Store Reporter

Looks like we’re still a couple of weeks away from the opening of Sisters Thai at Cabin John Village. (Revisions to be made, inspections to be done, yada yada yada.) Anyway, we’ve got up-to-date photos of what’s going on inside. From the marquee-style Magnolia bakery sign to the Instagrammable bathrooms, the whole place is a treat for the eyes. To see for yourself, check out Store Reporter on Facebook and Instagram.

This week we took a preview tour of Fogo de Chão, the Brazilian steakhouse that will open June 24th at Pike & Rose. The showpiece of the menu is the “Fogo Churrasco Experience,” featuring unlimited meats sliced at your table along with cheese bread, polenta, mashed potatoes, caramelized bananas and an all-you-can-eat spread on the center “market table.” (Price: $53.95 at dinner, $37.95 at lunch, $41.95 for weekend brunch.) For a closer look at Fogo’s posh interior, check out our photos on Facebook and Instagram.

It’s almost prize time at The Big Greek Cafe, where one lucky customer is about to win a six-day trip for two to Athens, Greece. Brothers Nikos and Simos Marmaras, who opened the original Big Greek in Silver Spring 10 years ago, are celebrating their first decade in business with a trip giveaway. There’s still time to enter: Just visit any of Big Greek’s four locations (Silver Spring, Rockville, Kensington or Bethesda) and drop your name into the prize box before the drawing on June 22nd. For more on The Big Greek and the family that started it all, click here. For directions to all four locations, as well as weekly specials and a preview of the menu, click here.

It’s been a quiet couple of weeks at Westfield Montgomery mall, but change is on the horizon as we roll into summer. Eyebobs, Poke Papa and the Windsor clothing store all will be opening soon. Chevy Chase Acura is moving into the former Kia Stinger space, New York-based Möge Tee is moving into the former B/Bop/Q space, and Shilla Bakery is temporarily closed while a new owner takes the reins. Also: 7-Eleven is on the way. More on all the new food in an upcoming issue.