Haven’t you always wanted a toasted marshmallow milkshake to follow your bowl of curried artisanal organic tofu? Well today’s your lucky day! According to a Zagat blogpost, two restaurants, ShopHouse and Good Stuff Eatery, have plans to expand to Georgetown’s M street.

ShopHouse, a Southeast Asian Kitchen, mimics “Asia’s version of fast food” with an array of items that are “remarkably light and well-balanced,” according to their website. The shop currently has a location in DuPont, and plans to open at 2805 M. St. NW later this summer.

The restaurant will replace Furin’s, a diner that closed last July. Restaurant critics call ShopHouse the Asian equivalent of Chipotle, with an architectural model inspired by the traditional shophouses seen in urban parts of Vietnam, Singapore, and Thailand.

A burger joint on Capitol Hill, Good Stuff, reviewed on the Washingtonian‘s list of Cheap Eats 2011, ”shows no signs of white-collar pretension.” Owner Spike Mendelsohn, Top Chef alum, hinted at a potential opening in Georgetown two years ago. I think we’re ready for the real deal, Mendelsohn.

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Serving up hand-cut fries, mouth-watering burgers, and handspun milkshakes, which sound amazing even though we don’t even know what that means, Good Stuff Eatery, which Top Chef alum Spike Mendelsohn opened in 2008, indubitably lives up to its name.

Problem is, it’s a haul to get to, because Good Stuff’s only location is in Capitol Hill. But soon, that may change. Mendelsohn recently said that he was making plans to expand Good Stuff to other locations—and Georgetown is on the list of places he’s looking at.

Other potential second locations include Baltimore, Arlington, and Virginia, so Good Stuff isn’t guaranteed to open up in Georgetown. But hey, we’ve got the home court advantage, right?

In the meantime, Mendelsohn’s preparing to open We, The Pizza, right next door to the existing Good Stuff location. We, The Pizza will serve New-York style slices and whole pies. Toppings will range from tradition, Bloomberg news reports, like pepperoni, “to the more creative: with creamed spinach; potato and pancetta; or mushrooms with truffle shavings and Bechamel sauce.”