Food

Georgetowner • November 6, 2012

Bangkok Joe’s, a restaurant located in Georgetown for the past nine years, caters to finest Asian cuisine and sees itself as the best Asian restaurant in the DC area.

“What makes this restaurant unique from any other restaurant?” you might ask. “We don’t use the same sauce for each dish. We incorporate different sauces for different dishes. That’s why it tastes so good,” said Jimmy Phomsivilai, Bangkok Joe’s general manager.

If you’re looking to reserve a table over the weekend, keep in mind that Friday and Saturday nights are the busiest days of the week with an average of around 350 to 450 people a night. A reservation is highly recomended.

Once you enter this fabulous restaurant, you’ll be overwhelmed by the fine décor. Bangkok Joe’s was decorated by Jordan Mozar, who also designed the Cheesecake Factory. The space is filled with a welcoming atmosphere. “Three things we are about—atmosphere, friendliness, and good food consistently,” said Phomsivilai.

Unsure of what to order when you arrive? According to Phomsivilai, Pad Thai is the most popular dish for an entrée while dumplings come in first for an appetizer. What’s his favorite dish? “I really like the lobster and pine nut steamed dumplings and I would recommend the Grilled Salmon,” said Phomsiviai, “It’s a fusion of Salmon with lo mien noodles. We are fusion, not just Thai.”

Still not convinced? Bangkok Joe’s is also home to “The best happy hour in D.C.,” according to Phomsivilai. “All beers, drafts, bottles, wines, martinis, and regular drinks are half priced. It’s from 4-7 every night, seven days a week.”

Located at Washington Harbour, Bangkok Joe’s is perfect for fine dining or unwinding. From the friendly staff to the excellent happy hour, Bangkok Joe’s has it all. “Come see us at our happy hour!” said Phomsiviai. For more information visit Bangkok Joe’s at 3000 K Street NW, or go online to www.bangkokjoes.com or call 202.333.4422.

Georgetowner •

Might there be a Yo! Sushi in Georgetown’s future?

London-based YO! Sushi opened its first U.S. location in Union Station July 25. The conveyor-belt, sushi-themed restaurant has plans to expand into the U.S. market. At least ten Yo! Sushi restaurants are slated to open in the D.C. area alone. Chinatown has been marked as the second D.C. spot for this U.K. chain restaurant.
[gallery ids="100923,129219,129213" nav="thumbs"]

Georgetowner •

Born Aug. 15, 1912, Julia Child was one of
America’s most influential chefs. As her
100th birthday approaches, let us take a
look back at how she got started. Child’s television
programs, “The French Chef,” “Julia Child
and Company,” “Julia Child and More Company,”
“Cooking with the Master Chefs” and “Julia
and Jacques Cooking at Home” helped expose
Americans to the art of French cooking.

At six-foot-and-two-inches, the towering
chef already stood out. In fact, on the sets of her
shows the counter tops were designed so that
she wouldn’t have to crouch down while cooking.
Child was anything but average. Her quirky
methods of cooking, great sense of humor and
fearlessness of failing helped her share her passion
for cooking with the world.

However, Child did not pursue her joy of
cooking until age 36. She and her husband Paul
were living in France when Child enrolled in
Le Cordon Bleu cooking school. Instantly, she
immersed herself in French culture. Her most
notable cookbook, “Mastering the Art of French
Cooking,” which she collaborated on with fellow
female chefs Simone Beck and Louisette
Bertholle remains a holy grail among chefs to
this day.

To celebrate what would have been Child’s
100th birthday, below are some upcoming
events in and around D.C., on television and online
commemorating her.

AUGUST

On pinterest.com, a board in honor of Julia
Child has been set up by the New York Chapter
of Les Dames d’Escoffier, the premier organization
for professional women in the food, wine,
and hospitality industries. Pinterest allows users
to share content including images, video, and
other creative material by “pinning” these images
onto their pinboard. The Julia Child Pinterest
board aims to pin 100 photos and tributes of
her in order to share with fans around the world.

