DC's Mandarin Oriental to Launch New Resto Concept

September 1, 2009 at 9:29 AM | by KatieK | 0 Comments

JFK famously described Washington DC as a city of Southern efficiency and Northern charm, an unfortunate trait that many would say still holds true. But our nation�s capital�s Southern edge is fortunately also explored at many restaurants, with upscale soul food restos particularly trendy of late.

DC�s Mandarin Oriental is the latest to go ga-ga for fancy grits. Next month the hotel will launch a new restaurant, called Sou�Wester, which will feature traditional and interpretive takes on classics like Chicken and Dumplings, Braised Rabbit Leg with Creamed Grits, and Sauteed Perch with Old Bay Chowder, plus lunch specials like Shoat Rillette with Pickled Green Tomatoes, Maryland Blue Crab with Mango and Avocado, and Sauteed Pork Belly and Pickled Watermelon Rind. Sandwiches will be served with housemade piccalilli.

Chef Eric Ziebold will be the headliner chef, drawing on his 2008 James Beard Award for Best Chef Mid-Atlantic, with Chef de Cuisine Rachael Harriman as executive chef. The pair has previously worked together at top restos like the French Laundry, Per Se, and CityZen. CityZen�s Amanda Cook will also continue as pastry chef (think Fried Apple Pie, homey Carrot Cake, sorbets and ice cream).

Sou�Wester�s drinks menu will include affordable wine by the glass, an all-American craft beer list, and an original cocktail menu based around fruit, herb, and spiced nectars. The space will reflect the new concept with a new aesthetic of earthy colors, wood tables, and cozy chinawear meant to evoke a �farmhouse feel.�

So we guess if CityZen is too packed, you can always try Sou�Wester instead. Or maybe actually nab a table at CityZen if the zeitgeist moves on to its sister spot?

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