Food & Wine

Georgetowner • April 20, 2016

Recently, I had the pleasure of interviewing one of America’s great chefs at his Washington, D.C., restaurant: Bourbon Steak, located in the Four Seasons Hotel.

Michael Mina was in town to try out some pop-up recipes and menu items for a new restaurant concept on the West Coast: Middle’terranea, a passion project of Mina and chef-partner Adam Sobel.

The pop-ups on the Bourbon Steak menu will include dishes inspired by the background of each of the chefs. Mina was born in Egypt and Sobel has roots on both sides of the Mediterranean. With a strong desire to explore that heritage while cooking food that is close to their hearts, the duo is looking to combine the flavors of Israeli, Turkish, Egyptian and Lebanese cuisine with California’s farm-to-table approach.

With this new concept, Mina is going back to his roots. Though he left Egypt for Ellensburg, Washington, at an early age, Mina learned — from his mother’s cooking and from family meals — all about traditional dishes, especially the importance of the spices used in her recipes.

“My mother cooked Middle Eastern dishes using locally sourced ingredients, products that were fresh and authentically healthy,” recalls Mina. “Early on in my career I followed my mother’s lead to support local farms, local ingredients and fresh, sustainable food.”

Two dishes currently on Bourbon Steak’s menu are Brokaw avocado with pickled hot peppers, summer vegetables, fried walnuts, kataifi (a sweet pastry), schug (a green sauce) and fried cauliflower and crispy chicken-skin hummus, roasted garlic, dried cherries and fresh marjoram.

Two new Middle’terranea dishes will be introduced in the coming weeks, replacing the previous menu choices. To find out more about particular menu items and their availability, call Bourbon Steak at 202-944-2026. [gallery ids="102409,122229" nav="thumbs"]

Georgetowner • April 8, 2016

Who said voting during the 2016 campaign is no longer fun?

At least one Georgetown sandwich joint, Gtown Bites, owned by Nasser Zakikhani, has a sense of humor about this year’s electoral politics. “We’re getting some media attention from our GTB Burger Poll 2016,” Zakikhani said.

Gtown Bites at 3206 O St. NW is offering dueling hamburger specials — one for those voting Democratic and another for those voting Republican — and each at the same price: $13.95.

The R-Burger (double cheeseburger, topped with bacon, sexy fries and a can of soda) is “made in America by documented workers.”

The D-Burger (cheeseburger, sexy fries and a can of soda) is also “made in America by documented worker.” Alas, that’s half the size with no bacon, but $3 will be “donated to your choice of the following: Central Union Mission, Martha’s Table, House of Ruth — or the Trump campaign.”

That is Zakikhani’s idea of a joke. So far, the Republicans are beating the Democrats by 13 to 10 — and you can spin that tally any way you want. (Stay tuned: There will be an update when the final votes come in.)

Kate Oczypok •

If you’re a barfly in the D.C. area, you may be on to a bartender’s best-kept secret. Just in case you aren’t, local pickle company Gordy’s Pickle Jar is letting us in on it — and canned it for home bartenders here and nationwide.

Gordy’s Fine Brine is the first pickle brine for cocktails to be sold in a can. Drink connoisseurs were pouring pickle brine from refrigerator jars — not the cleanest of options. Gordy’s founders, Sarah Gordon and Sheila Fain, were doing the same thing and realized there had to be (and needed to be) a better way. The cocktail pickle-brine can was born.

Gordon and Fain founded Gordy’s five years ago after deciding to go into the pickling business. Fain was in the hospitality industry and Gordon had her own consulting firm that focused on branding. The two met through mutual friends and created Gordy’s, named after Gordon’s father, whom everyone called Gordy.

“Gordy’s just seemed like a really strong pickle name,” Gordon said.

A Chicago native, Gordon has lived in D.C. for 10 years, while Fain grew up in Columbia, Maryland, and later attended the University of Maryland. Fain had been living in San Francisco, but since the pickle market there was already oversaturated with small batch producers, back to D.C. she came to start up Gordy’s. The partners decided to set up shop in the Petworth neighborhood at 2nd and Upshur streets NW.

“We love the neighborhood,” Gordon said. “It’s great. Upshur is getting a makeover and there are a lot of new businesses and young families.”

Gordon added that while it’s not an ideal place to manufacture pickles, they rented 1,500 square feet because of their immediate need for space. “Right now it’s working for us, but we always have our eyes open for the next potential space,” Gordon said.

