The new American restaurant Newland will take possession of the Montmartre space on Capitol Hill


The partners behind the Capitol Hill Dormant Pub, Beuchert’s Saloon and the Fight Club, a pandemic sandwich pop-up plan to open another nearby restaurant that will give Chef Andrew Markert a more refined approach. with the new American style he has developed over the past eight years.

Newland, named after the Baltimore road where Markert lived as a child, will take over the space at 327 Seventh Street SE which housed the French bistro Montmartre for two decades. Markert says he just got the keys to the space this week and that after some renovations he hopes to open the new restaurant by mid-December. Food in Newland will be more “elegant” and “refined” than Beuchert’s, says Markert, but the goal is to maintain a relaxed atmosphere.

“Sure, shirt mandatory, but we don’t want you to feel pressured to dress,” says Markert.

Markert plans to follow a similar format to Beuchert’s, with menu sections that showcase Mid-Atlantic produce and homemade pasta alongside rice and other grains. Its roots in Maryland will play a role, so people can expect to see charcoal-cooked crab and beef dishes. He plans to weave other global flavors and says he’s already reached out to two other chef friends, Johnny Spero in Reverie and Brad Deboy in EllÄ“, to see if he can spend some time getting inspired by their kitchens. Markert also refers to a trip he took to the Philippines with chef Pogiboy Tom Cunanan a few years ago as an experience that could influence the new restaurant.

“I’m one of those weird people who don’t like to repeat dishes,” says Markert. “And if I open a new restaurant, I’m kind of like, no, I don’t want to do what I necessarily did before at Beuchert.”

Markert made his Washington debut working for Michel Richard at Citronelle and was the chef de cuisine of modern American PS 7 at Penn Quarter. Since opening Beuchert’s on Pennsylvania Avenue SE eight years ago, Markert has felt a bit haunted by the historic bar’s past, which dates back to its original incarnation as a late 19th-century pub and sweatshop. of the Prohibition era. In a place that has a ‘saloon’ stenciled on the front glass and buffalo heads hanging behind the bar, Markert always felt like people were coming for cocktails, and it was his job to convince them with rotating seasonal dishes like ceviche, white gazpacho, saag with sweet turnips replacing the paneer, a bison tartare with sweet onion jam or a dish of fried cauliflower with lime zest, miso caramel, puffed quinoa, and fermented chili powder.

“I really think people came because of the drinks but came back because of the food,” says Mackenzie Conway, director of beverages at Beuchert, who will pick the wine list in Newland.

While cocktails play a big part at Beuchert’s and Fight Club, Conway says he expects to serve a short list of six to eight in Newland. Some will incorporate modern techniques for handling the fruits and vegetables in Markert’s kitchen, and others will be versions of classics he has been refining for years. So there could be a clarified caprese cocktail, one of Conway’s obsessions for some time now, alongside a refreshing New Orleans-style roffignac built with a raspberry tree.

There are no draw lines on the property, so Conway will be stocking cans and bottles starting with Hamm’s, Beuchert’s “papa beer” of choice, and perhaps a high-end “amber or stout” at the bottle or something really playful. ”Conway is delighted to have more space to properly store vintage wines and wants to show off lesser-known Bulgarian and Chilean grapes, as well as producers from Idaho near the Valley of Columbia.

Back on Pennsylvania Avenue, Markert expects Beuchert to return one day. Fight Club did well during the pandemic, getting a nod from the Washington Post for its Pistachio Butter and Bacon Cooking BLT, and could move into its own dedicated space once the chef and his partners find the right space.

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