The restaurant group announced today it has hired Matt Hill, former executive chef at Charlie Palmer Steak and, most recently, the chef de cuisine at Range. Hill replaces former executive chef Liam LaCivita, with whom the group “amicably” parted ways earlier this week.
Along with whatever changes Hill brings to the three Clarendon eateries, Liberty Tavern has been planning an American Heritage menu, according to Eater DC. The menu would feature different culinary traditions with American roots, like Polish, Irish and Greek foods popularized in immigrant communities around the country.
Liberty Tavern sous-chef Miljohn Dimaano has been promoted to Chef de Cuisine to serve under Hill. Owners Mark and Stephen Fedorchak announced that the change in the kitchen at all three restaurants is effective immediately.
“[Hill] looks forward to blending his culinary talent experience, and passion in leading these three restaurants to ongoing success,” Mark Fedorchak wrote in a press release.
Photo courtesy Mark Fedorchak
‘Flags-In’ Ceremony at Arlington National — As they have done every year since 1948, members of the “Old Guard,” 3rd U.S. Infantry Regiment, placed an American flag at every grave in Arlington National Cemetery yesterday evening. The annual “Flags-In” ceremony is held each year in advance of Memorial Day weekend. The flags will be removed after Memorial Day. [Houston Chronicle]
Shuttleworth Campaign Profiled — Bruce Shuttleworth, who is challenging incumbent Rep. Jim Moran for the Eighth District Democratic congressional nomination, says he’s running against the 11-term congressman because of alleged ethics violations. “I think he votes the right way on social values, but he brazenly embraces conflicts of interest, and I think that’s unacceptable,” Shuttleworth told the Washington Post. Shuttleworth’s campaign, however, seems like a long shot — in March a group called the Campaign for Primary Accountability pulled its support of Shuttleworth to focus on “races where challengers understand what they must do to prevail.” [Washington Post]
Guas Returns to New Orleans — Bayou Bakery (1515 N. Courthouse Road) owner David Guas has returned to his native New Orleans — for the weekend. Guas will be appearing at the New Orleans Wine and Food Experience, a food festival, where he will demonstrate how to make “crawfish cheesecake” and then serve as a judge for the fifth annual Louisiana Seafood Cook-off. Guas is described by his hometown newspaper as “a New Orleans-native, Harley-riding, duck-hunting, bass-fishing chef.” [New Orleans Times-Picayune]
Zapatat Tackles Tough Tattoo Removals — Ballston-based Zapatat (820 N. Pollard Street) has already attracted some 1,500 clients for its laser tattoo removal service. The business is now experimenting with a new laser removal process that is purported to remove tattoos in a quarter of the time of the usual method. [Washington Post]
Flickr pool photo by BrianMKA
Adam Barnett — whose resume includes Liberty Tavern, West End Bistro in the District and The Inn at Little Washington in Washington, Va. — will take over as executive chef at the three-year-old Clarendon eatery.
The hiring of Barnett comes during a somewhat turbulent time for Eventide. General Manager Dave Pressley left the restaurant in December and chefs Miles Vaden and Justus Frank departed in February. With the exception of that “series of unrelated events,” however, Eventide co-owner Nick Freshman says not much else has changed.
“People leave restaurants all the time,” he said. “There is no concept change. Eventide is not changing. The things that we love about Eventide — the reasons why we built it and the reasons why so many of our customers appreciate it — are still there, and none of that changes.”
Except, there are some changes in the works. After he starts on Tuesday, Barnett plans to run specials of his own creation to supplement the existing menu. Those specials will eventually become the backbone of a new spring menu that will include expanded food, cocktail and beer options.
“We have a new chef who’s going to bring new ideas and new flavors to the menu,” Freshman said. “It’s going to be great… I’d like to see us do some more exciting things with the menu than we’ve done previously.”
Freshman says the restaurant will be organizing special dining events this year, like wine nights, beer dinners, barbecues and oyster roasts. The events will try to take advantage of locally-produced items — for instance, small local breweries may help run the beer dinners.
Eventide’s rooftop, which may serve as a venue for some of those events, will now feature an expanded standing area for bar patrons as well as a rooftop dinner menu for people who want to enjoy a meal. The rooftop is expected to open during the first week of May, weather permitting.