Following up with GBD: What’s Golden, Brown and Delicious

by February 25, 2013 at 2:00 pm 0

From Rachel Nania. Check out her blog, Sear, Simmer & Stir. Follow Nania on Twitter @rnania, email her at rachel[AT]


GBD is coming to 1323 Connecticut Avenue NW, south of Dupont Circle. (Luis Gomez Photos)

We recently told you about a new fry-focused restaurant coming soon to Dupont Circle, GBD, which stands for Golden, Brown and Delicious.

The 1323 Connecticut Avenue NW spot is from Chef Kyle Bailey and Pastry Chef Tiffany MacIssac, both of Logan Circle’s Birch & Barley.

We recently caught up with a representative from Neighborhood Restaurant Group (NRG) to find out some more details on the fried chicken and doughnut eatery.

Borderstan: When did Tiffany and Kyle decide to start GBD and why?

NRG: Just after the opening of Birch & Barley, Tiffany and Michael Babin (the owner) began talking about opening a doughnut shop. At the time, the doughnuts on the brunch menu were getting rave reviews and no one in DC seemed to be filling that need for a doughnut shop yet. ChurchKey had played around with pairing the two items with their off-menu item “The Luther,” so there was some experimentation going on for quite some time.

Borderstan: The website says there will be appetizer options for the dinner menu — what will those be? Do you have some idea or any examples? 

NRG: The evening menu will have fried chicken dinners similar to those that have been offered at ChurchKey on Wednesdays; some additional mains, such as The Luther or Chicken Fried Steak; and a section of smaller dishes great for sharing, such as wings, chicken fried pickled green tomatoes, fries, etc.

Borderstan: What are some doughnut flavors diners can expect to see?

NRG: Grapefruit Campari Old Fashioned, Snicker’s, Apple Fritter, Coffee Cake, Tres Leches and Boozy-Butterscotch Bacon are some types of GBD doughnuts.

Borderstan: When is the anticipated opening date?

NRG: Just a few weeks away! Mid-March.

Borderstan: How many diners will GBD seat?

NRG: Approximately 50.

Borderstan: Why did Bailey MacIssac, choose Dupont Circle for the location?

NRG: Yola (the former tenant) actually sold Buzz Bakery pastries, so (NRG) had been working with them for a while and found out about the space becoming available. Dupont Circle was basically a perfect location for a concept that would pull triple duty, doing doughnuts and coffee in the morning, fried chicken lunches during the day and finally a bustling bar program and great comfort food in the evening.

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