The Wrap-Up: The Week in Food

Every Friday, we fill you in on what’s been happening in the local restaurant world.

• White House pastry chef Bill “the crustmaster” Yosses (nickname by President Obama), spilled a few of the First Family’s eating habits. The Obamas love fruit pies, but hate meringue and don’t go for cookies. Despite the President’s earlier proclamation that “the pastry chef makes the best pie I’ve ever tasted, and that is causing big problems for Michelle and myself,” Yosses says that the health-conscious family only indulges in their favorite dessert about once a week.

• Magician (sorry, illusionist) David Blaine and his culinary-student girlfriend dined at Restaurant Eve then entertained the kitchen staff with a few card tricks. The Washington City Paper’s Tim Carman has it on grainy video. Eve cocktail guru Todd Thrasher is already dreaming up a drink in honor of the visit.

• Carman also notes that former Cashion’s manager Justin Abad is opening AM Wine Shoppe in Adams Morgan, tentatively in December. Sam Adkins, who recently left his longtime post at Jackie’s in Silver Spring, will collaborate with Cashion’s chef/owner John Manolatos on a short menu.

Washington Business Journal’s Missy Frederick finds out more about another planned Adams Morgan spot, the Jack Rose. The restaurant, from the restaurateur behind Breadsoda and Bourbon, is projected to open in March. No word on menu plans, but expect a garden with seating for 150.

• Tarver King, the progressive-minded chef who briefly brought pork butter and peach powder to Middleburg’s staid Goodstone Inn & Estate, has turned up at another local getaway, Paris, Virginia’s Ashby Inn. While the Goodstone offered only a pricey tasting menu, Ashby’s menu is à la carte.

• The National Press Club—which has an in-house restaurant, the Fourth Estate—has brought on a new chef. She’s former lawyer Susan Delbert, most recently one of eight sous chefs at Old Ebbitt Grill.

 

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