The duo focuses on craftsmanship and sustainability, working with local farmers and farmers markets like Fresh Farm Markets (freshfarmmarkets.org). They’re also at Whole Foods stores in D.C., Maryland and Virginia, as well as Harris Teeters and a number of small retailers. They also sell their products at local restaurants. For pickle-obsessed family members not in the D.C. area, Gordy’s ships nationwide.

Gordon and Fain also have a deal with Nordstrom as part of their “Pop-In” series. Until April 17, “Pop-In: Eats” is going on at Nordstrom Tysons Corner. Gordy’s and other foods will be available. Additional Nordstrom “Pop-In” series cities include Chicago, Seattle and Dallas.

If you visit Gordon and Fain’s website, there are delicious recipes created by the two, as well as some they collaborated on with other recipe magicians like Julia Turshen, who co-wrote “It’s All Good: Delicious, Easy Recipes That Will Make You Look and Feel Great” with Gwyneth Paltrow. Turshen created the “Kinda Korean Chicken” dish on their site (gordyspicklejar.com/recipe/kindakoreangrilledchicken).

As far as plans for their own book, Gordon seemed to have a “never say never” attitude.

“We really love pickles!” said Gordon, talking about her love of having a warm-weather vegetable all year round. “We love the idea of preserving the season.”

The back of Gordon and Fain’s cocktail-brine can has a unique drink recipe concocted by Adam Bernbach of U Street cocktail bar, 2 Birds 1 Stone. We’ve included the recipe here.

One Block Street

1 ½ ounces gin
1 ounce Gordy’s Fine Brine
½ ounce lime juice
¼ ounce rich simple syrup
2 dashes orange bitters

Shake. Strain into a coupe. Garnish with a lime wheel. [gallery ids="102396,122718" nav="thumbs"]

Georgetowner • April 6, 2016

Ivy City Tavern, is for now, a 45-seat tavern, serving tavern food above Ivy City Smokehouse and retail fish market at 1356 Okie St. NE in the Ivy City neighborhood. It’s owned by Greg Casten and Ronnie Goodman. Greg is better known for his company just around the corner for the past 25 years, ProFish. It’s an emerging neighborhood, so the plan is for it to become a full-service restaurant at the right time. Its huge rooftop lends itself as an ideal spot to eat steamed crabs and drink beer on warm summer evenings. There is also an indoor private dining room adjoining the patio. It’s a seafood market and a tavern, soon to become a restaurant and a private dining venue with a potential 225-person capacity.

PN Hoffman and Madison Marquette’s Southwest waterfront development, The Wharf, will also have a very large Spanish seafood restaurant called Del Mar by Fabio and Maria Trabocchi (Fiola, Fiola Mare and Casa Luca). Maria’s Spanish heritage and influence will take front and center here. The 11,500-square-foot two-level restaurant will include a significant outdoor patio space with waterside cabanas. Included is a private dining room, wine cellar and bar. Opening is targeted for the fourth quarter of 2017.

Just Opened: Tim Ma and Joey Hernandez recently opened Kyirisan, serving Asian-French food at 1924 8th St. NW in Shaw. It has catchy menu categories: “in the ground,” “on the ground” and “under the water.” Michael Schlow’s Alta Strada also just opened at City Vista at 465 K St. NW under the culinary supervision of Chef Michael Zentner, who relocated from Boston. Plans call for Conosci, a crudo bar to open later in the season, along with a patio.

Andrew Evans of The BBQ Joint, joins Ian and Eric Hilton to open a summer-camp themed bar in the old Maurice Electric Building at 500 Penn St. NE, an area made cool by Union Market. The casual restaurant will serve summer camp staples as well as “better” summer camp staples, such as grilled (better) cheese on bread baked at Lyon Bakery.

Chef Update: Angel Franco, formerly of minibar and Maketto, is the new executive chef at Compass Rose. Dennis Fieldman will be the chef at Flavio Italian restaurant, which replaces Paper Moon at 1073 31st St. NW in Georgetown. It will continue with the same ownership.

CCChanges: The Majestic will reopen in May under the direction of Chef Gaby Hakman, most recently of Miami. Alexandria Restaurant Partners is renovating and will relaunch as a new concept. Mason & Rook replaces Hotel Helix by Kimpton. Chef Jonathan Dearden, formerly of Ardeo & Bardeo, heads up the kitchen at Mason & Rook’s new restaurant, Radiator. The adjoining bar will feature craft cocktails. An April opening is planned. Kimpton is renovating the rooftop to offer cocktails and light fare, poolside.

