Shophouse – The First Asian Chipotle – Coming to DC very soon (Update with breaking news, pics & video – 9/2/2011)

9-2/11 – Still no word on its opening date, but we do know that for it’s first location in DC’s Dupont Circle. Additionally,we have breaking news that it will seat approximately 40 people. But most importantly AdamLovesFood has stumbled upon some exclusive behind-the scenes-photos and videos that we bring you first.

A little birdie has provided me with some new information and some great pics of the , along with what looks like an inventory list of that should be making it into their dishes. Seems as though there will be some fresh asian herbs, spices, and a whole lot of peppers in their offering. Possibly an emphasis on spicy cuisine with a mix of thai, vietnamese, and chinese dishes…? Take a look at some of the pics we came across.


Other than that, we found out they are acquiring a liquor license, and will most likely be serving alcoholic beverages Sunday-Saturday from 11am-12am. They also have a very cool timelapse video of their construction, which you can view below.

Sadly, still no word on opening date, menu, or the type of food service being offered, but as you can tell, we have a lot to look forward to. And we will certainly keep you updated – unless of course we get a cease and desist letter. ;)

Again, the name of the joint is Shophouse Southeast Asian Kitchen (brought to you by the creators of Chipotle). It should hopefully be opening at 1516 Connecticut Ave, NW (just off DC’s Dupont Circle) within the next month or so.

ARCHIVED CONTENT – 4/27/11 – I’m a little behind on this topic, but I found out recently that Chipotle put out an official press release on their new Asian Concept Restaurant called Shophouse! As I noted in a few weeks back, the restaurant will be the first of its kind in the U.S. and will be opening up the first shop in Dupont Circle in downtown DC this summer.

According to Steve Ells (the founder of and mastermind behind this project),  the restaurant will have Thai, Vietnamese and Malaysian influences, and will serve dishes made from seasonal ingredients including “grilled and braised meats, a variety of fresh vegetables, aromatic herbs, spicy sauces, and an array of garnishes.”

It’s still unknown what specific dishes will be served,  but I have a gut feeling they’ll be served in a fashion similar to Chipotle’s production line mechanic.

Shophouse's New Storefront - Courtesy of Prince of Petworth

“I have always believed that the Chipotle model would work well with a variety of different cuisines,” said Ells. “Chipotle’s success is not necessarily about burritos and tacos, but rather about serving great, sustainably raised food that is delicious, affordable, and convenient.”

“Anyone who has traveled throughout Southeast Asia can tell you that food there is served very fast — it’s also full of flavor, nutritious, and affordable.”  This cuisine gives us a great opportunity to prove the idea that the Chipotle model can work with other cuisines.”

In my opinion, Ells new restaurant comes at a great time, since DC is lacking in quick, tasty Asian meals — especially Chinese.  And to me, this type of concept could be a huge hit in high-trafficked areas with a lunchtime crowd, like malls, who usually serve mediocre unhealthy Asian cuisine, and places with lots of commercial offices – like Dupont Circle, or any downtown area in major cities around the world.

You can look forward to Shophouse opening this summer on a date TBD. However the address is set, and the doors will open at 1516 Connecticut Ave, NW.

Best Food in DCSushi Yoshi – Seared White Tuna in Homemade Miso Broth Over Baby Greens

Where can you get it?

101 Church Street
Vienna, VA 22180

How much?
$9.00 for appetizer portion.

Ingredients: White Tuna, Mixed Baby Greens, Homemade Miso Broth, Fresh Lime, Lotus Root/Lime garnish
Why it’s so Good: Beautifully seared fatty white tuna. Crisp on the outside, buttery on the inside. A bit of acid to contrast the fish. Simple, gorgeous mixed baby greens to give a little crunch/texture. Warm salty miso broth to complete the clean, simple, & truly delicious dish.

Bottom Line: One of the first Dish of the Days from outside the District, this one comes from one of my favorite new sushi places. Located on the corner of a quaint side street in downtown Vienna Virginia, surrounded by little boutique shops and offices, Sushi Yoshi is a hidden gem. They pride themselves on serving authentic Japanese cuisine with an emphasis on a beautiful aesthetic for their dish presentation. Plus they don’t have that gimmicky strip-mall-suburbia sushi feel. It’s more like a small town cute cafe sushi feel.

When inside, you notice there’s 3 sushi chefs at work in a very small space, but they do an amazing job.  Overall you can’t go wrong with their sushi, especially since they provide an extensive list of special rolls, the ability to order 1/2 rolls for 1/2 the price, and a huge Japanese specials menu filled with traditional Japanese dishes I’ve rarely seen at any Japanese/Sushi restaurant outside (or inside) the District.

Away from the uniqueness of this Sushi spot, this dish is one of the cleanest, simplest, tasty plays on my favorite fish served in Sushi restaurants (White Tuna). It’s really something special, at one of the best sushi places in the suburbs of DC.

