Posts Tagged ‘Robert Wiedmaier’

Mussel Bar & Grille Opens in Arlington Tonight

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 […]

Underfed: Good Staff Is in Short Supply, and Restaurants Are Getting Desperate

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 […]

Mussel Bar & Grille Coming to Ballston

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 […]

The Federalist Chef Harper McClure Heads to Marcel’s

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 […]

Robert Wiedmaier’s Wildwood Kitchen Now Open

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 […]

Nose-to-Tail Population Control

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 […]

Marcel’s Removes $32,800 check from Facebook

There was plenty of buzz Wednesday after Marcel's posted the receipt for a $32,800 bill (including a $10,000 tip) on its Facebook page with a note reading "a very good night for our Captains." The post has since been removed from Facebook. What gives? Restaurant publicist Simone Rathle says a staff member put it up, and […]

Last Night’s Leftovers: Five Buck Chuck Edition

New York's Five Napkin Burger plans to expand to D.C. [Burger Days] The Five Buck Chuck doesn't suck at Burger Tap & Shake. [Post] D.C.'s Fojol Bros. ranks among America's  Top 20 food trucks. [Smithsonian] CityZen, Plume and Marcel's rank among America's Top 100 for best service. [Open Table] Columbia Room's Derek Brown thinks Yelp […]

Dinner Roll of the Dice: Brian McBride and Robert Weidmaier Eye Atlantic City

Brian McBride is frying up some severed shrimp heads, part of an ambitious recipe for a new pasta dish. For a veteran of the restaurant scene in Washington, with its sizeable international population and its proliferation of sushi joints, the noggins might not seem especially out of the ordinary. But McBride, the former chef at […]

Bye-Bye, Brasserie Beck: Thor Cheston Sets Out To Start His Own Suds Spot

Thor Cheston knows beer. "Sir Cheston," so dubbed after his induction into the Knighthood of the Brewers' Mashstaff, has spent years pouring pints and selecting distinctive suds to serve. Now, he's planning to make and sell the stuff at his own brewpub. After opening Birreria Paradiso, the acclaimed craft beer bar in the basement of […]