Quick Hits: Kapnos Kouzina opens in 4900 Hampden Lane in Bethesda Row in partnership with chef George Pagonis. George Kennedy, formerly of Rhino Bar in Georgetown, plans to open The Spirits of 76 in Clarendon where Taste of Morocco used to be on Washington Blvd. His partner is Patrick Doody formerly of O’Sullivan’s Irish Pub (next door). Chuy’s plans to open its fourth location in the metro area (they have locations in Fairfax, Springfield and Woodbridge), in Sterling at the beginning of May.

Social Restaurant Group plans to open Bonfire this month at the two-level building at 1132 19th St. NW where Famous Luigi’s used to be. Fire appears to be a prevailing theme as their light fixtures are fire hydrants, matchstick art adorns the walls, and with fire hoses for décor. Fire inspires the menu too, with charred hangar steak and s’mores. The chef is R.L. Boyd and the pastry chef is Ellen Diekemper.

Kudos: Congratulations to Jacques Haeringer and the Haeringer family on the 40th anniversary of renowned L’Auberge Chez Francois.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry, providing creative connections through media relations, marketing initiatives, community outreach and special events. Reach her at: Linda@LindaRothPR.com or lindarothpr.com or #LindaRothPR.

Robert Devaney • March 30, 2016

For Georgetown, it’s not so much that the town competes with downtown D.C., as demonstrated by the fancy places at the City Center, but that it is competing with the rest of the world. Luckily for Washington, D.C.’s oldest neighborhood, as several surveys indicate, when people visit the nation’s capital, they want to see the White House, the National Mall … and Georgetown.

When asked about putting the Sovereign in an alley next to the intersection of Wisconsin Avenue and M Street, Greg Engert of the Neighborhood Restaurant Group told the Washington Post, “People ask, ‘Why are you opening in Georgetown?’ Why not? It’s a beautiful neighborhood, and I think there’s a great clientele who want to drink great beer there. Frankly, not every new place has to open on 14th Street or in Shaw in 2016.”

Business owners face a mountain of challenges getting restaurants open, whether construction work, schedules, finances, neighborhood concerns or government red tape. In Georgetown, there are also the requirements of a historic district and the condition of its old buildings — and necessary approvals by the Old Georgetown Board and the neighbors.

By April 9, the 27-year-old moratorium on additional liquor licenses in Georgetown will finally expire — allowing for more new spots. Where to put these new places seems problematic: Is there enough vacant space? [See accompanying chart.]

Restaurants still face D.C.’s own bureaucratic hurdles. At-large Councilmember David Grosso introduced a bill to the District Council to support small businesses and lighten the bureaucratic load — and that includes restaurants. He sees the D.C. government as an obstacle to business, making them waste time and money. “This bill will alleviate some government-imposed burdens on our city’s businesses,” Grosso said. “The Local Business Support Amendment Act makes important changes to better align the District of Columbia with neighboring jurisdictions and help our local businesses flourish.”

It seems that many stars are aligning to help get more star restaurants in old and new Georgetown — and we can dream, after all. The town is well aware that you have to be hip and of your time — and right on time. Again.
[gallery ids="102242,129375,129372" nav="thumbs"]

Linda Roth •

We’re dreaming of new restaurants in Georgetown, perhaps created by chef stars like José Andrés, Carla Hall, Eric Ripert, Bryan Voltaggio or Alice Waters — and all those others shown on this issue’s cover. And more. It just might be the right time, as Georgetown is getting another look.

That may be, in part, due to the imminent end of Georgetown’s long-standing liquor license moratorium, but it’s also because of developers, investors and promoters. While it may seem that there are few spots left in the old town, there are intriguing vacant spaces to consider — and some that will be created as part of new projects, such as Prospect Place and the EastBanc condos across from the Four Seasons. Indeed, the cover depicts the vacant 1200 Wisconsin Ave. NW building, which housed a Benetton store for decades (and before that the National Bank of Washington).

It will take creativity and determination; the rent is too darn high. Retail is cheaper to operate — but Georgetown needs restaurants to generate foot traffic and stimulate the local economy.

According to the National Restaurant Association, 10 percent of the U.S. workforce is part of the restaurant industry and almost half the American food dollar is spent on dining out (annual sales: $709.2 billion).
It’s time to get moving.

