Southside food news: G'town Truckstop, more

Just took a tour through Georgetown to see what's happening.  I'd read rumors of activity at the Georgetown Truck Stop and they turned out to be on the money: The place is getting gutted, repainted, and there are two rectangles cut into a larger plate-glass window that look like slots for sliding orders thru, ala old-time burger joints (think Dick's). Just looking at it I had a heart-quickening revelation: What if Red Mill (or a different but really delicious burger place) were to take the place over? It's the PERFECT size for a quick grab-n-go burger joint. Don't go quoting me on this, since I haven't heard anything concrete and no one was there when I drove by, but a girl can dream. (And If you know what's going into the place, please tell me about it in the comments.)
 
The Cutting Board sushi opened a few months ago in the old Kurry Kind space next to Georgetown Liquor Company. I had a huge lunch there last month, ate too many rolls (they don't do nigiri or sashimi, just rolls), and solidified my stance: Maruta's still the best place to get sushi in the south end.

Cutting Board's list of sushi scares me, frankly--I can't remember how many different rolls they offer (or maybe I just can't count that high). But it's not just the fried asparagus, mayo and sweet teriyaki sauce that bugs me, it's the fact that, with so many things on your menu, you've got to either buy everything frozen, or risk serving un-fresh food unless you are so packed all the time that you're forced to constantly replenish all the dozens of ingredients you have to keep on hand (which is not the case at CB).

At Maruta, they do only a few things--salmon, tuna, tofu, a little eel--but they keep everything fresh and tasty. And for $4 you can get 6 slices of your favorite roll, or for $6 a plentiful assortment of sashimi.

Finally, Hudson, the diner opening in a cool old brick building on Marginal Way (which I wrote about way back in October), was scheduled to open this month, but it's still papered-over. I've got a call into co-owner Michelle Brasch, so I'll post an update as soon as I hear back.