Looks like they’re still working on the inside (and the upstairs windows) but the upgrades outside are a very good sign (sorry, early case of cabin fever) the inside will be something to looking forward to seeing too. Updates as they get closer to opening.
The coming soon sign has been up for a few weeks but CityPaper now has the scoop:
“The restaurant will serve traditional Peruvian chicken, with a to-go option, for lunch and a more extensive menu heavy on ceviches for dinner. The 25-seat restaurant will have a 10-seat ceviche bar where guests can watch the fish being prepared from the open kitchen.”
“just wanted to drop you a line to let you know that we are firing up the smoker for our reopening on saturday, march 1st at noon. judging by the weather forecast, we can guarantee that the liters will be ice cold…but we’ll have the patio heaters turned up for you.
in march we’ll have our usual hours but will be closed on monday’s ’till the weather warms up in april. be sure to drop us a follow on twitter @gardendstrct to keep up with the inevitable weather-related closings and to stay on top of our donut robot operating status.”
“So a bunch of people asked for more detail about what we’re doing. So here’s a quick summary.
WHAT WE DO: We do so so much, but the heart of everything is making our food. We’re committed to making the best tasting whatever we make. So that means we do somethings and not others, we’re constantly trying to improve, we use a ton of organic ingredients (often tastes better), we buy a ton locally (often tastes better), we make everything from scratch (excl ketchup, mayo, and bread). We’re focused on plant-based foods, on a mission to make them exciting to the meatiest of palettes. So think of this as a new chance for fast food.
OUR FAVORITE REAL ESTATE: We do some massive volumes at our locations in Boston. 800-1,000 customers/ day at some of our trucks (DWY, PRK, MIT), more than 1,000 customers per day at some of our restaurants (HSQ, KND). 80% of our customers travel less than 5 minutes to eat with us. So to hit those numbers we’re loving very dense areas. We love to have huge impact, so we love the volumes. Daytime population greater than 10,000 within 5 min or high foot traffic. (developed site)
Lowest volumes we can operate profitably would be around 200 customers/ day. We do a few of these in the Boston area (BLV, HUB, BUR) (developing site)
Lunch accounts for between 40and 80% of our sales, like most fast casual. We have really nice dinners in some locations (HSQ), but most of our high volume experience is lunch. We love breakfast, at HSQ today we served about 200 people at breakfast, but they are low tickets and don’t generate a lot of sales/ profit.
RENTS: We can afford big rents, if the traffic is right. I haven’t heard of any rents in DC that scare me off yet (now LLs, please don’t take this the wrong way, we’re not out to make stupid decisions). Our experience is that it’s better to pay more for the right location and do really well vs. skimp on rent and location and work hard to make it survive.
We also do well just off the main drag, we’ve been known to operate in alley ways. So this helps us on some of our rents.
DC STRATEGY: Obviously there is a lot of detail and nuance to our thinking about how to enter our first every market that is not Boston. But the simple version is: (a) open a restaurant in a less developed area where we can afford to experiment, get to know a community, etc., (b) open a restaurant in a busy area where we can hit huge numbers. We’d love both to start off strong. We’re used to hitting profitability in our first month or two of operation. This isn’t a “let’s invest now hoping we’ll have a business in 5 years” sort of thing.
I’m so pumped about the response I’m going to start posting regularly about sites we’re checking out. I’m going to be down on Monday. Anything you’d have me look at?”
Stay tuned for more posts as their search starts next week.
“DC area Shake Shack locations are launching a District-exclusive hot dog featuring fried jalapeño pickles from local producer Gordy’s Pickle Jar for ten days only. From March 14 to 23, patrons will be able to try the “Super Fry Frickle” Dog – Shake Shack’s Vienna all-beef hot dogs, topped with crispy-fried Gordy’s Thai Basil Jalapeño pickles, Brooklyn Brewery ShackMeister Ale-marinated shallots, cheddar cheese and American cheese sauce.
“Working with great local producers has always been an important part of the menu at Shake Shack, and we have been excited to work with Gordy’s since opening in DC,” says Mark Rosati, Shake Shack’s culinary director. “We are excited for this collaboration.” Gordy’s Pickle Jar brines fiery jalapeños in a Thai basil-infused brine for a winning combination that is entirely unique. Spicy, briny and cheesy, this dog is one for the ages.
