Food

Sallie Lewis • May 21, 2015

With cranes animating the Tysons Corner skyline, the Silver Line extension and a new Hyatt Regency, it’s clear that the area is experiencing a major facelift.

Just three miles away, in McLean, Virginia, another facelift is underway at Evo Bistro. The restaurant, which opened in 2007, has gone through a succession of leadership changes over the years, but the original owner and executive chef, Driss Zahidi, is back, restoring the restaurant’s authentic Mediterranean character.

Zahidi was born and raised in Casablanca, Morocco, a city that exhibits a variety of culinary styles and influences. The oldest of five children, he regularly helped his mother in the kitchen. By the time he was in high school, he landed his first job as a line cook. After college, he got a master’s degree in physics and spent a year working in France as a chemical engineer before returning to his passion for cooking.

In 2000, Zahidi moved to the United States, relocating to Washington, D.C., after a brief stint in New York. He worked in a number of commercial kitchens before co-founding Evo Bistro. Zahidi’s goal since the beginning was to serve elegant, upscale Mediterranean cuisine alongside an extensive wine list, which he did until 2011. At that time, Zahidi left Evo Bistro, which slowly moved away from its Mediterranean roots.

In February of this year, Zahidi’s ambition to restore Evo Bistro to its original concept became a reality when he resumed ownership and the executive chef position. He also continues to operate Le Mediterranean Bistro in Fairfax, a French Moroccan restaurant, which he opened in 2013.

At a recent Evo Bistro lunch, the atmosphere was relaxed and inviting. The open dining room was bathed in natural light and accented with colorful artwork by Buck Nelligan. The menu has shifted back to a Mediterranean montage of dishes influenced by Spanish, French, Italian and Moroccan flavors. Tapas range from garlic shrimp with white wine sauce to lightly fried artichokes with jalapeno aioli, sweet peppers stuffed with wild mushrooms and savory goat cheese and saffron paella.

“Back home we used to have paella weekly,” said Zahidi of his Moroccan upbringing. The restaurant now has three paella dishes to choose from: a vegetable version, rich with piquillo peppers, spring squash and asparagus; a chicken and chorizo rendition with wild mushrooms and peas; and a seafood interpretation with mussels, shrimp and scallops.

The menu’s diverse flavor portfolio complements the diverse wine selection for which Evo is known. In addition to this impressive wine list, Evo Bistro also has a retail wine shop, with every bottle on the list available for purchase either individually or by the case. Guests can call ahead and pick up their order or simply take it home after their lunch or dinner.

Since Zahidi’s return, every day at Evo Bistro is a cause for celebration. Tuesday is Spanish Night, with a variety of paella specials plus 25 percent off Spanish wine bottles. On Thursdays, diners get 50 percent off select Champagne bottles, and on Mondays and Wednesdays until 9 p.m., and Fridays at lunch, guests get 50 percent off featured wines.

Additionally, from 3:30 to 6:30 p.m. Monday through Friday, Evo has happy hour in their bar and lounge that includes $5 and $6 drink specials, plus $6 and $9 tapas. The workweek lunch special is also not to be missed, with three tapas plates for $12.
Evo Bistro sits in the crosshairs of a fast-growing region, and Driss Zahidi’s return helped sharpen the restaurant’s focus while restoring its originality. Evo Bistro has successfully revamped its look and reclaimed its identity as McLean’s premier destination for Mediterranean cuisine.

Evo Bistro, 1313 Old Chain Bridge Rd., McLean, Virginia.

Sallie Lewis •

What happens when an innovative winemaker partners with one of D.C.’s hottest restaurants? A custom wine is born.
That’s exactly what occurred when [Michael Shaps Wineworks](http://www.michaelshapswines.com/) of Charlottesville, Virginia, paired up with the [Red Hen](http://www.theredhendc.com/). The new arrival is named Dahlia, a vanity label of rosé wine.

Virginia viticulture grows stronger every year, thanks, in part, to producers like Shaps. Making wine in Virginia since 1995, Shaps started a wine consulting business in 2000. In 2007, he launched his own independent winery, focusing on small-batch production.

