We scoped out the scene late last week during the noontime rush, joining a line of about 15 people. A little note near the serve-your-own-hot-sauce shelf encouraged customers to drop off business cards to stay in touch. Rider promises to keep fans notified of his business doings with an e-newsletter, and he’ll even send out free bottles of his signature mango-habeñero sauce. The “Goose Sauce,” which pays homage to the frosted Grey Goose vodka bottle it’s stored in, was coined earlier in the spring after an intense sauce-naming challenge. Until the stuff is sold on every shelf next to Tabasco, we’ll be anxious for a private stash.
So here’s to your future career in North Carolina, John, where you’ll finally embrace your dream of combining pasta, burritos, and chicken-Caesar wraps under one roof. The good news? Rider says that if the Mexi-Italian concept is a hit in North Carolina, a Washington franchise is very possible.
Pedro and Vinny’s burrito cart, 15th and K sts., NW (southwestcorner of K St.); pedroandvinnys.com.