Changes are afoot at Red Hen, the neighborhood Italian spot in Bloomingdale -- but, fear not, it's nothing too dramatic.

Krystal Cripe, who has been the restaurant's sous chef working under chef and co-owner Michael Friedman since it opened in April 2013, is now Red Hen's chef de cuisine.


Krystal Cripe is now Red Hen's chef de cuisine. (T.J. Kirkpatrick for The Washington Post)

[Red Hen's Michael Friedman is opening a pizza-focused restaurant]

Friedman said the promotion will allow him and co-owners Michael O'Malley, the former Red Hen general manager, and Sebastian Zutant, Red Hen's sommelier, to focus more attention on their new venture, All Purpose.

Friedman said the trio will still be "a central part" of Red Hen. All Purpose, inspired by the New Jersey pizza joints of Friedman's youth, is scheduled to open in Shaw in the Colonel apartment building early next year. Originally, they'd anticipated a late-2015 debut. (Tiffany MacIsaac's Buttercream Bakeshop, in the same building, is also now looking at an early 2016 debut.)

Cripe is a 2007 graduate of the Culinary Institute of America, which is where she met Friedman. (Post readers might remember her as one of the contestants in our battle of the sous chefs -- rhubarb! -- that was part of this year's spring dining guide.)

[Battle of the sous-chefs: Can they tame rhubarb without going sweet?]

In a related shift at Red Hen, Jared Barker has been promoted from service director to general manager, taking over for O'Malley. He, too, has been with the restaurant since its opening.

Red Hen, 1822 First St. NW, 202-525-3021. www.theredhendc.com.

Related items:

Red Hen's Michael Friedman is opening a pizza-focused restaurant

Battle of the sous-chefs: Can they tame rhubarb without going sweet?

Fall Dining Guide 2014: Red Hen

Shaw is about to see a flurry of new restaurants and retail