Danny Meyer Says He’s Putting a Restaurant in Navy Yard’s New Hotel

Growth by the ballpark

Danny Meyer, whose New York-based Union Square Hospitality Group claims 28 James Beard awards, tells Washington Post critic Tom Sietsema he has plans to bring an original restaurant to Southeast D.C. next year. Sietsema reported in his chat last week that Meyer’s group is on board to operate a full-service restaurant and a rooftop bar inside the riverfront Thompson Hotel coming to the Yards Development (Tingey and Third Streets SE) near Nationals Park. Meyer tells Sietsema the new restaurant won’t be French nor Indian and won’t replicate an existing property in New York.

Meyer, the figurehead behind Gramercy Tavern, the Modern, and Shake Shack, already has plans to plant two more restaurants in D.C. Washingtonian reported in 2017 that an outpost of Meyer’s flagship Union Square Cafe would anchor the upcoming Capitol Crossing development above I-395 on Massachusetts Avenue NW. Washington Business Journal subsequently reported that the group also filed a liquor license application for a tiny pastry and coffee shop — which might be another Daily Provisions — in the same development. [WaPo]

Diner for sale

Slim’s Diner, the old-school Petworth venue that shut down in January, is searching for a new operator. A Popville reader noticed a listing on craigslist, which is asking $240,000 for the business and its license as well as $6,900 per month in rent for the 2,000-square-foot space. [Popville]

New beans for Virginia

San Francisco-based coffee brand Philz opened its first Virginia store last week, ARLnow reports, welcoming customers to a new location in the Ballston Exchange development at 4121 Wilson Boulevard. Known for custom blends and sweet iced coffees like the sweet mint mojito, Philz now has five stores in the D.C. metro area. [ARLnow]

Story as big as the spread

David Guas, D.C.’s authority on Louisiana cuisine, appeared on CBS This Morning this past Saturday, bringing with him a spread that included barbecued shrimp, pimento cheese, deviled eggs, corn bread, spinach Madeline, and lemon ice box pie. In a five-minute segment, Guas manages to stuff in an impressive amount of information, explaining how he learned to cook in his aunt’s kitchen, how his Cuban family landed in New Orleans, and how the devastation of Hurricane Katrina pushed him to write his first cookbook. [CBS]