. Founders and Chefs Solomon Johnson and Mike Woods perfected the California-based ghost kitchen business after spending an entire year only accepting take-out orders during the pandemic. This time allowed Chef Swoop and Woods to curate the combination of flavors in the exact way they wanted while honoring both of their backgrounds in Cajun Creole Southern and Caribbean. The duo is excited to bring their concept back to their hometown of Washington, DC.
Specifically, The Bussdown prepares all food with care using freshly sourced ingredients, including rice and beans from Marsh Hen Mill, an heirloom grain provider, as a way to teach people that there is always a lesson that comes from food. The Bussdown offers “soul food” with bold rich flavors and melt-in-your-mouth bites.
Chef Swoop is more excited than ever to come back to DC and join the modern food hall in the heart of Foggy Bottom, stating, “Having the opportunity to be a part of such an amazing space like Western Market is like a dream come true for me. I was born and raised in the DMV, and I’ve been gone for so long. The support I get from friends and family supersedes the distance between us. We started the Bussdown in California, but DC feels like home for our pride and joy.
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