DC Restaurant Week is here again, and will be running from Monday August 15th – Sunday August 21st. As promised, I’ve got a few personal picks to share. But before I dive into my list, let me briefly touch on something.

I’ve been reading and on how Restaurant Week doesn’t have the same appeal as it has in year’s past. It seems daily deal sites like LivingSocial, Groupon, and Washington Post’s Capital Dish are partially to blame, due to a $39 3-course meal not being what it used to be… But I personally think . And it looks like the DC food-media agrees.

Courtesy of Bobbysburgerpalace.com

Lovers of burgers and Bobby Flay’s Tex-Mex stylins’ can rejoice next week, when the man, the chef, the legend opens his  first DC burger joint called . From the looks of it, the restaurant has a decent selection of meats, with Angus Beef, Ground Turkey, or Grilled Chicken Breast protein options.

A few burgers that sound tasty are the spicy Santa Fe Burger, topped with pickled Jalapenos, warm queso, and blue corn chips, as well as the Buffalo Burger with buffalo sauce, bleu cheese, and watercress.

According to his , any burger can be “crunchified” with potato chips or corn chips, which gives this new burger joint some uniqueness. Sides on the menu are pretty standard — french fries with BBP Fry Sauce, sweet potato fries with a horseradish honey mustard, or Beer Battered Onion Rings. Drinks range from boylan sodas to beer, as well as house table wine, 10 different milkshakes and an awesome sounding frozen cactus pear margarita for only $5!

Look for it to open on August 16th right across the street where I took my Politics & Technology class at GW:

I am just waking up after closing down 2 Chicago bars – one at 2:30 in Bucktown and one at 4am in Lincoln Park. I can’t for the life of me remember their names, but it sure was fun as hell, and I’m glad to be back in Chitown after a few years in absentia.

I’m here to visit one of my best friends from high school, who was a Best Man in my wedding and I’ve barely seen in the past few years. And yes, I had two Best Men in my wedding, since Rafi and Jonny U are kinda like when they are together.

Anyway when I arrived (after & a rebooking on Friday evening), I was given a glass of Old Overholt Straight Rye Whiskey and told by Rafi (along with his brother Jacob who has been a GM of some great restaurants in LA, our old friend Mike from HS who works at a 5 star Chicago hotel, and Mike’s buddy) that this mancation weekend would all be planned around food & drink, and maybe the occasional baseball game or music festival. Boy was i thrilled to hear that. Plus it sounded like they all had a huge passion for food as well.

I’ll be documenting this journey throughout the weekend and provide some food pics, Chicago restaurant recs, and any interesting situations that we happen to stumble into.  For instance, let me make a recommendation… Do not hit the secret button that skips a track located underneath the Touchtunes jukebox, when a 6’8 roid-rager is listening to the same honky-tonk Toby Keith track 4 times over. I mean Chicago is the town of blues for pete’s sake, not lame ass country. Let’s just say he was ready to Hulk Smash until Mr. Bouncer with the 2 lb mag lite flashlight escorted his butt out of there.

I’ll leave you with my new friend – Rabbit Pasta -  from a called Bluebird. If there, you have to try this dish, as well as the amazing Mac & Cheese, Harissa Wings with Grilled Orange, and really anything on their menu. Thirst quenching craft beers are also a-plenty.

UPDATE – July 31, 2011 – I remembered the name of the bars I mentioned. Check them out and The Bluebird too by clicking the links below.



It’s the middle of July and is almost upon us! This year it will be from August 15th – August 21st and meals will be the standard price ($20.11 for lunch and $35.11 for dinner).

Want to begin scouting restaurants? Check out my favorite DC Restaurant Week source –> DCFoodies and their and Restaurant Week Menus/Recommendations.

Want my picks? You’re gonna have to wait a couple weeks while I compile my very first set of restaurant recommendations!

Now go or run a few miles to get your metabolism going.


If you know me well, there’s one thing I always tell people I need on an almost daily basis to stay sane… And no, it’s not food. That would be too easy. Sex? Nope. TV? Well, I do watch an s-ton of it… But no, not that either.

And while it is something I don’t literally “need” to survive, to me mentally it is something I feel I need to keep my stress level down and remain a happy person... Can’t figure it out? Shouldn’t be too hard since the title of the post gives it away.

It’s Exercise.

Back in the day it used to be a helluva lot of distance running mixed in with some weight training… But then I f’ed up my hips. Yea I know, I’m 28 and I need surgery on my hips according to my Orthopedist – thanks to . Has something to do with a large number of factors – from my lanky anatomy, to my unorthodox running gait for so many years, not changing running shoes for 2 years, 1 leg being slightly longer than the other, not doing enough lower-body weight lifting… Yadda yadda yadda. You get the point.