Wanted: Landlords With Vision

What will bring our dream restaurants into the heart of Georgetown? A young Sen. John F. Kennedy may have proposed to Jacqueline Bouvier at Martin’s Tavern, which is thankfully still here. But where will Comedy Central’s Larry Wilmore dine when he’s in town to host the White House Correspondents’ Dinner?

When visitors arrive in Washington, D.C., the one place they all want to visit is our charming, storied village. Not only to bump into a cabinet secretary or a senator, but to dine in elegance at classics like 1789 or the newest addition to the waterfront, Fiola Mare.
With the April 9 end of the Georgetown moratorium on liquor licenses, that bar (no pun intended) must continue to rise.

What will it take to bring hot new restaurateurs to Georgetown? It’s not just about the end of the moratorium, says legendary restaurant broker Tom Papadopoulos, who knows the D.C. restaurant scene like few others. High rents and low office density are also part of what makes Georgetown challenging.

Papadopoulos has been strategically placing restaurants in the D.C. market for years. “Georgetown needs more hip places like El Centro, the Richard Sandoval joint venture restaurant,” he says.

But how to attract the notable chefs who are opening elsewhere in D.C.?

“It would take a lucrative deal to attract a big name restaurateur,” advises Papadopoulos, who believes a landlord with vision who makes a significant monetary contribution — as MRP Realty did for Fiola Mare — is what helped chef Fabio Trabocchi open here. A landlord less concerned with getting top dollar for a retail deal is what will ultimately attract millennial-focused restaurants to Georgetown, he believes.

Landlords can charge higher rent for retail than they can for restaurants. Ideally, restaurants should pay $40 to $60 per square foot,” says Philippe Lanier of EastBanc. Rents in Georgetown can be double that. Even on restaurant-saturated 14th Street NW, the rents have been in the $70 to $90 range.

Lanier noted that chefs outside the D.C. region who had been looking at 14th Street and other upcoming districts are now checking out Georgetown.

It’s all about making accommodations. Restaurants attract the foot traffic that retail needs to be successful. Lanier noted that Philadelphia restaurateurs are checking out Georgetown again. Stephen Starr has already landed in D.C. with the very successful Le Diplomate on 14th Street. If he has his sights on Georgetown, the deal has to be that good.

EastBanc owns the former gas station space across from the Four Seasons Hotel. Lanier says that plans may call for a restaurant there in addition to the office space (think lunch business) and retail. Lunch business is possible, based on price point and tailoring a menu to complement the clientele that works and visits Georgetown during the day.

“The only restaurant that could afford the rent at $150 per square foot at the corner of Wisconsin and M Streets is the Cheesecake Factory,” says Papadopoulos.

There is another option, according to Papadopoulos. “The ultimate way to control costs now is to own the building, as rent prices are out of range for most restaurateurs,” he points out. Unless, that is, they find a visionary landlord.

NREB recently sent out an email offering rent of $185 per square foot at 1249 Wisconsin Ave. NW. That is the asking price, not the getting price. But that is where the rent ask has escalated.

The Latham Hotel at 3000 M St. NW has been closed for years with a change of ownership. Will New York-based Thor Equities get a high-profile New York chef to open where Michel Richard’s Citronelle was? Rumor has it that Thor is looking for fashion retail, but what about a restaurant that fits its targeted demographics? That too would rely on landlord accommodations, as rent there could start at $120 per square foot.

On Wisconsin Avenue at P Street, Marvelous Market has been closed since May 2014. What if Carla Hall — “Top Chef” contender and now a host of ABC’s “The Chew” — opened a Southern-style kitchen serving highlights from her cookbooks, “Cooking With Love,” “Carla’s Comfort Foods” and “Comfort Foods From Around the World”? Hall could invite guest chefs to cook some of those dishes with her for special dinners. But only if she has a landlord with vision.

The rumor is that &pizza is taking over the Five Guys spot at the corner of Wisconsin and Dumbarton, which could have rent close to $100 per square foot. That is significant for a fast-casual pizza chain, but only a chain could support that rent.

High rents and lack of office density to support lunch business are not the only issues for restaurants in Georgetown. The space that used to be Houston’s and Rugby is owned by a number of trusts. That makes it complicated to negotiate a restaurant deal.
Then there is 3220 Prospect St. NW, Doggett’s Parking. It’s a McCaffery space with EastBanc. Rory Cameron of McCaffery says they still need to identify the big tenant. Although they envision it as retail project, there may be room for a casual restaurant concept. No one has been approached yet. A parking lot will be incorporated into the project (so don’t worry that Georgetown is losing any more paid, covered parking spaces).

