Wolfgang Puck to Open Cut in Georgetown
Celebrity chef Wolfgang Puck, who opened The Source restaurant in the Newseum in 2007, will open his high-end Cut by Wolfgang Puck in Georgetown’s Rosewood hotel, 1050 31st St. NW, replacing The Grill Room this coming March.
The “contemporary twist on the classic steakhouse” first opened in the Beverly Wilshire Hotel in Los Angeles and offers 18 cuts of steak in addition to seafood, pork and lamb, and will have a Mid-Atlantic focus. It will be the seventh location, joining restaurants in Las Vegas, New York, Doha and Singapore. Chef Andrew Skala, a veteran of the group who has worked at branches of Cut and Spago over the past 13 years, will lead the kitchen.
In preparation for the new restaurant, the hotel will close on Oct. 17 for renovations to its dining and public spaces and to add six neighboring townhouses to its room inventory. This is the second overhaul of the luxury hotel, which opened as the Capella in 2013 with former White House chef Frank Ruta in the kitchen and became the Rosewood in April 2016. At the remodeled Rosewood, Puck will take over all the dining areas, including food and drink for the revamped lobby bar and rooftop bar and lounge.
Taylor Gourmet files for Ch. 7 bankruptcy
As expected, the now shuttered Taylor Gourmet sandwich chain filed for Chapter 7 bankruptcy liquidation.
Taylor Gourmet LLC filed 26 separate Chapter 7 petitions on Sept. 27 in Delaware bankruptcy court – one for the parent company, one for each of the 19 locations in the DMV that closed on Sept. 23, two for affiliated management companies and one for its catering kitchen at 1150 Connecticut Ave. NW. There were also three petiions for limited liability corporations affiliated with stores that never opened — 1418 14th LLC where Taylor Gourmet had planned to open a new concept in 2012 but never did (it is now a Dolcezza); one for The Boro in Tysons Corner; and another with a Willis Tower address in Chicago, where Taylor had planned to open its third location in that city.
According to the filings, Taylor Gourmet has assets of between $1 million-$10 million and liabilities of between $10 million-$50 million. After liquidation, the company said it does not expect to have any funds to pay unsecured creditors.
Although the filings specify between 50-99 creditors, the list submitted with the cases contains hundreds of names, including individual employees. The list, which doesn’t rank the creditors, includes landlords, public relations firms, a Chicago knife sharpening company and Herr’s potato chips, which the stores sold exclusively.
According to the filings, three entities affiliated with KarpReilly, the Greenwich, Conn.-based private equity firm that took a $5.6 million stake in Taylor Gourmet in 2015 and sent the hoagie shops into bankruptcy when it pulled its funding, own 10 percent each: KarpReilly Capital Partners II LP, KarpReilly Direct LLC and KR Taylor Gourmet BL LLC.
And while founder Casey Patten is listed as co-CEO, he only owns a 2.43 stake in the company, according to the filings. He is also listed among Taylor’s creditors. Co-founder David Mazza does not hold equity in the company, according to the documents. However, both are listed as managers of Taylor Gourmet LLC along with Allan Karp and Chris Reilly.
Astro Doughnuts unveils October flavors
Astro Doughnuts & Fried Chicken, 1308 G St. NW and 7511 Leesburg Pike, Falls Church, has launched its October flavors.
The flavors include a dulce de leche filled square doughnut with dulce glaze, crispy chocolate pearls and sea salt for $3.50 each; pink grapefruit with a tart and sweet pink grapefruit glaze and cinnamon shortbread crumble for $3.25 each; chocolate chip cookie dough, a chocolate cake doughnut with cookie dough glaze, raw cookie dough filling and mini chocolate chips for $3.50 each; and candy apple with apple compote filling, red apple cider glaze and caramelized sugar for $3.50 each.
Slate Wine Bar expands happy hour menu
Slate Wine Bar + Bistro, 2404 Wisconsin Ave. NW, has introduced an expanded happy hour menu.
The menu is based on chef/partner Danny Lledó’s upbringing in the kitchen and vineyard, combining wines and classic techniques with a contemporary flair. Happy hour specials at the 14-seat bar are available from 3-7 p.m. daily, from 11:30 a.m.-11 p.m. on Thursday and from 10 p.m.- midnight on Friday and Saturday. Diners can order $4-$5 draft beers, $7 house sparkling rosé, white and red wine by the glass, $8 signature cocktails along with 25 different snacks, priced from $3-$9 each.
