Date: Friday, December 17, 2010, 6:00am EST
Soon, nothing can come between you and your Calvins. Well, unless you live really far away from Georgetown.
The retailer is opening up a Calvin Klein Underwear store at 3207 M St. NW,according to broker David Dochter of Cushman & Wakefield Inc., who brokered the deal with Matt Alexander. The store, in a former Body Shop, is only the second Calvin Klein Underwear location to open in the U.S. (the first is in New York, but the brand actually has a sizable presence in Europe and Hong Kong).
The company has not yet announced an opening date.
... Considering I scraped the first snow off of my car a few mornings ago, I’m thinking it’s beginning to feel a lot like chili weather. Keeping those sentiments in mind, it’s a good time for Hard Times Cafe to be expanding.
The Alexandria-based restaurant chain, which specializes in chilis ranging from Cincinnati four-way to spicy Texas stew, is seeking additional Northern Virginia locations to add to its roster of 16 area stores, including both the traditional Hard Times and the Hard Times Cafe & ‘Cue variety, which serves barbecue. The company is working with Potomac-based EIR Development Co.’s Tom Parker to find locations in areas such as Centreville, Herndon and Westminster, looking for sites between 7,000 and 9,000 square feet. A spokesman for Hard Times did not respond to requests for additional information.
Hard Times operates both corporate-owned and franchise locations — it has focused its franchise efforts in the Washington area since the early 2000s. Franchises cost between $449,000 and $650,000 to open, according to the company’s website.
... Colorado Kitchen is making a comeback.
Chef Gillian Clark is bringing back the concept not in name, but in all the ways that matter. She has signed a lease to open up Kitchen on K Street at Third and K streets NE in the Loree Grand at Union Place. Clark made a name for herself locally with Colorado Kitchen, a Brightwood restaurant that specialized in comfort food, from roast chicken to homemade doughnuts; the restaurant closed in 2008. Kitchen on K will offer a similar menu in a larger setting — the restaurant seats 100. But while Colorado Kitchen addicts had to wait years for its return, fans of Clark’s cooking haven’t been without recourse. Clark opened The General Store in Silver Spring last year and is also working on a Petworth project, called The Meeting House.
The Kitchen on K lease is good news for the NoMa neighborhood, which has seen plenty of new office development but less in the way of restaurants and retail. That’s not to say less means nothing, of course — D.C. institution Todd Gray, for example, is opening The Watershed, a seafood joint, next spring in the neighborhood’s Constitution Square development.
... Paisano’s is moving into a new arena.
The local pizza chain, which offers both delivery and dine-in, has just signed a deal to be the exclusive pizza provider at George Mason University’s Patriot Center. It’s the company’s first move into concessions, and Paisano’s contract will begin next February.
The venue initially approached Paisano’s founder Fouad Qreitem,but he thought the rents sounded too high. “I thought you really need to be a Papa John’s to make it work,” he says. He negotiated rates, however,and was able to reach a deal. While he expects the company to invest about $65,000 into the concessions business (the pizza place will occupy two stands), he believes the advertising payoff will be worth the price alone — the name gets prominent placement within the venue, which holds 160 events a year. It’s been a busy time for Paisano’s — the Fairfax-based pizza chain first delved into franchising in early 2010 and has grown to six area locations. Qreitem hopes to get four more off the ground next year and has signed deals for locations in Crystal City and Tysons Corner, the latter already under construction at 8603 Westwood Center Drive.s going to be an amazing year for us,” he says.
... Not to be outdone by the National Restaurant Association, whose chefsurveyed Top 20 Food Trends for 2011 I dissected in detail in last week’s print edition, The Food Channel has devised its own list of food trends to watch next year. While some of the trends mirror those of the NRA’s — fresh foods daily from butchers and cheese-mongers, an expanded definition of local foods, and closer involvement between chefs and childhood nutrition — The Food Channel list gets a bit more whimsical (and looks beyond restaurants to the food industry in general). It predicts, among other things, a comeback for canning and preserving, more food-oriented apps for iPhones and Droids, a trend towards “discomfort foods” (think octopus and sea urchin rather than gussied-up mac and cheese) and even more men wearing aprons. Gasp! When it comes to male apron-donning, they’re not just referring to a new fashion craze — The Food Channel predicts more men will be cooking at home and paying attention to kitchen gadgets, rather than previous faves of the Best Buy variety. I’m guessing that’s a trend my own ice-cream-machine-wielding, cookiemaking husband can probably get behind.