Prior to his Virginia winemaking days, Shaps’s interests were in Burgundy, France, where he earned a BPA in oenology and viticulture from the Lycée Viticole de Beaune and worked at Chartron and Trebuchet in Puligny-Montrachet as an assistant wine maker. Since 2004, he’s been a partner in the boutique Maison Shaps Winery in Meursault.

Shaps travels to France every other month and enjoys applying Burgundy winemaking philosophies to his Virginia business. Ordinarily, all the traveling back and forth would be exhausting, but Shaps is clearly doing what he loves. “The passion of winemaking keeps me grounded,” he said.

Unique to Shaps’s impressive portfolio is his contract winemaking service and custom crush facility, the first of its kind in the state. With this service, independent growers and individuals interested in making their own wine can work with Shaps and his team from start to finish to create something unique, from sourcing grapes to designing a label and bottling for distribution. With access to Virginia’s finest vineyards, the team has many grape varieties to work with – from Chardonnay to Cabernet Franc to Viognier.

When the Red Hen in D.C.’s historic Bloomingdale neighborhood was looking to create a spring-to-summer rosé, something unique that would complement their summer menu, they knew just the person to call. Sebastian Zutant, co-owner of the Red Hen with the restaurant’s sommelier and beverage director, has known Shaps for many years.

“He’s one of the pillars of Virginia wine,” said Zutant, adding that Shaps is “more of a naturalist” when it comes to local winemakers. For example, his wines utilize natural yeast fermentation.

On March 23, after working with Shaps, the Red Hen’s Dahlia rosé launched, with the namesake flower on the label. “Stylistically it’s a very different rosé,” said Zutant. Strawberry-driven with red fruit flavors, the wine is pale in color: blush with a light orange tint. “It’s a hard-to-say-no-to, knock-back rosé,” he said.

The wine’s easy drinkability and fair price-point ($10 a glass, $40 a bottle) has made it a strong seller. It pairs particularly well with lighter fare, from scallops to fish. Zutant suggests trying it with the restaurant’s black linguini with squid; the dish’s pickled Fresno chilies add heat, but the wine’s crispness cools the palate.
“I’m definitely going to be making more next year,” said Zutant.

**Shaps Pairings in Great Falls**

On April 28, the celebrated [L’Auberge Chez Francois](http://www.laubergechezfrancois.com/) in Great Falls celebrated Michael Shaps with a special five-course meal prepared by chef Jacques Haeringer, each course paired with Michael Shaps and Maison Shaps wines.

A grilled breast of chicken with morel mushrooms paired beautifully with a Maison Michael Shaps Savigny-Les-Beaune 1er Cru from 2012. Shaps actually lived in the French village of Savigny at one time. The wine he chose showcased the true essence of Burgundy Pinot Noir, with the firm tannins characteristic to the village.

Next, a roasted and coffee-crusted filet mignon with Bordelaise sauce was paired with a Michael Shaps Petit Verdot from 2010. This dark, inky wine brought diners back to Virginia and exuded blackberry notes with coffee and cocoa.
[gallery ids="117619,117622" nav="thumbs"]

Georgetowner • May 6, 2015

Boston-based Michael Schlow of Tico plans to open The Riggsby, an American restaurant with European influences, in the Carlyle Hotel just off Dupont Circle at 1731 New Hampshire Ave. NW. Philippe Reininger, most recently executive chef at J&G Steakhouse, will oversee the kitchen. Daniel Lobsenz, most recently at Roofers Union, will be general manager. The artwork and décor is by Schlow’s artist wife, Adrienne. It will seat 40 in the bar and 75 in the dining room. A summer opening is planned.

Asheville, North Carolina-based Tupelo Honey Café, featuring modern Southern food, plans to open in Arlington’s Courthouse ’hood at 2000 Wilson Blvd., where Dr. Dremo’s used to be, in early June. This is its first Virginia location, with Virginia Beach not far behind. Tupelo Honey has 10 locations throughout the South.

