A local couple is preparing to open the DMV area’s next great neighborhood pizza spot. Charbel Abrache and Andrea Alvarez-with a creative assist from their beloved pup-are opening Red Hound Pizza in Takoma Park this spring, reports local media outlet PoPville.
The duo spoke to What Now DC about bringing delicious, lovingly crafted pies to 7050 Carroll Avenue. “It’s a little bit connected to the name” Abrache says, detailing how he and Alvarez selected the location for their new concept.”We have a basset hound named Arepa, and we visit a park there, and got to know the neighborhood. There was an opportunity for a small location for that area and here we are.”
Abrache, who has served as the head pastry chef at Seylou Bakery and Mill for several years, explains that he and Alvarez feel the time is right for taking new paths, both personally and professionally. “We were looking for space for a while.” he states, adding “All of a sudden we were soon-to-be parents and all of these things were new to us. So we decided to jump into this all at once.”
Abrache’s experience at Seylou has helped provide inspiration for Red Hound Pizza. “We specialized in regional grain and local produce,” he says. “And I wanted to translate most of that to Red Hound. We want to express the language of the land through food.”
Even the restaurant’s name shows the pair’s intense dedication to ensuring every aspect of Red Hound is meticulous and deliberate. Abrache explains that the titular “red hound” is a reference to the couple’s beloved basset hound, Areba. Abrache chuckles and explains of the name, “Arepa”: “It’s the national bread for Venezuela. We’re from Venezuela and it would be odd if we named a pizza shop for anything other than bread.”
Abrache and Alvarez are hoping that Red Hound will provide a community connection between diners and the merchants and growers who will supply the ingredients Abrache uses to craft superior cuisine. The chef explains: “For me, food has always been a great language to express everything. I’m envisioning the neighborhood coming in and grabbing a slice or a pizza-we want to support local farms, local producers, local vendors. We’re a pizzeria, but I also feel like we’re just a middle person expressing what a farmer and vendor offers and tells their stories as well.”
The restaurateurs have lined up several partners. Abrache states: “Some of the farmers I used to work with at Seylou we’re going to work with. We have partners in Pennsylvania and Virginia as well-it’s pretty much set up.”
Maryland foodies can look forward to sampling Red Hound’s high-quality pies relatively soon. “We’re finishing construction and wrapping up permitting.” Abrache says. “Hopefully we’ll do our final inspection in the next week or so. We’re hoping to open in May.”
Abrache and Alvarez are enthusiastic about bringing their vision to the Maryland dining scene and becoming an essential part of the neighborhood. “We’re excited to be part of the community.” they state. “We just want to offer the best food we can.”
