The rotating menu will include small plates like charred and pickled mackerel (see above), beef carpaccio, and smoked quail wings. Larger platters “pour la table” range from a bouillabaisse-style shellfish and seafood roast to a 28 oz. dry-aged ribeye with charred radicchio and shishito pepper. The temporary restaurant will be open for dinner only.  

Chefs often keep pop-ups small, but the Top Chef: All Stars duo isn’t holding back. The space is large—120 seats in total—and you’ll find upscale dishes like imported wild Burgundy snails, whole Dover sole, and dry-aged cote de boeuf on the menu. Carroll, who comes to Washington from celebrity chef Marcus Samuelsson’s restaurant group, draws…

On the best list : Brine & True Food Kitchen.