Some updated info - and some more questions - for the Georgetown handful here on Chowhound...
1. It looks like we will NOT get a replacement restaurant at Caraluzzi's. Chase Bank is taking over the end spot and expanding into the space that was East. The supermarket is expanding into the space formerly leased to Yankee Doodle. They will apparently increase the produce and deli sections, plus add a 'cafe' (and based on their other locations that might not mean much more than a few tables for coffee, etc.). We'll be left with the cleaners in between the market and the bank and no new restaurant.
2. La Piazza - in the space formerly known as Amici's et al - continues to take shape as an Italian restaurant and wine bar. Anyone have info about projected opening date? Looks like they still have some construction to do, but may be getting close.
3. Toozy Patza Pizza will be opening a second restaurant in the same plaza - apparently in the space currently occupied by Cafe Cogolulu (as near as I can tell). We received this email (below) from them, along with the news that there is a contest to name the new restaurant (winner gets a $50 gift certificate to their restaurants). No word on whether the new bistro will continue the jazz theme...
Thank you so much for the massive response to our email requesting ideas for our new restaurant! Based on your input, we are working on a very special concept that we are sure you will love. This new location will be open in the end of April and will be located at the corner of the Toozy Plaza near the Georgetown entrance.
THE STYLE: Restaurant & Bar - Bistro Style. Definition of 'Bistro': "a small restaurant serving moderately priced simple meals in a modest and cozy setting".
Our Comment to the Style: We will kick it up a bit and add a modern and trendy touch to the place. We are also going to have an awesome bar and huge windows to oversee route seven.
THE CUISINE: The evolutionary form of Bistro cuisine is called New American. Definition of 'New American' cuisine: "upscale, contemporary cooking combining flavors from America's melting pot with traditional techniques. New American cuisine includes ethnic twists on old standbys, Old World peasant dishes made from luxury American ingredients and molecular gastronomy. It developed in the 1980s and features significant creative use of in-season produce and sauces. It is somewhat related to the French Nouvelle cuisine and often incorporates influences from Latin American, Mediterranean and Asian cuisine.“
Our comment to the Cuisine: Our prospective chef is a CIA grad with vast experience with New American cuisine and creative cooking. Our menu will tend towards the Spanish culture with its cheeses, meats and wine. We will fully incorporate the farm-to-table style and seasonal cooking with organic ingredients as often as possible.
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