Bean and Bite scheduled for a June debut


Whisk Group CEO Mark Weiss plans to open a coffee and pastry bar on 15th Street NW., featuring English-style meals prepared at his nearby gastropub, Againn. (The Whisk Group)

Mark Weiss says Bean and Bite will offer croissants, baguettes, cookies and English-style dishes prepared in the kitchen of his nearby gastropub, along with build-your-own salads, drip coffee and espresso from purveyors including Intelligentsia and PT’s.

The food and drink will be displayed in a mere 1,345 square feet of rustic space; picture concrete walls and reclaimed wood. “We won’t open with any seats initially,” says Weiss, CEO of the Whisk Group, which is behind both spots.

Weiss also announced a new chef at Againn. Cameron MacFarlane comes to Washington from England and a restaurant brand called The Living Room , where the Scotsman was the operating chef for 14 branches.

MacFarlane, 32, will also unveil a fresh menu at Againn on May 7. British food, he says, “has so many influences from other countries: Thai, Indian, Chinese.” Don’t be surprised, then, when biting into his salmon fish cake: It’s been sharpened with lemongrass. 

Weaned on a beige buffet a la “Fargo” in Minnesota, Tom Sietsema is the food critic for The Washington Post. This is his second tour of duty at the Post. Sietsema got his first taste in the ‘80s, when he was hired by his predecessor to answer phones, write some, and test the bulk of the Food section’s recipes. That’s how he learned to clean squid, bake colonial cakes and distinguish between nutmeg and mace.

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