Frequently Asked Questions
Frequently asked questions and answers for diners, food producers (kitchen rental), chefs-in-residence, and otherwise being together.
Where are you located and what are your hours?
EatsPlace is at 3607 Georgia Ave NW, Washington DC 20010. We’re a block south of the Petworth metro. If you are driving, there is ample street parking and metered parking.
We’re open 24-7 to chefs using our commercial kitchen. If you’re interested in dining with us, since we’re a pop-up space, please check the calendar of events to see what’s happening and when.
How long are the pop-ups and chef residencies?
From one day to six months. Something new is always popping up so come back and again and again and bring your friends!
Are you a restaurant or a bar? What’s a pop-uppery?
We’re both a restaurant and a bar! A pop-uppery is a rich dining experience where EatsPlace hosts pop-up restaurants and guest chef residencies. No matter what we’re popping up, we’re a neighborhood restaurant first and foremost. Our mission is to be an evolving creative enterprise that lives, breathes, and changes according to what’s in season, what chefs are dreaming up and what neighbors crave. What will change is the type of cuisine, which depends on the chef-in-residence at the time of his or her pop-up.
We are thrilled to let you know about EatsPlace’s pop-ups and events in the calendar.
What are you serving?
The EatsPlace chefs-in-residence are carefully chosen by us. We select only the very best restaurants which meet our criteria. Among other things, they will be aware, genuine, and most importantly nummy. See our latest events here.
What does nummy mean? Is it a typo?
Nummy is tasty, yummy, delicious, and appetizing. Not a typo but we do find it hard to type when eating something particularly good.
Do you take reservations?
If the chef’s concept allows for reservations, we are very happy to take one for you. Just use our handy form.
Otherwise, we are happy to serve you on a walk-in basis. We will not be able to accommodate more than 7 guests for a non-private reservation. If you are interested in a semi-private or private event with more than 7 people, please let us know.
What if there’s no chef-in-residence or pop-up scheduled? Are you closed?
If you’re hungry there’s always something cooking at EatsPlace. The exciting thing is that we change regularly so do check our website for the latest menus and times. And our bar with food options, The Drinkubator, is open until late.
Can we use EatsPlace for a special event?
Yes! Please tell us all about this fab party you’re planning. We do both semi-private and private event rentals.
FOOD PRODUCERS / KITCHEN RENTAL
How can I rent your kitchen?
If you are a food producer, catereer or chef making local products with authenticity, integrity, and taste, please apply to use our food incubator.
What is the cost?
It depends on the hours you like and what you’re making. Fill out an application so we can give you an accurate price.
What equipment do you provide when I rent your kitchen?
We provide burners, ovens, fryer, and a whole slew of kitchen equipment, cookware, dishware, glassware, flatware and storage. If you’re looking for something in particular, just ask. We have a strict BYOCK (bring your own chef knives) policy, and you wouldn’t have it any other way.
How can I be a chef-in-residence and pop-up my restaurant at EatsPlace?
Let us know you’re interested in a pop-up kitchen rental by submitting an application.
What is the cost?
Besides the rental fee and refundable deposit, there is no start up cost for a turn-key operational restaurant rental. To help us give your accurate pricing, fill out an application.
What is your selection criteria?
It’s important for us to stand behind every chef-in-residence that we host. That way, diners can be assured that whatever concept popping up at EatsPlace is socially and environmentally aware, genuine and most importantly nummy. We have a competitive selection criteria that includes review supporting documentation such as a viable business plan and your menu. And one of the best parts of job is the tasting interviews!
What equipment do you provide?
We provide burners, ovens, fryer, and a whole slew of kitchen equipment, cookware and storage. If you’re looking for something in particular, just ask. We have a strict BYOCK (bring your own chef knives) policy, and you wouldn’t have it any other way.
What do I do after EatsPlace?
The stars are the limit. We hope after a residency at EatsPlace chefs will have a working model to attract fans, investors, and collaborators to open their own spots in the area. Washington DC is such a vibrant city, and we really do believe food is a cultural catalyst for great things.
WORKING AND BEING TOGETHER
Does EatsPlace give donations to charity?
Yes, on occasion we donate things, our time, and our space for charities. If you would like to be considered for a donation please email info (at) eatsplace.com with “Request for Donation” in the subject line and attach a copy of your IRS tax letter noting your 501(c)(3) status and we are happy to review your request. Please note that while we would love to, unfortunately, we cannot accommodate every request.
Do you collaborate with other brands and folks?
Yes! EatsPlace was started in the spirit of collaboration. We love working with others on projects. If you are a chef, mixologist, blogger, event planner, producer or diehard food fan and have an idea or want to discuss a way for us to work together, please email info (at) eatsplace.com We have food and hospitality expertise combined with passion and practical techniques. We also offer a bunch of creative services (writing, video, photography, hosting).
We really love food and cocktail tasting events; cooking, fermentation and pickling workshops and demonstrations; food incubators and culinary entrepreneurial pursuits; guided food and bar crawls of DC and surrounding locales; and international food travel.