Chevy Chase

5014 Connecticut Ave, NW

A couple weeks ago we learned that a Sri Lankan and South Indian restaurant, Banana Leaf, was coming to the former the former Clover Market space in Chevy Chase. At that time readers wondered if it was the same place from New York City – the owner confirms it is:

“yes its the branch of banana leaf ,new york which is opening soon in DC”

You can see their menu here.

5532 Connecticut Avenue, NW

A recent liquor license placard posted out front says:

“Inner city diner serving American and diner food, Sidewalk Café Indoor seats 28, Sidewalk Café Outdoor 28–Sidewalk Café Total 56 seats. Total Occupancy Load 99.”

Could be the first time anything in Chevy Chase has been referred to as “Inner city”…

We judged American City Diner back in 2011.

5014 Connecticut Ave, NW

At long last a replacement for the former Clover Market space which closed back in 2012. Coming soon is Banana Leaf – Sri Lankan & South Indian Cuisine. Ed. Note: Not to be confused with Dupont Circle’s Banana Leaves.

I also like how the sign specifies – “Vegetarian & Non-Vegetarian”:

It’s located across the street from Politics and Prose and next door to Jake’s American Grille:

5120 Connecticut Avenue, NW

Check out Macon’s full menu here.

From a press release:

“Macon Bistro & Larder slated to open May 10 in Chevy Chase, D.C. brings to the neighborhood the classic bistro cuisine of Macon, France, and the southern hospitality and traditions of Macon, Georgia. That means grilled mountain trout with pecan persillade, pork rillettes, boiled peanuts, and raclette with fingerling potatoes. Creative cocktails, craft beers and a focused French wine list will round out the offerings — all within walking distance of neighborhood homes and the Metro.

Chef/owner Tony Brown, who hails from Macon, Georgia, is a graduate of Peter Kump’s New York Cooking School. Brown honed his craft at Union Square Café in New York and Square One in San Francisco before starting his own restaurant, The Burro, a Cal-Mex quick-service chain with three locations in D.C.

Now he’s ready for a new challenge. He wants to put a fresh, contemporary twist on the simple, classic style of a neighborhood bistro with warm, friendly service. Brown has hired back to the D.C. area Chef de Cuisine Michael Matis who most recently was Executive Sous Chef at Yardbird in Miami. Trained in the area, Matis has worked in the kitchens at CityZen and Citronelle.

Braised short ribs with shallot gravy, Macon fried chicken, and seared scallops on butter bean mash are just a few of the items Brown has on his menu. Macon Bistro & Larder will also sell prepared foods, including homemade caramels, quick cured pickles, Grandma Essie’s biscuits and a rotating variety of sweet and savory snacks and heat-and-eat entrees.

Look for this mid-priced bistro to become the neighborhood go-to spot for drinks with friends, an easy weekday dinner, or a fun weekend meal. Go with your date, your parents, your kids or your buddies. Macon Bistro & Larder has something for everyone.

Macon Bistro & Larder is a locally owned neighborhood restaurant re-inventing bistro cuisine in a warm, friendly atmosphere. Chef Tony Brown, inspired by his southern roots and his world travels, brings together the cooking styles of Macon, Georgia, and Macon, France, to create classically delicious dishes – all served with a side of southern hospitality. Macon, in the historic Arcade Building in Chevy Chase, opens for dinner daily at 5:00pm. Macon Bistro & Larder, 5120 Connecticut Avenue, NW”

5520 Connecticut Avenue, NW

Very good news for Chevy Chase residents. Washington Business Journal:

“Now, the former owner of The Burro burrito chain in D.C. wants back in. Brown plans to open macon bistro & larder at 5520 Connecticut Ave. NW this spring, bringing a combination 60-seat restaurant and market to the former Chevy Chase Arcade.”

Lots more details from Macon’s website:

“Years in the making, macon – bistro & larder will open in Chevy Chase, DC during Spring 2014 in an incredible space that speaks of old world charm and casual elegance – the Chevy Chase Arcade. Having lived in the neighborhood since 1999, I know the un-met demand for locally-owned, neighborhood-focused restaurants where cooking is a passion and service is an art form. That is my dream for macon.

Drawing from my experience as a restaurateur and business owner, macon will celebrate the eclectic intersections and rich traditions from my childhood. Please join me on this “road to macon.” I encourage you to get involved, spread the word, and be a part of bringing some southern hospitality to Chevy Chase.

Born to a line of central-Georgia dairy farmers, I grew up with an appreciation of farm fresh ingredients and slow-food cooking. Sunday dinners were slow-braised chuck roast with onion gravy and whipped potatoes; summers were vine-ripened tomatoes, butter beans, and creamed corn; and weekend breakfasts were Grandma Essie’s buttermilk biscuits and soft-scrambled eggs. But as an Army brat, my view of the world was stretched at an early age. I grew to appreciate the rich traditions found in kitchens around the world. I honed my trade with culinary training at Peter Kump’s in New York followed by stints at Danny Meyer’s Union Square Cafe in NYC and Joyce Goldstein’s Square One in San Fran.

With macon, I will draw from timeless, classic bistro cuisine [the French Burgundy Macon] as seen through the lens of my southern roots [the Georgia Macon]. Far from the deep-fried fare that is typical to southern-themed restaurants, this will celebrate farm-to-table traditions of the southern countryside. The bar at macon will serve well-chosen wines by the glass or bottle, micro-brews from local and southern breweries and craft cocktails. A family-friendly, neighborhood center, macon will soon be a vibrant and vital hub of the Chevy Chase community.”