Quick Hits: District Taco will open a brick-and-mortar restaurant in Rosslyn (where they started with a food truck) at 1500 Wilson Blvd. It will be their seventh location … A new fast-casual Indian food concept and its sister full-service restaurant, American Tandoor, are slated to open in Tysons Corner Center this September. VSAG, of Founding Farmers and its affiliate restaurants, are working with the Asia-based originators of the concept … Illinois-based Cooper’s Hawk Winery and Restaurant plans to open a large restaurant at the former Reston Town Center (now called RTC West), as well as in Ashburn’s Belmont Chase shopping center, entering the Loudoun County market. The RTC West restaurant, with an outdoor patio as well its signature tasting room and a private dining (and barrel-aging) room, is slated to open in 2017. Cooper’s Hawk serves wines it makes with grapes purchased from the West Coast. They have 19 locations throughout the U.S.

Philadelphia-based Public House Investments plans to open Pennsylvania 6, a 265-seat contemporary American restaurant, across from McPherson Square at 1350 I St. NW. The regional American menu is created by culinary director Brian Cooke. Equal time and attention is paid to its cocktail program (each drink will have its own history and origin). The company also operates City Tap House in Penn Quarter. Managing partner Chris Coco is collaborating with local designer Maggie O’Neill to create a modern day supper club and bistro, with three private dining rooms that can accommodate up to 100 seated guests.

Chef Update: Brad Race will be executive chef at Claudia’s Steakhouse in the Investment Building at 1501 K St. NW. He had been executive chef at Bearnaise … Tom Meyer is the chef at Robert Wiedmaier’s Villain & Saint in downtown Bethesda. This is the Tom Meyer from Regine Palladin’s Pesce restaurant in Dupont Circle, not THE Tom Meyer, president of Clyde’s Restaurant Group. But it does offer live music, like The Hamilton.

Openings Update: Claudia Rivas’ Claudia’s Steakhouse is slated to open in late spring … Tadich Grill at 10th Street and Pennsylvania Avenue NW is now slated to open in early summer … Naples Ristorante e Pizzeria e Bar will open in early May in Westfield Montgomery … Levante’s on 19th Street at Dupont Circle will re-open as Ankara, a Turkish restaurant and bar run by the Aslanturk family. The restaurant seats 120 and nearly that many on the outdoor patio. The cuisine will reflect Turkey’s Persian and Mediterranean influences. Chef Jorge Chicas has strong Mediterranean creds as he did kitchen time at Jose Andres’ Zaytinya in D.C. and Bazaar in Los Angeles. A May opening is planned.

Just opened: Brio Tuscan Grille opened in the Fair Oaks Mall in Fairfax, the third one in the metro area. Columbus, Ohio-based Bravo/Brio Restaurant Group opened the first in Tysons Corner Center and the second in North Bethesda. The restaurant seats 190 inside and 70 on the terrace … Dolcezza opened in CityCenter DC, joining RareSweets in Palmer Alley. The 1,200-square-foot space seats 20 people at a communal table and standing bar. They have a nitrogen coffee program to create smooth, creamy iced coffee using the same high-pressure nitrogen used in the beer and beverage industry … Redskins wide receiver Pierre Garçon and partner Fouad Qreitem of Paisano’s Pizza opened their second QSR SpinFire Pizza in Rosslyn at 1501 Wilson Blvd. … Bonchon recently opened its first D.C. location at the Capitol Riverfront near Nats Park, serving Korean crispy fried chicken … ALL SET Restaurant & Bar opened in downtown Silver Spring’s Montgomery Center, offering a modern take on Mid-Atlantic and Northeastern cuisine. The owners are industry veterans Jennifer Meltzer (front of house) and Edward Reavis (back of house), formerly of District Commons/Burger Tap & Shake. They are “good to go.” Really.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry. Reach her at Linda@LindaRothPR.com.

Caitlin Franz • April 28, 2015

It’s easy to get bogged down in over-zealous green marketing campaigns when trying to find high-quality food that is also produced in an environmentally responsible way. Check out the following compilation of local restaurants with local, fresh and eco-friendly menus.

Big Bear Café
Big Bear Café features seasonal produce and dishes, homemade sausages and house-cured fish and bacon. The iconic Bloomingdale spot, a hipster haven, is now open for dinner. The newly expanded patio is the perfect place to enjoy the warming weather. 1700 First St. NW ? 202-643-9222 ? bigbearcafe-dc.com.

