During that time, workers will touch up walls, work on the restaurant’s plumbing and remove a small waiting room located at the restaurant’s entrance.
“We’re going to clean up and change a little bit of the interior,” Caminos says. “Nothing design-wise, just to make it feel a little roomier.”
Part of the reason the restaurant needs some touching up, says Caminos, has been its recent popularity. Earlier this month, the eatery was named among the Top 50 restaurants in the U.S. by Bon Appetit. Since then, Caminos says consistently huge crowds of diners have left the dining room with minor scrapes, bumps and dents.
“A lot of it comes down to touching up the paint job,” he adds.
Chef Seng Luangrath will use her time off to experiment and brainstorm ideas for a new fall menu, says Caminos.
“We’ll be experimenting with some new menu items, some new cocktail items,” he says. “But the core of the menu will still be there. Lao food is Lao food.”
And Caminos says there will be one change that customers likely can’t see: Luangrath’s son, Bobby Pradachith, will serve as the restaurant’s general manager when it reopens.
Image via Facebook.com/ThipKhaoDC
A Columbia Heights restaurant took home a big honor yesterday.
Thip Kao, a Laotian restaurant located at 3462 14th Street NW, won highest honors at yesterday’s American Institute of Wine and Food (AIWF) 10th Annual Crab Cake Competition.
Along with the bragging rights, Thip Kao will receive funds to support a culinary intern in its kitchen.
The crab cake competition is a yearly contest aimed at raising money for culinary internships, scholarships and educational programs in D.C. Each year, the contest pits eight local chefs against one another in a showdown to create the perfect crab cake with Maryland blue crab.