Wendy J. Gordon 202-412-6268
Whats White on White and Green All Over? Poste Moderne Brasserie Introduces The Garden
Tucked away in the back of Poste Moderne Brasserie in Penn Quarter is one of the most comfortable secluded outdoor areas in the city. Its not a secret. It has long been a favorite al fresco dining and cocktail venues in the city. And this year, its gotten even better.
Chef Robert Weland and his team have introduced a new Poste Garden menu and added a chefs table, and doubled the size of Chefs organic garden"where he grows a wide variety of seasonal produce including his tomato forest"his Heirloom tomato plants that appear poised to rival the redwoods in Northern California. OK..maybe not quite, but theyre thick, lush and certainly plentiful.
The menu at The Garden will include simple, casual fare"all organic, sustainable and many house-made. Chef Welands al fresco offerings reflect creative takes on favorites that include chicken drumsticks with celery sticks and blue cheese fondue ($10); crispy fried little fish, with lemon, parsley and aioli ($12); warm Gougeres with Gruyere cheese and maldon sea salt ($8); house-made warm pretzels with spicy whole-grain mustard ($10) and pan seared Brandade cake with sunny-side up farm-fresh egg and mustard vinaigrette ($14). The menu will be served after 5 pm daily in the Poste Garden. At the new Chefs table, Rob offers his weekly Market Menu in conjunction with the Penn Quarter FreshFarm market. Each Thursday, chef offers a limited group the opportunity to explore the market, meet the farmers, select ingredients and then return to the restaurant to enjoy a freshly prepared 4-course meal paired with biodynamic wines. Of course, enjoy the Garden menu with a glass of Postes great selection of red, white or rose wine, premium beer or one of award-winning mixologist Rico Wisners creative seasonal cocktails.
Housed in the Hotel Monaco, and former mail sorting room of the historic 1855 General Poste Office, Poste Moderne Brasserie boasts a chic interior, designed by architects Adamstein and Demetriou. The bustling dining room features 16-foot-high ceilings, original skylights, plush banquettes and a dramatic exhibition kitchen, providing a festive atmosphere in which to savor Executive Chef Robert Welands cuisine. Surrounded by a glassed-in pavilion, the lively bar is a popular meeting place and a Parisian-style outdoor terrace, accented with potted herbs, serves as an additional seating option to sample Chef Welands sustainable Brasserie-style menu for dinner nightly; lunch, Monday through Friday; and weekend brunch. For reservations and further information, call 202-783-6060.