Young and Hungry

Nage Bistro Hires Former Fiola and Eventide Chef

Nage Bistro has reopened with a new look and new chef after a $125,000 renovation. Chef Miles Vaden comes to the Scott Circle restaurant after serving as executive chef at Fiola (briefly) and opening executive chef at Eventide in Clarendon.

Vaden has also worked in the kitchens of Todd Gray's EquinoxJean-George Vongerichten's Vong in New York, and James Beard award-winner Shawn McClain's Spring in Chicago (both of which have since closed).

Vaden will keep some Nage classics like the wild mushroom baklava and truffled frites, but his new menu will include daily specials like crab gratin and braised rabbit with buttermilk schnitzel. Vaden will also introduce special tasting menus every Wednesday, Thursday, and Friday called "WTF Chef Tastings." (We wonder if he's as clueless about the acronym as restaurateur Jeff Buben supposedly was when he named his new lunch spot WTF.)

The bar menu is also getting a makeover with a new focus on local craft beers like 3 Stars Brewing Company's Peppercorn Saison and Port City Brewing Company's Monumental IPA. Mixologist Sam Pulda will be slinging cocktails like the "Liquid Washington" with apple-infused Markers Mark, honey liqueur, and Cabernet bitters as well as the "Rose Garden" with bell pepper, mint, Applejack, blood orange juice, celery bitters, and a "floral" lemon twist.

As for that revamped look? The new dining room has floor-to-ceiling windows and a refurbished barn wood wall that has live moss squares growing from it. (We'd call it farmhouse chic if the term weren't already so cliche.) Other trendy touches include Edison bulb centerpiece lights above the Corian top bar.

The restaurant is open seven days a week for breakfast, lunch, and dinner.

Nage Bistro, 1600 Rhode Island Ave. NW; (202) 448-8005; nagedc.com.

Photo via Nage

Comments

  1. #1

    It was such a nice place. Great to bring visitors or to just come with family or friends or enjoy a moment with your love one. :)

  2. #2

    That's supposed to be an upgrade? The former Nage was warm and inviting. This looks...well, like every other restaurant being built or revamped in the last couple of years.

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