Amid a turbulent period for restaurants in Clarendon, there are rumors circulating about two other prominent neighborhood eateries.
Multiple sources have told ARLnow.com that Pete’s New Haven Apizza (3017 Clarendon Blvd), which opened in 2011, has been looking for another business to take over its space. One source said a deal is in the works which would bring a new Chipotle location to the current Pete’s space.
“That’s news to me,” Pete’s co-founder Joel Mehr said, when asked about it in June. He declined further comment.
There have also been persistent rumblings that Fuego Cocina y Tequileria (2800 Clarendon Blvd), which opened in 2012, may be closing by the end of the year. A spokeswoman said the Mexican restaurant is doing well and reports about a potential closure are false.
“Those rumors are not correct,” said Simone Rathle, on behalf of Fuego owner Passion Food Restaurant Group. She said the rumors may have started after Fuego stopped serving lunch on weekdays.
Over the span of a month this summer, three prominent Clarendon restaurants — Hard Times Cafe, Boulevard Woodgrill and American Tap Room — closed their doors. Brixx Pizza in Clarendon closed earlier this year after just six months in business.
While there are more new restaurants and bars on the way — Ambar, Pamplona, Opera — some insiders question whether there might be more restaurants in Clarendon than the market can handle. That would explain why even generally well-liked spots, such as Boulevard Woodgrill, have been closing.
Insiders say middle-of-the-road restaurant concepts that branch out as small chains after finding success in the suburbs — American Tap Room would be one example — are particularly vulnerable. Drawn to Clarendon by allure of the area’s young, affluent potential customers, they find that consumers have tastes more in line with D.C. than Fairfax County.
“I think the mini-chains don’t realize this clientele is so used to D.C. and big city ideas,” said one industry insider. “In a town far out it would probably do well, but people here want something different.”
There’s also the issue of quickly-changing consumer habits — the reason why the once-hot frozen yogurt and cupcake shops have been whittled down to one survivor apiece in Clarendon.
Still, neither explanation would apply to Pete’s, which originated in D.C., or Fuego, which was launched in Clarendon by savvy, successful D.C. area restaurateurs. In the end, it might come down to supply and demand: too many restaurants in one place, not enough potential customers.
