Red Apron Butchery, which plans to open ten shops across Washington in the next few years, will provide a storefront with cured and raw meats, wine, and cheese. Neighborhood Restaurant Group owner Michael Babin says it will be his second Red Apron location; he’s currently scouting locations for the first one. Babin also says he’s thinking about committing to another project at Mosaic but wouldn’t go into detail.
Other Washington-based businesses include Taylor Gourmet, which puts out Philadelphia-style sandwiches in Bethesda, DC’s H Street, and at CityVista in downtown DC. The salad-and-froyo team behind Sweetgreen is planning to open, according to co-founder Nic Jammet, and Pete’s New Haven Style Apizza—which has locations in Columbia Heights, Clarendon, and Friendship Heights—is “considering a storefront,” says co-owner Joel Mehr. The sliders-and-pizza purveyor Matchbox signed a lease for 7,000 square feet. Already nearby are the Vietnamese restaurant Four Sisters and the Asian-fusion spot Sea Pearl.
As for Jeff Black, he’s teaming up with chef Mallory Buford, a longtime colleague and friend; the two worked together with Bob Kinkead in the early ’90s, and Buford is now filling in line-cook shifts at Addie’s. Black says they haven’t yet decided on a concept for their 6,800-square-foot space, but he knows what he won’t do: “I don’t want to replicate any of my restaurants,” he says. “From a business standpoint, that’s easy—you have the systems and design in place. But it takes the whole fun out of the process. There’s a high probability [the restaurant] will have an oyster bar just because I love oysters.” While developers often dictate what restaurateurs can and can’t do, Black says Edens & Avant put in his lease just that “it’ll be in the spirit of the Black Restaurant Group.”
>>For more information, visit mosaicdistrict.com
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