The eatery is listed as “coming soon” on the website for the mixed-use development at 55 M Street SE. Local trend-spotter Eat DC first reported the opening yesterday, citing confirmation from that building’s property manager.
Though it was immediately unclear where the new Chix could open, a building permit issued for a space within 55 M Street SE earlier this month reads:
New Restaurant of existing 1,972 sf. tenant space within mixed-use building. No changes to building egress system. Existing aluminum storefront to remain with an exterior foldable garage door.
A representative for Chix was not immediately available to comment. We’ll update this story if they do.
Visitors to Union Station now have another place to buy burritos and tacos.
Chipotle Mexican Grill opened a second location inside the train station on Saturday, a employee of the eatery said. The new Chipotle is in the building’s lower level food court, near a Famous Famiglia Pizzeria and Walgreens that are under construction.
The first Chipotle at Union Station opened in 2010, according to local blog PoPville. That location is on street level in the building’s West Hall.
Both of the locations are open every day from 11 a.m. to 10 p.m.
Bayou Bakery, Coffee Bar & Eatery will begin its first day on Capitol Hill tomorrow with free coffee — in exchange for used mugs.
The second Louisiana-themed Bayou Bakery from chef David Guas will serve free Counter Culture Coffee drinks to the first 50 customers who donate a mug, beginning at 7 a.m. Tuesday. The eatery at 901 Pennsylvania Ave. SE then will use the cups to serve future customers.
Located in a former carriage house on the Hill Center grounds, Bayou Bakery eventually will offer Southern food and cocktails, in addition to coffee. The menu will include gumbo, beignets, mason jar cocktails and other favorites from the first Bayou Bakery, which opened in Arlington in 2010.
But Guas also is working on food unique to the D.C. location. The food includes a tea cake that Mary Todd Lincoln once made and a sandwich named after Benjamin Drummond, the first patient of the Civil War Naval Hospital, now the home of the Hill Center.
“I’ve always been a Civil War guy,” said Guas, as he sat in the feed room of the carriage house, which Abraham Lincoln commissioned in 1864. “I’ve always loved history.”
The restaurant, which holds 50 people inside and 40 people outside, will have a limited menu and hours this week. But it will eventually serve breakfast, lunch and dinner seven days a week.
The eatery normally will open at 6:30 a.m. on weekdays and 7:30 a.m. on weekends.
It will close at 10 p.m. every weekday, except Friday. On Fridays and Saturdays, the restaurant will close at 11 p.m. On Sundays, it will close at 8 p.m.
The Korean fried chicken restaurant with a cult following will serve game day eats soon in Navy Yard.
Bonchon is aiming to open near the start of Major League Baseball season, co-owner Tom An said today as workers put the finishing touches on the restaurant and interviewed future staff.
“We’re going to do as much as we can to practice before Opening Day,” An said, declining to provide the exact opening date of Bonchon’s first restaurant in the District.
Bonchon serves fried chicken and beer in the Korean chimek tradition, An explained for the uninitiated.
“It’s double-fried, crispy, saucy and hand-glazed,” he said.
The kitchen of the 140-seat restaurant will stay open late on game days, until 11 p.m. Monday through Thursday and later on weekends. A happy hour 4 to 7 p.m. Monday through Friday is in the works.
Bonchon will serve 16 beers on tap, including local brews from DC Brau, Port City Brewing Company and Devils Backbone Brewing Company.
Outdoor seating may be available soon. Bonchon is applying for permission to have 60 to 80 seats just north and east of the building, An said.
Food photos via Facebook/Bonchon Chicken