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.

Metrocurean noticed an article in the Monterey County Weekly that announced chef Jon Mathieson—formerly of 2941, the now-closed Inox, and DC’s Jaleo for a hot minute—has flown the coop to California. He’s working at a place called Restaurant 1833, and the local paper called him a “visionary” and a “big-city steal.”

In last week’s New York Times dining section, a reporter pointed out what she thought was a huge contradiction: Lawmakers who debate healthy-eating initiatives in Congress, then go out to eat at a new crop of junk-food restaurants on Capitol Hill. The Washington Post’s Tim Carman responded Tuesday with a sarcastic diatribe with the headline “Dear New York Times: We get it. Your restaurants are better than ours.” Carman, we couldn’t agree more.

The same day, Carman told us that the white-hot (or is it red-hot?) Red Hook Lobster Pound truck is taking a winter break. Your last day for one of those delicious buttery Connecticut or cool mayo-bound Maine rolls is December 21. You won’t see the truck again until January 4. Next year, you’ll also see another truck roaming the streets—and the owners plan to license it to park in Maryland and Virginia in addition to DC.

Rock Creek in Bethesda, which is known for posting every dish’s calories on its menu, is serving its last dinner on New Year’s Eve. Owner Tom Williams told Missy Frederick of the Washington Business Journal only that “it’s time.” Frederick says chef Dennis Friedman is taking over the space and in March will turn it into a restaurant called Newton’s Table.

American Ice Co., the latest from restaurateur Eric Hilton (Marvin, the Gibson, Dickson Wine Bar), opened Thursday. Brightest Young Things has a good collection of photos of the bar, housed in an industrial space that was once a garage and an icehouse. The place is focused on beer and has a small food menu, including pulled pork, smoked turkey, chips and queso, and chili.

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