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Bun’d Up Brings Its Korean Barbecue Bao to a Maryland Food Hall Next Week

Plus, Shaw sandwich shop Sundevich expands to Capitol Hill

Bun’d Up fills its housemade buns with Korean ingredients.
Bun’d Up/official photo

Bun’d Up, the D.C.-born brand that specializes in Taiwanese steamed buns with Korean filling, will plant its flag in Maryland next week. Its latest outpost, at Asian food hall the Block in North Bethesda, is scheduled for Thursday, January 14, chef-owner Scott Chung tells Eater.

The Union Market stall expanded to Northern Virginia’s Pentagon Row last year, and its North Bethesda menu will look a lot like the one in Arlington. Pillowy buns and rice bowls get filled with soy or spicy fried chicken, bulgogi, fried shrimp, pork belly, and veggies.

Opening hours will be Tuesday to Saturday, noon to 8 p.m., and until 7 p.m. on Sunday, for pre-order pickup online and delivery via third party apps. The Pike & Rose development continues to add exciting tenants, with incoming arrivals from cult bagel shop Call Your Mother and dog park/cafe Bark Social.

In other news...

  • Shaw sandwich shop Sundevich rang in 2021 with the debut of a new outpost on Capitol Hill (601 New Jersey Avenue NW) that’s open for lunchtime pickup from 11 a.m. to 3 p.m.
  • Baltimore’s Dangerously Delicious Pies will make a D.C. comeback in June with a new location for sweet and savory pies and coffee at 4602 14th Street NW, per Popville.

Waterfront Italian sub shop Grazie Grazie is collaborating with breakfast sandwich truck Cracked Eggery on a brunch to benefit Chance For Life (CFL) on Saturday, January 9 (9 a.m. to noon). Grazie Grazie owner Casey Patten, the culinary director for the annual pediatric cancer fundraiser that’s going virtual this year, recently expanded offerings with twice-a-month pan pizza parties that sell out fast. Preorder pizzas and sandwiches starting Friday January 8, at 5 p.m., with some of the menu available for DoorDash and pickup on Saturday (85 District Square). Other brunch options include include the Smooth Criminal egg sandwich and Grazie Grazie’s beloved cheesesteaks.

This weekend’s pie collab is a Roman Holiday pizza (mozzarella, Cooper Sharp cheese, Cracked bacon, Logan’s hot Italian sausage, arugula, pecorino romano topped with a fried egg and Cracked sauce).
  • Gogi Yogi owner Daniel Kramer expands in Shaw this summer with the opening of a permanent, all-outdoor bar at the corner of U and Vermont Streets NW, he tells Eater. Expect an all-DMV draft list and “laid back and fun overall vibe,” says Kramer, who also runs Duke’s Grocery. The brand new outdoor concept’s name, design, menu, and permitting are in the works. Drop-down walls and heaters will help keep Kramer’s bar active all year. Service Bar operated a temporary pop-up last year at the same sunny and grassy corner:
  • Barracks Row’s Belgian place Belga Cafe is taking a mini winter break with plans to return soon with “new menus, ideas, events.” It’s taking dinnertime bookings for its private greenhouse for Winter Restaurant Week.
  • Meet Pinsa Love, a new shop for Roman-style frozen pizzas that’s operating out of Union Kitchen’s accelerator program. Airy, high-hydration pies that require a 72-hour dough fermentation come in Sicilian pistachio pesto, roast pork, and organic activated charcoal crust varieties. Delivery is free on orders of $35 or more, and customers can pick up orders from Union Kitchen in Ivy City (1369 New York Avenue NE).
The Classic Pinsa (San Marzano tomatoes, imported Parmesan cheese, whole milk mozzarella, and ricotta cheese).
Pinsa Love/official photo

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