The new happy hour menu offers small bites in three different categories: To Share, House Specialties and Montaditos. Options from the “To Share” section include blistered shishito peppers with olive oil and sea salt; fried brie with berry compote; cauliflower hummus with pita bread; Cajun shrimp with lime, garlic and Cajun spices, served with crostini; steamed clams with fish stock, white wine and garlic; and bacon wrapped dates with goat cheese. Dishes from the “Montaditos” section include Veracruz crostini with pepper, onion, tomato, olives and capers; mini pork sliders with shishito pepper and chipotle aioli; mini crab cakes with tartar and crostini; fried oysters with cornbread and chipotle aioli; grilled Spanish chorizo with red pepper chimichurri and crostini; and grilled Portuguese linguiça with red pepper chimichurri and crostini. “House Specialties” include grilled cheese with gruyere; ham croquettes; fresh fish tostada with tomatillo sauce; smoked chicken egg rolls with Carolina BBQ sauce; grilled lamb chops with potato cake and red wine rosemary reduction; and chicken bacon tacos with lettuce, pico de gallo and chipotle aioli.
Jardenea Lounge adds pumpkin spice martini for fall
Jardenea Lounge in the Melrose Georgetown Hotel, 2430 Pennsylvania Ave. NW, is now serving a pumpkin spice martini priced at $12 for fall.
To make your own pumpkin spice martini at home, mix One Vodka with pumpkin purée, a splash of fresh lemon juice and top it with house-made cinnamon and simple syrup.
Chefs for Equality set for Tuesday
The Human Rights Campaign’s annual Chefs for Equality is set for 5:30-9:30 p.m. Tuesday, Oct. 9, at the Washington National Cathedral, 3101 Wisconsin Ave. NW.
Area chefs, pastry chefs and mixologists join forces to stand up for equality. This year’s theme, “Chefs for Equality: Deliciously Defiant!” is a direct response to the uncertain future of equal rights for the LGBTQ community.
Centerpieces are 15 decorated, multi-tiered celebration cakes. The elegant display cakes impress dessert-lovers with delicious and creative one-of-a-kind designs – but they also serve as powerful reminders of the evening’s mission. This year’s cake and pastry chefs include Nicholas Pine of 2941, Astro Doughnuts & Fried Chicken, David Guas of Bayou Bakery, Coffee Bar & Eatery and Lil’ B, Chelsea Spaulding of Bourbon Steak, Tiffany MacIsaac and Alex Mudry-Till of Buttercream Bakeshop, Victoria Wu of Cakes by Happy Eatery, Catherine George of Catherine George Cakes, Maude Kasperzak of Charm City Cakes, Gianluigi Dellacio of Dolci Gelati, Heidi Kabath of Entyse Wine Bar and Lounge, Lara Stein of Fluffy Thoughts Cakes, Katherine Berman and Sophie LaMontagne of Georgetown Cupcake, Victoria Lai of Ice Cream Jubilee, Bobbie Lloyd of Magnolia Bakery, Christina Tosi of Milk Bar, Susan Limb and Patrick Musel of Praline Bakery, Allan Ng of Shake Shack, Doron Petersan of Sticky Fingers Sweets & Eats and Fare Well, Padua Player of Susan Gage Caterers, Evan Sanderson of Sweets by E, Emma Cech of The Happy Tart and François Yann Buisine of Un Je Ne Sais Quoi.
Tickets are available online for $200 per person. Proceeds benefit the HRC’s efforts to protect same-sex marriage and equal rights throughout the country.
Cuba Libre hosts Bacardi rum dinner on Tuesday
Cuba Libre Restaurant & Rum Bar, 801 Ninth St. NW, will host a rum dinner featuring Bacardi Limited from 6:30-9 p.m. on Tuesday, Oct. 9. The cost is $85 per person.
The meal begins with a cocktail hour featuring light bites followed by a five-course dinner paired with Bacardi rums. The dishes begins with three texture corn soup with roasted jalapeños, crumbled Cotija cheese and smoked bacon, followed by a multi-color quinoa salad with kalamata olive aioli, seasonal vegetables and aji Amarillo dressing. The third course features grilled cobia with ginger, roasted red peppers and grilled lemon. The entrée is braised short ribs with mixed mushrooms, sweet polenta and herb oil. Dessert will be coconut-pumpkin pie with torched meringue and roasted cinnamon.
Reservations can be made online.