbone wood flooring, bookcases, a dramatic
staircase, modern chandeliers and a hearth and fireplace define the
architecture of the room and make for an intimate gathering place.
Tredici Enoteca at The St. Gregory Hotel is located at 2033 M Street,
NW.
The restaurant will serve breakfast, lunch and dinner daily,
along with weekend brunch service on Saturdays and Sundays.
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