Food

Wrapped: Washington’s Week in Food News, December 19

Notable openings, closings, and chefs on the move.
Rare Sweets bakeshop debuted in CityCenterDC with seasonal desserts. Photograph courtesy of Rare Sweets.

Openings

CityCenterDC gets its first bakery, Rare Sweets, a shop offering seasonal cakes (by the slice and whole), cookies, gelatos, and a mix of sweet and savory breakfast items. La Colombe coffee supplies the caffeine kick. [Washingtonian]

Georgetown now claims a branch of the Delaware-based sandwich chain Capriotti’s. The location is open late for the college crowd, until 3 on Thursdays and 4 on Friday and Saturday. [Washingtonian]

Eater DC has a photo tour of the Big Stick, a ski chalet-themed bar near Nationals Park from the Justin’s Cafe team. Faux-fure blankets sound pretty nice in this weather. [Eater DC]

Soul food truck Puddin’ debuts a pop-up stall in Union Market. Look for shrimp and grits, gumbo, and bourbon bread pudding through December. [Washingtonian]

Closings

Local brewery Chocolate City Beer is closing after three and a half years. The last day in Brookland will be December 31; growler hours will be held as usual on December 20 and 27. [DCist]

The Prince of Petworth has word of two Dupont burger joint shutters: Black and Orange, which still has a location on 14th Street, and Smashburger, which is moving to Alexandria. [PoPville]

While not technically a closing, the EatWellDC restaurant group is selling its casual Columbia Heights spot, the Heights. New owner Ammar Daoud doesn’t plan for significant changes in staff or concept as of now. [Washingtonian]

Chefs on the move

The historic Tadich Grill, one of America’s oldest restaurants, names a chef and GM for its first-ever spinoff to be located in DC. Wil Going, formerly of Chef Geoff’s and Lia’s, will head the kitchen, while Ron Robbins has been appointed manager. The Pennsylvania Avenue eatery will open in the first quarter of 2015. [Washingtonian]

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Anna Spiegel
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.