AUGUST 5

PBS will broadcast original episodes of “The
French Chef,” which has not aired since the
1960s. Viewers are encouraged to follow these
episodes by making their own creation of a classic
Julia Child dish and sharing their creations
by posting photos to PBS Food on Twitter, using
the hashtag #CookforJulia. In addition, an
encore presentation of the special “Julia Child
Memories: Bon Appétit!” will air, as well as
comments and testimonials regarding Julia from
well-respected food industry people around the
nation.

AUGUST 7-15, 13-19

RIS restaurant will pay homage to Julia Child
all month as part of its “All Thing Julia” tribute.
Coinciding with D.C. Restaurant Week (August
13-19), “All Things Julia” at RIS will offer a
traditional $20.12 lunch menu and $35.12 dinner
menu with Child’s incomparable dishes. Additionally,
RIS will also participate in National
Julia Child Restaurant Week, which is hosted by
the Julia Child Foundation for Gastronomy &
the Culinary Arts. Be sure to ask the bartender
for Child’s classic “reverse martinis.” For updates
on “All Things Julia,” visit risdc.com and
call 202.730.2500 to make a reservation. 2275 L
St., NW, Washington, D.C. 20037.

AUGUST 8

At the S. Dillon Ripley Center at the Smithsonian,
join biographer Bob Spitz, 7 to 8:30 p.m.,
as he discusses the impact of Julia Child at “Julia
Child’s Bon Appétit for Life.” Following the
lecture, Spitz will be available to sign copies of
his latest book “Dearie: The Remarkable Life of
Julia Child” after the program. Tickets cost $25.
For more information, call 202-633-3030, or visit
smithsonianassociates.org. 1100 Jefferson Dr.,
SW, Washington, D.C. 20560.

AUGUST 15

If you are looking for a more hands-on approach
to this centennial, Sur La Table is hosting
a cooking class at its restaurant, 6:30 to 8:30
p.m. Using recipes from Child’s classic “Mastering
the Art of French Cooking,” an instructor
will assist you in recreating some of Julia’s most
popular dishes. At $69 per person, what better
way to celebrate than to be like one of America’s
most beloved chefs herself? Visit surlatable.com
for more information or call 202.237.0375. 1101
S. Joyce St., Arlington, Va. 22202.

AUGUST 15- SEPTEMBER 3

Celebrate Julia Child’s centenary by planning
a trip to the Smithsonian’s National Museum of
American History to visit her actual kitchen.
Donated to the Smithsonian in 2001, the 14-by-
20-foot kitchen from her Massachusetts home
features every cooking amenity imaginable, including
the kitchen sink. Find out more at americanhistory.
si.edu/juliachild. 1400 Constitution
Ave., N.W., Washington, D.C. 20004.?

Georgetowner •

Chef Ris Lacoste hosted a 100th birthday celebration dinner in honor of Julia Child at her restaurant, RIS, on what would have been the chef’s 100th birthday on Aug. 15. The abundant raw bar was graciously provided by Clyde’s Restaurant Group, with Clyde’s president Tom Meyer shucking oysters for Ris, who was once executive chef at 1789, the site of Julia Child’s 90th birthday dinner.

Reina Santa •

“Top Chef” contestant of season 2, Emily Sprissler and husband Jason Cote are opening their gastropub July 20. Mayfair & Pine Restaurant is located in the original Town Hall space at 2218 Wisconsin Ave., NW, in Glover Park. It will seat about 110 and entrée prices will range from $12 to $35.

Inspired by their honeymoon trip in London and Pine Street where they lived in San Francisco, the couple will present their unique menu creations, including rustic seafood stew, a Thanksgiving turkey sandwich, an apple salad spiked with dressing made with candy red hots, mushroom toast with scrambled eggs and fish and meat pies.

Rejected by eight banks and picking up the project from the ground, the wife and husband team will share cooking duties by being executive chef and Jason Cote ad Chef de Cuisine. “This is my baby,” Sprissler said. With the economy not being their best friend and Sprissler being a freelance caterer, the couple moved to Washington three years ago. Both eventually landed cooking jobs at different Wegmans in Virginia. Now, they and new customers can celebrate the new Mayfair & Pine restaurant.

