Foodhini, a D.C.-based delivery service that works with immigrant and refugee chefs, has partnered with Whole Foods to open a food stall at the Foggy Bottom location near George Washington University (2201 Eye Street NW). Majed Abdulraheem, a refugee who fled Syria with his wife and two daughters, is the first chef to fill a three-month rotation at the new location. Open Monday through Friday for lunch, Abdulraheem is selling chicken shawarma wraps with a side of hummus and jarjeer (arugula) salad for $10. The announced opening date is today, but the Foodhini stall has been up and running for at least a week. The Washington Post Magazine wrote about Foodhini and Abdulraheem in 2017.
A fast-growing restaurant group behind High Side, a craft beer bar that serves Asian street food in Fairfax, has brought a similar model to a new Peruvian restaurant in Merrifield. Northern Virginia Magazine reports that Inca Social has been open in the former Black Squirrel space (2670 Avenir Place) in Vienna since mid-January and is already looking at the possibility of adding two more locations. According to the local outlet, the restaurant serves lomo saltado, a chicharron sandwich, chaufa (Chinese-influenced fried rice), and fried Colombian empanadas. A grand opening is set for tomorrow, when the first 100 guests will get a free appetizer. [NVM]
South by Southeast
District Soul Food will open in the Barracks Row development of Capitol Hill on Saturday, Popville reports, bringing the neighborhood a place for braised oxtails, fried chicken, and pulled pork. According to the restaurant’s website, executive chef John Fearrington has experience cooking in North Carolina at La Residence (Chapel Hill) and True Flavors Southern Diner (Durham). [Popville]