Best Bites Blog > Food & Restaurant News
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.
• 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.
Follow the Best Bites Bloggers on Twitter at twitter.com/bestbitesblog
more from Washingtonian
- Most Read in Best Bites Blog
- From the Magazine
- Dining Out
- More from Best Bites Blog