320 Florida Ave NE photo by Rey Lopez
From a press release:
“Eunoia, NoMA’s newest dining destination rooted in cultural convergence, will open for dinner September 20, 2025 at 320 Florida Ave., NE.
The kitchen is led by Mexico City’s Chef Josa Maldonado, whose pedigree spans The French Laundry, Pujol (Mexico), and the critically acclaimed Jatak (Copenhagen). Maldonado reimagines familar dishes—moles, lasagna and quesadillas—layered with Japanese flavors, fermented accents, and locally sourced produce.
photo by Rey Lopez
Inspired by the Mid-Atlantic’s peak seasonal ingredients, the menu is divided into three rotating sections: The Garden (May-September), The Forest (October-February), and The Sea (February-May). Eunoia’s debut begins with the close of the Garden season, highlighting farm-fresh fruits, vegetables, herbs, and in-house fermentation.
Eunoia’s (yoo-noh-yuh) vegetable-forward ethos is on display with organic produce and heirloom grains sourced from regenerative farms across Maryland and Pennsylvania. Moon Valley Farm’s Barbarella eggplant is layered into delicate rolls and served with San Marzano tomatoes, chèvre sauce, and a drizzle of basil oil.
Designed for sharing, the menu features Maryland koshihikari brown rice, an umami-rich sticky rice topped with mushroom mole, egg yolk, and garlic tamari; buttered Chesapeake Bay blue crab, Eunoia’s ode to the District, served with carrots, espelette pepper, and optional caviar add-on, and Maine scallop aguachile with avocado, Sichuan pepper, burnt onion powder and housemade blue corn tostadas.
Desserts continue the cross-continental exploration with housemade phyllo dough topped with spiced peaches, Bulgarian feta cheese, Bulgarian yogurt creme fraiche—the owners were born and raised in Bulgaria—and a generous dusting of powdered sugar; kakigori layered with house-brewed cherry kombucha balsamic, pecans, and sake kasu, adorned with fresh mini churros; and a chocolate ganache with hazelnut miso and raspberry ice cream.
The bar program, led by Christopher Carpousis (formerly of Susheria), mirrors the kitchen’s global vision. Signature drinks include an herbaceous twist on a classic bee’s knees; a citrus-forward rye whiskey cocktail inspired by the flourishing apricot trees native to Silistra, a small town in Bulgaria; and a clarified milk punch cocktail, with brandy, bourbon, rum, spices, brown sugar, carrot juice, and chai tea. The wine program follows suit, with a global bottle list and by-the-glass selections from Bulgaria, Italy, and Mexico, curated for both casual sippers and connoisseurs alike.
Accented with lush greenery, a warm bohemian palette, and floor-to-ceiling windows, Eunoia’s main dining floor seats 56 guests, with the second-floor mezzanine offering an additional 24 seats. The mezzanine level—home to daily Toolbox Pilates Art Studio classes on reformers—transforms into a private dining and event space for up to 40, overlooking the full-service dining room, with brunch soon to follow.
Eunoia marks the first full-scale restaurant venture from Iva and Alex Gotzev, the owners of Dupont’s Toolbox DC and Zeleno (coffee shop), creating a space where movement and dining converge.
Eunoia DC
320 Florida Ave NE, Washington DC 20002
OPEN:
Eunoia: Tuesday – Sunday, 5 – 10 p.m.“
Dining and Cooking