clock menu more-arrow no yes

Filed under:

Attaboy Beer’s in Business, Walker’s Grille Recruits Occidental Vet, Plus More Intel

Turning Natural opening in the Atlas District

Attaboy Beer’s golden Ruud.
[Attaboy Beer]

Beer Here

Entrepreneurs Brian and Carly Ogden January 25 officially opened the doors at Attaboy Beer. The latest brewery-taproom to call Frederick, Md., home — hear that knocking sound, Asheville, N.C.? — has taken up residence at 400 Sagner Ave., Suite 400.

“We’ll be producing pales, IPAs and Belgian styles, much like many of the local breweries, but we’ll also be producing mixed fermentation beers,” Carly shared via email, adding, “We don’t shy away from the wild yeasts.” Early offerings include Creek Life (extra pale), Fredhead Red (IPA), Sporto (Belgian-style ale) and Lunch Break (patersbier).

The production facility welcomes outside food, but kids are not allowed (licensing issue). Hours are from 5 p.m. to 10 p.m., Wednesday through Friday, and from noon to 10 p.m. Saturday and Sunday.

Opening Alert

Frozen Tropics reports that Turning Natural, the juice bar/smoothie stand that’s already set up shop in the Maryland ‘burbs and Anacostia, Saturday morning is scheduled to begin slinging health shakes at 1380 H St. NE. [FT]

Chef Shuffles

Scott Perry is IN as executive chef at Walker’s Grille in Alexandria, Va. Perry is sliding over from Occidental Grill & Seafood, where he’s been chef de cuisine for the past few years. The Charleston native has also cooked locally at Floriana and the now-shuttered Pulpo.

Coming Attractions

San Diego-based The Baked Bear is looking to get D.C. denizens hooked on its signature ice cream sandwiches. Co-founder Rob Robbins tells Eater he’s signed a 10-store deal in the D.C-Metro area, but specific locations remain up in the air. The tentative plan is to open at least shop this summer somewhere in Maryland and then expand across the region from there.

Sign up for the newsletter Sign up for the Eater DC newsletter

The freshest news from the local food world