Chef Five Bites: Rob Weland

Chef Rob Weland has helmed the kitchen at Poste Moderne Brasserie since May 2004 and in that time established the restaurant's reputation for sustainable, organic and local cuisine. (Be sure to check out the expansive patio garden on your next visit.) Prior to landing in DC, Weland was executive chef at Guastavino's in New York. Small world connection: Weland cooked under Philippe Reininger, executive chef at Jean-Georges Vongerichten's new J&G Steakhouse, in Philly at the Ritz-Carlton in 1991.

1. Pernod braised lamb shank and a side of kale at Cork

2. Anything John Wabeck is pouring at Inox

3. Soft poached hen egg at CityZen

4. The rabbit at Montmartre

5. Oysters at Hank's Oyster Bar

(Bonus: Soft shell clams at the Crab Claw on the Eastern Shore)

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick

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