Luxury Theater to Join New Rock Spring Center in Bethesda

ethesda will see construction breaking on Rock Spring Center some time this summer. The 1 million square foot mixed-use development, located at Old Georgetown Road and Rock Sprind Drive, will include two office towers, a hotel, residential units and retail space. And Silverspot, a luxury movie theater owned by one of the largest theater companies in South America, will be included in the mix.

This will be the third location for the cinema, with a current home in Naples, FL and one set to open soon in Miami. The theater distinguishes itself with leather seats, spacier foot room, and above average snack offerings. In addition, they provide a full restaurant and bar to cater to the dinner-and-a-movie outing.

For more information on Silverspot Cinema, visit their website here.


DelMarVa’s Southern Café Coming to Canton

altimore’s Broom Factory (3500 Boston Street) will pick up a new restaurant come this Spring: DelMarVa’s Southern Café. It should be a welcome addition for area residents, especially considering the recent closing of Della Rose’s Tavern across the street at the First Mariner tower. It appears this would be the first location for the café, although they have a website that almost seems to suggest otherwise.

They have a variety of menu options, from salads to burgers, and lots of breakfast items, some drawing from Southern influences. And they were sure to include a few items that speak to local taste, like the Chesapeake Chicken Sandwich, Lump Crab Cake Sandwich, and the Maryland Crab Cake Platter. It’s not always smart to judge a menu by its “cover”, but the Chesapeake Melt also sounded exciting: “Crab dip w/ havarti cheese on sourdough bread w/ Chesapeake aioli”. Mmm.

                    

DelMarVa’s is also opening a second location in Arlington, VA this Fall, that will also include a “taphouse”.


New Restaurants/Retail Coming to Mass Court in DC

wo new restaurants and a dry cleaner are expected to start tenancy late this summer at the mixed-use apartment complex in DC known as Mass Court. Located at 300 Massachusetts Ave NW, the 4,370 sq ft of street level retail space has sat vacant for some time, and all of it will be leased between the three new tenants.

One of the restaurants, Carving Station, will serve bistro food, sandwiches, and alcohol. The other is a new pizza restaurant called FAI Pizza. Taking up the rest of the space will be Mass Court Cleaners. The property was bought by CBRE one year ago, though its retail space has remained vacant for eight years.


Canton Crossing Loses Della Rose’s Tavern

fter 5 years of trying to survive, Della Rose’s Tavern closed its doors this past weekend at its Canton Crossing location. The area has remained undeveloped since the recession and financial troubles of First Mariner stopped any progress, and foot traffic hasn’t been enough to keep the tavern alive. They are the second tenant to leave the tower building.

If the retail development ever comes to fruition, it would mean much different activity of course. Public renderings in August showed a 140,000 sq ft anchor tenant with other shops and restaurants on a 31-acre site, and investors are pushing for Harris Teeter or Target to join. The site sits by the Merritt Athletic Club on Boston Street.


Reform for Balt. Co. Liquor Licenses Draws (Mostly) Positive Reactions


or many businesses, obtaining a liquor license can make or break your restaurant or bar concept, and it can often be a tedious and costly endeavor. Now a measure passed in Annapolis may help to change that, and it’s set to take effect in a few months. The bill was sought by County Executive Kevin Kamenetz, who aims to reform what he sees as an “archaic” system, while helping to spur economic development in the area.

Under the bill, through various means, more liquor licenses would gradually become available to business owners seeking them. It’s garnered a mostly positive reaction from local businesses, though those that already possess licenses worry the bill may devalue their investment.

Read more at The Baltimore Sun here.


Food for Thought: Fogo de Chão

arlier this week, our friends at Adventures in Baltimore Restaurants let us know of a great deal happening next Thursday, April 26 at Fogo de Chão in Baltimore’s Inner Harbor. If you haven’t  heard, or have never been, Fogo de Chão is an authentic Brazilian “steakhouse” that offers 15 different cuts of meat grilled to perfection.

I say “steakhouse” because it in no way embodies what in my mind I’ve come to know a steakhouse to be. The meats are prepared by gaucho chefs who also uniquely serve it with continuous tableside service. You eat to your heart’s content, notifying the chefs for more with the green card / red card system. In addition, their “salad bar” (in quotes for the same previous reason) offers over 30 items, including gourmet salads, fresh vegetables, imported cheeses, artisan breads, and cured meats.

A dinner meal goes for $50 a person, but whereas drinks and dessert would typically run you extra, the price includes both on Thursday, April 26. It goes to support Junior Achievement of Central Maryland, in honor of Financial Literacy Month. But if you plan to dine that night, make sure you make reservations through the group at 410-753-3286 or cashley@jamaryland.org.