So now I use the elliptical a lot, took up biking, and am considering properly learning how to swim — that mixed in with weight training and core strengthening. And with all that working out comes the necessary nutritional recovery — compensation for loss of calories, hydration, and protein supplementation. And in the spirit of combining two of my loves — food & exercise, I’ve decided to create my first Series of Recipes on Adam Loves Food, which I’m calling the Post-Workout Fuel Series.

Since I’ve already started with the we’ll skip right to my next recipe which is quite simple and really delicious. The Banana Chocolate Peanut Butter Smoothie. Yea, I know, I’m excited just writing about it.

For starters, its got a perfect mix of vitamins and nutrients after a good bit of cardio and lifting. You’ve got the potassium from the bananas, protein and calcium from the chocolate milk, additional protein and unsaturated fat from the peanut butter. Plus it’s ice cold and easy to blend together right when you get back from the gym. And it’s frickin delicious.

Banana Chocolate Peanut Butter Smoothie Recipe


1) Blend the following ingredients together for at least 20 seconds, shaking a bit in between pulses.

1-2 bananas
1 1/2 cups of lowfat chocolate milk
1-2 cups of crushed ice
2 teaspoons of peanut butter (optional)

2) Sip slowly as to not get a brain freeze.

3) Enjoy your delicious workout recovery in a glass.


And here’s another great Chocolate Banana Smoothie I found out about:

If you’re reading this post, you already know that Adam Loves Food… But what you probably don’t know is how much my wife Megan Loves Mussels. And no, I’m not talking about my What I’m talking about is her love of the shellfish.

I feel like anytime there’s mussels on the menu at a restaurant we’ve gone to recently, she gets ‘em. That or she convinces me to go somewhere that has the little black shelly things.

She’s always been a huge seafood fan, especially shellfish. I actually had my first culinary experience “crackin crabs” with her and her family several years ago at the renowned in Annapolis, MD… And while they all had a blast — breaking the crabs down like pros, and sucking out juice from the claws, all while sippin on Coronas — I found it quite difficult, with little reward for such a huge amount of work. Call me lazy, call me crazy, call me a , I am just not a fan of the dining aspect of cracking and eating crabs. Though I do have to say, I really enjoy the wonderful social atmosphere it creates. I mean, who doesn’t like sitting outside for hours on end, eating, drinking, and conversatin’ with your loved ones…?

But enough about crabs. This post is about mussels. Another dish I’m not a huge fan of. But Megan is a wealth of knowledge, and I’m sure plenty of you mussel lovers would love to hear a pro’s opinion.

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Famous Philly Restauranteur Coming to DC With Two Restaurants – After many months of speculation, Stephen Starr (probably the ) is bringing a pair of restaurant concepts to the District of Columbia. According to the Washington City Paper, Starr is very close to signing a lease at the on 14th and Q NW, after the Whisk restaurant group (no pun intended) decided not to move forward renovating the space for the third version of their popular Gastropub. The restaurant going into the run-down old laundry place will be called , just like it’s sister restaurant in Philly. If it’s anything like the other spot, look forward to a hip French Brasserie with outdoor seating, offering a moderately priced french-inspired menu serving breakfast, lunch, and dinner.

Starr’s 2nd restaurant is still in the very early stages and is yet to be confirmed. If it is – get excited – because it’s planned to be the third location for his most highly acclaimed restaurant, . When it opens, expect Modern Asian fine dining and a great track record (ranked as one of the Top 50 Restaurants in the U.S. by Travel & Leisure Magazine). Look for Buddakan at the new Marriott Hotel-space opening in Adam’s Morgan in a year or two.

Top Chef All-Star Burger Joint in DC by year’s end? – Richard Blais, the is expected to finally open his Atlanta-based burger joint - in DC by the end of the year. According to Blais, he is super close to signing a letter of intent on a new space, which is still a big secret. Sadly, it’s taken almost 3 years for Blais to get into the DC Market, but couldn’t due to problems during lease negotiations in 2009/2010 for a lot in Penn Quarter. And while you’re probably thinking to yourself, “Really, another burger place?” think again. This ain’t no run-of-the-mill pop-up burger spot. If it’s anything like his Flip Burgers in Atlanta and Birmingham, expect to see wild creations inspired by our region’s cuisine and using the best local ingredients. Some of the that stood out to me were the blackened shrimp burger, a lamburger with tzatziki & goat cheese, and a raw filet mignon steak tartare burger. He’ll also have wide variety of wacky sides, beer/wine, and shakes made using liquid nitrogen. I personally cannot wait until Blais gets down here — more so than any other burger joint that has opened in the past few years or slated to open soon.

Summer is just around the corner and the geniuses at Food Network have put together an awesome calendar with & toppings – so you will never have to stick to just ketchup & mustard ever again. Check out my favorite from the calendar to the right, !

It’s super easy and a nice change of pace from your regular ol’ grilled weiner. Here’s the recipe:


Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.

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