‘Commonwealth Scotch Eggs’
courtesy of ‘Mr. T in DC’
Happy chilly Friday kiddies. I’ve got a case of the crankys today, but hopefully we can work through it by talking about my favorite subject: food. This week we’ve got a new British eat place, new fall menus, and a new greek restaurant on K street.
Whisk Group LLC partners Mark Weiss and Bahar Makinaci are pleased to announce the appointment of Wesley Morton as Executive Chef of AGAINN, the new 140-seat British-inspired gastropub opening near Mt. Vernon Square in October 2009. Morton’s menu will offer a modern twist on traditional pub cuisine, focusing on organic, sustainable, locally-produced ingredients and family-style dining. Prior to joining AGAINN, Chef Morton served as executive chef of the Alden-Houston hotel’s award-winning restaurant, *17, in Houston, Texas, earning glowing reviews, including four out of five stars from the Houston Chronicle in 2008. *17 was also named one of the best new restaurants in America by John Mariani in Esquire.
At the new Inox Restaurant in Tysons Corner, Virginia, Chef /Owner Jon Mathieson is melding the fall harvest with creative culinary technique in dishes such as Potage of Green Lentils with Salt-Cured Foie Gras and Braised Pork Belly with Black Eyed Peas and Swiss Chard. “ In the fall, I love cooking with game birds and venison. It is a perfect time for warming dishes such as hearty soups, lentils, winter squash and pumpkins. The cool nights and warm days makes fall produce, in my opinion, the best all year. My favorites being crisp apples, pears, sweet potatoes and chestnuts,” says chef Mathieson.
Owner Stavros Aktipis and Kellari’s Corporate Chef/Partner Gregory Zapantis are pleased to announce their first restaurant endeavor in the nation’s capital, the Greek restaurant, Kellari Taverna, at 1700 K Street, NW, Washington , DC 20006 (202) KEL-LARI (202) 535-5274 which will open its doors in early October with Anthony Acinapura serving as the executive chef. Kellari, Greek for “wine cellar”, will feature an extensive collection of Greek and international wines with dozens offered by the glass. Kellari Taverna will transport guests to the likes of a seaside tavern on the Greek Islands, specializing in fresh fish from the Mediterranean and the Atlantic. The fish, which will be sold by the pound, is selected from the seafood display, grilled to order with the simplest of ingredients and then presented tableside. Proponents of the Mediterranean diet for its healthful benefits, Kellari’s culinary team will be introducing Washingtonians to several varieties of fish not currently served in area restaurants.
Around We Love DC in food news, in case you missed it: Kirk reports on the opening of the new Farmer’s Market near the White House, Cathy reports that the Arlington Police shut down the Taco Carrito for being a few inches too long, I tell you all about where you can get the best deals now that Restaurant Week is over, Cathy hates up on the new Italian eatery in Del Ray, Sapore, Restaurant 3 asks We Love DC readers to settle the debate over what Chicken and Waffles should be served with – gravy or syrup, Rebecca tells us a bit about the Gin Flight at New Heights, which Jenn will try and report back on, Donna shares with you a new organic wine tasting you can do, and finally Cathy and I check out Nage Bistro’s new chef and whip up Butternut Squash soup.