WHO: Shake Shack and Gordy’s Pickle Jar
WHEN: Friday, March 14 to Sunday, March 23
WHERE: Shake Shack
1216 18th Street NW and 800 F Street NW”
“Chef/Owner Lance London of The Carolina Kitchen is pleased to announce the February 28th March 16th opening of his first restaurant in The District. The 6,000 square-foot Carolina Kitchen will serve authentic Southern comfort fare in the vibrant new community of Rhode Island Row, a mixed-use development located just steps from the Rhode Island Ave-Brentwood metro stop at 2300 Washington Place, NE, 20018. This is London’s third restaurant in the DC area as he is the proud chef/owner of Carolina Kitchen in Largo, MD and Carolina Kitchen Bar & Grill in Hyattsville, MD. The Carolina Kitchen will serve lunch and dinner, in addition to offering a carryout for those who wish to grab-and-go.
“The Carolina Kitchen will have something for every occasion,” says Lance London. “The restaurant will be in the city, feel like the country and taste like the south. I’m thrilled to serve savory home-style cooking that everyone can appreciate.”
London’s menu, inspired by fresh ingredients found in his grandmother’s recipes, will include a variety of appetizers, homemade soups and salads, home-style meals, sandwiches, famous fried chicken, and a number of “Ma Pearl’s” specialty entrées. The restaurant will also feature a custom glass oyster bar, unique to the Rhode Island Row location. Appetizers on the opening menu will include Southern Fried Lobster Tail hand-breaded, golden fried and served with dipping sauce; Crab Claws steamed and seasoned, served with warm butter; Fried Green Tomatoes and Pan Fried Asparagus hand-breaded with parmesan cheese and country fried served with spicy Creole dipping sauce; Rustic Chicken Soup For The Soul with sauteed chicken, onions, peppers, tomatoes, cabbage and potatoes; Myrtle Beach Salad mixed field greens, dried cranberries, mandarin oranges, grapes, sliced almonds and blue cheese crumbles with housemade Caribbean mango vinaigrette, as well as four flavors of Rocky Mount Wings: Old Bay, Grilled Guinness BBQ, Grilled Jerk, Spicy Fried and Spicy Thai Chili. (more…)
WHAT: This St. Patrick’s Day BOURBON STEAK is excited to host a very special St. Pappy’s Day dinner, featuring five vintages of the sought-after Pappy Van Winkle Bourbon.
Head Bartenders Jamie MacBain and Duane Sylvestre will be pouring the Van Winkle Reserve, as well as the 10, 15, 20 and 23 year vintages. Each taste will be paired with a course created by Executive Chef John Critchley to complement the Bourbon.
Guests at the dinner will gain insight into Pappy Van Winkle’s distilling history and its contribution to Bourbon culture in the United States.
WHEN: Monday, March 17, 2014 at 6:00 p.m.
WHERE: The private dining room at BOURBON STEAK
BOURBON STEAK is Chef Michael Mina’s modern American steakhouse located in the Four Seasons Hotel at 2800 Pennsylvania Avenue, N.W., Washington,
RESERVATIONS: The dinner is priced at $300 per person and includes all pours of Pappy Van Winkle bourbons and a five-course dinner. Price is exclusive of tax and gratuity.”
“Opening in less than three weeks, GCDC will soon become Washington, DC’s first grilled cheese-centric restaurant, located just a block from the White House. A fast-casual grilled cheese sandwich lunchtime spot by day and artisanal cheese and wine, beer and cocktail bar by evening, GCDC will cater to both downtown lunchers and the after-work happy hour crowd, as well as offer weekly education with cheese classes hosted by Washington, DC’s own rising star cheesemonger Sophie Slesinger.
GCDC will offer two different experiences: a daytime menu of grilled cheese sandwiches, soups and ‘tots’ for the busy afternoon crowd, and a nighttime menu of composed dishes, elegant cheese plates, cocktails and wine flights for the evening crowd.
“Established in 2013, by the owners of Sardi’s Chicken.
We wanted to start a new “Peruvian” concept, after being involved in the business of Peruvian Pollo a la Brasa with great success! Let us give you Picca Pollo a la Brasa…a new Peruvian concept that will amaze you in every way possible.
We are not just 2 guys dreaming, we are a group of people who think alike and have our hearts and souls devoted to conquer the palettes of the world with the greatness of the Peruvian kitchen.
Picca Pollo a la Brasa will offer you what no other restaurant has offered you before!”