Busboys and Poets
Busboys and Poets is a widely popular restaurant with a cozy atmosphere for all ages. Whether for brunch with friends or a romantic date, the menu is well stocked with sustainable food and locally cultivated organic ingredients. Browse the bookstore’s environmental selection while you wait to be seated or after your meal. 2021 V. St. NW ? 202-387-7638 ? busboysandpoets.com

Café du Parc
This authentic French bistro provides a casual dining atmosphere, complimented by its one-of-a-kind menu, enhanced with locally grown produce. The restaurant has three-star certified status from the Green Restaurant Association.1401 Pennsylvania Ave. NW ? 202-942-7000 ? cafeduparc.com

Commissary
Another three-star certified Green Restaurant, Commissary offers a place to sit down for a meal at any time of day, plus a bar and a coffeehouse. The P Street venue serves breakfast, brunch, lunch and dinner, along with snacks, desserts and smoothies. There’s a cozy lounge area, an outdoor café and free Wi-Fi. This local dining spot obtains its ingredients from the Eatwell Natural Farm in Maryland. 1443 P St. NW ? 202-299-0018 ? commissarydc.com

Table
Boasting menus that change daily depending on the seasonal ingredients on hand, it’s no wonder that hours are spent handwriting each of Table’s menus – in pencil. Tucked away on N Street in Shaw, Table gained the honor of being one of the first restaurants in the United States to be REAL (Responsible Epicurean and Agricultural Leadership) Verified by the United States Healthful Food Council. 903 N St. NW ? 202-588-5200 ? tabledc.com

The Pig
As its name would imply, the Pig has a pork-centric menu. The restaurant features locally sourced food, which changes based on the availability of the freshest ingredients. The vegetables used in its dishes are grown on its farm in nearby La Plata, Maryland. In addition, the Pig uses only humanely raised animals and works to create minimal waste. 1320 14th St. NW ? 202-290-2821 ? thepigdc.com

Restaurant Nora
Nora was the first restaurant in America to be certified organic. The venue uses solely organic ingredients and prides itself on farm-to-fork dining. Restaurant Nora utilizes sustainable cooking methods and offers a seasonal dinner menu. 2132 Florida Ave. NW ? 202-462-5143 ? noras.com

1789 Restaurant
An institution in Georgetown, 1789 also happens to be a great place to sample cuisine made with local and organic ingredients. The restaurant’s website features a list of local farms where it obtains its fresh ingredients. Make sure you make a reservation if you plan to dine at 1789. A jacket is required for men. 1226 36th St. NW ? 202-965-1789 ? 1789restaurant.com

Peter Murray •

The Fuchs family’s 90-year-old Wagshal’s empire has a new crown jewel: Pitmasters Back Alley BBQ.

The new venture, housed in an alley alongside Wagshal’s sprawling base in the Spring Valley Shopping Center, is unassuming but noticeable; the reclaimed wood entrance – in shades of amber, maroon and mahogany – stands out from the white walls and loading docks, announcing to passersby that something good is afoot.

And it really is. The literal hole-in-the-wall, 900 square feet with a rustic, pig-centric aesthetic throughout, serves up amazing barbecue, possibly the best in the District.

The quality is no surprise given that Bill Fuchs and his son Brian have been supplying renowned barbecue pitmasters with prime cuts of meat for competitions for years. In ramping up their own barbecue restaurant, they even got a few pitmaster pals to contribute recipes and cooking techniques – the equivalent of state secrets in the barbecue world. (The Washington Post reported that the Fuchses make the cooks at Pitmasters sign nondisclosure agreements.)

Additionally, their experience with Wagshal’s Market and Wagshal’s Deli has lent the Fuchs a unique perspective on meat. Brian takes great pride in the product quality, emphasizing that his team is intimately involved in the process, from farm to table (fear before slaughter can completely “change the taste of the meat,” he says). In the case of the “Kobe” of pork, their Ibérico de Bellota Costilla ribs, that involvement requires international travel, to Spain.

The care put into the meat shows, or, rather, comes through on the palate. The St. Louis ribs don’t fall off the bones – Fuchs says they really shouldn’t – until you take a bite. They feel like butter in between the teeth, but with a scrumptious and savory flavor. The half-smoke, which blows others in D.C. out of the water, is crispy on the outside and tender, with umami flavor, on the inside. The garnishments (chili, fries, cheese and onions) are the cherry on top of a near-perfect package.

