RAMMY award-winning pastry chef (2007) and Tabard Inn vet Huw Griffith is now executive pastry chef of Soapstone Market. The neighborhood market, which took up residence in Van Ness a few months back, features a coffee stand, full bar, butcher shop, deli counter and a well-stocked cold case for those interested in above-average take-out. Griffith contributes both savory and sweet selections, offering up desserts ranging from lemon-fig Linzer tortes and house-made donuts (brunch) to Cornish-style meat pies filled with seasoned beef and vegetables.
Dinner Bell #1
Executive chef Brandon McDermott is phasing in a three-course dinner program at Captain Gregory’s (804 N. Henry St., Alexandria, Va.). The tasting menu option, which was introduced in January, costs $75 per person and includes seasonal dishes (think: hamachi crudo with candied kumquats; braised pork belly with quince-apple jam) accompanied by complementary cocktails (Bolivian singani married to pureed guava). The dinners, initially offered just on weekends, are expected to become a nightly occurrence as of March 1.
Dinner Bell #2
Junction Bakery & Bistro March 6 is expected to resume dinner service. Northern Virginia Magazine notes that the Del Ray spot launched with dinner in mind, but then dropped the nightly ritual. Staff polled customers about preferred items, and have designed a new menu featuring salads, snacks, gourmet flatbreads and hearty mains. [NVM]