Carole Sugarman is the magazine’s food
editor. Send ideas to carole.sugarman@
bethesdamagazine.com. Follow her on
Twitter: @CaroleSugarman C o u r t
Crown, the new 182-acre planned
community in gaithersburg, is getting a
host of new eateries, including the first
montgomery County branch of Ted’s
Bulletin, the upscale diner from the
folks at the locally grown matchbox food
group. this summer, Smashburger,
&pizza, Chop’t, Yogiberry, Asia Nine
and La Madeleine are slated to open,
and in the fall, Ted’s Bulletin, Coastal
Flats, Paladar Latin Kitchen & Rum
Bar, Ruth’s Chris Steak House and
Old Town Pour House.
meanwhile, bethesda’s Haven Piz-
zeria Napoletana was due for a name
change and an overhaul in june. tiger
mullen, who opened the place in 2012
and was later bought out by his part-
ners, is now back as the head honcho.
at press time, the reinvigorated restau-
rant was slated to be called Pitzze Ta-
ble, offering an expanded menu includ-
arrivederci to Assaggi Mozzarel-
la Bar, which closed in may after sev-
en years on bethesda row. also, Oro
Pomodoro in rockville town square
closed in april. ■
For an area with one of the country’s
highest per capita incomes, Potomac is sur-
prisingly underserved by upscale markets.
enter Potomac Grocer, a bright, spacious
artisan shop that stocks house-made pre-
pared foods, bakery items, salads, sand-
wiches, locally made products and fresh
and ready-to-cook seafood and meats.
the store, which opened in february, is the
brainchild of Tom Spencer, 58, a Potomac
resident and one of the original co-found-
ers of Congressional seafood, the high-end
seafood distributor now located in jessup.
Helming the kitchen is justin Key, former-
ly a caterer in frederick, and he’s turning
out terrific salads such as quinoa and arti-
choke; chickpea, white bean and olive; and
smoked bacon and corn. don’t miss the soft
and creamy whoopie pies, either.
10107 River Road, Potomac, 301-299-4200,
When she was in her early 20s,
bethesda resident Anh Thu Hoang, 47,
nearly decided to attend culinary school.
but she realized she didn’t want to spend
weekends working in a restaurant kitchen,
and opted for earning a master’s degree in
public health instead. that route would take
her to africa and asia, where she worked for
many years on HiV prevention.
while living in thailand from 2006 to 2009,
she fell in love with raw foods, and a year
later, she went to the living light Culinary
institute in fort bragg, Calif., to learn the art
of raw cooking.
the move resulted in a career change and
now Hoang has created Joy Bliss Raw, a
line of organic, vegan, raw cakes and choco-
lates that are less sweet and more textured
than traditional desserts.
making raw, organic desserts is both labor intensive and expensive, Hoang says.
she produces her own chocolate using cacao liquor, cacao butter, vanilla, salt and maple syrup or coconut nectar. she also prepares coconut flour from shredded organic
coconut and almond flour from organic raw
almonds, plus she makes almond, coconut
and cashew milks.
“i’m a big dessert person,” says Hoang, a
runner and yoga enthusiast. “for me, it’s all
Joy Bliss Raw products cost $4 to $5 apiece for
truffles or chocolates, and $85 or $90 for 9-inch
cheesecakes. Hoang also does party favors
and special events. Order online at www.
KEEPING IT RAW
Anh Thu Hoang creates organic, raw chocolates from
scratch that are both pretty and healthy.