“We love being a place where neighbors, friends and special guests can come together to enjoy lovingly prepared seasonal offerings from Chesapeake Bay, Virginia, Maryland and Pennsylvania. We are a family-owned restaurant whose owners and staff live just blocks away. We source exclusively from local farms and co-ops. When summer is in full swing, you will find Rob working his three community garden plots, where he grows as many herbs, heirloom tomatoes, and other seasonal veggies as urban gardening permits!“
House-made pancakes with local beets, figs, kitchen garden spring greens, and local goat cheese; house-rolled toasted farro corzetti pasta with spring peas, asparagus, morel mushrooms, and local pecorino; pan-seared Maryland soft-shell crabs with heirloom grits and grilled ramp and nettle salsa verde.
At this wood-paneled Barracks Row restaurant, the menu relies exclusively on seasonal produce from area producers. A heavy hitter is One Acre Farm, which also runs a neighborhood CSA; at the close of drop-off days, the restaurant scoops up the farm’s excess produce and transforms it into weekly menu specials. Chef Rob Weland also runs a mentoring program for his cooks and externs, training them to plan and grow their own kitchen gardens in the restaurant’s plots.
“Chef/owner Rob Weland spoils guests with hyper-seasonal, soul-warming fare that combines local ingredients in marvelous ways .... The minute you leave, you look forward to the next visit. Luckily, no invitation is needed.” Washingtonian magazine
Bakery specializing in freshly milled organic whole grain bread & pastries