Good Stuff Eatery Opens in Georgetown
Good Stuff Eatery is opening its third restaurant today at 3291 M St NW in Georgetown. Top Chef contestant Spike Mendelsohn and his family opened their first burger restaurant on Capitol Hill five years ago.
The menu includes handcrafted burgers, hand cut fries and handspun shakes. The restaurant is inspired by Mendelsohn’s grandfather, Sunny Nakis. Nakis famously served his family juicy hamburgers wrapped in wax paper. As a tribute to him, and this favorite saying, “Now that’s Good Stuff!”, the restaurant wraps their hamburgers in wax paper to keep everything hot and tasty.
“It’s a family affair, and we aim to treat our customers like family as well,” says Mendelsohn. “We are thrilled to be opening our third location in such a dynamic and community centric neighborhood.”
This location features a wall crafted of reclaimed barn wood from Maryland. Homemade custard for milkshakes is churned daily inside the restaurant’s creamery, located on the second level of the restaurant, in view of the 50 seats.
The Georgetown location will be open Monday to Saturday from 11:30 a.m. and Sundays from noon-7 p.m.
Isabella Opens G Italian Sandwich Shop
Less than one month after the debut of his northern Greek restaurant Kapnos, Top Chef contestant Mike Isabella opened G, a 46-seat restaurant that serves sandwiches by day and a four-course Italian-American tasting menu by night, last Friday. G is located next door to Kapnos at 2201 14th St. NW.
“With G, I’m recreating the food I loved to eat growing up in Jersey,” Isabella said. “At lunch, you will find classic Italian-American deli subs, as well as some more elevated sandwiches and flavors inspired by our menu at Kapnos. At night, we are serving an affordable multi-course Italian menu, and on Sundays we’ll offer a special Sunday Gravy menu.”
The sandwich shop will be open daily, with sandwiches served from 11 a.m.-4 p.m. The menu includes classics like the Italian hero, chicken parm and meatball sub, as well as Isabella’s creations like the spicy mushroom panino, roasted cauliflower sandwich and roast suckling pig sub. The meats are all roasted in-house.
Beginning this coming Saturday, the tasting menu will be offered Wednesday through Sunday. The tasting menu includes antipasti, a pasta course, a meat, fish or vegetarian course and dessert. A daily crudo will also be offered as a supplement to the four-course menu. The primi course will include traditional Italian pastas like Scarpinocc Alla Amatriciana, a ravioli-like, eggplant stuffed pasta dressed with a sauce of guanciale and grated pecorino. Main courses will feature selections like aged duck breast with beet panzanella and bread crusted bass with smoked sunchokes and charred onion relish. Seasonal pies, zeppole and gelato are some of the ways to end the meal.
Sunday Gravy will begin Aug. 11. Expect favorites like crispy calamari, classic Caesar salad, house made spaghetti served with pomodoro sauce and a traditional meat gravy with meatballs, sausage and pork shoulder. All tasting menus are available for $40, exclusive of beverage, tax and gratuity.
Tom Yum District Adds Cubside Pick-Up, Tom Yum Peanuts
Tom Yum District, the casual Thai restaurant from Chef Aulie Bunyaratapan of Bangkok Joe’s in Georgetown, is adding curbside pick-up.
To pick up an order, call 703-528-8424 to place your order, provide your desired pick-up time and upon your arrival, staff will bring your food directly to your car. Curbside pickup is available from 5-9 p.m. seven days a week.
They’ve also added Tom Yum Peanuts to the menu. The peanuts, which were a hit at the media and V.I.P. preview, are seasoned with garlic, lemongrass, chili powder, galangal, kaffir lime leaves, lime juice, tamarind, shallots, sea salt and sugar. A 2 1/2 ounce bag costs $1.79.
El Centro Plans Georgetown Location
El Centro D.F. will open its second taqueria and tequileria at 1218 Wisconsin Ave. NW in Georgetown in mid-August. Chef and restaurateur Richard Sandoval is working with Chef Juan Romero to showcase his popular Mexican comfort food, full of authentic flavors found throughout his homeland. New dishes will be introduced on the Georgetown menu along with house-infused tequilas. Diners can anticipate over 200 different types of tequila and mezcal.
The Georgetown El Centro D.F. is similar in design to its sister restaurant on 14th Street, with the addition of a secluded outdoor patio that can seat 44 guests. Spread over two floors, the restaurant can accommodate 81 guests on the first level and 65 guests on the second. The ground floor features a wooden vaulted ceiling with masonry wall structure, reclaimed wooden tables and comfortable benches. The upper level has a café sentiment with reclaimed wood lathe and custom murals created using old wood, used metal and Mexican newspapers. The garden patio has old world charm with ivy climbing up a neighboring brick wall, a large bar and a fire bit.
New itmes in Georgetown tentatively include four variations of guacamole — traditional, bacon, tuna tartar and spicy crab — each prepared tableside. An assortment of traditional Mexican braises, or Cazuelas, served with warm tortillas, Mexican-style rice and creamy yogurt crema fresca will also be available. Highlights include roasted chicken with mole poblano and plantain; slow roasted pork shoulder with corn masa flatbread, goat cheese and truffle oil, and beef short ribs with tamarind mole and root vegetable. Other new additions include iron skillet fajitas and new taco selections includomg vuelve a la vida with octopus, shrimp, scallop, chorizo and tomatillo salsa; roasted octopus with rojas, pico de gallo and chile de árbol sesame salsa, as well as gratineed scallop and chorizo, made with avocado, pickled chiles and chile cascabel aioli.
Editor-in-Chief Mark Heckathorn is a journalist, movie buff and foodie. He oversees DC on Heels editorial operations as well as strategic planning and staff development. Reach him with story ideas or suggestions at dcoheditor (at) gmail (dot) com.