There's wasabi buttered popcorn, wasabi blue cheese guacamole, and XO honey-glazed shrimp with wasabi grits.
Posts Tagged ‘Robert Wiedmaier’
Robert Wiedmaier is the latest restaurateur to take on live music with his new venue, Villain & Saint.
Menu items include smoked pork ribs, grilled asparagus, and a cocktail named after a Don McLean song.
Iron Gate, Founding Farmers, Kapnos, The Red Hen, The Passenger, and more all have their own private labels.
Chef Robert Wiedmaier opens the third location of Mussel Bar & Grille in Ballston today with beer chandeliers, more than 100 Belgian beers, and of course, lots and lots of mussels. Located in a former Chevrolet dealership, the gastropub has a "dive-bar-meets-raw-American industrial look," according to a press release. Cargo containers have been retrofitted as […]
Among local restaurateurs, there’s a sacred code: Don’t walk into another operator’s restaurant and try to steal the staff. But these are desperate times. In recent months, poaching has become more frequent and more aggressive. Passion Food Hospitality co-owner Gus DiMillo says it’s become all too common to see managers of other restaurants come into […]
Restaurateur Robert Wiedmaier will open his third Mussel Bar & Grille at 800 N. Glebe Road in Arlington this summer. The rock 'n' roll-themed gastropub already has locations in Bethesda and at the Revel Hotel in Atlantic City. Wiedmaier says the Arlington spot will be "bigger and nicer" than the Bethesda restaurant, but not as […]
Before becoming chef de cuisine at The Federalist at the Madison Hotel, Harper McClure spent four months at Robert Wiedmaier's fine dining spot Marcel's. Now, McClure is heading back as executive sous chef. "I always felt like I never really gave Robert enough time, and it really is a great operation," McClure says. "I'm pretty […]
For his newest Bethesda restaurant Wildwood Kitchen, chef Robert Wiedmaier is giving up two ingredients that have been staples of his cooking at Marcel's and Brasserie Beck: butter and cream. The restaurateur says the menu has Mediterranean influences (although he does not want to call it a "Mediterranean restaurant") with plenty of fish, veggies, and infused […]
To fight overpopulation, the National Park Service plans to start hunting deer in Rock Creek Park this winter. Officials plan to give the meat to local food banks. While the cull has been controversial with some animal rights groups, chef Robert Wiedmaier is all for it. The owner of Marcel’s and Brasserie Beck frequently features […]