Jody Kurash •

Washington is going pop! In what many consider a transient city, it only makes sense that pop-up retail stores and restaurants have been making a splash in the nation’s capital. Georgetown was treated to the Bloom pop-up shop and the Water Street Project art exhibition earlier this spring. M Street’s newest dining spot Bandolero hosted two pop-up previews before opening their permanent doors.

So as the summer heat climbs to scorching levels, what could be better than a pop-up tiki bar? In my opinion, not much until scientists figure out a way to create a pop-up Caribbean beach complete with swaying palm trees and cabana boys on the Georgetown waterfront.

Well the wait is over — for the tiki bar, at least. Washington bar chef extraordinaire JP Cacheres has transformed the roof top at Connecticut Avenue’s Dirty Martini, into a groovy, open-air topical- themed bar smack in the middle of downtown’s Golden Triangle. Caceres, the chief mixologist for Dirty Martini and founder of Let’s Imbibe, Inc., has spent months experimenting and conjuring up creative cocktails for his new space.

Everything is made from scratch — from fresh-squeezed juices, homemade syrups, hand-carved ice and more than 30 varieties of rum. The cocktail menu will continue to evolve with changing specials. This spot is perfect for the summer drinker who wants something more original and cultivated than a typical piña colada.

During my recent visit, Caceres was playing with an updated version the classic El Presidente cocktail, a refreshing blend of rum, grenadine, orange Curaçao and white vermouth. The El Presidente is a Cuban-born tipple that dates back to the heydays of cocktails. During Prohibition, imbibers from the states flocked to Havana to get their party on.

While many theories about the exact origin of the El Presidente swirl, Esquire cocktail editor David Wondrich believes it was created by Eddie Woelke, an American bartender at Havana’s Jockey Club. Woelke purportedly named the drink in honor of President Gerardo Machado, who ruled Cuba throughout most of the Prohibition years.

Caceres, who is known for his creative liquor infusions, pumps up this vintage potable with a pork-fat infused rum. Caceres starts with Appleton rum, already a full-flavored Jamaican spirit, and uses a fat-washing technique to infuse the liquor with a meaty goodness.

He begins by browning the pork in a frying pan until the fat is melted and liquefied. Next, he takes a sterilized canning jar and measures three cups of rum to which he adds one cup of liquified fat. The mixture is sealed and left to rest. The infusion process takes about five day to complete. The fat and liquid will eventually separate, with the fat forming a hard cover on top of the alcohol. To complete the process, Caceres skims the solidified fat from the top of the jar and strains the liquor through a double cheesecloth.

The second secret to this cocktail is the use of homemade grenadine. Caceres does not use premade syrup; instead he forges this mixer freshly from pomegranate. The finished cocktail is served in a retro tiki mug over crushed ice and garnished with a cinnamon stick for a touch of fragrance. Caceres’ creation results in many layers of flavor. The pork- fatted rum adds a richness that is balanced by the sweetness of the Curaçao. The grenadine, vermouth and aromatic bitters all contribute a bit of earthiness, a sight tartness and subtle spice. While there is no ocean to dip your toes into, sipping this cocktail will transport your taste buds to the sophisticated luxury of a Caribbean resort.

Readers can try the El President Gordo (Fat President) and other delicious Polynesian- and Caribbean-inspired cocktails Monday through Friday, from 5 to 10 p.m. on the rooftop at Dirty Martini, 1223 Connecticut Avenue, NW. ?

EL PRESIDENTE GORDO

1.5oz Appleton VX Pork Fat Infused ()

.75oz Dolin Blanc Vermouth

.50oz Orange Curaçao

1 bar spoons Homemade Grenadine

2 dashes Reagan Orange Bitters

Build drink in a tiki mug, swizzle over crushed ice. Garnish with a cinnamon stick. [gallery ids="100902,128316" nav="thumbs"]

Alexis Williams •

Can’t shake the cupcake craving? Sprinkles Cupcakes has you covered. There are murmurs around the cobbled streets of Georgetown that the cupcake connoisseurs are planning to open a cupcake ATM. Yes… you heard correctly. A cupcake ATM. And they’re planning to do it as soon as next month!

