Feb 23, 2009

Belgian Chef Expands In DC

If the economic crisis has you staying put, but you still crave the weighty belgian beers and stellar cuisine, then look no further than washington D.C.

Washington Business Journal. 2008

--Robert Wiedmaier, the chef who opened D.C. hot spots Marcel’s and Brasserie Beck, plans to unveil two Belgian and American-infused eateries and a market in Alexandria next year.

Brabo by Robert Wiedmaier and Brabo Tasting Room will open in February.

In the spring, Old Town’s first gourmet market called The Butcher’s Block will start selling cheeses and charcuterie.

His wining and dining trifecta, designed by New York-based Vicente Wolf, will be located at 1600 King Street, adjacent to Kimpton’s Lorien Hotel and Spa.

The 105-seat Brabo will be open for lunch and dinner, serving dishes like roasted chicken in a tarragon jus, a 24-hour veal shank, and filet with stilton cheese. A steel and brick wood-burning oven will cook some of the items.

The 45-seat tasting room will be open for breakfast, lunch and dinner with seasonal menu items that include mussels with chorizo and fennel, slow roasted pork sandwiches, salmon pâté, and assorted artisanal cheeses.

Eggs and goat cheese will come from the eco-friendly farmer and cheese maker, Brad Park of Pipe Dreams.

Chef de Cuisine Chris Watson, executive sous chef for Wiedmaier at Marcel’s, will oversee both kitchens.

Both posts will tap into the Belgian beer list from Wiedmaier’s famed selection at Brasserie Beck.

The black-and-white tiled, European-style market will sell wine, Belgium beer and gourmet bites when it opens in the spring.

Wiedmaier opened Marcel’s in 1999 and Brasserie Beck in 2007, both of which are named after his two sons. He’s also served at The Watergate and Four Seasons Hotel in D.C.

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