Chef Hiro Mitsui was born in Nagoya City, Japan, and moved to Osaka when he was 21. Osaka is the home of okonomiyaki, and he learned how to cook Japanese comfort food from his mom. // In 2011 Hiro moved to the US to play basketball in the EBA league. After two seasons of his semi-pro career, he injured his knee. He started working at Aoi as a line cook, and then at Toki Underground in Washington, DC, followed by Maketto and others, before starting Uzu. // Uzu means ‘vortex’ in Japanese. Uzu gives Chef Hiro an outlet to show people his version of the Japanese comfort food he grew up eating.
Chef Ryu Hirosoko was raised in his father’s Izakaya in Shinjuku where he helped in the kitchen from an early age. He came to the United States in 2014, and worked for the next five years at DC-area sushi restaurants. In 2019, he was hired as a lead chef at Sushi Nakazawa DC. Soon after, they were awarded a Michelin star and placed in the Washingtonian’s top three restaurants in DC. He was enjoying a successful tenure there when the COVID-19 pandemic struck. While in quarantine, he spent his days dreaming up new recipes when Chef Hiro from Ramen by Uzu invited him to join his team as lead chef in a new venture at Ghostline. He jumped at the chance to create his own sushi menu in a forward-thinking restaurant concept inspired by authentic Japanese flavors. This to-go sushi restaurant, Sushi by Uzu, will feature fresh nigiri and rolls packaged for carry out, delivery or dine-in. Chef Ryu is very excited to pioneer this endeavor with team Uzu!
Tokri serves up soul-warming Indian flavors in the form of authentic khichdi, a nourishing mix of lentils, rice, fresh vegetables, and fragrant spices. Boasting over 600 years of culinary history, this one-bowl, plant-based meal is widely considered the diverse country’s national dish and prepared almost daily by its over one billion home cooks. Inspired by this heritage, Chef and Creator Priya Ammu of DC Dosa once again introduces her homeland’s iconic food to Washington, D.C., with a rotating menu. Along with her grandmother’s khichdi recipe from Bombay, it features seasonal offerings that showcase the vast regional flavors and culinary traditions of India, including house-made chutney, grass-fed ghee and aachars: pickles made the Indian way.
Our first Red Velvet opened in Washington DC’s Penn Quarter in December 2008. // Our staff, led by ten year Gordon Restaurant Group veteran and Executive Pastry Chef Kristen Brabrook, consists of trained bakers who infuse their artistry to each cupcake. We believe in raising the standard by which people judge the quality of their food- in particular, cupcakes. Because of this conviction, we use only the highest quality ingredients available on the world stage and believe in supporting the community that has supported us. We use local dairy and other ingredients that are harvested from local area farms as much as possible. We believe that cupcakes are to be enjoyed at all ages and – more than anything else – are meant to be fun and flavorful!
First created as Chevy Chase’s neighborhood bistro and Neapolitan pizza joint, Little Beast has grown to include DC’s first signature pizza! Created by Chef Kristen Brabrook, DC Deck Pizza’s light and airy crust is baked in a deck oven until golden brown and delicious, then brushed with infused olive oil, and covered in a bright tomato sauce and a delicious blend of cheese. We are excited to finally give DC its own true style that it has long deserved! Our menu is rounded out with our Detroit style pizza made famous by Red Light along with comforting takes on American bistro classics for the whole family.
With fond remembrances of days of yore Glover Park Icecream & Milkshakes wants to evoke the sense and flavors of the old fashioned icecream shoppe. Proudly featuring Moorenko’s locally crafted small batch, ultra premium icecream, we create thick and flavorful milkshakes just like they used to. Chef Kristen Brabrook lets her creative taste buds fly, with fun and whimsical popsicle flavors from healthy treats to boozy delights.
Mornings start early at Ghost Dog Egg Man – the next evolution of GRG’s renowned bakery Bakers & Baristas – with layers of croissant dough and an artisanal java charge that lasts all day. Each croissant, scone and cinnamon roll is complemented by savories such as ham & Gruyere croissants and quiche made in our signature gluten-free crust. Chef Kristen Brabrook’s love of eggs is showcased in a variety of comforting and innovative egg focused sandwiches on house made brioche buns or cheddar chive biscuits. We are proud partners with Vigilante Coffee, where each small roasted batch of coffee is brewed with love to perfection.
GhostBar is a collection of the best beverages from across the world. From locally sourced beers, premiere Italian wines, and hand-crafted cocktails using the freshest juices and herbs, we have something for every palette. Our menu has been carefully curated to perfectly pair with our extensive menu. Everything from ramen to pizza deserves a magically-matched beverage!