Most barbecue joints serve up more pulled pork than you can wag your tail at. At Pitmasters, Fuchs opts for chopped pork, saying that competitors’ pulled pork is often overcooked. The resulting Carolina chopped pork shoulder is succulent and robust, excellent-tasting on its own, without any barbecue sauce. (There isn’t anything on the menu that needs sauce, despite how good the Pitmasters sauce tastes.) Flavor also carries the day for Pitmasters’ smoky, marbled brisket, which practically melts in your mouth as you chew.

As for sides, let’s start with the power players: the burnt ends. The beef and pork burnt ends are delectable little blackened bites rolled in sauce. They crunch before giving way to soft, delicious, slow-cooked meat.

Chef Trini’s “Mother in Law” salsa-cum-slaw – made with pickled veggies, Caribbean flavor (thanks to green mango) and a spicy kick – impresses right off the bat. One would be hard-pressed to find a similar taste elsewhere in the District, let alone the world. The staple sides, like the collard greens and baked beans, distinguish themselves with meat – bacon, that is. The rest of the sides, including the mac ‘n’ cheese and loaded fries (nachos on steroids: covered with cheese, burnt ends and pickled jalapenos), are sure to be crowd-pleasers in all their gluttonous glory.

This review may tempt you to tear up to Pitmasters to get in on all of this hot-meat action. But hold back: the restaurant only offers barbecue to order. You have to call it in, and you can’t eat it there.

Fuchs savors conversation about how his team prepares orders so that they are fresh for customers. Despite the trend of extending smoke times up to 24 hours, the meats are smoked for just a few hours, which Fuchs says is all they need. The restaurant even provides reheating instructions, because, Fuchs says, “you don’t want to microwave ribs.” [gallery ids="102055,134558" nav="thumbs"]

Sallie Lewis • April 23, 2015

On March 3, Ari Gejdenson of Mindful Restaurant Group unveiled his newest venture: Sotto on 14th Street NW. The space is home to a harmonious blend of live jazz, wine, craft cocktails and American cuisine with a smoky finish. Sotto, ‘below’ in Italian, is appropriately located underneath Ghibellina, another of Gejdenson’s popular dining destinations.

The jazz and blues cultural center HR-57 was the former tenant of the building, before moving to H Street four years ago. As a tribute to the building’s past, Sotto has live jazz and blues Tuesday through Saturday, featuring a constant rotation of local artists and aspiring talent.

The restaurant’s ambiance is as sleek and sexy as the jazzy sounds that fill it. Sotto’s dimly lit space, designed by Gronning Architects, incorporates lots of exposed brick, with attractive wood and steel accents for an overall warm, sultry effect. Patrons waiting for a table or simply looking to drink and snack on appetizers can sit at the long wooden bar, flanked by rustic steel barstools.

Sotto’s bar manager Daniel Barnes created his cocktail list based on classics from the 1950s and earlier; think of a “Trolley Car” with spiced rum, blood orange and angostura or an “Ed Ellington” with scotch, Lillet Rose, cranberry and orange. His take on these cocktails goes back to D.C.’s jazz culture, when jazz clubs were really big up and down U Street. “We’re trying to continue that by having jazz here,” said Michael Rosato, Sotto’s general manager.

Executive chef Keith Cabot’s menu reflects regional American cuisine with an emphasis on smoked meats. The chef’s selection of housemade sausages was inspired by Gejdenson’s trip to Austin. Other highlights include the Brussels sprout salad with an herb cream dressing and pomegranates, pork ribs, beef brisket and a delicious half-chicken with a delightfully crisp skin and chili sauce. Sotto also has a sweet selection of desserts, like poached apple with caramel ice cream or banana bread with dulce de leche and chocolate.

Diners can enjoy all of this in one of the restaurant’s cozy booths or at long wooden tables. At the end of the restaurant, a stunning glass wine cellar is the backdrop to the night’s local talent.

Sotto is open Tuesday through Saturday for dinner, starting at 6 p.m. [gallery ids="102023,134915,134914" nav="thumbs"]

Sallie Lewis • March 26, 2015

Walking into After Peacock Room is like opening an elegant coffee table book and spending an afternoon in its glossy pages. The location, a former consignment shop, has metamorphosed into a delightful teahouse and fine-dining café. With its gilded industrial hardware, crystal chandeliers, plush blue benches and peacock-colored walls, it is both cozy and hip.

