As always-what all the DC Foodies are talking about this week. First the local stuff:
- Chef Spike will open We, The Pizza on Monday, July 12th. From the press release: We, The Pizza will feature New York-style pizza, with regional, farm-fresh ingredients and toppings like creamed spinach, pancetta, shaved truffles…and traditional toppings like pepperoni and mozzarella…sold by the pie or the slice. Other menu items include Italian sandwiches, house-made gelati with flavors like s’mores and amaretto cherry, and an old-fashioned soda fountain serving Italian sodas.
- Chef Mike Isabella, known for his stint on Top Chef, is leaving Zaytinya. He will open place in Penn Quarter serving up “cicchetti,” or Venetian tapas. The restaurant will focus on locally sourced ingredients. I do love Italian food.
- Trusty’s in Capitol Hill has added a Bus Bar to it’s upstairs level. You know, because you should drink in a school bus.
- Bibiana gets a nice write up in the New York Times, and deservedly so.
- I did not know that Meridian Pint was owned by the same person as Asylum. That makes me like it even more, and gets me juiced about vegetarian and vegan options they may have on their menus. Anyway, it just opened, will be serving brunch in a few weeks, and the Post does a great write-up on it.
- Yummy! There’s a natural fruit popsicle cart at the Mt. Pleasant Farmer’s Market. It’s called Pleasant Pops and is just adorable. Thanks Metrocurean for the tip.
And the round up:
- The annual StarChefs.com salary survey is out. It’s actually fascinating to read. New York and Miami offer the highest salaries for chefs, Asian and Caucasian chefs make the most money and sommeliers get the most money for their degree.