Heard around the DC Foodies blogosphere this week...Soon after the Washington City Paper reported on the departure/firing of Chef Robert Bechtold at Tackle Box, news spread around foodie blogs and chat boards alike about more shake-ups in the Pure Hospitality empire.
Chef Barton Seaver announced his departure from Hook, the popular sustainable seafood restaurant in Georgetown. According to owner Jonathan Umbel, Seaver will be retained as a consultant for the remaining 3+ years of his contract. Seaver reported that he is "committed to seeing Hook and Tackle Box succeed."
News spread quickly about the impending closing of Colorado Kitchen, owned by Chef Gillian Clark and her partner, Robin Smith. The duo are working hard to bring their new restaurant, the General Store and Post Office Tavern, to fruition by October. The old building in Silver Spring is named after what it used to be and keeping its historic feel is important to Clark. Bringing the building up to code has been a challenge for Clark and Smith, who are ready to move on from their beloved Brightwood eatery, considered one of Washington's best.
According to Don Rockwell, Colorado Kitchen's last service will be brunch on June 29th.
Also departing the DC restaurant scene is Restaurant K, with Chef Alison Swopes. Metrocurean reports that according to parent company McCormick & Schmick, the closing is related to the economic slow down. Restaurant K was open for less than a year.
This week, Where In DC gives readers a review of M Street Bar & Grill in Dupont. While the food wasn't stellar, WIDC finds that this place is a great deal for Happy Hour drinks. Pitchers of mojitos or margaritas go for &19, and they also have beer and wine specials. Thursdays are live Jazz from 6-9. Thanks WIDC-it's always good to know where we can unwind after work.
Chefs on Bikes brings together hospitality professionals to raise money for Share Our Strength. Counter Intelligence interviewed Hook pastry chef, Heather Chittum about her excitement over taking part in this year's event. You can read more about the adventures of the 80+ chefs who ventured from Bistro Bis to the Virginia countryside here, at Sauce on the Side.