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The Wrap-Up: The Week in Food

Every week we fill you in on what’s been going on in the food and restaurant world.

• This week brought news of more meals on Tweeting wheels: Three new food trucks are due to hit the streets soon. In mid-August, look for Eat Wonky (, which will serve the Canadian dish poutine, a hangover-curing pile of French fries, gravy, and cheese curds. The menu also includes poutine on a hot dog as well as grilled cheese with a side of gravy. The carb-lovers’ CapMac ( truck will dish out “a fresh take on some of America’s favorite pasta dishes with some new twists.” Yes, that includes macaroni and cheese. Yesterday brought word of the Fry Captain (, a roving fries-and-milkshake dispenser. That truck should start serving very soon—Tim Carman has more details. Can’t keep track of it all? A new Web site,, tracks Washington’s mobile vendors in real time.

• Chef Cathal Armstrong of Restaurant Eve is leading a campaign to improve school lunch at Tyler Elementary on Capitol Hill. Along with some of his peers (R.J. Cooper, Robert Weidmaier, David Guas), Armstrong is trying to recruit parents to help overhaul the cafeteria’s abysmal output. The effort comes on the heels of First Lady Michelle Obama’s Let’s Move! anti-childhood-obesity campaign and a Top Chef episode that challenged contestants to create healthy school meals. Armstrong was inspired after meeting with White House chef Sam Kass last fall.

• Tuesday, the Restaurant Association Metropolitan Washington and Destination DC announced the dates for this summer’s Restaurant Week: August 16 through 22. Lots of places offer $20.10 three-course lunches and $35.10 three-course dinners. Click here for our thoughts on where to make reservations. And if you have tips for fellow diners, let us know them here.

• Chef Robert Wiedmaier opened the doors to his fourth restaurant (he’s also behind Marcel’s, Brasserie Beck, and Brabo) this week, Mussel Bar in downtown Bethesda. Metrocurean snapped some photos of the place, outfitted with dark wood, wine bottles overhead, and an open kitchen. In addition to ten types of steamed mussels, the menu has wood-fired tarts, sandwiches, and raw oysters.

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