Coming Soon: Morso

A soon-to-open Georgetown restaurant has lured former NYC chef Ed Witt to head the kitchen.

, which is slated to open at the corner of Potomac and M streets in September, will be a Mediterranean spot serving small plates with a modern Turkish influence.

Last week, Metrocurean spoke to Witt, who recently returned from a trip to Turkey. He says the menu will feature some traditional Turkish dishes, as well as more modern takes on the flavors.

Witt hopes to rely as much as possible on local farms and seasonal ingredients. He's already familiar with some local sources — he tells Metrocurean he was one of the first chefs to use Bev Eggleston's heritage breed pigs years ago.

With his new DC gig, the chef is coming full circle in a way. Before cooking school and working at various San Francisco and New York restaurants that included Jardinière, Daniel and Il Buco, Witt worked at DC's Occidental Grill. The chef, who grew up in Damascus, Md., also competed on Food Network's "Chopped!" this past February.

On cooking in DC, he says: "You can do a lot more here in the next couple of years than in New York."

Morso's main dining room will seat 70 or so. The restaurant will also offer a separate area with a few seats and separate menu for take-out.