Faux-Pho Philosophy: Area chefs are experimenting with pho, including Nick Sharpe of BaBay, Tim Carman writes. Pho is traditionally something where condiments, like Sriracha sauce and jalapeños, are added according to personal taste, not according to the chef’s taste. “Sharpe’s only concession to consumer freedom is a small tray of hoisin and Sriracha sauces. He suggests you leave it undisturbed.” But you can make it at home! [WaPo]

Upcoming on H Street NE: A new British-style pub with fish and chips and gastropub fare is set to open next month. [We Love DC]

Upcoming in Rosslyn: Expect a bit of Guajillo in the Artisphere’s new restaurant. [ARLNow]

Like It Hot? Says Tom Sietsema of Zee’s: “Like it on the wild side? Spoon a dab of the chef’s hot sauce on your plate—and be prepared to shed a few tears. Scotch bonnet peppers in the mix torch the tongue.” [WaPo]