As the days wind down for one Forest Hills restaurant, the countdown begins for the opening of another. The doors will close on Rosedale, an American farmhouse concept, on December 13, and reopen on a new, high-end Indian restaurant called Malabar in early January.
While fans of the 4465 Connecticut Avenue NW restaurant will doubtlessly mourn Rosedale’s closure, they can take comfort in knowing the incoming tenant is helmed by the same hospitality group-and restaurateur-behind the former concept. Ashok Bajaj and his Knightsbridge Restaurant Group are ensuring that Malabar’s opening will bring something new and needed to the area.
Bajaj generously spoke to What Now DC about the switchup, explaining that while Rosedale was successful in its own right, it was not as singular to the neighborhood as Malabar will be. ”We had so many regulars there who would come once or twice a month. But I think the concept is very similar to other restaurants around there. So how do we differentiate ourselves and be a new dining option for the community? Malabar is the right choice. There’s no high end Indian cuisine in the neighborhood.”
Bajaj and his team have been dreaming of opening Malabar for a while and awaiting the perfect spot. “I have a number of Indian restaurants downtown.” Bajaj explains. “This particular concept has been brewing in our heads for a few years but I did not want to do it downtown and we always thought ‘where would this concept fit in’-we were excited about it but we didn’t know where.”
Bajaj states that while the cuisine will be different, the ethos behind Malabar is the same as that of Rosedale’s-to provide a high quality dining experience. “The goal has always been the same as it was with Rosedale” he states. “We want to be a great gathering place for the neighborhood.”
Malabar’s decor will provide an immersive experience for diners. Bajaj explains: “It’s a brand new restaurant and it has neutral tones. We are focusing on coastal cuisine so we are adding palm trees, greenery, and artwork. We’ll still have the same high end feel to the restaurant.”
With James Beard award winning chef Vikram Sundaram leading the kitchen, Bajaj believes that Malabar has the chance to introduce Indian cuisine to a whole new audience who may be intimidated by dishes they aren’t familiar with. Bajaj explains that they have nothing to fear, saying “Indian food is not all that spicy! It’s just flavorful.”
Customers who aren’t quite ready to commit to a full meal-or simply prefer a little nibble and a drink while enjoying the scenery-Malabar has you covered. Bajaj says: “We’re going to have a wonderful bar menu as well so if someone doesn’t want a full dinner, they just want to come in and have a bite and a drink, that will be available too.”
Local foodies can look forward to trying Malabar’s cuisine early next year. Bajaj explains that much of the work on the restaurant is already completed, the artwork is collected, and the kitchen equipment is ordered. He is confident the restaurant will be ready to open its doors and greet guests the first week of January.
Malabar’s arrival is certain to cause a great deal of excitement in the local food scene; Bajaj and his team are bringing something truly special to the dining landscape with a great deal of care and enthusiasm. He states: “We’re looking forward to adding a great dining destination that is new for the neighborhood.”