The aesthetic of After Peacock Room is inspired by James McNeill Whistler’s “Harmony in Blue and Gold: The Peacock Room,” created in 1877 for wealthy English shipowner Frederick Richards Leyland. Whistler’s work was purchased by Charles Lang Freer and later installed in the Smithsonian’s Freer Gallery on the Mall, where it remains today.

Heewon Ra is the lady behind After Peacock Room. The Korean beauty, who has lived in D.C. since 2001, remembers the first time she saw the Peacock Room at the Freer Gallery more than ten years ago. That moment would spark a sense of wonderment that would flower years later in her first venture into the restaurant business.

Prior to opening, Ra’s love of art and interior design drew her to a curatorial internship at the Hirshhorn Museum and to studies at the Corcoran College of Art and Design. After graduating, she spent time in Paris, where she fell in love with Mariage Frères, the famed teahouse in her Saint-Germain-des-Prés neighborhood.

Upon returning to D.C., she dreamed about creating something similar to Mariage Frères, and Georgetown, with its pretty homes and European feel, seemed like just the place. “My goal was to provide excellent food and service in a nice ambiance,” she said. Inspired by the beautiful Prussian blues, deep greens and gold that come alive in Whistler’s work, After Peacock Room serves as a contemporary interpretation of the classic.

The quaint size of the teahouse is part of its appeal. In 2011, Ra snatched up the building on 27th and P. She began construction in 2013, and by 2014 After Peacock Room was in business. Along with being her first restaurant, the space was also her first interior-design project, and the outcome is a tribute to her talent. The interior walls, which are canvas, are layered in oil paint in hues of sea green and midnight blue that come alive at night.

The dining room in the back, called the Hawthorn Flower Room, is inspired by Leyland’s collection of blue and white porcelain; the walls are painted with gold flowers. Rockville-based woodworker Jed Dinger made the communal dining tables, and the black bistro chairs that accent them were freshened with brushstrokes of gold paint, which Ra added herself.

After Peacock Room was closed from June to November while the kitchen was updated and the wine-and-beer license was pending. During that period, the decision was made to transition from a full teahouse to a daytime tea-and-coffee destination with a fine-dining dinner component. Chef Nick Sharpe, who worked under the acclaimed Michael Mina in San Francisco, now helms the kitchen. The menu features the best of seasonal tastes.

On Sundays, After Peacock Room offers takeout coffee service from 9 to noon, with the proceeds donated to local charities.
Ra looks forward to growing the restaurant’s dinner business and being able to host small private parties. For now, though, she is focused on sustaining a unique teahouse and an elegant dining experience in the neighborhood.

After Peacock Room is located at 2622 P. St. NW.

Georgetowner • March 25, 2015

Minneapolis-based Granite City Food & Brewery plans to open its first East Coast location (and 33rd in the nation) late in April at National Harbor, on the bottom level of the Esplanade Building. With 300+ seats, this casual restaurant will feature a brewery, an open kitchen, a spacious patio and private dining. The plan is to have more than a dozen 450-gallon tanks on site. The company also owns Cadillac Ranch, which is slated to have a $1-million renovation this fall.

Quick Hits – Shaw edition: The Shay apartment building is expected to welcome a Tim Ma restaurant and a Compass Coffee … A ramen shop from Daikaya’s Daisuke Utagawa, Yama Jewayni and Katsuya Fukushima is slated for Shaw … Expect a Neighborhood Restaurant Group restaurant from their chef Rob Rubba in the old Atlantic Plumbing building.

More Shaw: All Purpose, a pizza-centric Italian American restaurant, is slated to open in the Colonel in Shaw at 1250 9th St. NW. It’s a team effort from the Bloomingdale restaurateurs who brought you The Red Hen – Michael Friedman, Michael O’Malley, and Sebastian Zutant – and Boundary Stone owners Gareth Croke and Colin McDonough. Michael will work with pastry chef Tiffany MacIsaac of Buttercream Bakeshop to create a special pizza dough. MacIsaac will consult on All Purpose’s desserts, as well as open a bakeshop in the same building. The beverage menu will be a collaboration between Zutant, Croke and McDonough. The 80-seat restaurant is expected to open in the fourth quarter of this year.

