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.

• If all goes well, chef Michel Richard (Citronelle, Central) will start serving hotel guests today at his third Washington restaurant, Michel, in the Ritz-Carlton Tysons Corner. Levi Mezick, most recently of the Jockey Club, is heading the kitchen, the source of such dishes as duck à l'orange, veal cheeks blanquette, and John Dory. Tom Sietsema of the Washington Post says Richard will start accepting reservations from the general public on October 26.

• The perpetually packed downtown DC restaurant Founding Farmers is opening a second location in Potomac, reports Missy Frederick. With the help of $4 million in investment money, the 7,000-square-foot space will hold about 200 seats and have a similar farmhouse-chic aesthetic and menu. The owners hope to open next September.

• Via a press release, we learned that R.J. Cooper—former chef at Vidalia who's working on his own project, Rogue 24 in DC's Shaw—will be competing on Iron Chef America. Cooper's sous chefs for the show are Harper McClure, his chef de cuisine at Rogue 24, and pastry chef David Guas of the soon-to-open Bayou Bakery. For the premiere of Iron Chef America's ninth season, on November 28 at 10 PM, Cooper will battle the winner of The Next Iron Chef, currently on TV.

Dangerously Delicious Pies—the H Street, Northeast, storefront that has everything from strawberries to chili in a pie filling—debuted a food truck ( this week. The black vehicle looks kind of menacing with its signature pie-and-crossbones logo and red-and-white writing.

• Tim Carman of the Washington City Paper has news on three more new trucks: wood-fired pizza at the Bethesda Central Farm Market, French/Malian food in Silver Spring, and the Big Cheese.

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