Brush past D.C.’s hyper-foodie culture and realize that neighborhood bakeries — Sara’s or Baked and Wired, Fort Dupont’s fried chicken breakfasts — exist nowhere else. Their Southern food and more than 100,000 square feet of comfy seating has defined their offerings for years.
And then there’s Eatsa.
It was a big idea: mechanized, automated burritos in the image of Chipotle, eliminating employees, sanitation costs and long line-ups. But then, a couple of days after opening their doors, Eatsa experienced their first all-out meltdown: By the end of the night, Eatsa patrons were marooned in a darkened and silent East Falls Church restaurant, without cash for the nights’ cravings.
A year later, following a tumultuous week last month, the cool, white food truck is making a comeback.
With an all-star team of sorts, including two of the three brothers who pioneered the brand — and a few former Eatsa employees.