Papadopoulos sees how food halls have done well in New York City, and plans to make more visits to see how that can translate to D.C. Food halls put chefs and operators together, he believes, and it won’t be long before we see that in the District. Georgetown does have potential spaces that are big — see the aforementioned 3220 Prospect Street, as well as Restoration Hardware, also now in McCaffery’s portfolio.

But with high rents, that may not happen. Enter the visionary landlord — and an open-arms approach by the neighborhood to welcome the restaurants of our dreams. [gallery ids="102243,129365" nav="thumbs"]

Lexi Rodencal •

With Valentine’s Day right around the corner (three days!), those of us who didn’t plan ahead are scrambling for late-minute date venues to show our love and devotion to our partners. Despite many places in the Washington, D.C., area being booked full, there’s still some restaurants with availability that will sweep your date off their feet – and make you look like the thoughtful partner you truly are.

The Alex Restaurant
1075 Thomas Jefferson St., NW

The Graham Georgetown’s cocktail lounge and restaurant the Alex is an inviting space for you to spend your Valentine’s Day evening. Featuring unique blend of Victorian and steampunk accents and a speakeasy-esque vibe, the Alex is the place to be if you’re looking for an unusual, yet inviting, place to enjoy dinner and drinks this Valentine’s Day.

The Alex currently has remaining availability for couples at 5 p.m., 5:30 p.m., 6 p.m., 6:30 p.m. and 8 p.m.

America Eats Tavern
1700 Tysons Blvd., Tysons, Virginia

Despite a 20-minute drive from D.C., the America Eats Tavern is a strong contender for your Valentine’s Day meal. The venue features a unique take on classic American cuisine. America Eats is open from breakfast through dinner and has a wide variety of meals to choose from. Head chef José Andrés takes care to embrace local flavor by offering oysters, cheeses, and meats from the Maryland, Pennsylvania, and Virginia area. If you’re interested, hurry up and book a reservation fast because space is running out.

America Eats has remaining availability for couples at 4:30 p.m., 8:45 p.m. and 9 p.m. – you can use the time before or after dinner to catch a movie, or do another activity with your date to make the most out of the day.

Bistro Français
3124 M St., NW

Open since 1975, Bistro Français is a family-owned restaurant with a big reputation. Located right on M Street, this French restaurant offers authentic dishes that are perfect for any occasion. Executive chef and owner Gerard Cabrol, who hails from southwest France, brought his favorite home recipes with him when he moved to Washington. Bistro Français is a perfect spot for you to cozy up with your Valentine’s Day date and enjoy some culinary specialties — from steak to duck to homemade French pastries.

Bistro Français has availability for couples at 6 p.m., 6:30 p.m., 8 p.m. and 8:30 p.m., so act fast before the space runs out – your date will thank you for it. After all, how can you go French and not be romantic?

La Chaumière
2813 M St., NW

La Chaumière is a truly authentic gem located on Georgetown’s M Street. The restaurant resembles a humble French country inn, with a central stone fireplace, wood beams and stucco walls. For Valentine’s Day, La Chaumière is featuring a special menu with entrées such as sea scallops, beef tenderloin medallions, beef wellington with foie gras and roasted quail. With the rustic feel and friendly atmosphere, La Chaumière is your one-stop destination to recreate an evening in Paris.

La Chaumière currently has limited availability for 5 p.m. and 9:30 p.m., but spots are going fast.

Peacock Café
3251 Prospect St., NW

Peacock Café is your local neighborhood charmer that features contemporary American fare. The restaurant has had several VIP guests, including presidential candidate Hillary Clinton. For the holiday, Peacock Café is offering two different specials throughout the weekend. On Friday and Saturday night, they are featuring a special three-course menu that will be $55 per person. On Sunday they will be offering a three-course prix fix menu, with a bonus of a stem rose and parting gift after dinner. Sunday’s dinner will also be $55 per person.

Peacock Café has availability for couples at 6:30 p.m., 6:45 p.m., 7:15 p.m. and 8:30 p.m. Be sure to snag a table while they’re still open – and keep that complimentary rose in mind.

