Ed Scarpone IN at Fiola, Plus More Intel

Chef Shuffles

Ed Scarpone, who left his post as executive chef of DBGB in CityCenterDC earlier this year, FINALLY divulged on social media about what he’s been up for the past few months.

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Scarpone is now executive chef of Fiola in Penn Quarter, having parted ways with celebrity chef Daniel Boulud in order to work with award-winning restaurateur Fabio Trabocchi.

Switcheroos

BIBIBOP Asian Grill, a fast-casual chain out of Columbus, Ohio, has snatched up all the spots formerly operated by Chipotle’s recently retired ShopHouse brand. According to QSR Magazine, the acquisition more than doubles the Korean-themed restaurant’s current number of outlets. The conversion process is expected to take a few months. [QSR]

Brunch Wire

The universe of brunch options continues to expand.

Entyse Bistro at the The Ritz-Carlton in Tysons Corner added a combination service March 19 featuring buffet stations loaded with appetizers, sides and desserts, along with the choice of a plated entree. Main events include brioche French toast with pecan streusel, crab cake- and fried green tomato sliders, and farro hash with hen of the woods mushrooms and a sunny side-up egg. The brunch costs $36 per person; prosecco and mimosas run $2 each, while bottomless tapped wines can be had for $8.