The Salt Line executive chef Kyle Bailey has tapped Mike O’Brien, his sous chef at Birch & Barley, as chef de cuisine for the seafood-centric restaurant scheduled to open near Nats Park this spring.
O’Brien has spent time in various local kitchens, including stints at the Liberty Tavern in Arlington, Virginia, Blue Duck Tavern, and the since-shuttered CityZen. He most recently served as executive chef at Monk’s Kettle in San Francisco.
Atlas District shoppers tomorrow can add Whole Foods Market into their rotation. The new store is scheduled to open its doors at 600 H Street, NE at 9 a.m. In addition to carrying products sourced from local merchants — including Cava, Maketto and Atlas Brew Works — this location will house the latest iteration of restaurateur Erik Bruner-Yang’s Paper Horse concept, which is adding Chinese-style mains and sides to the noodle dishes he used to launch earlier versions of the fledgling brand.
Meanwhile, the BBQ Bus food truck plans to open a brick-and-mortar at 5830 Georgia Avenue NW this spring. Management tells Eater that BBQ Bus Smokehouse will feature all the meats currently served curbside, plus a new pulled pork sandwich (Georgia Avenue Gold) and soy- and brown sugar-brined chicken wings.