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Posts Tagged ‘Marc Farmer’


The Vietnamese restaurant coming to 2317 Wisconsin Ave.—referred to in city paperwork as “District Noodles”—will be named Sprig & Sprout, co-owner Jennifer Hoang tells us. The name is a reference to the food’s presentation: “All of our dishes are served with some kind of sprig—basil, mint, cilantro—and bean sprouts,” she says. The menu is based on Vietnamese street food and uses “only the freshest and finest ingredients,” according to the restaurant’s website.

Hoang and her business partner (and fiancé) Marc Farmer have been renovating the vacant storefront, formerly home to Margarita’s Mexican restaurant, since April. The main floor will have an open kitchen and will focus on quick eats, Hoang says. Diners will order in line; then they can watch as their food is prepared for takeout, or else grab a table and wait for a runner to bring their order over. Upstairs, the vibe will be more relaxed, with table service of food and beverages, she adds. A liquor license application is pending.

The restaurant’s goal, Hoang says, is to provide traditional Vietnamese cuisine in an updated atmosphere: “Let’s be honest, almost every pho restaurant is pretty cut-and-paste. If it’s not rice paddy hat decorations, it’s fake bamboo plants. We wanted a new image. We are serving authentic and consistent dishes, but in a modern venue.”

Sprig & Sprout will have a soft opening in early September, when diners will be strongly encouraged to share their comments and suggestions to help iron out any kinks. A grand opening will follow in the fall.

For updates on the restaurant’s progress, you can “Like” its Facebook page.

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From the May 2012 edition of the Glover Park Gazette:

The vacant storefront at 2317 Wisconsin Ave., next door to Tennis Zone, has been leased to District Noodles, a restaurant that will specialize in Vietnamese cuisine, says co-owner Jennifer Hoang, who is launching the business with her fiancé, Marc Farmer. “We will be there every day—this is our first restaurant!” Hoang reports.

The menu will feature the rice-noodle soup called pho and French-bread sandwiches called bánh mì, as well as vermicelli and rice bowl dishes, Hoang says. On April 17, the restaurant applied for a full-service (CR) liquor license—one of two that became available that day under an extension of the Glover Park license moratorium. (As of late Friday, no one had applied for the other new CR license, according to a spokesman for the Alcoholic Beverage Regulation Administration.)

Though no structural changes are planned for the building, the interior needs to be renovated before the restaurant can open, says landlord Remy Esquenet: “It’ll probably be a four- to six-month buildout.”

Photograph by Brown W. Cannon III

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