Washington, DC


2340 Wisconsin Avenue, NW

From a press release:

“Restaurateur Aaron Gordon (Bakers & Baristas, Red Velvet, Red Light & Little Beast) is pleased to announce the appointment of Peter Smith as the new culinary operations director of his latest establishment, Ghostline. This multi-restaurant “chef collective” recently opened in Glover Park at 2340 Wisconsin Avenue, NW, 20016, in response to diners’ needs during the pandemic. Tracy Wilson, a tenured operations manager for Gordon Restaurant Group, is a partner in the new restaurant. The takeout and delivery-focused venue spans 5,800 square feet with an expansive outdoor patio for a full-service dining experience. Ghostline houses a collection of chefs that each prepare meals packed “to-go”, and Ghostline’s staff also deliver within a four-mile radius within DC. Orders can be made online or onsite, affording Washingtonians the opportunity to delve into different cuisine styles to satisfy breakfast to dinner cravings.

Smith joins Gordon to help oversee the operations of Ghostline and to partner in upcoming projects. He is a Washington mainstay having owned his own destination restaurant, PS7’s in popular Penn Quarter. He also served as the co-executive chef at Newton’s Table in Bethesda. Smith was most recently with Neighborhood Restaurant Group, developing the menu for Sovereign in Georgetown. A graduate of L’Académie de Cuisine in Gaithersburg, Maryland, he also worked for 14 years as chef de cuisine for Chef/Owner Jeff Buben at landmark Vidalia. Cooks that worked under Smith during his tenure there include Eric Ziebold and Graig Glufling, attesting to his leadership and talents in the kitchen.

Upcoming plans for Ghostline, with Peter Smith’s input, include the introduction of a gourmet market of prepared foods. Furthermore, talented Pastry Chef Naomi Gallego, who developed some of the city’s best Detroit pizza, will be opening her upscale Tex-Mex concept within Ghostline in January 2021. Sushi by Uzi will welcome Chef Ryu Hirosoko, formerly with Sushi Nakazawa, to join the eclectic mix of top toques. He will be introducing Michelin level sushi to Ghostline at the end of the year.

“It has always been my intention for Ghostline to be a testing ground where chefs can be innovative, developing menu ideas for diners to experience,” states Aaron Gordon. “This merged concept of restaurant meets food hall will remain fresh and ripe for exploration as we introduce new talent and cuisines. We also anticipate that chefs will move on to open their own brick and mortar restaurants after experimenting here with us.”

Ghostline’s current concepts include: Ghost Dog Egg Man serving breakfast fare daily, from 10 a.m. to 3 p.m., Little Beast with Detroit-style pizza Sunday through Thursday, from 11:30 a.m. to 9 p.m.; Friday and Saturday, from 11:30 a.m.to 10 p.m., Red Velvet Cupcakery with confections Sunday through Thursday, from 10 a.m. to 9 p.m.; Friday and Saturday, from 10 a.m. to 10 p.m., Ramen by Uzu serving Tuesday through Thursday, from 11:30 a.m. to 2:30 p.m. & 4:30 p.m. to 9 p.m.; Friday, from 11:30 a.m. to 2:30 p.m. & 4:30 p.m. to 10 p.m.; Saturday, from 11:30 a.m. to 10 p.m. and Sunday, from 11:30 a.m. to 9 p.m., Tokri Indian serving Tuesday through Thursday and Sunday, from 11:30 a.m. to 9 p.m.; Friday and Saturday, from 11:30 a.m. to 10 p.m., Queen Mother’s Fried Chicken serving Tuesday through Thursday, from 4:30 p.m. to 9 p.m.; Friday and Saturday, from 11:30 a.m. to 2:30 p.m. & 4:30 p.m. to 10 p.m.; Sunday, from 11:30 a.m. to 2:30 p.m. & 4:30 p.m. to 9 p.m., and Ghost Bar, with wine, beer, cocktails milkshakes and ice cream serving Sunday through Thursday, from 10 a.m. to 9:30 p.m. and Friday and Saturday, from 10 a.m. to 10:30 p.m. For additional information or to place an order please call (202) 347-7893 or visit here.”

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