Your daily feed of DC food tidbits
- A few more details emerged today about Parts & Labor, the upcoming butcher shop and restaurant by restaurateur super couple Spike and Amy Gjerde of Woodberry Kitchen, Shoo-Fly and Artifact Coffee fame. The butcher shop, located in a former car-repair and tire shop in Baltimore’s Remington neighborhood, will launch later this month selling meats butchered with minimal waste as well as salami and patés. The 84-seat restaurant, which will cook items solely on a 10-by-4-foot stone hearth, shares space with the butcher shop and is expected to open soon after in April. The menu will be appropriately meaty, and the beer program will feature 24 taps and a growler station (2600 N. Howard St., Baltimore).
- The Red Hen will be open seven days after adding Monday dinners to the lineup starting tonight. To celebrate, the Bloomingdale restaurant offers $5 Aperol Spritzes tonight. In addition, chef/co-owner Mike Mike Friedman debuts such spring dishes as crostini of Gorgonzola piccante with crispy bacon and fig jam and a citrus-cured king salmon with horseradish crema, dill and rye. A few favorites from last year, like the baked semolina gnocchi with hazelnut pesto, will make a comeback. In addition, co-owner Sebastian Zutant will tweak the wine list to include more rosés and complement the new dishes (202-525-3021).
- Grillfish hosts a week-long Scotch & Oyster Tasting today through Sunday, with four oyster varieties paired with four complementary single-malt scotches. The tastings will be available all day - just choose an oyster and get three of that type plus the scotch that best pairs with it for $22.50-$25 per order (202-331-7310).
- DC Dosa launches a new lassi line with a party March 12 from 11 AM-2 PM. The independent eatery located in the Foggy Bottom Whole Foods will roll out three flavors of lassi over the next few months: mango-ginger, beet-black pepper and avocado-lime. The dosa shop also plans to open pop-ups in other area Whole Foods locations.