Canton Disco aims to become a favorite destination for the emerging residential community in Navy Yard, offering locals the chance to enjoy congee while working remotely, savor a delectable duck platter and lo mein for dinner, and unwind with $12 cocktails while sharing salt and pepper wings at a vibrant, neon-lit bar late into the night.
This modern Cantonese eatery, seating 40 guests, is set to open on Tuesday, February 17, coinciding with a lively Lunar New Year event featuring complimentary bites and a lion dance performance at 5 p.m. Regular dinner service will commence the following day, with café and brunch hours anticipated to launch in April.
The eatery’s dream team brings a wealth of experience and passion to this ambitious venture. Brian Schram, co-founder of Side Door Pizza, located just a block away, has a deep understanding of the neighborhood. Partnering with Maxwell Park owner and sommelier Brent Kroll, they have crafted an extensive wine list that complements chef Timothy Yu’s innovative take on Chinese cuisine, inspired by his family’s cherished recipes from Hollywood East Cafe. This long-standing restaurant in Wheaton, Maryland, has been celebrated since 1993 for its authentic Hong Kong and Cantonese dishes.
After assisting in the launch of Fried Rice Collective’s Chiko, where he had an early mentorship from Scott Drewno, Yu took the reins of his family business until it closed in 2025. He remarks that this closure might have been “a blessing in disguise,” as long-time customers struggled to embrace the cross-cultural flavors he introduced to the menu.
“I cherish that traditional cuisine; I grew up with it. However, my vision here is to elevate those dishes further,” he says. At Canton Disco, he plans to elevate honey walnut shrimp with a hint of yuzu, enhancing its sweet aioli flavor. The restaurant also features French-style rotisserie ducks, which will be used to create a mouthwatering platter priced at $72.
A generous serving of duck lo mein alongside a crispy duck platter, complete with steamed buns and all the accompaniments.
flipsh0t/Canton Disco
The menu features classic Cantonese barbecue dishes prepared using traditional marinades, while also incorporating unique twists. “We utilize fermented tofu in the char siu recipe to enhance its flavor, followed by grilling on a bichotan grill with a maltose-honey glaze for a distinctive charcoal taste,” he notes. The sweet-and-salty pork is complemented by a sharp Chinese mustard, and the beef ribs are dressed in a black garlic molasses glaze, with a roasted Cornish hen served alongside ginger scallion relish.
Vegetarian options are also abundant on the menu, including mushroom and tofu potstickers and a king oyster chow fun, along with refreshing salads. “Sometimes salads don’t get the attention they deserve,” Yu reflects, “but we’ve put a lot of effort into perfecting our cucumber salad.” This dish features imported green Sichuan peppercorns, adding a zesty note to a soy sauce-dressed starter. Another salad highlights julienned celtuce root mixed with Asian pear and peanuts, tossed in a ginger vinaigrette for a crunchy texture.
Cantonese barbecue dishes are complemented by wok-seared vegetables and light salads.
slipsh0t/Canton Disco
With a focus on dishes infused with garlic and spice, Kroll drew inspiration from his experience at Albi when developing the wine list for Canton Disco. This list begins with crisp whites and expands through a range of selections, culminating in bold oaky reds. Guests can choose by-the-glass options, including a savory Palamino from the briny shores of Andalucia, Spain, ideal for pairing with acidic appetizers, and a classic Northern Rhone Syrah that beautifully complements duck dishes. “That’s my go-to pairing, both for starters and mains,” Kroll notes.
He humorously critiques the trend of high-priced, natural wine-centric programs, commenting that, “Although many establishments announce their commitment to natural wines, their average glass price often hovers around $18. For me, that’s not the direction I wish to take.”
Cocktails intricately blend flavors of lychee, honey bush tea, sesame, five spice, and pandan.
flipsh0t/Canton Disco
Rather than going for typical prices, Kroll emphasizes “extreme value”: with an average glass of wine priced just over $13 and cocktails averaging $12. “That’s comparable to what you’d expect during happy hour, but we maintain quality and integrity in our offerings,” Kroll explains.
Plans for coffee drinks are in progress, as well as an extensive tea program that embraces traditional Chinese flavors. Yu mentions that the brunch and daytime menus will showcase “breakfast classics from Hong Kong,” including comforting chicken soup with hearty broth and traditional congees (rice porridge), along with an innovative twist on classic American breakfasts, featuring dishes like a Chinese sausage-stuffed bacon, egg, and cheese, or a wok-fried beef satay sandwich. They are also considering sourcing pastries from local Asian-American pastry shops in the area, which are abundant in D.C.
Having operated Side Door Pizza for over a decade in the area, Schram has observed a rising demand for breakfast options north of M Street, where many apartment buildings are located. His Detroit-style pizza shop’s breakfast burritos have proven particularly popular.
Gearing up to cater to the vibrant late-night dining scene, the owners hope to draw in guests with a dazzling disco ball prominently featured in the dining area and iconic neon Chinese zodiac animals adorning one wall. “As the night progresses, the lights will dim and the music will pump up,” Schram emphasizes. Yu is also looking to introduce late-night snacks such as Japanese curry sauce-covered disco fries and lotus root fritters, akin to Indian onion bhaji, to the future menu.
Having grown up in Montgomery County, Schram fondly recalls visiting Hollywood East Cafe and naturally reached out to Yu, who he knew through mutual friends in the industry, to establish Canton Disco. The name signifies a tribute to the Maryland culinary staple “Canton,” along with “Disco,” reflecting Yu’s upbringing and festive family gatherings.
Yu’s father, originally from Guangdong Province in China and a former actor in Hong Kong, hosted lively parties back in Wheaton, where he would entertain with visiting actors and singers. Yu recalls the disco ball hanging in his childhood home’s basement, aiming to recreate that same joyful spirit in his new restaurant. “This is my basement, right here,” he jokes, capturing the essence of his vision.
