EatsPlace Shooting for September Opening

Coming-Soon-Signs(EatSpace’s Katy Chang in front of the future Georgia Avenue pop-uppery)

We first learned about Katy Chang and her plans to convert the rowhouse at 3607 Georgia Avenue into a pop-uppery back in September 2012. Shortly after that, Chang attempted a Kickstarter campaign that fell short in November 2012 before construction finally began in earnest at the beginning of 2014. Through it all, Chang stayed true to her vision and, finally, issued a press release earlier today announcing a September opening and the opening roster of  chefs and food that people can look forward to enjoying upon opening.

Details from the press release are below:

(WASHINGTON – Aug. 4, 2014)— A new range of flavors is coming to the District as EatsPlace
announces its first round of resident chefs: Charles Lyons and Jason Gehring. EatsPlace’s chef-inresidence
program begins a rotation designed to broaden the palette of District dining.

“EatsPlace is thrilled to open its doors in September with such talented chefs on the debut roster,” said
Katy Chang, managing member of EatsPlace. “It really is a coup to have Chef Lyons and Chef Gehring –
two District-based chefs— at EatsPlace, and I’m excited to see what each of them will bring to the dining
scene.”

Charles Lyons, executive chef of DC Born and Raised, brings his individual take on traditional Southern
favorites to EatsPlace. His “elevated soul food” concept features local ingredients and encompasses
everything from sweet to savory. Lyons is a former chef at District favorites such as Georgia Brown’s,
Hill Country and Mari Vanna.

Jason Gehring, executive chef of Mason Dixie Biscuit Company, focuses on creative dishes based on
biscuits. His career as a pastry chef has landed him at some of the District’s most popular restaurants,
including Table, Astro Doughnuts and Chicken and Fiola.

“The chef-in-residence program is modeled after a gallery and artist residency,” Chang said. “But in this
case, the chef is the artist and the body of work is the food. A lot of chefs don’t have the capital to secure
restaurant space. As a food incubator and restaurant accelerator, EatsPlace provides chefs with capital
infrastructure, equipment, and dining space to host restaurants and showcase their work.”

Lyon’s soul food concept will be featured during EatsPlace’s weekend brunch and daily dinner services.
Gehring’s biscuit concept will be at EatsPlace during weekday breakfast and lunch.

About EatsPlace: EatsPlace is a restaurant and food business incubator, community kitchen and
marketplace located in Washington D.C.’s Petworth / Park View neighborhood. EatsPlace showcases a
range of culinary experiences by hosting restaurants and chef residencies through the world’s first ever
pop-uppery. For more information, go to eatsplace.com.

Explore posts in the same categories: Development, Restaurants

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