Posts Tagged ‘EatsPlace’

Pop-Up Culture: Behind the Scenes in D.C.’s Temporary Bars and Restaurants

Putting together a pop-up is much more complicated than it seems.

Next Up at EatsPlace: BevEggs Pork & Grits

Beginning tonight, BevEggs Pork & Grits will serve an assortment of cured and smoked meats alongside a customizable grits bar.

Dumplings and Noodle Soup Coming to EatsPlace

EatsPlace founder Katy Chang is taking over the kitchen for a month.

Mason Dixie Biscuit Co. Leaves EatsPlace

The restaurant is looking for space in Capitol Hill, Foggy Bottom, Dupont Circle, or Mt. Vernon Square.

Sauce-o-Meter: How Recent Food Happenings Measure Up

EatsPlace is mumbo sauce.

“Pop-Uppery” EatsPlace Opens for Dinner Tonight, Biscuits Tomorrow

Try some shrimp and grits from DC Born & Raised.

D.C.’s New Food Incubators Aren’t Just Places to Cook

EatsPlace, opening soon in Park View, will offer a "pop-uppery," commercial kitchen, event space, and market

EatsPlace Plans September Launch With Biscuits and Soul Food

Park View food incubator and "pop-uppery" EatsPlace is finally preparing to launch at the beginning of September. First in its line-up of chefs-in-residence? Mason Dixie Biscuit Co. and DC Born and Raised chef Charles Lyons, who will be serving elevated soul food.  The biscuit business from  Ayesha Abuelhiga, Mo Cherry, and chef Jason Gehring will be open weekdays for breakfast and lunch, […]

Food Incubator Eatsplace Prepares for December Opening

Forthcoming food incubator and "pop-uppery" Eatsplace never reached its Kickstarter fundraising goal, but now it's getting an extra financial boost from the city. The Petworth business was awarded an $85,000 grant from the District's Great Streets Grant Initiative Program to help turn the vacant building into a commercial kitchen, marketplace, and restaurant. Owner Katy Chang says she plans […]

State of the Artisan: Will New “Food Incubators” Help Create a Culinary Business Boom?

Lobbyist and former congressional staffer Alexandrine De Bianchi first started making her salted caramel, pistachio, and passionfruit French macarons as a hobby two years ago. But when her employer told her it would be downsizing and laying her off within a year, De Bianchi began thinking seriously about transforming her extracurricular baking into a full-fledged […]