Scoop: Food News Round-Up

Keeping you updated on the city's top food news...

• A second location of Alexandria's popular Buzz Bakery opens today in Ballston at 818 N. Quincy St. (Free samples all day Monday!) New treats from executive pastry chef Tiffany MacIsaac include breakfast pop-tarts, made-to-order waffles, individual quiches, housemade popsicles, and take-and-bake cookies.

• President Obama and the First Lady celebrated Mother's Day on Saturday night at the chic Italian Ristorante Tosca.

Estadio starts serving lunch Tuesday through Friday this week. In addition to a full lunch menu, the Spanish destination's new to-go menu, available at the bar or for takeout, will feature a rotating selection of bocadillo sandwiches (at right) — like spicy lamb meatballs with Cana de Cabra cheese — paired with a salad for $10.

• Spike Mendelsohn's kosher food truck Sixth and Rye (in partnership with Sixth and I) will start serving its signature hot smoked corned beef sandwiches on fresh rye bread this month.

• Just in time for summer, NYC burger export Shake Shack opens May 17 at 1216 18th St. NW, tweets Tom Sietsema.

• A new cabaret and small plates spot from the owners of Oya and Sei, Sax is slated to open May 13. Read more in Restaurant Watch.

• Master pizzaiolo Edan MacQuaid is now consulting at the pizza oven at Ardeo+Bardeo.

• Over the weekend, food writer Tim Carman was awarded a prestigious James Beard award for newspaper food writing column for his work at the City Paper. During tonight's chef awards, DC will be respresented in the Best Chef: Mid-Atlantic category by Restaurant Eve's Cathal Armstrong, Komi's Johnny Monis and Obelisk's Peter Pastan. Chef José Andrés is up for the third year in a row in the national Outstanding Chef category. Good luck, chefs!

Check out SCOOP for more of the food news you need to know.
Keeping you updated on the city's top food news...