Dish

EXPLORING HIS OPTIONS: The owner of Felix (2406 18th St. NW) has three years left on his lease, but his thoughts are elsewhere these days. "We have to look toward the future," says Alan Popovsky, "and Adams Morgan is not the future." The veteran restaurateur blames a "bar culture" and the arrival of too many businesses catering to the drinking crowd -- hot dog stands and pizza joints, among others -- for the neighborhood's decline.

The West End, on the other hand, is where Popovsky sees potential: bustle, affluence and plentiful new housing. "It's the next hot residential neighborhood," he says. And the true believer is putting his money where his mouth is by taking over the four-year-old David Greggory restaurant (2030 M St. NW) and turning the location into an all-day "contemporary American brasserie," Hudson, with a fall launch date in mind. (The title is a nod to Henry Hudson, the 17th-century English explorer.)

Just about everything is expected to change at the corner address: Hardwood floors will replace tile ones, the color scheme will go softer, the kitchen will gain new equipment and the patio is expected to become more of a focal point. "We're going to reinvent and reinvigorate" the space, says Popovsky, whose forthcoming venture will allow patrons to grab coffee in the morning, followed by lunch, dinner and late-night snacks and sips. (Anyone notice a trend there?)

The bridge between the past and the future will be the chef: Greggory Hill, whose name is displayed above the entrance, has agreed to stay on and fill seats with his cooking.

"He's going to get reinvented and reinvigorated, too," promises Popovsky.

-- Tom Sietsema