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March 30, 2012 
Bethesda LTile DINE
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Scot Harlan is a pastry chef who knows how to butcher a whole hog. The alum of Inox, 2941, and The Inn at Little Washington is rebelling against his fine dining background with a new casual spot in Clarendon called Green Pig Bistro.
Scot Harlan
Scot, a fourth generation Arlingtonian, was making chocolate chip cookies at age 8 and cheesecake at 11. He's gone from mom's kitchen to those of Daniel in New York, Bouchon in Vegas, and Gordon Ramsey in London (among others). But the pastry chef has long been interested in meats as well as sweets. While preparing to open Green Pig (1025 N. Fillmore St., Arlington), Scot spent five weeks learning to break down whole animals at Fleisher's, an organic butcher in upstate New York. He sees his pastry background as an advantage. "Savory cooks cook with their hearts, and I like to cook with my heart and brain." At Green Pig, you'll get to see both sides—from lamb sweet breads and pork shanks to doughnuts and caramel apple tarts.
The Green Pig
The restaurant will also serve $20 plats du jour with rotating specials like meat loaf or fish and chips served with two sides and a dessert. "It's kind of our TV dinner of the day," Scot says. Instead of Happy Days, you'll be watching the chefs in the open kitchen. The space was designed by Nicole Facciuto, who's appeared on Food Network's Restaurant Impossible and Bravo's Real Housewives of NYC (where she designed Bethenny Frankel's apartment). The dining room is decorated with vintage cookware, and the walls are plastered with pages from some of Scot's favorite cookbooks including those of Julia Child and James Beard. Between the bar area and the main dining room is a library of Scot's vast cookbook collection. You'll be able to get a glimpse for yourself when the bistro opens Wednesday.

No-Frills Breakfast Joint Coming to 14th
former ACKC space
The Logan Circle space previously occupied by chocolate shop and cocoa bar ACKC (1529 14th St., NW) is now in the hands of Aaron Gordon, the guy behind Tangysweet, Red Velvet Cupcakery, and Rabbit Salad & Grill in Arlington. While Aaron is still working out exactly what he wants to do with the yet-to-be-named spot, we know this much: it will serve "no bullshit breakfast," morning through afternoon. He envisions the kind of place where you can grab some coffee, eggs, pancakes, and bacon and kick back with a paper. "Nothing frou-frou," Aaron tells us. Also: no whoopie pies. Look for a July/August opening.

Jaleo Revamp

Foosball tables with players wearing dresses and Kiss rock band costumes are just some of the wacky elements of the revamped Jaleo in Penn Quarter. José Andrés's flagship tapas spot reopened this week with a new avant-garde design imagined by Spanish designer and architect Juli Capella. The host stand is meant to look like a flower pot with a giant red flower-like light fixture hanging above. The foosball tables are surrounded by stools fashioned out of Vespa seats. Above them hang flying book light fixtures that look like they flapped here from Hogwarts. Along the front windows, wooden beads imported from Spain hang like a canopy above the tables, and two intimate nooks with red armchairs have been dubbed the "love tables." We also hear that a bull's head will be mounted on the wall, but it's stuck in Customs.

Jaleo bathroom
Jaleo joins the ranks of unusual bathroom designs with photos on the floors of people reaching up your skirt in the air. The Spanish artist for that, Daniel Canogar, also created the images that line the bar showing feet jumping in the air. Other photos in the dining room depict people tangled in colored string and free-falling through a black background. The people pics are meant to represent the interaction and liveliness of Jaleo.
Jaleo chef Ramon Martinez, Jose Andres, and ThinkFoodGroup culinary operations director Joe Raffa
The quirks continue to the plate. Or in this case, the shoe. José has created one serving dish for his chicken croquetas in the shape of a sneaker. Jaleo chef Ramon Martinez, José, and ThinkFoodGroup culinary operations director Joe Raffa have added several more new dishes including flauta con erizos de mar (warm bread topped with butter and sea urchin) and pisto manchego (sauteed veggies topped with fried quail eggs). Also new are porrons, the Spanish drinking vessels used for pouring wine directly into your mouth.

The Curious Grape Reopens
The Curious Grape
Shirlington wine shop The Curious Grape has reopened in a larger space with an accompanying wine bar and restaurant (2900 South Quincy St., Arlington). Heading the kitchen is chef Eric McKame, who's worked at Proof, Central, CityZen, Palena, and 2941. Most recently, the 28-year-old served as sous chef at PassionFish in Reston. His eclectic menu includes dishes like lamb empanadas with pumpkin seed salsa and sweet potato gnocchi. The 10-seat wine bar serves a rotating list of international wines ($6 to $18 by the glass; $3.25 to $8 for a half glass) and sits next to a cheese bar and pastry counter. There's still the wine shop too with 300 bottles for purchase.

Send restaurant news and story ideas to Dining Editor Jessica Sidmandining@bisnow.com. You can also catch us on Facebook and Twitter!

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