Eno Wine Bar
2810 Pennsylvania Ave., NW

Eno Wine Bar is offering several specials for Valentine’s Day weekend. On Saturday and Sunday, they are offering a Cupid’s flight ($29 per person) of Broadbent Madeira, 2010 LBV Ferreira and Duck Rabbit Milk Stout. Each will be paired with an Eno chocolate flight. Additionally, all bubbles bottles will be 20 percent off for Eno customers, and chocolate fondue will be discounted at 50 percent off.

On Sunday, Eno is offering a Madeira Wine Class starting at 3 p.m., which will be led by Russel Lichtenthal. Lichtenthal is Eno’s wine director and will be speaking on various wine-making techniques in the Madeira region, as guests’ sample Rare Wine Company Sercial, Rare Wine Company Bual, Blandy’s 1996 Malmsey and Broadbent 5yr. The class is $50 per person and reservations may be made at 202-295-2826.

Colleen Evans • March 24, 2016

candidates make a big effort to eat at down-to-earth establishments, knowing that voters are not just interested in whether a presidential candidate shares the same values, is honest and trustworthy, is a strong leader and cares about people like them. They’re also curious about his or her dining habits.

Politicians know that food and restaurant choices are a great way to connect to American voters. This is known as culinary politicking. But does all that change once they secure the “Commander in Chief” title?

We asked Nycci Nellis — founder and editor of the TheListAreYouOnIt.com (the D.C. area’s top food and wine events website) — for her take on what restaurants the candidates will frequent if they make it to the White House.

“Trump and his wife Melania will no doubt favor his soon-to-open hotel restaurant BLT Prime and Cortile Bar,” said Nellis. “Republican presidents in the past have not been known as adventurous diners, frequenting the more long-established restaurants. Cruz and his wife Heidi have been seen frequently at Fiola, and I picture Kasich as a more ‘dine in’ kind of guy, with occasional outings to family-style pasta restaurants like Carmine’s. Democratic candidate Bernie Sanders would favor smaller, independent mom-and-pop shops like Bad Saint, Alex McCoy’s pop-up Alfie’s or Tail Up Goat. The Hill-and-Bill Show will look for the hottest new dining spots with a healthier menu, restaurants that have a vegan option like Convivial, Kinship, Fiola Mare.”

Most of the candidates have already “taste tested” the Washington, D.C., food scene. The Four Seasons-owned restaurants have always been popular spots for boldface politicians and A-listers. According to Four Seasons p.r. director Liliana Baldassari, Trump, Clinton, Sanders and Kasich would have no problem finding their favorites on the hotel’s restaurant menu. “Trump wouldn’t be able to resist our huevos rancheros, while Hillary is healthy all the way and would most likely choose the Green Machine frittata with multigrain toast and a side of berries,” said Baldassari. “Bernie Sanders would have the Light and Easy granola parfait with berries and a toasted bagel and John Kasich would favor a big breakfast, Buckeye-style: eggs, bacon, hash browns and sausage. And we’d keep the cappuccinos coming. You need lots of caffeine when you’re on the campaign trail!”

According to Tim Seymour, general manager of the Palm Tysons Corner, his restaurant group doesn’t lean red or blue. Candidates may be battling it out during debates, but one thing they can agree on is that the Palm is an economically prudent choice. “The Palm has an SOP policy that all current and former presidents never receive a check at any of our restaurants for their meal,” said Seymour. “The POTUS and party will always dine as our guest.”

Another option for an incoming president is to follow the choices of his or her predecessors. One Washington restaurant that has historic ties to those who have ruled the White House and the Capitol over the years is Georgetown landmark Martin’s Tavern, D.C.’s oldest family-owned restaurant. According to fourth-generation owner Billy Martin, “Presidential patrons began with Harry S. Truman and his love of Martin’s roast chicken. Ike enjoyed roast beef sandwiches and beef stew. LBJ and Speaker Sam Rayburn were big on steaks and scotch. JFK always ordered the New England clam chowder — except for breakfast. And Richard Nixon favored our meatloaf.”

The fact is, as much as the new presidential family may want to experience Washington’s exploding food scene, it is often so disruptive to other diners that the best place to eat, at least initially, may be home (that is, the White House). Sam Kass, the former Obama personal chef, was known for his delicious but healthful and beautifully presented food. Nancy Reagan preferred one of the White House chefs, Frank Ruta, now executive chef at the Grill Room in Georgetown, to cook in the family quarters. LBJ brought Johnson family cook Zephyr Wright to the White House to make all the Texas food that he and his kinfolk loved. When you have a personal chef who has been recognized and heralded by the likes of Food & Wine and the James Beard Foundation, staying in is a very attractive option.

