An Update on Sugo, a New Restaurant From Cava Mezze’s Owners

Plus: The restaurateurs reveal plans for future Mezzes and another interesting project.

A rendering of Sugu, coming to Rockville. Image courtesy of CORE Architects.

It won’t be too much longer until Rockville-ians are dining on pizza and meatballs at Sugo Macaroni and Pizza Bar, a new Italian concept from the guys behind Cava Mezze and the fast-casual offshoot Cava Grill. Co-owner Ted Xenohristos says the restaurant is set to open in Park Potomac by mid-April. It’s a busy time for Xenohristosand partners, as they’re also scoping locations for another Mezze—14th Street and spots in Maryland and Virginia are in the running. After that, says Xenohristos, the brand could travel to Philly, Florida, or another US location.

Designer Allison Cooke of CORE Architects walked us through the Sugo interior, which she describes as an Italian grandmother’s kitchen with a contemporary twist. The light wood in the rendering has been changed to a darker one to help create a moodier ambience reminiscent of Cava Mezze (Core designed that chainlet, as well). Diners can opt for traditional seating around wood tables and long red banquettes, or snag a spot at the three-sided bar or at the counter looking out onto an open pizza kitchen. When the weather warms, an outdoor patio will provide additional space.

Chef Dimitri Moshovitis is still tweaking the menu, which will include pizza, pasta, and meatball categories alongside dishes like duck leg confit in a Barolo reduction, braised octopus, and roasted wild mushrooms on toast with mascarpone and truffle. While the price point here will be similar to Cava Mezze, Xenohristos says the group is eventually looking to go higher-end, with a Greek restaurant featuring meat cooked over open pits and big displays of seafood. Stay tuned.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.