Lincoln Restaurant turns three days old today. The McPherson square restaurant pays tribute to our former president and serves plates like oysters, gingerbread and chicken fricassee. Washington Business Journal tells us the decor is inspired by a log cabin and that one million pennies decorate the tile floor. Of course, a Sunday Brunch is coming soon.
More details are here about Chipotle’s Asian Spin-Off, ShopHouse Southeast Asian Kitchen, due to arrive in Dupont Circle this summer. From a press release: “The ShopHouse menu will pair the bold and complex flavors of southeast Asia with fresh, sustainably raised ingredients…Customers will move along a service line and customize their meal according to flavor preference and diet, in a format similar to the one that has become the hallmark of Chipotle’s success.”
Cupcakes, Fro-Yo, Pop-ups…it seems like those three are everywhere now. Pinkberry, tart frozen yogurt brand, will open its first DC location on May 6th in Dupont Citcle. Pinkberry has with more than 115 stores around the world.
Whole Hog Cookery
Interested in learning the art of breaking down a full hog? If so, you can join Executive Chef Victor Albisu of BLT Steak on April 23rd as he teaches you how to create inventive pork dishes like the Whole Roasted Suckling Pig & Crispy Pig Ears and Artichokes. For reservations, call 202-689-8989.
Coming Up Soon
Nycci Nellis tells us that Salt and Pepper, a restaurant from Nathan and Lindsay Auchter, is opening at the old Kemble Park Tavern space (5125 MacArthur Blvd).
Zaytinya will host its Third Annual Greek Easter Celebration from April 24th to May 8th. For $8 you can try the lamb sandwich cart on the restaurant’s patio Monday thru Friday. The slices of spit roasted lamb will be served with fresh pita, tzatziki and pickled onions. On the pricier side you can try some lamb as part of the chef’s experience tasting. That stands at $105 for two people and $55 for individuals.
And finally, speaking of Easter, Washingtonian has a great list on where you can find “brunch, dinner, and visits from the Easter Bunny.”