B.L.D. in DC is your chance to find out where local Washington chefs eat Breakfast, Lunch, and Dinner in town. If these places are good enough for a chef, they are probably good enough for you too. This week we spoke to Robert Weidmaier. We have included his picks for B.L.D. in DC below
B.L.D. with Chef Robert Wiedmaier
Breakfast: Short Rib Hash with Farm Poached Egg at Blue Duck Tavern
Lunch: Roasted Squid Salad at Black Market
Dinner: Roasted Chicken at Palena
About this weeks Chef: Robert Weidmaier
Named Washington’s Chef of the Year by the Restaurant Association of Metropolitan Washington in 2009, Robert Weidmaier is one of DC’s most familiar and loved chefs, with 5 restaurants in the DC area.
In 1999, Wiedmaier opened Marcel’s, an elegant restaurant that consistently wins top awards and ratings for fine dining in Washington; it is named for his first-born son, and is listed as the top restaurant for food in the prestigious Zagat’s 2011 Washington DC/Baltimore Restaurant Survey. Eight years after opening Marcel’s, he launched Brasserie Beck [named for his second son,] an instantly popular more casual establishment modeled after a vintage Belgian railway station, serving mussels and hearty brasserie fare as well as the city’s most extensive list of Belgian beers. In 2009, Wiedmaier forged a partnership with Kimpton Hotels, taking on all the food- and-beverage operations of its Alexandria, Virginia Lorien Hotel & Spa, and opening three distinctive adjacent establishments: Brabo, a 105-seat dining room; The Brabo Tasting Room; and The Butcher’s Block, a Market by RW, Alexandria’s first gourmet retail shop. In the summer of 2010, he launched a gastro-pub Mussel Bar, a tribute to traditional Brasserie-style casual Belgian dining in Bethesda, Maryland.
