By DCist contributor Analiese Bendorf
The Big Apple’s Harvest Export
Attention, all ye who still doubt whether one may dine seriously in DC (and we hope there aren’t many of you left), you may soon be tempted to cancel that weekend jaunt to Manhattan. Washingtonian’s Todd Kliman reports in this week’s online chat that high-profile chef Eric Ripert, of N.Y.C.’s famed Le Bernardin, plans to bring his four-star culinary talent to D.C., where he will open a new restaurant, Harvest, late this summer or early fall. Tom Sietsema unearthed the news in his chat last May, adding that Ripert hopes to turn the space (rumored to be located in the former Grill space at the Ritz-Carlton on 22nd and M), into an organic café, “like New York’s Balthazar, only American.” If Le Bernardin is any indication (Ripert says one of his five sous chefs will spearhead the endeavor), Harvest will undoubtedly join the growing crop of D.C.’s most exciting places to eat. (Thanks to Metrocurean for digging up Tom’s chat.)
New Brasserie Beck-ons
Also among that crop is the highly anticipated Brasserie Beck, chef Robert Wiedmaier’s latest venture. According to an ad on Craigslist.com (the restaurant is hiring a General Manager), the eatery will be a “traditional Belgium Brasserie” (not unlike Wiedmaier’s current domain, Marcel’s, which features the French-Belgian fare that won Wiedmaier the 2003 Chef of the Year award from the American Culinary Institute). The ad also indicates that Brasserie Beck is slated to open in April of 2007 on 11th and K, in the gentrifying-as-I-type neighborhood surrounding the new Convention Center.
Haute Diggity Dog
If your budget is more Wendy’s than Wiedmaier, don’t despair. Adams Morgan now boasts another wallet-friendly late-night eating option: M’Dawg Haute Dogs is finally open for business, and whether you have the drunken munchies or just crave a killer half-smoke, you could do far worse than these wursts. Former DCist Food and Drink writer Erin Zimmer (now of the Washingtonian) reports that M’Dawg Haute Dogs (located across the street from sister joint Amsterdam Falafelshop), offers such varietals as the New Jersey Ripper (“a deep-friend, split down-the-middle Vienna Beef dog”), and a venison dog, among other options. You can even order a homemade corn dog, corn meal batter courtesy of chef Greggory Hill of David Greggory, who also helped concoct M’Dawg’s plethora of relish options, like apricot chutney and Southern-style slaw. So, for those nights when Jumbo Slice just won’t suffice, stumble on over to M’Dawg’s, which serves up its dogs (including a vegetarian dog and several European imports) into the wee hours of the morning.
