![]() ![]() This makes the meal more expensive than Aaron Silverman’s Pineapple and Pearls ($250, but includes drinks, taxes and gratuity), which was recently awarded two stars in D.C.’s Michelin Guide. ![]() The Washington Post reports the minimum wine pairing will cost $50, bringing the total bill up to at least $300 per person. The price per person is $185 and that does not include drinks or gratuity. The hospitality-heavy dining experience does not come cheap. You don’t go to your friend’s house and order food you go to your friend’s house and they make you a meal,” said General Manager Gregory Vakiner. “We want you to feel like you’re coming into our home and we’re just taking care of you. When cocktails are complete, it’s on to the next course, which takes place in the heart of the building: the kitchen. On Icelandic sheepskin chairs, guests work with the restaurant’s mixologists to make their desired cocktail (again, no menu) and have their first course. When diners arrive to The Shaw Bijou, they are escorted upstairs to a small bar. What do you want to drink? Come into the kitchen, let me feed you, let’s go outside, let’s go into the living room.’ We wanted to keep that feel,” he said. “When you go to your friend’s house, they don’t say, ‘Sit down here for three hours, the bathroom’s that way.’ It’s like, ‘Come to bar. The goal, he says, was to build a restaurant that feels like home. Onwuachi, who recently competed on Season 13 of Bravo’s “Top Chef,” has been working on the concept for roughly 18 months. Vegetarians and vegans, have no fear: Onwuachi has tasting menus for specific diets. The Shaw Bijou is an eight-table tasting-menu restaurant, located in a 200-year-old restored row house in D.C.’s Shaw neighborhood. It’s not just a few plates that Onwuachi and his team will be putting down in front of diners - it’s roughly 13 courses. “Also, it’s kind of awkward to give someone a menu and then have to take it away because we’re going to be putting plates down.” That’s really why you go to a restaurant,” said Kwame Onwuachi, executive chef at The Shaw Bijou. ![]() The restaurant doesn’t even have a menu - just a phone call a few days before dinner to confirm allergies and food preferences. Unlike other buzzed about dining establishments, The Shaw Bijou won’t have a line around the block and guests won’t be packed into an overly crowded dining room. WASHINGTON - After a year and a half of construction, permitting and menu testing, one of D.C.’s most highly anticipated restaurants will open its doors Tuesday. ![]()
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