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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. By Kate Nerenberg
Comments () | Published March 26, 2010

Prince of Petworth got news from a reader that a new bakery, Divinely Decadent Desserts, opened in DC’s Brookland neighborhood last weekend. The shop’s Web site explains that the owner, Carlynn Fuller, is a home cook whose friends encouraged her to open a storefront. Lots of her treats are Southern-inspired, and yes, she sells cupcakes—in eight flavors.

In its April issue, Food & Wine magazine named two local beverage experts in a list of the country’s top sommeliers: Greg Engert, who oversees the 555 beers at Birch & Barley and ChurchKey in DC’s Logan Circle, and John Wabeck, the chef-turned-sommelier at Inox in McLean.

Sweetgreen, the local salad-and-frozen-yogurt chain, has two more locations on the way. Missy Frederick of the Washington Business Journal tells us that the owners, Georgetown University alumni, have a forthcoming outpost at 221 Pennsylvania Avenue, Southeast, this month. And in April, Reston Town Center will get one of the eco-friendly stores.

Teatro Goldoni in downtown DC gave its chef the axe earlier this month. Tim Carman reported in the Washington City Paper that Enzo Fargione, who brought the tired restaurant to new heights, was fired and given 20 minutes to pack his knives. Fargione told Carman that owner Michael Kosmides said the chef was too expensive. Kosmides, however, claims the customers weren’t digging Fargione’s food, and there are plans to make the restaurant an informal trattoria. Fargione hasn’t been wallowing in self pity, though: He says he’s looking for spaces to open something small “like Komi.”

About a month after we heard rumors of Top Chef coming to DC, both Metrocurean and the Washington Post’s Joe Yonan got the same news from their sources. Taping could begin as early as next week. Keep your eyes peeled for frantic chefs at Whole Foods. Hootie-hoo!

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Posted at 10:54 AM/ET, 03/26/2010 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs