clock menu more-arrow no yes

Filed under:

Kraken Axes Cuts a Deal With D.C.’s Alcohol Regulations Board

Plus, the chef de cuisine at newcomer Le Kon is out

Kraken Axes
Kraken Axes/Facebook

One step closer to double fisting axes and beers

D.C.’s first ax-throwing bar, which was under fire for allegations of operating without a license and interfering with an ABRA investigation, is moving forward with its right to serve alcohol at its D.C sites (3400 Georgia Ave NW and 151 T Street SW). Kraken Axes co-owner Anna Valero has started to “implement new policies and practices” to ensure its Field House DC and Park View locations comply with the law, ABRA tells Eater, and a valid Certificate of Occupancy for Kraken Axes needs to be submitted before a permanent license will be issued.

Anti-Initiative 77 Monday

More than 100 tipped bar and restaurant employees are scheduled to testify to try and repeal Initiative 77 on Monday, September 17. The D.C. Council hearing could stretch on for more than eight hours, with each tipped worker having the floor for three minutes. Their Save Our Tips campaign just unveiled a petition naming 3,121 restaurant workers who oppose the initiative, and a newly released video series dubbed #Repeal77 features tipped workers standing up against the bill.

Quickfire chef change at Le Kon

Le Kon just lost its chef de cuisine, two weeks after Top Chef alum Katsuji Tanabe opened the Asian-Mexican fusion restaurant in Clarendon. Patrick Tanyag announced his abrupt departure via an Instagram post, citing “family stuff” and “personal reasons” as the reason for his exit, adding he’ll “be back in the kitchen in no time!” Eater reached out to the restaurant for intel on a potential replacement.

A new fermentation station for PG County

Microbiologist-turned-commercial brewer Matt Humbard is on the prowl for a space to plant his new brewery, Patent Brewing Company, in Prince George’s County next fall, reports Washington City Paper. Quirky fermented brews, with a focus on German and Belgian styles, will be made and poured at the taproom-style facility.

Sign up for the newsletter Sign up for the Eater DC newsletter

The freshest news from the local food world