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.

• We missed this in last week’s Wrap-Up: Bethesda magazine announced that Jeff Heineman bought the storefront next to his wine bar, Grapeseed, and plans to turn it into Freddie’s Lobster and Clams. The menu at the casual fish shack, which Heineman hopes to open in six weeks, is inspired by New England seafood: fish and chips, clam strips, lobster rolls, and hot dogs.

• Ba Bay opened this week on Capitol Hill, and we have pictures and the full menu here. The restaurant serves Vietnamese small plates that put a modern spin on the dishes you’d find at the Eden Center in Falls Church—the heart of Vietnam’s local diaspora.

• Also debuting this week was CapMac, the latest food truck to roam DC’s streets—it’s run by Brian Arnoff, a former Bourbon Steak cook. In addition to macaroni and cheese, Arnoff serves chicken-Parmesan meatballs and beef Bolognese. The Washington City Paper’s Andrew George sampled a macaroni-and-cheese dish with cheddar, pimiento, and—what else?—crumbled Cheez-Its.

• Prince of Petworth heard that Gillian Clark, chef of the General Store in Silver Spring, had signed a lease in DC’s NoMa neighborhood. We contacted her by e-mail for a response to PoP’s blog post, which conjectured that a NoMa lease might mean she’d scrap plans for her Petworth project.

• PoP also tells us that Ripple, a months-old wine bar in DC’s Cleveland Park, is expanding into the adjacent space, a vacated shoe store. A liquor-license application notes that the new area will add 64 seats.

• At the end of the year, Art and Soul executive chef Travis Timberlake is headed a few blocks away to take a job as director of operations for Good Stuff restaurant group, the parent company for Spike Mendelsohn’s Good Stuff Eatery and We, the Pizza. Timberlake told Justin Rude of the Washington Post that eventually he’s going to help the company expand nationally.

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