Also opening in the Colonel is a Mexican restaurant, Espita Mezcalería. Shaw resident and owner, Josh Phillips, a Master Mezcalier, plans an innovative bar program that highlights the many varietals of the spirit, paired with the complex flavors of food from the southern Mexican state of Oaxaca. A Cornell grad, Phillips worked in bars and restaurants in Philadelphia before studying mezcal in Oaxaca. A September opening is planned.

Robert Wiedmaier will open Urban Heights – with chef Cliff Wharton at the helm – at the former location of The Roof in Bethesda. In line with the chef’s Filipino heritage, Philippine and South Asian cuisine will be the heart of the menu. The restaurant will feature small plates on three floors along with a rooftop bar and a tuna bar – offering everything from the unusual ahi poke to the popular tuna tartare. A May opening is planned.

Cathal and Meshelle Armstrong plan to open their first D.C. restaurant in Southwest D.C.’s Wharf development. It will be different from Restaurant Eve, serving food from all over Asia, notably Filipino cuisine. Filipino food is trending hot now, as there is also Purple Patch in Mount Pleasant and Bad Saint in Columbia Heights, as well as the aforementioned Urban Heights in Bethesda. The Filipino connection is Meshelle, who is of Filipino descent.

Chef and Manager Update: Michael Williams was appointed beverage director of Bastille and its sister restaurant Bistrot Royal, both in Old Town, Alexandria. He previously worked at The Oval Room and The Occidental Grill … Bobbie Miller is the new chef and beverage director at the Westin Arlington Gateway and will oversee hotel’s Italian restaurant Pinzimini … Fabrice Bendano is the new pastry chef at Le Diplomate in D.C.’s Logan Circle. He has worked at Adour and Citronelle and, most recently, as a consultant for Alain Ducasse’s miX in Las Vegas. He won the RAMMY award for Best Pastry Chef in 2012.

Quick Hits: The Navy Yard Oyster Co., a wine-centric oyster bar, is slated to open at the Lumber Shed in Southeast … The Woodward Building on 15th Street in downtown D.C. will soon feature an intimate prepared-food shop and bakery from the owners of Pleasant Pops in Adams Morgan … Blackfinn will open a 6,500-square-foot restaurant at the Loudoun Station project in the fourth quarter of 2015. There are currently locations in downtown D.C. and Merrifield … Basil Leaf, a fast-casual Mediterranean restaurant with Persian influence (the chef is Reza Monsefan, who used to run Pars) will also open there this summer.

Openings Update: Momofuku Milk Bar has a summer opening scheduled … Pizza Studio in Dupont Circle is now planning an early second-quarter opening … Tadich Grill is now aiming for the middle of the second quarter … Smokehouse Live, a barbecue restaurant from Jim Foss, most recently of Hill Country BBQ, and Kristopher Diemar, formerly of Carmine’s, are taking this barbecue concept to Leesburg and plan to open mid-spring.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry.

Georgetowner • March 11, 2015

While cupcakes still rule and macarons have staked a claim in Georgetown and frozen yogurt holds on, there is a new contender coming to town: the cream puff.

Specifically, Beard Papa’s — an international chain of cream puff stores, begun in Osaka, Japan, in 1999 — will be setting up shop at 1332 Wisconsin Ave. NW, formerly a yogurt store. The company reports that it hopes to open the Georgetown shop in late April or early May.

Beard Papa’s has more 250 stores in Japan and 300 worldwide. Its main product is a choux pastry shell filled with whipped cream custard, available in many flavors that include vanilla, chocolate, strawberry, green tea, hazelnut or coconut cream. Beard Papa’s reports that it has served, as of this week, “453,418,099 cream puffs.” Think of the popular sweets cafe of cream puffs and eclairs as the Japanese version of Krispy Kreme and more.

Georgetowner • February 25, 2015

Sette Osteria plans to open this March in the Logan Circle space formerly occupied by M Café Bar at 1634 14th St. NW. Owner Iraklis Karabassis also has a Sette Osteria in Dupont Circle and Café Milano in Georgetown. Chef Nicola Sanna will feature housemade pastas and southern Italian pizzas. The dining room will seat 72, with a 30-seat private dining space. The outdoor patio will seat 45.

