Image: Nichelle (marinated eggplant, mozzarella, pesto, tomato cream, arugula).
Last Updated: November 2021
Current Status: Open for take-out Tuesday – Friday: 7:30 – 2:30; Saturday – Sunday: 8:30 – 3:30. They have a few seats outside.
Overview: The artist in residence in this studio is Chef Danielle Harris (aka Chef DMH). The little store front serves pastries and breakfast goodies before 11:00. Then they switch over to sandwiches made with her schiacciata, akin to focaccia, and in-house condiments like pistachio spread, olive cream (Castelvetrano olives blended with olive oil), pesto and Calabrian chili relish. If you are not already sold based on that alone, then we would suggest that popular opinion also suggests giving them a try: come late, and they might be sold out. The sandwiches are all named after women in her family and she assigns the name based on “what I think that family member would like to eat.”
Chef DMH also runs District Graze, among other projects, out of the shop, which does prepared boards of “local produce, charcuterie, artisan cheese and delightful accents.”
Washington Post: No coverage yet
Washingtonian: Ann Limpert flagged it in a chat for breakfast pastries: “the very snug Little Food Studio has excellent scones and a good sausage roll encased in flaky dough.”
DonRockwell.com – no thread yet
Feed the Malik: On Anela Malik’s list of black-owned or led places in D.C. (Scroll down to “cafes”).
Washington City Paper: 8 Stand-out Sandwiches, Summer 2021 Edition. Laura Hayes likes the mortadella filled Burnetta, named after Chef’s mom’s mom.
DCist: Early overview