With the battle of FroYo versus Cupcakes as the trendier anytime snack, Sprinkles ATM might just be the deciding factor. First premiering at their Beverly Hills location, the Sprinkles Cupcakes ATM is impossible to miss due to its multicolored paint job.

And with the success of the west coast venture come plans to expand. Sprinkles ATM might just give the famed residential cupcake shop, Georgetown Cupcake, a run for their money. Dieters beware of the blue, green, pink, and magenta hues of the Sprinkles ATM—they’re sure to summon you for a delicious dessert.

The 24-hour ATM is continuously restocked with fresh cupcakes ranging in flavors from red velvet to peanut butter chocolate. They even stock cupcake dog treats for your dog!

At $4 each, Sprinkles Cupcakes won’t break the bank and are sure to satisfy. Be on the lookout for the multicolored cupcake sensation this August in Georgetown at 3015 M St. NW.

Jody Kurash •

The first thing I notice when I meet Big Ted is not his size. It’s his smile. It’s a friendly, welcoming type of grin; similar to the ones proudly displayed by most of the locals I meet in Saint Lucia.

Ted Barnard, or “Big Ted” as he is called, is the bar manager at the Coconut Bay beach resort, which is tucked away on the southern tip of the Caribbean island of Saint Lucia. The vacation spot, which boasts multiple bars spread out over its mile-long stretch of beachfront property, is known for its lengthy drink choices. Between the swim-up bar, the lobby bar, the nightclub, sports bar, restaurants and the tiki bar beside the well-shaded adult pool, I lose count of the different cocktails by my first evening.

Each bartender seems to have his or her favorite potions. Everything from the self-named “Terry in a Cup” to Kay’s “I Like” and Hami’s killer “Negroni,” I ask Ted to mix me the most popular tipple at the resort. He whips up a “Dirty Banana,” a delicious smoothie-like concoction forged from fresh bananas, coconut cream, rum, coffee liqueur with an optional squirt of chocolate syrup.

Because it is forged from fresh bananas, this cocktail sips more like a milkshake. Its thick texture gives it a dessert-like quality. But don’t be fooled, the dirty banana packs quite a punch thanks to three ounces of liquor. Later, I am informed that Ted has an extra-special version of the drink known as a “Filthy Banana.” When I ask him to elaborate on its contents, he slyly tells me it’s made with even more rum.

Ted likes the dirty banana because it showcases the island’s local ingredients, St. Lucian rum, bananas, coconut and Ti Tasse, a rum- based coffee liqueur that is also produced in St. Lucia.

Like most Caribbean nations, Saint Lucia takes great pride in its native rums. The flagship spirit, Chairmen’s Reserve, is blended rum concocted from a combination of continuous distilled and double-distilled rums. The result is a full-bodied spirit with just enough sweetness and a little bit of bite. The spiced version of Chairmen’s Reserve contains local spices and fruits including cinnamon, clove, nutmeg, vanilla, coconut, all spice, lemon and orange. It is also rumored to include Richeria Grandis – known locally as “Bois Bande” – a bark renowned in the Caribbean as a potent aphrodisiac.

While I specifically requested Chairmen’s rum in my drinks, Ted usually blends his dirty bananas with a light locally-produced overproof rum. Hence the potency of this drink. A few too many, will have you floating off your barstool.

Unfortunately, many of Saint Lucia’s spirits can be difficult to find in the states. If you’d like to replicate the dirty banana at home, I would recommend using either Wray and Nephew overproof rum — or if you like a fuller flavored spirit, Flor De Cana seven-year-old rum. For the coffee liqueur, you may substitute Kamora. The smooth frozen tropical coconut-banana flavor is a fine anecdote for Washington’s recent scorching Caribbean-like weather. ?