C-C-Changes: Could Robert Wiedmaier’s culinary tribute to fine dining, Marcel’s, possibly get better? In design: yes. Local designer Charles W. Craig, who worked with Robert and Polly Wiedmaier on their own home, was tasked with creating a new design that is lighter, brighter and festive. There’s new carpeting, new sheer curtains, framed silk scarves designed and signed by Art Deco master Erté, plush high-back leather chairs, starburst chandeliers and new Rosenthal china bearing the familiar logo of Marcel’s. The popular private table 28 is now completely enclosed by floor-to-ceiling drapery.

Mike Isabella is expanding his Greek concept, Kapnos, into Bethesda. Kapnos Kouzina (kitchen) will open this summer at 4900 Hampden Lane, where Vapiano used to be. The Bethesda outpost will feature more homestyle Greek platters meant for two to four people.

Quick Hits: Seven Hills Pizza is slated to open in D.C.’s Palisades neighborhood near BlackSalt, where Marvelous Market was…Derek Brown’s empire will expand once again with the addition of Scarlet Oak, slated to open in the Navy Yard area at 909 New Jersey Ave. SE…Brixx Pizza is slated to open in Clarendon next to Nam Viet…J ‘n G Tavern, a burger place with lots of beers on tap, will open in Petworth, from the folks who brought you Jackie’s and Bar Charley…Another fast-casual pizza concept, Mod Pizza from Seattle, will open at Silver Spring’s Ellsworth Place…Kin Da Thai and Sushi will open in Takoma Park where Takoma Bistro used to be. The owners also operate Aroi Thai in D.C.’s Bloomingdale neighborhood.

Openings Update: Ted’s Bulletin opened its Gaithersburg location earlier this month, making it the second Matchbox Food Group restaurant in Montgomery County. There is a Matchbox open on Rockville Pike. This 160-seat Ted’s features a train theme inspired by the original Gaithersburg train station, a historic landmark built in 1884. The restaurant also has a 40-seat outdoor patio…SER (stands for Simple Easy Real), a Spanish-themed restaurant, has opened in Ballston, as the winners of the Ballston Restaurant Challenge…Pizza Studio, the fast-casual, build-your-own pizza concept, plans to open by early March in Baltimore’s Charles Village and in Dupont Circle, its first D.C. location, at 1333 New Hampshire Ave. NW…Orange Anchor at Georgetown’s Washington Harbour, where Cabanas used to be, is now open…The Alex, a lounge and restaurant (named for Alexander Graham Bell) in the Graham hotel in Georgetown, has reopened.

Stanton & Greene will open at 319 Pennsylvania Ave. SE, where Pour House was, on Capitol Hill. The owners include Sonoma’s Eli Hengst and Jared Rager as well as August Paro of Beuchert’s Saloon. The menu is brought to you by executive chef Josh Hutter and chef de cuisine Damian Brown. The cocktail program was created by Erik Holzherr of Wisdom and Church & State. The 180-seat restaurant is named after Capitol Hill’s Stanton Park and the Revolutionary War General Nathanael Greene statue. A first-quarter 2015 opening is planned.

Founding Farmers plans to open its next restaurant in Tysons Corner at 1800 Tysons Blvd. this month. The 262-seat restaurant, serving breakfast, lunch and dinner, is designed by GrizForm Design Architects. It’s owned by a conglomerate that includes the North Dakota Farmers Union and the National Farmers Union.

Chef & Ops Execs Update: Table’s chef de cuisine, Patrick Robinson, will now run the kitchen in the Shaw neighborhood restaurant, taking over from Frederik de Pue. Table will continue to emphasize seasonal dishes. Pizza Studio has hired regional operations veteran Scott Black to oversee the Washington and Baltimore locations. Black previously worked as vice president of operations for &pizza and regional director of operations for Noodles & Co.

To celebrate its 20th anniversary, Georgetown’s Bistrot Lepic will offer a special prix-fixe menu for 20 consecutive days, from Monday, March 9, to Sunday, March 29. Guests will also enjoy a complimentary glass of Champagne.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry. Reach her at Linda@LindaRothPR.com.