Bethesda

Pisco y Nazca Ceviche Gastrobar is coming to 7401 Woodmont Ave, according to a Biz Journals report. It will be taking over the space that was home to Cesco Osteria for a decade until it closed earlier this year. The space was also previously home to national chain McCormick & Schmick’s until the restaurant closed in the summer of 2011. According to the report, Pisco y Nazca will be taking about 5,500 square feet of the space vacated by Cesco Osteria, though Chevy Chase Land has broken up some of the former restaurant’s space for an expanded lobby.

Pisco Y Nazca adds a “modern twist to Peruvian cuisine. Inspired by Peru’s top eateries, the new DC outpost serves up bold-flavored dishes, unique cocktails and a vast selection of local and international beers.” It is named for Pisca- A city located in the Ica region of Peru, known for its Peruvian grape brandy that shares the same name and Nazca- a desert town in the southern coast of Peru, famous for its mysterious Nazca Lines and also for its production of Pisco. Per the restaurant, “Entre Pisco Y Nazca translates to “The enjoyment of libations in a social setting.” The restaurant currently has nearby locations in D.C. and a Reston location that opened last month. The menu of the DC location can be seen here, and includes creative fusion dishes like Lomo Saltado sushi rolls. An opening timeframe is not yet available.

Duck Duck Goose Bethesda has been a staple of fine dining in Bethesda since French-trained chef, Ashish Alfred, opened it in 2016. Immediately, the French brasserie was a bonafide success. There were lines, waits for tables and Southern Living Magazine even named it the Best Restaurant in Maryland. More than a commercial success, Chef Alfred, who is a MoCo native and 2005 graduate of Magruder High School, credits the intimate, 27-seater for saving his life – this was his first venture after kicking an almost life-ending drug and alcohol addiction. And he feels Duck Duck Goose Bethesda put his career on the map. It was also because of DDG Bethesda that Alfred was named Chef of the Year by the Restaurant Association of Maryland and the restaurant was named Best Brunch by Washingtonian Magazine three years after opening.

He doesn’t take any of that lightly. However, change is the one constant in the restaurant business. Times change, tastes change, prices fluctuate and the one who chooses NOT to evolve is the one that sinks. For Duck Duck Goose Bethesda, it all came down to the numbers. Despite having a packed dining room most nights, the rising costs of doing business caused DDG Bethesda’s profit margin to plummet. While Alfred’s four other restaurants in Baltimore and DC are both spacious and busy, Bethesda was just busy. Cozy and intimate at about 1100 square feet total (counting interior and the seasonal outdoor patio), and unable to add any more seating, it became obvious that the business was just no longer sustainable as is and, according to Alfred, he was putting an increasingly unfair demand on his employees.