THE DIRTY BANANA

1 banana, sliced

1-ounce milk

1-ounce coconut cream

1.5-ounce coffee liqueur

1.5-ounce overproof light rum

Squirt of chocolate syrup

Add ingredients to blender with ice. Blend until well mixed. Garnish with a pineapple wedge. [gallery ids="100878,127477" nav="thumbs"]

Georgetowner •

Balducci’s former location on New Mexico Avenue, NW, was not completely taken over by La Forchetta. The remaining space (4,000 sq ft) that was Balducci’s will become a new Wagshal’s, which is well known in Spring Valley. Wagshal’s Family of Fine Foods owner Bill Fuchs says in addition to the butcher shop and prepared foods and sandwiches, it will offer fresh seafood, a hot food bar and chopped salad station. The new space will have a Barcelona design look.

Alan Popovsky of Hudson and Lincoln plans to open Teddy & The Bully Bar, named after President Teddy Roosevelt. It will open on 19th Street in downtown DC where Sam & Harry’s used to be. The food program includes small plates with lots of wild game, as Teddy was an avid hunter. Alan seems to have a thing for presidentially themed restaurants, as his new company is called Presidential Restaurant Group.

Passion Fin is in expansion mode. Not only does the Japanese restaurant plan to open in the new Goose Creek Village in Ashburn, VA by the end of the year, they also plan to open at The Shops at Sumner Place in Bethesda, just off Sangamore Road in this quarter. Joining them on the restaurant and QSR front will be Starbucks, Bethesda Market and Praline Bakery & Restaurant. Passion Fin owner/operators Jeffrey Fox and Jin Lin also own Sake Steakhouse in Laurel, MD and Fuji Sushi in Bel Air, MD.

The Sweetgreen owners signed a lease for its 13th location on the East Coast at CityVista at 5th and K Streets, NW, where Michael Landrum had planned to open a coffee house restaurant. That may be lucky 13 for Sweetgreen. An early fall opening is planned.

Ch-ch-changes: Jacques Haeringer just added a bar to Jacques’ Brasserie, the more casual restaurant he opened last year on the lower level of the iconic L’Auberge Chez Francois in Great Falls, VA. The bar was a natural addition to the neighborhood spot, as it complements the neighborhood feel to the Brasserie. Jacques also quadrupled the size of his on-premises garden, growing herbs, squash, tomatoes and peppers for his restaurant.

Chef Update: Matt Baker has been named Chef de Cuisine at the Occidental Grill, working under Executive Chef Rodney Scruggs. Previously he served as executive sous chef at Brasserie Beck in D.C. and as sommelier for Michael Mina’s Bourbon Steak in Miami… Salvatore Ferro was named Executive Chef of The Hamilton, part of Clyde’s Restaurant Group … Eddie Moran is now cheffing at Station 4, a Mediterranean-American restaurant in southwest D.C., not far from his last gig as chef de cuisine at Sou’Wester at the Mandarin Hotel. He will work under Executive Chef Orlando Amaro … Rebecca Albright, the new Pastry Chef for Ted’s Bulletin previously worked as Assistant Pastry Chef at 1789 and at the Willard Intercontinental Hotel where she oversaw and produced pastries for their high tea service. Should we anticipate a new kind of pop tart? Tony and Joe’s and Nick’s Riverside Grill are also pleased to announce their newest team member, Chef David Stein. David hails from St. Michaels where, for the past 16 years, he owned and operated his own Bistro St. Michaels, MD …. Chris Ferrier has been named Executive Chef for 2100 Prime at The Fairfax at Embassy Row, a Starwood Luxury Collection hotel. Previously he worked Hyatt Regency Hotels in the D.C. market.

Jose Andres will find a home for Minibar at the Zola Kitchen & Wine Bar in Penn Quarter while America Eats Tavern, formerly Café Atlantico undergoes another change. There is no concept yet, but he hopes to have something in place so that the new space opens by October. The new location for Minibar will offer 12 to 18 seats, as opposed to the six seats they have now — with an astounding wait list.

Although Thompson Hospitality has pulled Austin Grill Express and their burger concept, brb, from the Boilermaker Shops project at Capitol Riverfront/Ballpark District, Huey’s Diner, Buzz Bakery, Willie’s Brew and Que Sports Bar and Bluejacket Brewery still have banners up (thank you Prince of Petworth) so are still planning to open there. Bluejacket plans to open in the first quarter of 2013.

