Food

Georgetowner • August 6, 2014

Tysons Corner Center will be the site of a new Indian restaurant this fall, American Tandoori, from a New Delhi, India-based company. The new concept launches in the U.S. in Northern Virginia. They also plan to launch a quick service version of the Indian concept, with a name to be determined.

Chef Troy Williams plans to open two new Spots: The Spot Deli at 701 H St., NE, later this year, and The Spot on H restaurant and bar early next year. Williams currently runs food service at Howard University Hospital, but has previously worked at Georgia Brown’s, J. Paul’s and Old Ebbitt Grill.

French- and Japanese-inspired Crane & Turtle restaurant opens in Petworth, brought to you by the folks who brought you Passenger and Room 11. Chef Makoto Hamamura, a six-year veteran of CityZen, is creating a unique menu to complement the sakes, ciders, and large-format beers.

Chef Update

Restaurateur Manuel Iguina named Roberto Hernandez the new executive chef for Mio Restaurant. Hernandez has been a featured guest chef at Mio. Previously, he was at Blue Door Restaurant at the Delano Hotel in Miami… Clyde’s Restaurant Group named Samuel Kim the new executive chef for the iconic 1789 Restaurant at 1226 36th St., NW. He most recently served as the executive sous chef at Colicchio and Sons… David Lofgren has been named executive sous chef for härth at Hilton McLean Tysons Corner. He joins härth’s culinary team after working as a chef at the Ritz Carlton in Washington, D.C. Bar Dupont has hired Jonathan Yeronick as beverage program director. Most recently, Yeronick served as dining room manager at Le Diplomate… Art & Soul chef de cuisine, Douglas Alexander now becomes executive chef. He replaces Wes Morton, who is returning home to his roots in Louisiana to start his own
restaurant.

Just Opened

Boss Shepherd’s debuted on July 21 in the Warner Theater building at 13th & E Streets, NW, with chef Jeremy Waybright at the kitchen helm, serving locally sourced ingredients. Three words: Pot Pie Fritters … Chaplin Restaurant & Bar, from mixologists Ari and Micah Wilder, is now open at 1501 9th St., NW, previously the location of Mandalay. The 83-seat Chaplin is named for the famous film comedian and designed to evoke the early days of cinema. Chef Jeremy Cooke, formerly assisting at Toki Underground on H Street, NE, oversees its Asian-inspired menu. His previous gigs include chef jobs at Argonaut, Elisir & Siroc. Sauf Haus Bier Hall, a German beer garden at 1216-A 18th St., NW in Dupont Circle opened its doors on July 24.

Willie T’s Lobster Shack on Connecticut Ave NW, is Dupont Circle’s latest addition, focusing on lobster and other seafood rolls … Bryan Voltaggio has opened his fast casual Frederick-born soups, salads and sandwich place, Lunchbox, in Chevy Chase Pavilion … Water & Wall’s new pop-up Chinese lunch, 3811 N. Fairfax Drive in Arlington is serving reinvented takes on Chinese favorites …. GRK opened its doors on July 18 on 19th Street in the Golden Triangle, serving fast casual Greek yeeros (gyros) … Penn Commons, the newest restaurant from Passion Food Hospitality team opened on Aug. 4 at 6th & H Streets, NW, serving classic American tavern food with 40 beers on tap.

Openings Update

Chef-owner RJ Cooper’s Gypsy Soul has opened his 135-seat restaurant in Fairfax’s Mosaic District. It reflects the chef’s travels through the South and mid-Atlantic. One of two sous chef positions has been filled by Allyson Lara, who comes from L’Academie de Cuisine in Gaithersburg … Jose Andres’ modern Chinese-Peruvian concept, China Chilanco, is slated to open this fall in the heart of Penn Quarter, featuring Chifa favorites–the cuisine known throughout Peru, melding Chinese style and native ingredients… Del Frisco’s Double Eagle Steak House at CityCenterDC is slated to open in mid-September… Del Frisco’s Grille in Rockville at Pike & Rose is slated to open in mid-September as well… San-Francisco-based Tadich Grill is aiming for a late October opening at 10th Street & Pennylvania Avenue, NW, where Ten Penh used to be.

Linda Roth is president of Linda Roth Associates, a public relations & 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 703-417-2700.

Natalie Koltun • August 4, 2014

Crumbs Bake Shop, the specialty cupcake store known for its colossal cakes that closed last week, may be making a colossal “crumback,” thanks to Marcus Lemonis who has rescued makers of baked products before.

