The long awaited grand opening of the new Glover Park neighborhood restaurant Blue Ridge is finally happening, June 1, 2009. This new venue of Restaurateur dynamic-duo, Eli Hengst and Jared Rager has been eagerly anticipated ever since late March when it was announced that former Hook Executive Chef, Barton Seaver was tapped to be the new Executive Chef. Seaver known for his commitment to sustainable food practices, plans to incorporate seasonal and farm-to-table techniques emphasizing “whole animal” cooking and locally sourced ingredients from the Mid-Atlantic region.
Co-owner, Jared Rager, is well known for his involvement in several restaurants in the Washington, DC area, such as Bethesda Row's Redwood and Sonoma Wine Bar on Capitol Hill, which won the 2007 Best Neighborhood Restaurant RAMMY and recognized in 2009 by the Washingtonian as one of Washington DC’s best bars. Rager was once an owner of Mendocino Grille and Wine Bar, but has since shifted his attention to Redwood and the new opening of Blue Ridge. Rager's partner, Eli Hengst, was involved in Sonoma and Redwood; however, recently sold his stake in Redwood. Once slated to join Blue Ridge, Justin Guthrie will no longer be tending bar, having taken a position as the beverage director for Jean-Georges Vongerichten's new W Hotel (3307 M Street in Georgetown).
The 185 seat restaurant situated in the carefully restored century-old row house (2340 Wisconsin Ave) aims to be a neighborhood gem including tranquil pond and Oriental inspired gardens. The layout and design of Blue Ridge will feel somewhat fimiliar, including exposed brick walls, as diners enter through the bar to the main dining room, similiarly to Sonoma and Redwood which were designed by GrizForm Design who was the architect of record on the project. The restoration of Blue Ridge spanned through the winter and into the spring of 2009 in a hands-on collaboration between co-owner, Eli Hengst and Washington-based design firm, CORE, under the direction of principal Peter Hapstak. The restaurant is modeled after a turn-of-the-century Shaker farmhouse, however, the lounge above the large dining space is more modern featuring a gorgeous faux fireplace and leather appointed chairs. This space may also serve as private event space.
“The menu will highlight seasonal mid-Atlantic cuisine, focusing on products from the Blue Ridge extending from southern Pennsylvania down to the northern edge of Georgia. Guests can anticipate simple plates and presentations, local artisan cheeses and house-cured meats from throughout our region,” states Barton Seaver. “I believe that it is the local, neighborhood restaurants that define a city’s cuisine, and I’m excited to bring my Washington background and roots to Blue Ridge and another DC neighborhood I love.” Chef de Cuisine John Murphy and Executive Sous James Chase will be running the operation with Barton Seaver on a daily basis.
Appetizers are very reasonably priced; between $5 and $10. Entrees will range from $12 to $20. The new restaurant will be open 7 days a week for lunch and dinner, beginning June 1st. See Menu below.
I can’t wait to try the new restaurant! I'll be there for on Wednesday, June 3, 2009 to check it out!
