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Bourdain to Make Eataly Look Like a Bodega Very big plans from our favorite peripatetic ex-junkie: 09/30/2015 - "Anthony Bourdain's Food Market Takes Shape" by Florence Fabricant on nytimes.com -
This is exciting local culinary news: The Patowmack Farm team is opening Tanglefoot, a restaurant in Charles Town, WV that will be focusing on West Virginian and Appalachian heritage. For anyone interested (in employment, more detail, etc.), email info@patowmackfarm.com.- 2 replies
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Guess who's coming to dinner?
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We made a lunch stop at Eataly Los Angeles on Santa Monica Blvd. in the Westfield Century City mall. It compares favorably to the other Eataly locations I have been to (New York and Chicago) if you like that sort of thing - which I do. -
"Sushi Chain Coming to Clarendon?" by Ethan Rothstein on arlnow.com I've been dying for a great sushi place in Arlington, especially Clarendon. I suspect this is not it. But I'm open to being wrong if anyone knows the brand! -
Click - it's just a letter of intent, but still worth a mention. -
Just came across this about proposed new yakitori, apparently named Yakitori, and sushi restaurants headed by Koji Terano in Georgetown. Perhaps it has been reported here, and I missed it but can't find anything and can't believe this news slipped by all of us for over a month. "Pair Of Japanese Restaurant Set To Locate On Wisconsin" by Katie Pearce on thegeorgetowndish.com "Sushi Won't Displace Salon At Wisconsin Avenue Site" by Katie Pearce on thegeorgetowndish.com- 2 replies
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So sayeth the City Paper: http://www.washingto...-to-georgetown/ The company, which is actually named Connecticut-Copperthite, once had a location at Wisconsin and Ohio (?) according to an old poster. The current owner is the great-great-grandson of the original owner. And for us Georgetown-averse types: "At some point in the future, Copperthite envisions a mobile phone app where customers can place "smart orders" and pick the desserts up at pie wagons near Metro stops around the city." -
Tom Sietsema reports that Chef Shields "is poised to sign a lease" in Georgetown.- 10 replies
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I've been sitting on this story for awhile, but now that Prince of Petworth has been on the scent (you have to give them credit - they are really on the ball!), here's the official story: As many of you know, Edan Macquaid (our own "pizza man") made his name working as pizzaiolo at 2 Amys for many years. Then, in early, 2008, this buzzy story fixated all eyes on downtown Falls Church, and for a brief, glorious moment in time, Pizzeria Orso became THE pizza destination in the Washington, DC area (all the while, with Enzo Algarme at Pupatella steadily climbing the ladder which he continues to ascend to this very day). The glory days at Orso didn't last long, however, as much of the kitchen staff was dismissed, and the concept simplified (it's still very good, by the way). At that point, Edan - from my viewpoint - became somewhat adrift, not willing to settle for anything less than his talents deserved (Edan, I know the feeling, brother, and I'm drifting right out there with you). He consulted, and continues to consult, for Local 16. One look at the Aden can pretty much tell you what Edan (a pun?) was able to do there. I went a couple of months ago, on a quiet Sunday evening when Edan wasn't working, and got that very same Aden which had magnificent crust, even though I could tell the master had not been manning the oven on that evening. Aman Ayoubi, an equity owner of Local 16, has had the lease on 1832 14th. Street for awhile now. As wise owners often do, he prefers to stay in the background (are you paying attention, Dan Snyder?), and is letting Edan Macquaid be the public workhorse behind the new, downscale pizzeria opening up in that space. The restaurant does not yet have a name, but it will not be Local 14. This will be a casual, dive kind of place with a wood-fired oven. The bottom floor will have a carpet store; the top two will have a dining room, possibly a balcony over 14th, and an open kitchen, bar, and small rooftop on the third floor. Food wise, the menu is forming as 4-5 pizze, and a small menu of constantly changing items. They are hoping to have the oven built on site (3rd floor) by Napolitan builders, and are also discussing the possibility of a wood grill. There will be no gas appliances or lines running into the building. In Edan's own words, "All fire, baby!" Edan will be in the kitchen during most (if not all) operating hours. It's looking like 55-70 seats, probably on the lower end of that range. And they'll be doing it on the cheap, so the draw here won't be the interior design; it will be the pizzas themselves. This restaurant will be all about the pizza, and this is exactly the characteristic that could vault this restaurant into national recognition which is exactly what Edan Macquaid's talents deserve to have. Congratulations to everyone, and good luck to Mr. Ayoubi and the whole team involved in the development of this exciting concept. And hopefully, one day, it will be goodbye forever, jumbo slice! Cheers, Rocks PS - Please consider the value of advertising on donrockwell.com's Jobs and Employment forum. No, you won't get the flood of resumes that you'll get on Craigslist, but you'll save yourself $25, and you just never know who's going to be reading it. Remember that the membership of this website is 25-30% industry insiders, and all it takes is the right one to see it.
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Don, We'd love to know more. Chow did a lot of work and applied for their liquor license a year or two ago - and then nothing. Paper on the windows. No signs of life. Lots of questions. No answers. This is a very handsome space and H Street would be delighted to welcome a new dumpling place. We really like Karaoke on H Street. The more the merrier. I hope this is "coming soon" to a neighborhood near me. Thanks for the tip. Margaret @HStreetDC -
Woot! According to Amanda Wagamama is going to open in Chinatown. YAAY! Their noodles and broths are really good. And you don't feel mega-unhealthy after you eat there. The menu is different from the UK version though, from what I experienced in Boston. But the majority of the main event - noodles are the same. -
Expanding into the Philadelphia market: http://philadelphia.foobooz.com/2013/02/07/dcs-medium-rare-opening-on-the-1600-block-of-sansom/ -
Tom Sietsema has the scoop, though he buries the lede under news of Tourondel's plans for the "Carmine's style" Casa Nonna (yawn). As a big fan of the Manhattan branch of BLT Burger (menu), I'm looking forward to another competitor in DC's burgeoning burger-war. -Owen -
From today's metro section. -
Just saw this thanks to Twitter. Ray's the Steaks location will be "Ray's the Net" next year... -
There are hints of something going on in the shuttered Riedel's space. Anyone have details?
