Bar Pilar's New Menu Debuts Wednesday
Bar Pilar is set to unveil its new menu Wednesday. Created by executive chef Barton Seaver and new chef de cuisine Joshua Whigham, the menu will feature 10 to 15 items that will change daily to reflect what's fresh at the markets. Dishes will range in price from $4 to $8.
Seaver, who also heads the kitchen at Café Saint-Ex and is a trained sommelier, has put together a well-priced selection of wines by the glass to complement the menu, in addition to a reserve list featuring lesser known bottles.
On Bar Pilar's new menu, diners may find dishes like beet carpaccio with goat cheese, mint and pine nut; crispy polenta with smoked corn and basil; tilefish crudo with orange oil and celery; Manila clams "a la plancha" with red wine and rosemary; and lamb merguez with spicy cucumber and red onion.
Seafood will be sourced from sustainable fisheries, while a good deal of other ingredients will come from local family farms. The menu also features charcuterie and cheese plates.
For dessert, pastry chef Lizzy Evelyn, also of Saint-Ex, has created three-bite "tastes" for $3 apiece.
Bar Pilar
1833 14th St. NW
202.265.1751
Seaver, who also heads the kitchen at Café Saint-Ex and is a trained sommelier, has put together a well-priced selection of wines by the glass to complement the menu, in addition to a reserve list featuring lesser known bottles.
On Bar Pilar's new menu, diners may find dishes like beet carpaccio with goat cheese, mint and pine nut; crispy polenta with smoked corn and basil; tilefish crudo with orange oil and celery; Manila clams "a la plancha" with red wine and rosemary; and lamb merguez with spicy cucumber and red onion.
Seafood will be sourced from sustainable fisheries, while a good deal of other ingredients will come from local family farms. The menu also features charcuterie and cheese plates.
For dessert, pastry chef Lizzy Evelyn, also of Saint-Ex, has created three-bite "tastes" for $3 apiece.
Bar Pilar
1833 14th St. NW
202.265.1751
Comments
The concept must work though, or the changes wouldnt occur.
In the words of Anthony Bourdain: "after two bites, you’re eating because you should. The experience, the flavour/texture experience is pretty much over. It’s a lot like cocaine, actually. The first hit is good, after that you’re chasing the high."
Granted, I'm not a tater-fan, but serving that on the menu was a message about the atmosphere.
Going the chichi route (and don't tell me that beet carpaccio with goat cheese, mint and pine nut isn't chichi) is a complete revision of their image. This will bring a clientele that already overserved by the neighborhood, at the expense of the neighborhood's sorely-lacking "Tater-Tot" mentality.
The city is crawling with small plates - - where's my meatloaf??
And sorry but Pollys? They're the ones who started the trend of $9 burgers with no fries. No thanks.
It's called culinary gentrification. And they can keep it.
I think people just don't know how to eat. Sorry, that's harsh, but my inner-Italian said it. Get over it people, its the real food revolution. Out with greasy tatertots and in with grilled fish and fresh greens (what my poor [and I mean poor] grandma grew up on).