Local “fast-casual” joints have investors lining up: Cava Grill recently raised $16 million, following Sweetgreen’s $18.5-million funding round, led by the likes of fast-casual pioneer Danny Meyer of Shake Shack. But can anyone tell us what fast-casual actually means? We asked area foodies.
It’s customizable . . .
Ashok Bajaj, founder, Knightsbridge Restaurant Group:
“I don’t put McDonald’s and Wendy’s in this realm; it’s Chipotle and Sweetgreen: You come in, the food is prepared to your needs, take out or eat in.”
Sounds like: Taqueria Nacional, Beefsteak, &Pizza, Cava Grill, ShopHouse.
It’s quick but made from scratch . . .
Daisuke Utagawa, co-owner, Daikaya:
“I was raised in Tokyo, and a lot of Japanese eateries are fast-casual. Ramen is a great example—artisan food, but fast. A lot of young chefs want to do away with the formality and just serve good food.”
Sounds like: Toki Underground, Donburi, DGS Delicatessen, Tacos El Chilango, G by Mike Isabella.
It suits everybody . . .
Sal Ferro, executive chef, Old Ebbitt Grill:
“I’d say it has a wide variety to choose from: sandwiches and burgers, salads, pastas, a nice piece of fish. A place where you can hold a business meeting or bring your family—including screaming babies.”
Sounds like: Bayou Bakery, Bub and Pop’s, Stoney’s, Breadline, Rocklands.
It’s super-fast . . .
Anthony Lombardo, executive chef, the Hamilton:
“It’s counter service. Yoga pants and sneakers. And no need to tell me you have free wi-fi—I’m not going to be there long enough to connect.”
Sounds like: Pete’s New Haven Style Apizza, Good Stuff Eatery, District Taco, Amsterdam Falafelshop.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
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.
