Georgetown

1063 Wisconsin Ave, NW

“Dear PoPville,

My friend pointed out that Filomena had discontinued serving its Friday buffet as of January 1, which by itself isn’t that big of a deal…until you see their reason:

FILOMENA BUFFET NOTICE:

As of January, 1, 2014, Filomena has discontinued its Friday Lunch Buffet. We regret we had to make this decision but unfortunately we face new expenses as a result of the Healthcare reform and the Friday Buffet, though wonderful, was not profitable and required extra staff which we can no longer sustain. We regret any inconvenience and on a good note, we will continue our Saturday Buffet and invite you to try our much improved Sunday Brunch Buffet!

Companies cutting back on staff because of healthcare costs was a big part of the debate over the ACA, but this is the first time that I’ve seen a restaurant publicly say that they are cutting staff. From what I’ve read, businesses that have fewer than 50 employees don’t have to provide health insurance, but can get tax breaks if they do cover their employees.

Long story short, I wonder if there are other restaurants in the area that have made similar statements in response to the ACA. Are businesses really running into financial problems because of the law, or are they using the law as a cover for decisions that they were going to have to make anyway?”

UPDATE: Filomena responds:

“In response to various inquires regarding our decision to discontinue the Friday Buffet we wish to clarify some information regarding the reasons behind it and offer some facts and hopefully clear up any misunderstandings many seem to have.

The buffet notice was intended to help explain to those Friday regular lunch buffet customers who were very upset why we stopped offering it and in some cases were demanding explanation. We were not trying to offend anyone or make a political statement but only tried to be honest with our regular Friday customers as to why we stopped it before they walked down all the steps to the dining room. Some were upset that they came down the steps specifically for the buffet and suggested we put a sign on the window before people walked down the steps, which we did. Maybe we could have written a long statement like below to better explain as to why we stopped the Friday Lunch Buffet or not put any sign and just let people be angry but being in business here for 30 years we don’t like to do that and only want to offer good customers explanation. Below hopefully it will show that Filomena is doing what most restaurants are not – offering full healthcare coverage to all 86 of it’s employees this year as of January 1st and not wait until January 2015 like it could.

Filomena employed 85 employees before we stopped the Friday lunch buffet, January 3rd and as of today employee 86 employees and in fact are advertising for some new staff because our making some changes to operations to help pay for the Healthcare Reform by increasing business which has been successful so far.

Even though the Health Care Reform employer mandate of 50 or more employees had to be offered healthcare coverage was postponed one year, Filomena decided to offer that coverage, this year, 2014 and not wait until 2015 as most restaurants have done. We want to offer coverage to our employees but honestly have to find new ways to pay for it since we are so labor intense (close to 90 employees for 150 seat restaurant).

Because of the potentially large new expense of offering healthcare coverage to 90 employees, we had to look for areas of operations that were either marginal or losing money to trim expenses or losses and find new areas to increase business so that we could keep all our employees and continue to grow our business.

Because restaurants such as ours, 86 employees, are so labor intense the potential expense of offering coverage to so many could threaten independently owned restaurants like ours. Our goal is to tackle the problem head on and find ways to pay for it without losing our employees. We have in fact done this by only offering a la carte lunch on Fridays, continue to offer the Saturday lunch Buffet and develop a new Spectacular new Sunday Brunch Buffet that has been a big success since its launch thus.

Filomena

Michael J. Chiacchieri
Vice-president
Georgetown Restaurant Corporation
t/a Filomena Ristorante
t/a Filomena’s Georgetown Bakery”

I thought it was pretty funny that they blacked out Michel Richard’s name but left Citronelle on the awning to the former space in Georgetown:

3123-3125 M Street NW

Back in April we learned Ri Ra Irish Pub would be opening in the former Mie N Yu space in Georgetown. They’re now open. From a press release:

“Rí Rá Irish Pub (3123-3125 M Street, NW; 202-751-2111), destined to become Georgetown’s favorite gathering place, boasts cuisine that defies ‘Irish pub’ standards in the United States, a comprehensive beverage list and authentic Irish décor. The dining room and main bar are now open daily, beginning at 4pm on weekdays and 10am for brunch and dinner on weekends, with breakfast and lunch service scheduled to debut later in January. Rí Rá is also finalizing its Whiskey Room, a comfortable specialty bar upstairs, scheduled to open in mid-January as well, which will offer the most extensive Irish whiskey selection in the Washington area alongside a menu of modern Irish small plates.

