IN A WORLD... WHERE YOU CAN TRY 10 (!!!) OF THE HOTTEST NEW RESTAURANTS... BEFORE THEY OPEN... WELCOME TO NKOTB PART 4!

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STARRING THIS COLOSSAL CAST:

• Call Your Mother from the team behind Timber Pizza

• The Imperial from the team behind Jack Rose Dining Saloon

• Mama Chang from Peter Chang (Q by Peter Chang)

• Shilling Canning Company from Reid Shilling, a veteran of The Dabney

• Amparo Fondita from Christian Irabien

• Agni Restaurant and Bar from Srividhya Ganesan

• Three Blacksmiths from John MacPherson (Foster Harris House)

• Chop Shop Taco from Ed McIntosh (Tortilladora)

• Bandoola Bowl from the team behind Mandalay

• Cielo Rojo from David Perez

Featuring cocktails made from donations by our beverage sponsors Green Hat / New Columbia Distillers, One Eight Distilling, El Silencio Mezcal, and Catoctin Creek PLUS seasonal beers from Flying Dog Brewery!

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***IMPORTANT NOTES ABOUT NEW KITCHENS ON THE BLOCK (PART 4)***

Please pay close attention to the Round you are purchasing! Before making your purchase, you must choose:
Round One: 12:00 AM - 2:00 PM
OR 
Round Two: 3:00 PM - 5:00 PM.

Your participation WILL be limited to the start and end times of your chosen round.

All purchasers of VIP tickets will receive a monster swag-not-schwag bag with goodies galore.

If you're an NKOTB regular, you were you the first mortal to try Maydan (just named one of the best new restaurants in America by Food & Wine magazine), Erik Bruner-Yang’s two new concepts in the Line Hotel, Marjorie Meek-Bradley’s Smoked & Stacked, the Salt Line from Kyle Bailey, Cathal Armstrong’s two new concepts at the Wharf, Alex McCoy’s Lucky Buns, Haidar Karoum’s Chloe, Colada Shop, Rasa... all before they became the toughest reservations on the planet.

If you're new to this realm... NKOTB is an epic crusade. Eat and drink like a beast for two hours and meet the gargantuan talent responsible for these collosal restaurant concepts.

****Disclaimers: Ages 21 and ONLY. IDs will be checked at the door.******

*Please enjoy alcohol responsibly.

With Special thanks to: