More Details on GCDC Grilled Cheese Bar Opening February 2014 near the White House

gcdc_grilled_cheese_bar
1730 Pennsylvania Ave, NW

On Monday we noted GCDC grilled cheese bar would be opening in early 2014. Turns out it will be February – lots more details from a press release:

“Just one block from the White House, GCDC will soon open its doors to hungry downtown diners with gourmet grilled cheese sandwiches, homemade soups, tots and more. Catering to both busy lunchers as well as the after-work happy hour crowd, GCDC will also boast an artisanal cheese bar helmed by NYC rising star cheesemonger Sophie Slesinger, and will offer a selection of local beers, wines and specialty cocktails. Opening from local father-and-son duo Bruce and Steven Klores, GCDC is scheduled to open in early February 2014 at 1730 Pennsylvania Avenue, NW.

The first restaurant from Bruce Klores and his son Steven, GCDC will be a fast casual-meets-wine bar concept, boasting the most comprehensive grilled cheese selection in the city. The hip new spot will serve the downtown community with a variety of truly unique and creative grilled cheese sandwiches using local ingredients, fresh salads, housemade soups, “topped” tots and other savory treats. Also catering to the happy hour crowd, GCDC will pair local wines and beers and seasonal cocktails with artisanal cheese and charcuterie boards, making it a hip after-work hangout for downtown workers.

The cornerstone of the concept is the extensive and always-rotating menu of specialty grilled cheese sandwiches – concocted by Steven in his own grilled cheese “lab.” Unique sandwiches may range from the soup-in-a-sandwich French Onion Soup, with Gruyere, caramelized onions and sherry on sourdough, or the indulgent Lobster GC with fresh lobster, l’amuse gouda and chives on sourdough. Fans of the classics can enjoy the Country Ham with provolone and cornichon mustard on rosemary bread or the Turkey Pesto with homemade pesto, fresh mozzarella, turkey, and tomato on multigrain.

Sandwiches also range international with the Montadito, a popular Spanish sandwich with melty Mexican manchego, spicy chorizo, red peppers and roasted chili peppers, and the Paneer with masala and spinach on whole grain. All breads will be coming from local Lyon Bakery, which will range from 6-8 different varieties including classic sourdough and multigrain to pain levain and fresh rosemary bread. The menu will always offer 8-10 specialty sandwiches, including vegan options, and will range from $7 to $12.

Grilled cheese doesn’t exist without its counterpart – tomato soup – and GCDC will make theirs dairy-free and fresh from scratch daily, using San Marzano tomatoes and fresh vegetables, while other soups will rotate and include vegetarian options. GCDC will also serve tater tots – either regular or topped with a variety of flavors like hot Cajun spices or garlic and herbs.

Another highlight of GCDC will be its artisanal cheese program and bar helmed by NYC rising star cheesemonger Sophie Slesinger. Slesinger came from award-winning Saxelby Cheesemongers in the East Village, where she was recently honored as one of Zagat’s “30 under 30” rising food professionals in NYC. Born and raised in Bethesda, MD, she has returned to the DC area and curated for GCDC an extensive and seasonal collection of 20+ artisanal cheeses from all over the world, focusing on local and domestic varieties while also importing several from France and Italy.

To pair with the savory menu, GCDC will also offer a comprehensive bar program featuring local beers, wines and seasonal specialty cocktails. Beverages during the day will include Kona coffee, specialty teas and sodas, housemade chocolate milk, and because Bruce was raised in South Brooklyn, a perfect classic egg cream.

Owner Bruce Klores has built his career as a successful attorney, founding DC-based Bruce J. Klores & Associates P.C. more than 30 years ago and building it into one of the most successful medical malpractice litigation firms in the country. But Bruce developed an interest in the food industry at a young age and has finally turned his passion into a reality.

“I’ve worked random jobs in the food industry ever since I was 12 years old; unloading trucks, being the produce man at the grocery store, selling hot dogs at the Statue of Liberty, tending bar at the old Arbaugh’s restaurant in DC through law school,” said Bruce. “I’ve cooked all my life and my son Steven caught the bug. Now after 30 years in the courtroom, I wanted to use my energy and creativity in a new way, and we’re looking forward to sharing the GCDC concept with our home of Washington, DC.”

The new 2,100 square foot space will offer indoor seating for approximately 42, with an additional 16 outdoor seats on the restaurant’s sidewalk patio. Steven, a sound engineer and musician, will fill the space with a great music vibe. GCDC will be open Monday through Friday from 11 a.m. – 9 p.m., serving lunch, post-work and dinner crowds. They plan to open for brunch on select Saturdays in the future during the warm weather season.

About GCDC

GCDC is a new fast-casual meets wine bar concept with the goal of bringing the perfect grilled cheese sandwich to the DC metro area. GCDC will offer an exciting menu of perfectly cooked gourmet grilled cheese sandwiches, homemade soups, “tater tots,” salads and more. Downtown, DC’s happy hour community can gather after work at the hip local gathering place over artisanal cheese and charcuterie boards, local wines, beers and specialty cocktails. GCDC will be located at 1730 Pennsylvania Ave, NW in Washington, DC.”

4 Comment

  • Sweet Jesus. If they can bring in a cheesemonger from the East Village, why oh why cannot they bring in a homeless editor to pare their text?

    “Born and raised in Bethesda, MD, she has returned to the DC area and curated for GCDC an extensive and seasonal collection of 20+ artisanal cheeses from all over the world, focusing on local and domestic varieties while also importing several from France and Italy.” would be a good place to start. Curated, collection and artisanal all in the same sentence.

  • It sounds tasty enough, by why did they have to put in all that ridiculous marketing jargon in their press release? Makes them sound like a parody of themselves. Foolish.
    Also, dairy-free tomato soup? I cannot get on board with that.

  • There’s actually an interesting personal story waaaaay down in the last paragraphs about the owner. I wish PR people would learn to let people’s real stories shine instead of front loading with hackneyed buzzwords and marketing cheese. I still say that this place won’t last and POP is going to owe me 3 beers.

  • This place will work if only for all the free publicity they’ll get from naysayers.

    There’s also a grilled cheese food truck that appears to get good business.

    *running to open a PB&J food truck*

    LOL.

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