Testing the waters
In anticipation of opening a new restaurant inside the InterContinental Hotel still taking shape at the massive Wharf complex, Shaw Bijou co-founder Kwame Onwuachi plans to fine-tune some dishes via a series of pop-up dinners at local restaurants. Washingtonian reports that the Top Chef alum will spend this weekend at Gorsha, an Ethiopian food stall that landed at Union Market last month [Washingtonian]
More donuts for D.C.
A tipster tells PoPville that the Sugar Shack in development at 1932 Ninth Street NW should open in the next two weeks. The regional chain has other locations in Northern Virginia, but this latest addition — which will feature cocktail bar, Nocturne — is the first inside the District. [PoPville]
Washington City Paper food editor Laura Hayes went off script during a visit to Senegalese restaurant Chez Dior in Hyattsville, Maryland, and she’s glad she did. She ordered an Italian-American mash up off the kid’s menu and was rewarded with franks neatly threaded with pasta — producing “hot dog rounds that look a little like Raggedy Ann with the noodles drooping down like hair.” [WCP]
ARLnow reports that local innovator &pizza has filed paperwork to set up shop in Ballston. The homegrown chain, which has started partnering with cult bakery Milk Bar both here and in new markets, is working on lining up a new location at 3924 Wilson Boulevard. [ARLnow]