After voluntarily filing for Chapter 11 bankruptcy, Crumbs unexpectedly shut down all its 48 remaining stores in 10 states July 7, including three in D.C., according to the company. The D.C. stores were near 11th and F Streets, NW, near 19th and L Streets, NW, and at Union Station.

The New York City-based company, founded in 2003, had already closed 15 underperforming stores and was notified that Nasdaq planned to delist the company’s shares from the stock exchange, expediting the popular bakery’s imminent demise.

A joint venture by Fischer Enterprises and Lemonis, the company behind Dippin’ Dots ice cream, has agreed to provide financing and acquire the bankrupt Crumbs. Lemonis, host of CNBC’s reality television show, “The Profit,” has previously invested in several other snack-based companies, including Doc Popcorn, Wicked Good Cupcakes, Sweet Pete’s Candy and Little Miss Muffin.

To strengthen the future of Crumbs, Lemonis and Fischer said they want to use their prior knowledge of these snack stores to take the company beyond just cupcakes and attract a broader range of customers, potentially expanding their product line to ice cream, popcorn or other sweet treats.

The agreement also includes a retail strategy of evaluating each location with the goal to reopen select ones, possibly even adding new stores if necessary, as well as move toward a franchise store model.

It is still unclear when exactly Crumbs – and in what form — will be re-opening for business.

Gary Tischler •

The folks at Strathmore in North Bethesda are always forging ahead, doing new things.

First, it was free outdoor music concerts on the lawn. Then, it was tribute concerts, celebrating rock and pop legends. Then came the now annual ukulele festival.

Now, it’s all about food.

“Appetite—a Gastronomic Experience,” a two-day celebration of all things food on Friday and Saturday will mark Strathmore’s first culinary and epicurean arts festival, with world-class chefs, live music, trendy food trucks, demonstrations with local chefs and food purveyors, tasting, a craft beer garden, wine pairings, spread out over the Strathmore grounds, the Music Center and the Mansion.

Headlining the food festival will be top chefs Giada De Laurentiis and Andrew Zimmern.

De Laurentiis, the Emmy-award-winning Food Network star, will give a presentation during happy hour events, beginning 5 p.m. De Laurentiis will appear at 7 p.m.

On Saturday, it’s food-food-food everywhere, beginning at 11 a.m., with live music and demonstrations by restaurant chefs from all over the regions.

At 7:30 p.m., Saturday, it’s time for Zimmern, a noted bizarre food aficionado and star of the Travel Channel with food demonstrations and stories about his globetrotting adventures.

Throughout the day there will be wine and food samplings and pairings with a huge array of chefs and restaurants participating. Just to name a few, the dozens and dozens of participants include Rocklands Farm Winery, Robert Wiedemaier of Mussel Bar & Grille, Todd Gray and Ellen Kassoff of Equinox, Morton’s Steakhouse, Scott Drewno of the Source, Jane Morris of J. Chocolatier, Tastes from Jaleo by Jose Andres, Ridegewells Catering, Swing’s Coffee, Ed Hardy of Quench, Colci Gelati, Pub Dog, Magnet Earth Gourmet, Reyka Vodka, Susan and Alan James of Stonyman Gourmet, and many more.

Live music will originate from the Strathmore Backyard Theater stage by such groups as the 19th Street Band, Chopteeth Afrofunk Big Band, Howlin’ at the Moon with Jay Summerour, Israel and Morris and Victoria Vox.

For information on tickets and ticket package, call 301-581-5100 or go to www.strathmore.org/appetite.

Joseph Park • July 31, 2014

Georgetown is adding to its wide variety of cuisine available in the neighborhood.

Here is an update on the upcoming new restaurants in Georgetown:

Bangkok Joe’s, well-known for its delicate Thai cuisine closed June 1 to covnert the space into a new South East Asian and French Restaurant called Mama Rouge. The new restaurant will open in early September. Mama Rouge will be located at 3000 K St., NW.

Orange Anchor, a new nautically-themed restaurant located on the Georgetown Waterfront will open in early August. The restaurant will offer seafood dishes as well as other beachy dishes, including signature hot dogs and corn dogs. The restaurant will also offer 40 different kinds of rum-heavy spirits to complement the food being served. The restaurant will be at 3050 K St., NW.

A new Japanese-style teriyaki griller will open early November at 1515 Wisconsin Ave, NW. The site of the restaurant is currently undergoing construction for extensive interior renovation. This restaurant plans to operate 8 a.m. to 2 a.m., Sunday through Thursday, and 8 a.m. to 3 a.m., Friday and Saturday, to help accommodate late night eaters of Georgetown.