Sebastian Zutant, Mike O’Malley and Mike Friedman plan to open Red Hen, an Italian-influenced American restaurant in the Bloomingdale section of D.C. at 1st Street and Seaton Place, NW. Zutant and Friedman are veterans of Proof. O’Malley has 9Group in Las Vegas. They are targeting a first quarter 2013 opening.

Brookland will get a neighborhood bar and grill (fingers crossed) that will be run by three U Street operators in the industry. John Solomon from Solly’s, Frank Hankins from Sova and Tony T from The Pug are planning to take over the Library space at 3514 12th Street, NE. They have still to hire a chef and decide on a name. They hope to open this fall.

Quick Hits: Carolina Kitchen Bar & Grill expects to open their third operation on Rhode Island Row in Northeast D.C. this fall. Their other operations are at The Blvd at Cap Cen in Largo, MD and in University Town Center in Hyattsville, MD. Luke’s Lobster in Penn Quarter, D.C. opened a second location in Bethesda on Bethesda Lane. Brothers Mustafa and Omar Popal, popular owner/operators of Café Bonaparte and Napoleon Bistro, plan to open a third Georgetown restaurant on Water Street this fall. ?

Linda Roth Conte is president of Linda Roth Associates, Inc (LRA) specializing in making creative connections through media relations, marketing initiatives, community outreach and special events for the hospitality industry. Contact Linda at 703-417-2700 or linda@lindarothpr.com, or visit her web site at www.lindarothpr.com [gallery ids="100894,128227,128221" nav="thumbs"]

Georgetowner •

Jeff Buben’s Full Baked empire expands, when he takes over Potenza restaurant at 15th & H Streets, NW to open Woodward Table, named for the building it’s in. The new restaurant features what Buben does best: regional American cooking. The bar will remain the second longest in the city. The pizza ovens will remain as well. Buben will add a takeout concept for breakfast and lunch called Woodward Takeout Food, affectionately referred to as WTF. Joe Harran, his chef de cuisine at Bistro Bis will become the chef de cuisine at Woodward Table. Dwight Griz of GrizForm Design will once again design the new space, as he did for the renovated Vidalia 10 years ago. The Fully Baked empire includes Vidalia, with 20 years at 20th & M Streets, NW, and Bistro Bis in the George Hotel on Capitol Hill. Buben takes over the space to renovate in September. A November opening is planned.

Elizabeth Banker plans to open Slate Wine Bar on Wisconsin Avenue in Glover Park, where Kitchen 2404 used to be. It will offer a full menu as well but will feature family-owned vineyards that are sustainable and organic. Banker has taken a leave from her law career to pursue her passion for small production wines. The focus will be on specialty wines sold by the glass.

Although Tony & Joe’s and Nick’s Riverside Grill have been serving grilled items outside on the patio at Washington Harbour by the Georgetown Waterfront, all of the interior space will be open for business early this month, after 15 months of recovering from the April 18, 2011, flood.

Founding Farmers, also at Washington Harbour, had flood damage and plans to open this fall as Farmers Fishers Bakers, a new farm-to-table restaurant with a bakery. The farm theme, designed by GrizForm Design, includes sculptural farm animals and gardening tools. The bar area will resemble field grids and the back room will be more nautical (hence, the Fishers in the title). Alongside the tables in the pantry area will be barrels and shelving with items that the restaurant grew and pickled.

Keith and Chery Early’s newest restaurant, Bungalow Lakehouse, in Cascades, Va., will be the largest in Loudoun County, with more than 500 seats, including more than 100 on a large lake. Jason Maddens, formerly of Michel Richard’s Central in Penn Quarter, is the executive chef. It may be fate, as Maddens is a Loudoun County native and grew up in that same neighborhood. His first restaurant job was with the Lone Star Steakhouse, which is the site Bungalow Lakehouse now occupies. The Earlys have owned successful restaurants for 30 years in Northern Virginia, including Riannon’s, Bungalow Billiard’s (7) and two Bungalow Alehouses. General manager is Kip Olson, a longtime veteran of Clyde’s Restaurant Group as well as managing partner at the Capital Grille Tysons Corner. An August opening is planned.