The cuisine at Rí Rá Georgetown showcases the best of modern Ireland—the delights of traditional fare created with a nod towards the contemporary. Designed by Rí Rá Executive Chef Christian Struck, the Georgetown menu presents pub favorites, starters, carvery sandwiches and fresh salads, crafted with true Irish flair and prepared with local ingredients.

“Pub fare in general can be seen as drab and heavy; we work to create items that trend more toward comfort and work the lighter elements in where we can and where they make sense,” says Chef Struck of his cuisine.

What truly sets Rí Rá Georgetown apart is the not-so-traditional. The menu will change with the seasons, something new for the brand. Mouthwatering starters include organic Irish smoked salmon served with boxty blini, capers, pickled onion and lemon aïoli and stout mussels prepared with smoked bacon, Guinness, cream, fresh herbs and a crostini.

A selection of Chef Struck’s dishes may be enjoyed all day including Irish classics like shepherd’s pie—minced lamb, carrots, peas, leeks, savory gravy, and a mashed potato crust, and fish & chips—made only with the highest quality North Atlantic cod, served with freshly cut chips and house made tartar sauce—one of the many dishes served with Batchelor’s mushy peas, a homey Irish accompaniment. Guests looking for lighter options can find burgers and carvery sandwiches such as the Dubliner—a ground lamb & rosemary patty, with grilled red onion, goat cheese, topped with curry aïoli, and the publican Reuben—made with local Sweet Farm Sauerkraut, and traditional corned beef & cabbage.

Come late January, the lunch options will include a burger unique to Georgetown—the 202 with a beef patty, shaved rib, melted Swiss, caramelized onion and horseradish aïoli, served on a savory pretzel bun. In addition, the restaurant offers a healthy selection of salads. The Rí Rá is a succulent combination of cold smoked salmon, baby spinach, pickled onion, rasher, Irish Cashel Blue and lemon dressing.

Entrée offerings expand at dinner with roast pork made with apple & cider poached cranberries, champ and garlicky green beans, topped off with a Magners cider glaze, and roast chicken served with baby spinach & potato tart, spiked peach chutney and rosemary incense.

Guests can indulge with a menu dedicated to “sweet pots” after a meal. Delicious desserts include banoffe pie—sliced banana, house toffee, whipped cream and a biscuit crumb, and the trinity—Bailey’s chocolate mousse, Jameson whipped cream, topped off with decadent Guinness chocolate sauce. Stick around for a nightcap and choose from the extensive selection of Irish whiskeys and after-dinner drinks.

Brunch specialties will be available Saturday and Sunday starting at 10am. The menu boasts delectable sweet and savory options. The savory Quay’s waffle is topped with Irish smoked salmon, house made potato waffles, fried capers and lemon aïoli. The sweet Bailey’s Brulée French toast is made with Irish cream spiked batter and finished with a fired sugar crust and maple syrup.

Current hours are as follows: Monday – Friday 4pm ‘til late; Saturday – Sunday: 10am ‘til late.”

You can see their full menus here.

More photos and details about the space after the jump. (more…)

1000 block of Wisconsin Ave, NW

From a press release:

“Combining an impressive blend of bocce courts, bowling lanes, Italian/American cuisine, fine wines and live jazz music, Pinstripes is excited to announce that construction efforts are underway, and a January 2014 opening is planned at The Shops at Georgetown Park. Located on Wisconsin Avenue and overlooking the historic C & O Georgetown Canal, Pinstripes will occupy 34,000 square feet of first and second floor space, and will bring a fresh new entertainment venue to Washington, DC.

Pinstripes offers a unique dining and entertainment experience featuring Italian and American cuisine, combined with well-appointed bowling lanes and bocce courts. The Georgetown location is grand and picturesque, featuring 14 bowling lanes, six bocce courts, a bistro and extensive wine cellar, an outdoor patio with dramatic views of the C & O canal and event space accommodating 20 to 600 people. Guests can curl up with a blanket in front of the outdoor fireplace with a cocktail or gather friends for an evening of bocce and dinner. The Pinstripes experience is welcoming and memorable, and the Georgetown location will feature quality design which enlivens its stunning, historic location.

Pinstripes will be open seven days a week for lunch and dinner, and is currently taking reservations for private events and parties. In celebration of its opening, Pinstripes is sponsoring a Grand Opening Community Art Contest, with prizes for various age groups, and much of the artwork featured in thevenue will be by local artists and young, inspiring artists-to-be. For moreinformation about the art contest, please contact Sandie Montgomery, Pinstripes Event Director at 630/400-3960.”