Washingtonian reports that restaurateur David Chang has given the new chef at Momofuku CCDC the green light to ”destroy” the menu — a reset that includes phasing out the NY import’s iconic ramen and bao buns. The noodle soup is still available at lunch (and by request during dinner), but the kitchen is more interested in having customers try the new middleneck clam toast with Sichuan sausage or green curry-spiked roast chicken accompanied by chicken fat rice.
Washington Business Journal reports that budding chain Nicecream expects to open two new ice cream shops inside the District this summer. The local company, which uses liquid nitrogen to to flash freeze its products, has signed leases for outposts in Adams Morgan and Shaw.
Bethesda Magazine reports that the owner of fire-damaged Hank Dietle’s tavern is determined to rebuild the historic Rockville bar exactly as it was before. The timeline for fully restoring the century-old building remains in flux, but a fundraiser is in the works for April.