Spike Mendelsohn plans to open his third restaurant on Capitol Hill this fall. Bearnaise Restaurant will offer steak frites, a nod to his time spent in France working for chef Gerard Boyer at Les Craveres. It will be on the same block on Pennsylvania Ave., SE, as Good Stuff Eatery and We The Pizza. Matchbox Food Group has three concepts in one block too, on Capitol Hill on 8th Street, SE – Matchbox, Ted’s Bulletin and DC3.

Nizam Ali of Ben’s Chili Bowl plans to expand into the H Street corridor (aka Atlas District), its first serious expansion since 1958, even though they opened Next Door next door and a concession stand at National Park. Lower level will be a Ben’s Chili Bowl, while upstairs will be a more upscale concept that includes a roof deck. Being the community people they are, the owners plan to contact nearby Gallaudet University to learn what they can do to enhance the dining experience for the hearing impaired.

Quick Hits: Mark Kuller of Proof and Estadio, has decided on a name for his new Asian restaurant: Quan… Papadopoulos Properties has more locations confirmed for Roti Mediterranean Grill. The latest is in the Westlake Crossing Shopping Center. The space used to be a Baja Fresh. Roti has seven locations locally, with spots in Union Station and College Park slated to open soon. Crios Modern Mexican recently opened where Vento was at 2120 P St., NW in Dupont Circle. The owner-operators are Joanne and Julie Liu, who also own Jenny’s Asian Fusion on the southwest waterfront and Scion Restaurant in Dupont Circle. Beau Thai on New Jersey Ave., NW, plans to open a second location in Mount Pleasant on Mt. Pleasant St, NW.

Chef, GM & Sommelier Update: Yo! Sushi has hired Thomas Hanson as its general manager for its Union Station store which recently opened. He was previously at Masa 14… Gregory Webb has been named executive chef of Tortilla Coast in Logan Circle. Previously, he worked as executive chef at McLean 1910 Restaurant in Virginia… Karen Pawelec joins Vinifera Wine Bar & Bistro as its new sous chef. She is a Culinary Institute of America graduate…Ryan Sol has been named Vinifera Wine Bar and Bistro’s certified sommelier. He is a recent graduate of the French Culinary Institute’s wine studies and sommelier program, as well as the Court of Master Sommelier’s Certified Sommelier Exam. Previously, he managed the World Gourmet Wine Shop in Potomac, Md. … John Donnelly was named manager for Matchbox 14th Street when it opens this fall. He currently manages at Matchbox Rockville. Jason Gehring, formerly of Fiola, is now the pastry chef at Bethesda Food Wine & Co. Nate Waugman is now the chef for Tallula and EatBar in Arlington, which is part of Neighborhood Restaurant Group. He had been executive chef at Addie’s in Rockville, as well as personal chef for Washington Redskins owner, Dan Snyder. Jon Mathieson is the new chef at BLT Steak. He comes from 2941 in Falls Church, and Michel and Inox in Tysons Corner. Expect more French-inspired menu items. Mathieson replaced Victor Albisu, who plans to open his own Mexican-themed restaurant in Falls Church. John Toigo is the new sommelier in at Fiola in Penn Quarter. Most recently, he was the cellar master at the Inn at Little Washington. Tom Wellings is the new pastry chef at Fiola. Previously, he was at Equinox. Brandi Edinger has taken over as pastry chef at Equinox. Steve Yoon has taken over as chef at Sushi Rock in Arlington’s Court House village. He’s worked at Japanese restaurants in Venice, Calif., and in Texas. Jason Cote is the chef de cuisine at Mayfair & Pine, recently opened in Glover Park by “Top Chef” season two contestant, Emily Sprissler.

Linda Roth Conte is president of Linda Roth Associates, Inc. (LRA), specializing in making creative connections through media relations, marketing initiatives, community outreach and special events for the hospitality industry. Contact Linda at 703-417-2700 or linda@lindarothpr.com or visit her web site at www.lindarothpr.com. [gallery ids="100934,129833,129827" nav="thumbs"]