“It will be a simple menu - nothing that will be like a Red Hen kind of place,” he says, referring to the essential pasta parlor across the street.Ĭrisp’s existing chef Monroe Marsh will stay on board his background is Italian.
The father-son duo plan to pull from their Italian heritage by serving a short menu that includes lasagna and sandwiches alongside 10 types of red and white wine. Matt, 23, says he’s worked in the restaurant industry for 10 years. Tommy Mazzocchi was most recently a 7-year employee at Dupont Circle sports bar Maddy’s, which recently flipped to Northside Tavern. “Drink and stay a while” signage and movie posters were added to the stone-lined space upstairs.
The duo is waiting for a business license and inspections with hopes to get up and running sometime next week. “We are thinking hops for beer, and scotch for liquor,” says Matt Mazzocchi, who’s teaming up with his dad, Tommy, to reopen the space as a neighborhood place full of board games (think Sorry and Trouble) and booze. New owners of the two-story property plan to flip it into a new bar called Hopscotch (1837 1st St NW). Crisp, the Bloomingdale bar and restaurant known for its Nashville hot wings and chicken sandwiches, is scratching its longtime poultry theme.
