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News for Restaurants in Washington DC
September 2009 Archive

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Sou'Wester is the new restaurant concept at the Mandarin Oriental, Washington DC. Headlined by executive chef Eric Ziebold and executed by chef de cuisine Rachael Harriman, the restaurant features American cuisine with regional influences. Ziebold and Harriman worked together at CityZen, and prior to that at The French Laundry in Yountville, California, and Per Se in New York City. Their new menu at Sou'Wester features traditional as well as interpretive takes on classics such as chicken and dumplings, braised rabbit leg with creamed grits and sautéed perch with Old Bay chowder. Pastry chef Amanda Cook, who has overseen the desserts at CityZen for over three years, also designs Sou'Wester's desserts, which include items such as warm and crispy fried apple pie. Sou'Wester is open for breakfast, lunch and dinner daily. Sou'Wester, 1330 Maryland Ave. SW, Washington, DC 20024, 202-554-8588.
Chef-partners Kaz Okochi and Richard Sandoval have named Antonio Burrell as chef de cuisine of the new restaurant, Masa 14. The all small-plates menu will incorporate Asian and Latin flavors, and prices will range from $6 to $14. Guests may view the open kitchen with its wood-fired brick oven that is an important centerpiece to Masa 14's menu. Masa 14, 1825 14th St. NW, Washington, DC 20009, 202-328-1414.
The Greek restaurant Kellari Taverna will open in early October at 1700 K St. Kellari, the Greek word for "wine cellar," will feature an extensive collection of Greek and international wines with dozens offered by the glass. The chef, Anthony Acinapura, will offer seafood fresh from the Mediterranean and the Atlantic. Kellari Taverna, 1700 K St. NW, Washington, DC 20006, 202-535-5274.

News Bytes

BRABO Offers Early-Bird Specials
BRABO by Robert Wiedmaier is offering a new three-course Early Supper menu, available seven days a week from 5:30 p.m.-6:30 p.m. for $38 per person (tax and gratuity not included). Guests select an appetizer, entrée and dessert from a menu crafted by Robert Wiedmaier. The Early Supper menu is offered in addition to BRABO's à la carte menu. Guests can include a glass of eco-friendly white or red wine such as Santa Julia Organica Torrontes and Cabernet Sauvignon from Mendoza, Argentina, for an additional $7. BRABO by Robert Wiedmaier, 1600 King St., Alexandria, VA 22314, 703-894-3440.
Vermilion Offers a Vegetarian Tasting Menu
Alexandria's Vermilion restaurant now offers a nightly four-course vegetarian tasting menu. The new menu is priced to match Vermilion's traditional (meat-friendly) four-course tasting menu, $45 per person, with wine pairings available for an additional $15 per person. Guests can look forward to dishes such as Path Valley cauliflower soup with curried tofu, almonds and raisins, smoked mozzarella ravioli with summer squash carpaccio and roasted pepper froth, and grilled lobster mushrooms with fresh shelling beans, baby corn and red wine. Vermilion, 1120 King St., Alexandria, VA 22314, 703-684-9669.
The Source Offers Happy Hour Specials
The "Hour of Power" takes place Monday through Friday from 5 p.m.-6 p.m. in the lounge at The Source by Wolfgang Puck. This happy hour alternative features a trio of food items paired with a flight of wines for $25 per person (exclusive of tax and gratuity). Executive chef Scott Drewno kick-starts his new menu with a trio pairing in which guests can enjoy three types of dumplings, each matched with a specially selected glass of wine. Offerings will change frequently and future specialties will include trios of soups, spring rolls and ribs. The Source by Wolfgang Puck, Newseum, 575 Pennsylvania Ave. NW, Washington, DC 20001, 202-637-6100.
Sausage & Beer Time
At 3 Bar & Grill in the Arlington neighborhood of Clarendon, executive chef Brian Robinson will be grilling up a variety of authentic German sausages and tapping a selection of German beers in celebration of Oktoberfest (October 9-12). In addition to the daily Oktoberfest menu, the restaurant will raise a pint with patrons at a large Oktoberfest Patio Party on Sunday, October 11, from 4 p.m.-8 p.m. Robinson will grill a variety of authentic Bavarian sausages on the patio grill and pair them with German beers served at the outdoor patio bar. Festive music and hourly toasts will be a part of the event. 3 Bar & Grill, 2950 Clarendon Blvd., Arlington, VA 22201, 703-524-4440.
Central Opens for Sunday Dinner
Welcoming the return of fall, Central Michel Richard will have Sunday dinner hours of 5 p.m.-9:30 p.m., giving diners plenty of time to put a tasty punctuation mark to the end of their weekend activities. Central Michel Richard, 1001 Pennsylvania Ave. NW, Washington, DC 20004, 202-626-0015.

Chef Shuffle
Kyle Bailey has been tapped as executive chef of Birch & Barley and ChurchKey, the Neighborhood Restaurant Group's first restaurant and beer bar in the District of Columbia, opening this fall. Bailey's appreciation for local produce is evident in the modern American menu he created for Birch & Barley. Upstairs from Birch & Barley is ChurchKey, NRG's 3,250-square-foot beer bar. For this space, Bailey conceived a menu split into four sections: Fresh, Pressed, Roasted and Fried. Birch & Barley and ChurchKey, 1337 14th St. NW, Washington, DC 20005, 202-518-7549.
Nage welcomes new chef de cuisine and co-owner Glenn Babcock, who has a strong background in classical French technique. Babcock previously worked at DC's The Oval Room, where he served as sous chef under Tony Conte. Before that, Babcock was the sous chef at the fine-dining Italian restaurant La Piazza in Chicago. Nage, Courtyard Washington Embassy Row, 1600 Rhode Island Ave. NW, Washington, DC 20036, 202-448-8005.
Restaurateur Ashok Bajaj has tapped Adam Longworth as the new executive chef for 701. Chef Longworth has worked with Alfred Portale at New York's Gotham Bar & Grill since 2002. After a short stint under Tom Colicchio at Gramercy Tavern in 2003, he went to Philadelphia to help Portale open Striped Bass. Longworth moved back to New York to rejoin Gotham Bar & Grill as a sous chef in 2004 and was promoted to chef de cuisine in 2007. The dining room's new design includes a reconfigured floor plan that features a new bar and lounge area. Mo's intimate bar also gets a new look including a crystal vinyl bar topped with glass. 701, 701 Pennsylvania Ave. NW, Washington, DC 20004
With the departure of Frank Morales as head toque at Alexandria, Virginia's Rustico Restaurant & Bar, the Neighborhood Restaurant Group has appointed Steve Mannino as executive chef. In addition to his new responsibilities at the Alexandria restaurant, Mannino will also head the second Rustico location, which is expected to open at 4075 Wilson Blvd., Ballston, Virginia, in the summer of 2010; a Buzz Bakery will be located next door. Mannino plans to weave his classic culinary style into the menu while keeping the familiar flavors for which the restaurant is known. Rustico Restaurant & Bar, 827 Slaters Ln., Alexandria, VA 22314, 703-224-5051.


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