The Wrap-Up: The Week in Food
Every Friday, we fill you in on what’s been happening in the local restaurant world.
• An underground restaurant called Hush Supper Club debuted this week. At an undisclosed location (you’ll find out where to go within 48 hours of your dinner), there’ll be vegetarian Indian cooking as well as stories about the origins of the food. Upcoming dinners are on Saturday, February 13, and Sunday, February 14. For more information and to see typical menus, visit hushsupperclub.wordpress.com or follow the host on twitter.com/hushsupperclub.
• Two weeks ago, Missy Frederick of the Washington Business Journal reported that the New York pub P.J. Clarke’s was planning on opening an outpost in Washington. Yesterday, Don Rockwell confirmed that the historic restaurant is coming and that it’ll take over the space that was formerly Olives at 16th and K streets, Northwest. Clarke’s, which has four locations in Manhattan, is known for its burgers and oysters. And it’s already primed for Washington: There’s a crabcake on the menu made with Maryland hand-picked jumbo lump meat.
• On Tuesday, Mixt Greens, a make-your-own-salad chain based in San Francisco, opened at 19th and M streets, Northwest. Chef Andrew Swallow—a Culinary Institute of America grad—is behind the lunch spot, which calls itself an “eco-gourmet restaurant.” There also are sandwiches, including one with Kobe meatloaf, roasted tomatoes, and garlic mayo.
• Gerard Pangaud, the chef at the now-closed Gerard’s Place and a former teacher at L’Academie de Cuisine, turned up in an unlikely kitchen: the Pentagon Dining Room. The Washington Post’s Tom Sietsema reported Wednesday that in addition to overseeing the authorized-personnel-only restaurant, Pangaud is consulting for the Blue Rock Inn, a small hotel in Washington, Virginia, two miles from the Inn at Little Washington.
• The team behind Cashion’s Eat Place opened A.M. Wine Shoppe (2122 18th St., NW; 202-506-2248) this week in DC’s Adams Morgan. The store offers mostly Old World wines as well as charcuterie, panini, and marinated vegetables. We can’t wait, though, for the soon-to-come house-made doughnuts and churros.
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