With Chez Billy Sud, the Hilton brothers are looking to open up their newest location in Georgetown as they take over the former Café La Ruche at 1039 31st St., NW, early August. This restaurant will feature authentic Southern French cuisine, craft cocktails and a wide variety of French wines.

Il Canale, one of Georgetown’s favorite Italian restaurants, is expanding into the old Cannon’s Seafood building. The new, additional space is undergoing interior renovations as a part of the restaurant’s expansion plan. A publicist for Il Canale said that the restaurant is looking to complete the renovations by the end of the year.

A new Cajun-style restaurant, Yummi Crawfish will open at 1529 Wisconsin Ave., NW, as it takes over the former Puro Café. The restaurant will serve up a great variety of seafood dishes, including lobsters, crab legs, mussels, shrimp and raw oysters. The opening date is yet to be determined, stay tuned for more updates.

Georgetowner • July 16, 2014

In honor of our 60th year of publication, The Georgetowner has launched its own annual listing of top spots to drink and dine. Be sure to stop in at any of the following establishments you have yet to try, and return soon to your favorites. Herewith, a baker’s dozen of the true gems of Georgetown, this year’s Georgies:

Baked & Wired – Home of the Tessita, a cupcake inspired by the owner’s daughter.

Bourbon Steak – Where you can sip a Donga, a tiki-tail blending grapefruit, cinnamon and lime.

Crackle Bar – Upstairs and upscale from Tackle Box’s casual seafood scene.

Café Tu-O-Tu – Walk back into a gorgeous sunroom right next to the Four Seasons (Is that Brad Pitt I spy?).

El Centro D.F. – For house-infused tequila, including our favorite: pineapple and serrano.

The Four Seasons – For the most expensive brunch in the city and access to George Washington’s whiskey.

Lady Camilla – The only quaint tea shop in the District.

Macaron Bee – Where all the macarons are gluten-free.

Malmaison – One of the few places to get a real Champagne cocktail (ask for Alex).

Martin’s Tavern – The oldest family run restaurant in Washington.

The Observatory bar at the Graham – Where you can watch the stars, shooting and otherwise.

The Rye Bar – Yes, that is hand-shaved ice in your cocktail glass.

Thunder Burger Bar – Don’t eat beef? No problem! Choose a veal, elk or boar burger. [gallery ids="101807,139926,139927,139920" nav="thumbs"]

Georgetowner •

Clyde’s Restaurant Group has tapped Samuel Kim as the new executive chef for its landmark 1789 Restaurant at 1226 36th St., NW. He returns to Georgetown after cooking in some of the most high-profile restaurants in New York City. Previous 1789 chef Anthony Lombardo has taken the helm at the Hamilton, also owned by Clyde’s.

Kim’s previous job was as executive sous chef at Colicchio and Sons, a position he held since October 2011. Colicchio and Sons earned the 2013 Trip Advisor award for “Top Restaurant in the USA” and “Number Two in the World.” His new appointment at 1789 Restaurant brings him full circle as he began his culinary career in 2004, when he convinced Ris Lacoste to hire him to pursue his passion for cooking.

“We are thrilled to have Samuel back with us at 1789,” said Tom Meyer, president of Clyde’s Restaurant Group. “He has a well-grounded approach to modern contemporary cooking which fits perfectly at 1789.”

After earning a degree in finance from the University of Maryland, Kim worked at an investment bank in New York. Soon, however, he decided that the culinary field was his true passion — and worked in the kitchen at 1789 Restaurant as chef de partie rotisseur. He was promoted in November 2005 to sous chef at Clyde’s at Gallery Place.

In August 2007, Kim began cooking at the Modern in New York. After three years, he joined Tom Colicchio’s Craft Restaurant Group and worked at the Chelsea restaurant, Colicchio and Sons. While in Manhattan, Kim also got a chance to cook at Per Se and Jean George.

Georgetowner •

Chef Update: Luc A. Dendievel will lead the culinary team as executive chef at härth restaurant at Hilton McLean Tysons Corner. Dendievel has worked with renowned chefs Michel Richard and Antoine Westermann. He most recently worked as executive chef at the Willard Intercontinental Hotel & Café du Parc. Kenneth Hughes was named executive chef at Poplar Springs Inn and Manor House Restaurant. He previously served as chef de cuisine at the Manor House Restaurant for former owner Executive Chef Howard Foer from 2006-2008. Most recently, Hughes was executive chef at Open Kitchen in Falls Church. Maggie Suge was named Pastry Chef at The Manor House Restaurant, after 13 years as assistant pastry chef at the Inn at Little Washington.

