Union Street Public House has a new chef, according to Northern Virginia Magazine. Ricardo Planas has been at the restaurant since last month.
He's originally from the D.C. area and studied at the French Culinary Institute. He worked at Tavern on the Green in New York, Jean-Louis Restaurant at the Watergate and Café du Parc at the Willard Intercontinental Hotel.
His ultimate goal is to elevate Union Street Public House from bar to restaurant. Over 90 percent of the menu will change by the end of the summer. Planas is already experimenting with new recipes like rockfish with mint gremolata, smoked corn succotash with local summer beans, and corn and crab stuffed mountain trout.
He also plans to work with more local purveyors like Firefly Farms, Path Valley Farms and various farms in the Blue Ridge. Some of the pub fare, like burgers and fish and chips, will stay on the menu.