Linda Roth •

Beefsteak, José Andrés’s vegetarian concept, is slated to open in Bethesda’s Westfield Montgomery Mall’s Dining Terrace (formerly the food court) where Qdoba was this summer. This will be in addition to the Foggy Bottom (GWU campus) and Dupont Circle locations and the new ones slated for Tenleytown and the University of Pennsylvania in Philadelphia this spring.

MGM National Harbor Casino has signed deals to open restaurants by José Andrés, Bryan and Michael Voltaggio, and Marcus Samuelsson. The entire project’s grand opening is slated for the third or fourth quarter of 2016. Jose’s restaurant will be focused on locally-sourced seafood; Marcus’s restaurant will pull from his varied cultural roots (Ethiopian, Swedish, American); “Top Chef” alums, and brothers, Bryan Voltaggio (Volt, Range, Aggio, Family Meal) and Michael Voltaggio (ink. and ink.sac in Los Angeles) will team up for the first time on a steakhouse concept.

What’s up in Georgetown? & pizza is taking over where Five Guys was on Wisconsin Avenue at Dumbarton St … Geoff Dawson (Bedrock Billiards, Penn Social) signed a lease with Jamestown LP for Georgetown Park mall, on the Wisconsin Avenue side where Pinstripes also rolls. He is also opening in Douglas Development Corp.’s Hecht Warehouse District in Ivy City. Quick Hits: Potomac Village Deli lives again. Owners Adam Greenberg and Sam Lerner plan to reopen in the Kentlands, in Gaithersburg in the second quarter, where Potomac Pizza on Center Point Way is (also owned by Adam). Neighborhood Restaurant Group plans to bring back an oldie but goodie when it opens EatBar on Barracks Row, where Kraze Burgers was. Philadelphia-based HipCityVeg opens where FroZen Yo was at 712 Seventh St. NW. It’s a 100-percent vegan restaurant concept. La Jambe, a French wine bar, charcuterie and fromagerie, is now slated to open in Shaw in May. Eric Hilton partnered with Andrew Evans and opened his BBQ Joint in the 14th Street Corridor where Hilton’s Den of Thieves … Chef Nick Sharpe plans to open Jolene in Adams Morgan, since his pop-ups were so well received. Nick has worked at Ba Bay and After Peacock Room and is targeting a second quarter opening. Bareburger is slated to open where Cosi was in Dupont Circle at 1647 20th St. NW.

The folks who brought you DGS Delicatessen plan to open a seafood concept, Whaley’s, at the Lumber Shed building in the Yards development at Navy Yard this spring. It is named for local Revolutionary War Navy hero, Zedechiah Whaley.

GM & Chef Update: Nicholas Flores is the chef de cuisine at the recently opened Hank’s Pasta Bar in Old Town Alexandria, where Villa d’Este used to be. Nicholas was previously at Dupont Circle’s Al Tiramisu … Fidencio Rubio is now director of the beverage program — cocktails as well as its 100-plus label wine list — at Osteria Morini. He was previously with Passion Food Hospitality, Fiola and Casa Luca. Steven Benincasa is the new chef at Argia’s, an Italian restaurant in Falls Church. He was previously at Filomena and Paolo’s, both in Georgetown. Jeff Faile is the new beverage director for Aaron Silverman’s Pineapple & Pearls as well as for Rose’s Luxury. He was previously bar and spirits director at Neighborhood Restaurant Group … Sam Molavi is back at Ripple as chef de cuisine; he had been sous chef before he took a position at Compass Rose.

Changes: Andy Shallal’s Eatonville on 14th Street NW is now Mulebone, a Southern-American restaurant with a higher profile bar scene. The chef (who won Andy’s contest) is D.C. native Joseph Paire, who previously worked at Todd Gray’s Watershed and Farmers Fishers Bakers. He describes Mulebone as an American restaurant with Southern influences. After a two-year hiatus, chef-owners Aulie Bunyarataphan and Mel Oursinsiri, have returned Bangkok Joe’s to its original location at Washington Harbour — including the popular Dumpling Bar. It’s back after an interim as Mama Rouge.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry, providing creative connections through media relations, marketing initiatives, community outreach and special events. Reach her at Linda@LindaRothPR.com.