New openings: Bombay Club cook gets a restaurant of his own, and a Gypsy Soul update

A cook who has worked the line at downtown Indian favorite Bombay Club for 15 years is branching out on his own.

India Gate from Mohammed Rahman will open as early as next week at 2020 P St. NW, according to his daughter, Lupin Rahman, who will work at the restaurant. The site was previously home to Eola, a restaurant known for its bacon flights and offal-centric menus.

Indian Gate will be a 60-seat restaurant featuring classic Indian cuisine, Rahman said. The cook, who emigrated from Bangladesh in 1990, has been thinking of opening his own restaurant for some time, she said.

“He’s been searching around for a good space and he finally found it in Dupont,” she said. George Petros of Papadopoulos Properties represented Rahman in the deal.

Taylor Gourmet: The newest sandwich shop Taylor Gourmet opened Monday in Arlington’s Ballston neighborhood. It’s the ninth location for the Philadelphia-style, fast-casual hoagie restaurant from owners Casey Patten and David Mazza. The restaurant at 4000 Wilson Blvd. will be open daily from 11 a.m. to 10 p.m.

Gypsy Soul: Chef R.J. Cooper’s long-awaited Mosaic District restaurant, Gypsy Soul, opens in the Merrifield development July 23. The restaurant will be lighter on the molecular gastronomy than Cooper’s D.C. spot, Rogue 24, and feature shared plates such as whole fish and roast chicken. There will also be soul food-inspired items such as pimento cheese, pig ears and a “redneck cheese steak,” according to Northern Virginia Magazine. The restaurant has been in the works since late 2012.

Sticky Fingers: The well-known vegan bakery from Doron Petersan is branching out with its next location, a restaurant with a bistro dining menu and full bar. The 2,600-square-foot restaurant will open at 406 H St. NE early next year, according to a press release. The restaurant’s existing location in Columbia Heights is limited to a bakery and a small cafe space. The H Street spot will have 50 seats, including a lunch counter, and have a ‘50s diner feel. The bakery program will expand to include Italian-style breads, scones, danishes, croissants and pies, and the bistro menu will focus on vegan and gluten free dishes.


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