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Smoked & Stacked Plans to Close Friday, Re-Open Without Marjorie Meek-Bradley [Updated]

Founding partners at the Tin Shop will renovate the space and give it a new name

Founding partners at Smoked & Stacked will continue to use Marjorie Meek-Bradley’s pastrami recipe.
Smoked and Stacked/Facebook

Fast-casual sandwich shop Smoked & Stacked plans to close this this week, Eater confirms, but the Shaw neighborhood won’t have to lose the house-smoked pastrami developed by one of Washington’s most prominent chefs.

Popville reported the news yesterday, citing a social media post from Smoked & Stacked that said its last day of business will be Friday, December 21. That post has been deleted, but workers at Smoked & Stacked told Eater today that Friday is indeed the last day.

Chef Marjorie Meek-Bradley, who opened Smoked & Stacked with design and development firm the Tin Shop in September 2016, sent Eater the following statement Tuesday night:

“I have parted ways with my partners at Smoked and Stacked, and they will be reopening it as a new concept early next year.”

Meek-Bradley was tabbed to lead the kitchen at St. Anselm tavern this summer, but her bio on the St. Anselm website said she retains a stake in Smoked & Stacked. For her early work at St. Anselm, Meek-Bradley was named the editor’s pick for Eater D.C. 2018 Chef of the Year.

In her statement to Eater, Meek-Bradley says she’s grateful for everyone’s support over the years and is “excited to continue cooking for people and focusing all of my attention at St. Anselm.”

Partners for the Tin Shop didn’t respond to Eater’s requests for comment, Washington City Paper talked to co-founder Peter Bayne about the future of the storefront at 1239 9th Street NW. Bayne tells WCP that the shop will close Friday for renovations and re-open under a new name next year in partnership with Events DC, the city’s official sports and events arm.

Unlike Smoked & Stacked, Bayne says, the restaurant will be open for dinner. “There will still be sandwiches,” he told WCP, “and some pastrami in those sandwiches with the same recipe.”

Meek-Bradley, a Top Chef alumnus, left her job as executive chef of Ripple (now closed) and Roofer’s Union in December 2016 to focus all her attention on Smoked & Stacked. She sold about 200 pastrami sandwiches on the shop’s first day, producing hundreds of pounds of cured meat that eventually charmed Washington Post critic Tom Sietsema into writing a two-star review.

Update: December 19, 8:36 a.m.: This article was updated to include Marjorie Meek-Bradley’s statement and Washington City Paper’s report about the future of Smoked & Stacked

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