J.J. Basil and Chris Wolff met at New York's acclaimed avant-garde restaurant wd-50. Wolff got his start as a line cook; Basil worked his way up to sous chef. Now, they plan to work together again — this time in D.C..
The pair (Basil is an Arlington native) is planning to open a restaurant somewhere in D.C. Before that happens, though, they're holding a set of pop-up dinners at Darnell's bar. They're calling the project Zero Degrees Zero Minutes. The events are scheduled for Feb. 18 and 19. It will be a six course dinner with wine pairings and other extras (tickets are $125).
Basil's resume includes work as a consultant for McCrady's in Charleston and Torrisi in New York City. Wolff was most recently a sous chef at London's Viajante.
Razor Clam, Fermented Turnip, Tofu, Pommegranite
Stone Crab, Sunchoke, Almond Milk
Black Bass, Chamomile, White Bean
Daikon, Roasted Grain Broth
Delmonico of Highland Beef, Pumpkin Seed, Argan, Onion
Black Tea Ice Cream, Yogurt, Potato, Flax Seed
J.J. Basil and Chris Wolff [Photo: Zero Degrees Zero Minutes]