“Michele’s, a new Franco-American restaurant, will open at The Eaton DC on November 3”

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1201 K Street, NW. Photo by Ted Eytan

Check out the menu here.

Extract from a press release:

Chef Matt Baker of Gravitas and 101 Hospitality Group today announced that Michele’s, Baker’s new French-American restaurant, will open at The Eaton DC on November 3. Named after his late mother, Baker pays homage to his French heritage and his upbringing in Houston and New Orleans at Michele’s, where he brings the multicultural flavor profiles of the two American culinary centers in the nation’s capital. The chef’s classic French training, his New American cooking style , influences from his hometown and signature panache come together to create a bright and eclectic Franco-American menu, where fresh, local seafood and seasonal produce take center stage.


courtesy of Michèle

“From top to bottom, from raw bar to dessert, Michele’s is the culmination of my personal and professional journeys, it tells my story of what influenced me and what made me a chef,” said Chef Matt Baker. “I fell in love with the food and cooking in my mom’s and grandmother’s kitchens in Houston and New Orleans. I hope to honor both cities, which have been profound personal influences on me, with their rich culinary histories and vibrant cultures, and I wanted to honor those traditions and my roots at Michele.

Chef Baker draws inspiration from the flavor profiles and traditional seasonings of his southern upbringing, his classic French training, to create new-look French brasserie dishes, executed in the same fine dining experience at Gravitas, the Ivy tasting room. Baker’s Michelin-starred city. This takes shape in family-style dishes like free-range chicken presented whole, but prepared three ways – with roast breast, braised thighs, and crispy fried thighs. Al pastor tacos, ubiquitous in Houston, are reinvented as crudo at Hamachi Al Pastor, with a delicate tagine crust of pineapple, guajillo vinaigrette and avocado mousse. Baker’s penchant for vegetable-based meals is not typical of traditional French restaurants, but menu items like the celeriac “Tatin”, a play on apple pie, argue for their. inclusion and set Michele’s apart from other French brasseries and bistros in DC. .

Michele’s menu will include an expansive raw bar with superb seafood turns, classic caviar service, and a menu of raw, tartare and ceviche alongside locally sourced oysters. An 18 to 20-course omakase menu served at the raw bar will be launched shortly after opening.

Baker enlisted Andrew Cleverdon to help him realize his vision as a chef. Cleverdon brings with him the experience of Michelin cuisine from his time at the late Siren as well as the time spent leading the cuisine of Bourbon Steak.

Pastry Chef Aisha Momaney brings her culinary expertise, making sweet desserts like decadent sour cream cheesecake, superb Illanka chocolate mousse and Banana Fosters ice cream sundae. “My goal was to combine Chef Baker’s childhood favorites with whimsical New Orleans hints, while keeping things seasonal,” Momaney said. “And most importantly, these are treats you’ll want to share with your loved ones.”

Located on the ground floor of The Eaton DC, Michele’s will initially be open Wednesday through Sunday for dinner service – with heated outdoor dining options – with a weekend brunch and dinner to follow later. this winter.

Baker has been instrumental in organizing an extensive wine list including a wide selection of natural and biodynamic wines, as well as French classics to complement his eclectic yet classic menu. An innovative cocktail program developed by Beverage Manager Judy Elahi blends perfectly executed classic cocktails with original versions of traditional French drinks.

Space

The 3,000-square-foot, 124-seat interior features 54 seats in the dining area, a 10-seat raw bar, and 60-seat overall bar with a mix of traditional bar, tall seating, and lounge seating. DC-based interior and interior design firm Natalie Park Design Studio led the design behind Michele. Working on existing elements of the space, the brand’s cobalt blue and neon pink colors are incorporated throughout the dining room with new artwork from local artists Naomi Whitestone and Emon Surakitkoson commissioned by Baker. A double-sided glass wine rack displaying the restaurant’s extensive wine collection separates the dining area from the bar. Park designed a custom raw bar adorned with textured walnut wood and a deep veined blue marble top with brushed brass accents. Diners seated at the raw bar will be able to view a selection of fresh seafood while being served by the chefs. An additional 32-seat, partially closed street is being built with heating and cooling for alfresco dining in all weather and will debut later this year.


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