Fogo de Chão is located at 600 E Pratt St in Baltimore, just across from the harbor. And if you’re DC-inclined, you can find them at 1101 Pennsylvania Ave NW. To find out more about Fogo de Chão, visit their website here.

  by Gordon


If You Build It, Will They Come?

t’s a question every developer asks themselves before embarking on a new project. Markets can be unpredictable, as well as the communities they serve. Without concrete evidence suggesting the success of a city’s next restaurant, bar, or retailer, the risk/reward is often hard to gauge. Many entrepreneurs won’t move ahead with a brick-and-mortar concept unless they’ve stared the evidence in the face first. Yet in a fascinating article published by the Washingtonian back in March, author Ariel Sabar gains insight into the mind of Joe Englert, a DC nightlife developer who’s less concerned with asking the question than he is with following his market-tested gut.

Englert has a public image that doesn’t at all scream “successful businessman”. An excerpt from his Wikipedia page reads, “With a 5 mile habitat surrounding primarily the H Street corridor of Washington DC, this mammal can easily be spotted by the ever present tennis racket bag and short pants on his person year round no matter the weather.” (I kid you not). But the head of the DC Nightlife Association deemed him the city’s most prolific opener of new bars, calling him simply, “the king.” Since moving to DC in the 80s, he’s opened over 2 dozen nightspots, including The Big Hunt, H Street Country Club, Granville Moore’s, Rock & Roll HotelTrusty’s Full-Serve, The Pug, Lucky Bar, Pour HouseCapitol Lounge, and DC9.

Englert’s bars typically stand out as offering a wider variety of music, mood and atmosphere, and usually on the side of strange. As the principle designer of his venues puts it, “Joe likes to give people comfort in oddness.” And the all-inclusive vibe has done much to bring communities together. Northwest DC’s U Street and Northeast’s H Street, once filled with drugs and violence, have been revitalized into what Sabar calls “two of the city’s hippest nightlife districts,” thanks in large part to Englert.

In addition to adding value to the community, his ventures have also had a direct effect on surrounding businesses as well. Commercial property values have raised as other restaurants, developers and families have moved closer to Englert’s sites.

With the possible exception of New York, Englert views DC as the best place in the country to own a bar. “People have income, and the crowd is always young,” he says.

So back to the question. If you build it, will they come? Well one may not always arrive at the same answer. But in Englert’s case, it would certainly be a “yes”. And if you’re looking to increase your chances, moving closer to one of Englert’s nightspots might help.

  by Ross


“Union Market” Soon To Replace Florida Avenue / Capital City Market

      

n June, a James Beard Foundation dinner will kick off the reveal for “Union Market”, a facelift and replacement for the existing Florida Avenue / Capital City Market. In addition to building anticipation with a buzzed-about ice cream social, the developer, Edens, also hired top name chef Richard Brandenburg to oversee the food direction.

While Edens isn’t the only company with development rights to the market stretch, they’re trying to be the first and most proactive in the overhaul. Six of their parcels along 5th & 6th Streets NE between Florida and New York Avenues are in line for a very visible transformation from a dilapidated wholesale district to a high-end culinary destination for both foodies and chefs. Housing and a hotel are planned for the foreseeable future.

The name “Union Market” has historical relevance to the area, and now, Edens hopes, modern-day relevance as well.

  by Ross


Food for Thought: BangBang Mongolian Grill

        

he name might not be the best thought-out ever, the concept maybe not all that unique, but BangBang Mongolian Grill is confident enough in their brand to bank on opening six new locations total in Maryland, with more planned for Virginia. Based in West Des Moines, Iowa, the restaurant gained momentum in the Mid-Atlantic region when three local businessman, one of them a physician, took interest in spreading the company’s healthy dining options. The first to hit Maryland opened in the Fall at the CAN Company in Baltimore.

In short, my experience at the location was a good one. The food was reasonably priced, and the atmosphere clean and fun. Part of the ambience is due to the cuisine experience itself. Anything that puts more power in the customer’s hands usually has my vote. In this case, you pick a bowl, and in it get to choose all the ingredients for your meal yourself: beef, chicken, pork, seafood, vegetables, sauces and dry spices. I had fun mixing and playing with the portions, then watching them seared at over 500 degrees on a large circular grill.

Unfortunately, BangBang’s biggest draw might also be its biggest issue. The fact is, I don’t know anything about Mongolian cuisine or half the sauces and spices on display. While I still made out with a pleasing concoction, thanks in part to help from the chefs (thank you Courtney), my friend couldn’t finish his overly-spicy bowl. The General Manager admitted it was a semi-common problem where new bowls were issued.

But will we go back and keep trying? Probably.

For more information on BangBang Mongolian Grill, visit their website here.

  by Gordon


Follow

Get every new post delivered to your Inbox.

Join 54 other followers