Lunch and Dinner Menu
Appetizers
Root-vegetable chips with charred-onion dip—$5
Deviled eggs with olive-and-herb spread—$6
Fingerling potatoes with pimiento cheese and bacon bits—$6
Country-ham-and-vegetable soup—$7
Crispy grit cake with mushroom ragoût—$6
Broiled oysters with spinach-and-ham béchamel and Herbsaint—$11
Hot shrimp dip with grilled bread—$8
Fried chicken livers with herb salad, caper aïoli—$7
Grilled calamari with basil-walnut pesto, potatoes, frisée—$9
Grilled asparagus with mustard sauce—$7
Arugula salad with lemon, Parmesan, apple, and mint—$8
Roasted butternut squash with poached egg and chorizo vinaigrette—$9
Selection of local artisanal cheeses—$14
Selection of house-made and artisanal charcuterie with pickled vegetables—$15
Entrées
Fried catfish with sorrel aïoli, chow-chow, and frisée-herb salad—$15
Grass-fed burger with chow-chow, house fries, and frisée—$12; with cheddar add $1; with bacon add $1
Grilled pork chop with red-eye gravy and Parmesan-potato salad—$18
Smoked trout Caesar salad with roasted-lemon dressing and Parmesan—$14
Grilled fish of the day with bacon collards and chopped-vegetable salsa—$18
Grilled trout with root-vegetable mash, crisp bacon, and pecan brown butter—$16
Grilled chicken breast with pecan/jasmine-rice salad, herbs, and honey-cider glaze—$14
Pork stew with white wine, rosemary, and grilled bread—$14
Grass-fed rib eye with herb butter and garlic fries—$21
Fried-green-tomato BLT with cream-cheese/pimiento spread, house bacon, and salad—$11
Chicken pot pie with rosemary potato biscuit and root vegetables—$13
Entrée for two—daily preparation—$18 to $25 per person
Sides (all $5)
Grit cake
Root-vegetable mash
Grilled broccoli
Parmesan-potato salad
Fried green tomatoes
Garlic-herb fries
Chow-chow
Bacon collards
Desserts
House-made pies: strawberry-rhubarb, apple-cardamom, lemon meringue, and blueberry—$6
Root-beer float or Coke float—$6
Sundae: choice of ice cream with house-made chocolate sauce and adult cherries—$7
Scoop of ice cream—$3
Brunch Menu
Appetizers
Bowl of doughnuts—$6
Bowl of brunch breads, pecan sticky buns, and sweet sage biscuits with apple butter—$7
Fried chicken livers with herb salad and caper aïoli—$7
Deviled eggs with olive-and-herb spread—$5
Oysters on the half shell—$2 each
Broiled oysters with spinach-and-ham béchamel and Herbsaint—$11
Arugula salad with lemon, Parmesan, apple, and mint—$8
Root-vegetable chips with charred-onion dip—$5
Grilled asparagus with mustard sauce—$7
Fingerling potatoes with pimiento cheese and bacon bits—$6
Hot shrimp dip with grilled bread—$8
Entrées
French toast with walnuts braised in syrup and butter—$9
Smoked shrimp in gravy on biscuits—$11
Quiche with spinach, goat cheese, and an herb salad—$10
Country ham and biscuits—$9
Crispy grit cake with mushroom ragoût and fried eggs—$8
Fried eggs with root-vegetable hash, house bacon, and a biscuit—$10
Eggs Benedict with crispy grit cakes and herb hollandaise—$9
Roasted butternut squash with poached egg and chorizo vinaigrette—$9
Grass-fed burger with chow-chow, shoestring fries, and frisée—$1; with cheddar add $1; with bacon add $1
Fried catfish with sorrel aïoli and pickled-vegetable salad—$13
Smoked-trout Caesar salad with roasted lemon, Parmesan, and croutons—$12
Bowl of smoky collard greens with poached egg and grilled bread—$8
Fried-green-tomato BLT with cream-cheese/pimento spread and house bacon—$11
Three-egg omelet with mushrooms and goat cheese—$9
Grilled chicken breast with pecan/jasmine-rice salad, herbs, and honey-cider glaze—$14
Sides (all $5)
Grit cake
Parsnip mash
Grilled broccoli
Parmesan-potato salad
Fried green tomatoes
Garlic-herb fries
Chow-chow
Bacon collards
Desserts
House-made pies: strawberry-rhubarb, apple-pear-cardamom, lemon meringue, and blueberry—$6
Root-beer float or Coke float—$6
Sundae: choice of ice cream with house-made chocolate sauce and adult cherries—$7
Scoop of ice cream—$3
For additional information or reservations please call (202) 333-4004 or visit www.blueridgerestaurant.com. Blue Ridge is located at 2340 Wisconsin Ave. NW, Washington, DC 20007
Comments