Just Opened: Soupergirl opened a new takeout store at 1829 M St., NW, in the former Yo-Cake location. The shop offers five $6 soups that change daily. They are not your average soup names, as they originate from the owner Sara Polon’s previous career as a stand-up comedian in New York City. The original Takoma Park location is where all the food sold at both locations is prepared. All food at Soupergirl is kosher-certified, Slow Food-certified and REAL (Responsible, Epicurean and Agricultural Leadership) certified.

Reese Gardner, known for Mighty Pint, Copperwood Tavern & Irish Public House, plans to open Orange Anchor in the former Cabanas space in Georgetown’s Washington Harbour. It’s being referred to as a nautical inspired eatery. An August opening is planned.

Quick Hits: Sushi-Keiko opens where Sushi-ko used to be on Wisconsin Avenue in Glover Park…Just down the street, Mad Fox Brewpub is opening Taproom where Mayfair & Pine used to be in Glover Park…A summer opening is planned for Secret Chopsticks, a contemporary Chinese restaurant, opening in Rosslyn’s Turnberry Towers at N. Oak Street and Ft Myer Drive…Spinfire, QSR pizza place will open at 1501 Wilson Blvd (next to Roti) in Rosslyn as well as at One Loudoun in Ashburn…Shawafel, serving QSR Lebanese food, plans to open at 1919 Wilson Blvd in the Courthouse area this fall. The original store opened on H Street, NE with a second one at Nats Park.

Bangkok Joe’s at Georgetown’s Washington Harbour is under renovation and will transform into a French-Southeast Asian restaurant, named Mama Rouge. The new restaurant will open in September, according to chef/owner Aulie Bunyarataphan and Mel Oursinsini. They also own and operate Tom Yum District across Key Bridge in Arlington as well as T.H.A.I. in Shirlington.

Openings Update: Boss Shepherd’s at 13th & E Streets, NW is slated to open July 21… Smashburger plans to open its 8th store in this market, in Gaithersburg on July 9. GRK has targeted the second week of July for its 19th Street opening…. Chuy’s is planning to open in Fairfax in late August and in Springfield in October….Del Frisco’s Double Eagle Steak House is on schedule to open in CityCenterDC in early September….Del Frisco’s Grille is slated to open in Rockville’s Pike & Rose project in mid-September. Ted’s Bulletin is committed to open in Merrifield’s Mosaic District this fall.

Congratulations to Ty Neal, Mark Neal and Drew Kim of matchboxfoodgroup on winning Ernst & Young’s Entrepreneur of the Year in the Food & Beverage category for the DC metro area. They are now on goal to win the national contest.

Linda Roth is president of Linda Roth Associates, a public relations & 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 703-417-2700. www.lindarothpr.com.

Natalie Koltun • July 7, 2014

Twenty-one local restaurants were honored at the 2014 Rammy Awards, June 22. The 32nd annual gala, held at Walter E. Washington Convention Center, highlighted the best restaurants in the area in categories, ranging from “formal fine dining” to “new restaurant of the year.” This year, several new categories were introduced to recognize the finest cocktail and beer programs, as well as some favorite fast bites and regional food and beverage producers.

Only members of Restaurant Association Metropolitan Washington were eligible for nomination. Of more than 100 nominees, only 21 were selected to represent the local culinary industry, four of which were selected by public vote.

And the winners are…

Formal Fine Dining Restaurant of the Year: Fiola

Upscale Casual Restaurant of the Year: Ripple

Everyday Casual Restaurant of the Year: Toki Underground

New Restaurant of the Year: The Red Hen

Chef of the Year: Haidar Karoum, Doi Moi, Estadio, Proof

Rising Culinary Star of the Year: Michael Friedman, The Red Hen

Pastry Chef of the Year: Caitlin Dysart, 2941 Restaurant

Wine Program of the Year: Ripple

Cocktail Program of the Year: Jack Rose Dining Saloon

Beer Program of the Year: Birch and Barley/ChurchKey

Service Program of the Year: Blue Duck Tavern

Restaurateur of the Year: Michael Babin, Neighborhood Restaurant Group

Regional Food and Beverage Producer of the Year: Red Apron Butcher

Favorite Gathering Place of the Year: Hank’s Oyster Bar – Dupont Circle

Upscale Casual Brunch: Mintwood Place

Everyday Casual Brunch: Pearl Dive Oyster Palace

Favorite Fast Bites: Amsterdam Falafelshop

Allied Member of the Year: ProFish Ltd.

