Tiffany MacIsaac, above, and the Birch & Barley team are bringing fried chicken, doughnuts and beer together under one roof? God help us all. (Photo by Marvin Joseph/The Washington Post)

Final plans are still being made, but MacIsaac says that “Michael [Babin, Neighborhood’s owner] and I have been talking about wanting a donut shop pretty much since we started brunch at Birch & Barley.” The shop will be open for breakfast, lunch, dinner and late-night service, with an emphasis on doughnuts in the morning and heartier fare and bar service later in the day. The Luther, naturally, will be available.

You may already have gotten a taste of what’s in store: Bailey and MacIsaac have already been conducting their own R&D at ChurchKey, where they have been offering special Wednesday fried chicken and doughnut dinners since the first week of August.

ChurchKey’s beer maven Greg Engert will preside over a beer list to pair with the cuisine. The yet-to-be-named establishment will also feature a stronger focus on cocktails than the group’s other restaurants. “I’m pushing for a great brown liquor selection,” MacIsaac says, “That’s my liquid of choice.”