Queen Mother’s, the fried chicken sandwich shop that left virtual food hall Ghostline just a few months after helping to open the chefs’ collective in Glover Park, has moved its operation to another incubator space, the Cafe by La Cocina in Arlington (918 S. Lincoln Street Suite 2). Chef Rock Harper, a former Hell’s Kitchen winner who ran kitchens at B. Smith’s and Willie’s Brew & Que, is selling brined chicken breast sandwiches cooked in duck fat and canola oil for lunchtime pickups through a GoTab page.
In other news
- Washington City Paper food editor Laura Hayes’s reporting helped stop delivery app DoorDash’s attempt to raise its commission above the 15 percent cap instituted in D.C. during the public health crisis. D.C. Attorney General Karl Racine sent the company a cease and desist that led it to back down after it attempted to argue that restaurants participating in a premium DashPass program that amplified their visibility should have to pay more. [WCP]
- D.C.’s local restaurant association is pushing its members to voice their opposition to legislation the D.C. Council is considering that would require hospitality businesses to send job offer to employees they laid off during the pandemic. [DCist]
- The food hall inside Ballston Quarter has a new vendor selling pierogies in far-out flavors and a doughnut-shaped latke. [ARLnow]
- Washingtonian released the results of an annual poll on its readers’ favorite restaurants (Le Diplomate is still très cool, apparently). [W]
- How picking up woodworking helped Himitsu and Pom Pom owner Carlie Steiner get back in the cocktail game. [W]