Employee of the Year: Stelios Alexandris, 1789 Restaurant

Manager of the Year: Boo Young Kim, District Commons

Duke Zeibert Capital Achievement Award: Lynne Breaux
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Robert Devaney • June 30, 2014

Mike Copperthite, descendent of the founders of the Connecticut-Copperthite Pie Company, drove a restored 1914 Model T pie delivery truck into Georgetown from the Virginia suburbs June 22.

Cooperthite has revived the family’s pie business over the past few years and is selling pies in different locations or just donating them to various charitable events. He drove his pie truck — which caught everyone’s attention — around town from M Street and to Q Street and R Street.

Founded in 1888, the Connecticut-Copperthite Pie Company had locations in Georgetown and Capitol Hill. It not only was the biggest pie bakery in D.C. but was one of the biggest companies in D.C.

The Connecticut-Copperthite Pie Delivery Truck was restored a few months ago and is one of only 119 made in 1914 and was sold by the Ford Motor Company to the Connecticut-Copperthite Pie Company 100 years ago.

“Though intact and complete, she was in need of loving attention,” according to Copperthite. “The Henry Ford Museum folks gave a lending hand to Gary Cooper, a master craftsman, and the Model T Club of Southern Nevada in the restoration of Serial No.317233. Cooper and his team spent the last year putting her right.”

The story of the restoration of the pie truck will be told in July on the History Channel’s “Counting Cars.”

The truck will serve at special events, says Copperthite, “before heading to the Henry Ford Museum and the Model T National Museum to be exhibited before she goes into the Smithsonian Institution.”

Natalie Koltun • June 27, 2014

Soupergirl, a small, eco-friendly restaurant featuring homemade vegan and kosher soups and salads, has opened a new takeout store at 1829 M St., NW, in the former Yo-Cake location.

Known for its various gazpachos in watermelon, beet, peach and tomato, the shop offers five soups, warm or chilled, that change daily on a rotating schedule. All of the soups – starting at $6 — are plant-based, made up of fresh vegetables, beans, grains, herbs and spices, and have interesting names, which originate from the owner’s previous career as a stand-up comedian in New York City. In addition to soups, the menu includes green salads, grain salads, sides of bread and hummus, and desserts. It also features delivery and catering services.

The 750-square-foot site in the heart of the downtown business district is the second Soupergirl to hit Washington, D.C. The first, located on Carroll Street, NW, near the Takoma Metro Station, opened its doors in 2011, and is where all the food sold at both locations is prepared. Because of its smaller size, the new shop does not have the space for seating, but it features a counter window for customers to enjoy a quick lunch. However, the new takeout location offers a wider variety of soups each day than the Takoma store does.

Sara Polon, also known as “Soupergirl,” is the founder and owner of both locations. She decided to get involved in the local food movement after reading Michael Pollan’s book, “Omnivore’s Dilemma,” and was inspired to create a restaurant that offers healthy dining options made from only the freshest seasonal ingredients, many of which are organic and grown on local farms. Her business began in 2008 as an online ordering system and has since developed into a popular lunch spot for Washingtonians on the go.

“This store is more of a ‘Soupergirl Express,’ ” Polon said. The takeout option is ideal for businesspersons who only have time to pick something up before eating lunch at their desk, she said, adding, “I am on a mission to provide good, healthy food to as many people in the area as possible.”

Polon’s success can partially be attributed to her mother, Marilyn, or “Soupermom.” She is responsible for crafting each recipe down to the final spice as well as cooking the soup from scratch each day.

The food at Soupergirl is kosher-certified by Rabbi Shmuel Herzfeld of Ohev Sholom — The National Synagogue. The food is also certified by the Washington, D.C., chapters of Slow Food and REAL (Responsible, Epicurean and Agricultural Leadership) — organizations that promote restaurants that support local, seasonal and sustainable food sources in their kitchens.

“You’re going to feel clean when you eat this food,” Polon said. “You will recognize every item on the ingredient list.”

Soupergirl’s signature soups and salads are available in Whole Foods Market, eight Sweetgreen locations in the D.C. area and Glen’s Garden Market in Dupont Circle. The M Street shop is open 11 a.m. to 8 p.m., Monday through Thursday and 11 a.m. to 5 p.m, Friday. It is closed weekends and on Jewish holidays.