As of today, Turu’s pizza is the latest big name from D.C.’s culinary scene to set up shop across the river at Ballston Quarter’s new 300-seat food hall.
The restaurant in Quarter Market (4238 Wilson Boulevard) comes courtesy of the Timber Pizza Co. crew, but the pies won’t follow the Neapolitan-ish route that made the Petworth shop an essential destination.
Starting out with a limited lunch run (11 a.m. to 2 p.m.) on Thursday and Friday, Turu’s will sell wood-fired pizzas that are bigger (18 inches) and sturdier than what comes out of the oven at Timber. The idea, co-owner Andrew Dana says, is to make something closer to New York-style pies. Dana and chef-partner Daniela Moreira, a former Eater Young Gun, have both had stints in NYC.
“I think we sort of missed that New York culture where there’s a slice shop on every corner and it’s a little greasy and the bottom’s crispy,” Dana says.
For its first two days, Turu’s won’t sell any speciality flavors. There will be cheese and pepperoni pizza, along with a Caesar salad. Depending on how business goes, Turu’s will either continue through the weekend of take a couple of days off to reconfigure a few things.
Meanwhile, Ice Cream Jubilee just opened its fourth local location in the same venue, joining Mi & Yu Noodle Bar, Hot Lola’s, and Copa Kitchen & Bar, and Korean rice bowl maker Rice Crook, which comes from the creators of Bun’d Up at Union Market.
The next businesses expected to open are Sloppy Mama’s BBQ, Ballston Service Station, the Local Oyster, and Roll’d (a new concept by Pinch Dumplings).
Here’s a look at the latest openings:
Mi & Yu Noodle Bar
This shop slings customizable bowls featuring a variety of proteins (think duck and tofu), vegetables, udon noodles, and spicy and savory broth choices. The stand also features a selection of bao buns, snacks, and sodas. Their motto is: “It’s ok to slurp, just enjoy!”
Himitsu chef Kevin Tien adds numbing Sichuan spices to his take on trendy chicken sandwiches, tenders, and sides. A version of Nashville Hot Chicken, dubbed Sichuan x Nashville Hot Chicken, is made with using cage-free chicken and arrives as a sandwich, tenders, or a “tenderdog.”
Ice Cream Jubilee
The growing homegrown brand uses local South Mountain Creamery’s all-natural 18-percent butterfat grass-fed cream to churn its cold concoctions, made by hand in small batches in Northeast. Seasonal and cherry blossom-themed flavors include Chocolate Yuzu, Coconut Lychee Lime, Cold Brew Coffee, Matcha Green Tea, Roasted Barley Tea, Snickers Snickerdoodle, Strawberry Tres Leches, Sweet Cream & Honey, and Ume Plum Sesame. Ice Cream Jubilee also serves several non-dairy vegan flavors.
Copa Kitchen & Bar
This Spanish comfort food spot with a sports bar vibe offers flatbreads, skewers, and game day foods such as wings tossed in spicy chile and blood orange glaze; pot pie croquetas; and bomba — a potato fritter stuffed with cheese and pulled pork. There are also sandwiches, soups, salads, and sliders stacked with jamon serrano, manchego cheese, and beef tenderloin. The bar, lined with huge TVs, makes its own sangrias and offers Spanish and local beers alongside craft cocktails. A large dining room is offset by an open concept kitchen.
The food hall, centered around an indoor-outdoor 5,000-square-foot plaza, sports two colorful murals from Brooklyn-based artist Natasha May Platt featuring imagery of flowers, fruits, and vegetables.
- Daniela Moreira Took Pizza From Sibling Rivalry to One of D.C.’s Best Neighborhood Restaurants [E]
- Himitsu’s Chef Is Opening a Place for Spicy Chicken Sandwiches in Virginia [EDC]
- The Most Anticipated Restaurants in D.C., Spring 2019 [EDC]
- One of D.C.’s Most Creative Ice Cream Shops Moves Into Arlington [EDC]