Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

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. By Kate Nerenberg
A shot of a table at Uncle Liu's Hot Pot, whose chef has just opened a restaurant with a menu inspired by Sichuan-province street food. Photograph by Scott Suchman.
Comments () | Published April 29, 2011
• Prince of Petworth hears that the team behind BGR the Burger Joint is opening a meatball sub shop in DC’s Penn Quarter at Sixth and E streets, Northwest. PoP reports that it’s next door to the soon-to-open Luke’s Lobster, a New York import we wrote about last week. From the same blog comes news that the building at 1407 T Street, Northwest, a former post office, is set to become a restaurant. Based on a sign posted in the window, it appears that the New York-based restaurant company Chow Down might be behind the project.

• The Washington Post’s Tim Carman has details on the new 150-seat Mala Tang (3434 Washington Blvd., Arlington; 703-243-2381), which had a “soft” opening Wednesday; the grand opening is Monday. It’s a partnership between chef Liu Chaosheng—of Hong Kong Palace and Uncle Liu’s Hot Pot—and brothers Tomer and Oren Molivinsky (Oren is a managing partner of the company that owns Harry’s Tap Room; Tomer will be general manager at Mala Tang). The menu includes xiao chi, or small plates based on Szechuan-province street foods, and individual hot pots as main courses. The trio spent half a million dollars on the space to make it look like a street in Chengdu, where Liu grew up.

• Missy Frederick of the Washington Business Journal tells us that Harry’s Tap Room in Pentagon City is morphing into Harry’s Smokehouse-Burgers & BBQ come May 3. Chef Alex Reyes will use hickory wood to smoke his meats, and the burger menu will have six patties. Harry’s co-owner Michael Sternberg tells Frederick that the concept is likely to expand into other locations.

• Senart’s Oyster and Chop House (520 Eighth St., SE) opened this week on Barracks Row. Thrillist has a video tour as well as a look at some of the dishes of the menu, which includes both steakhouse staples (steak tartare, hanger steak, New York strip) and, well, oyster-house plates (cioppino, baked oysters).

We’ve got the scoop on a forthcoming restaurant from Tom Power, chef/owner of Corduroy in DC’s Shaw neighborhood. Power bought the space next to Corduroy for a casual eatery that he’ll call Velour. He’s keeping the space pretty raw—no dry wall, concrete floors—and hopes to open in 10 to 12 months.

Subscribe to Washingtonian
Follow Washingtonian on Twitter

Follow the Best Bites Bloggers on Twitter at twitter.com/bestbitesblog

More>> Best Bites Blog | Food & Dining | Restaurant Finder

 

Categories:

Food & Restaurant News
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 03:19 PM/ET, 04/29/2011 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs