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BLT Steak
BLT Steak
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New Chef Heatmap: 10 Restaurants Making Changes

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BLT Steak
| Photo: Facebook

New restaurants open in D.C. nearly every day, it seems. But sometimes, the addition of a new chef can breathe lots of life and excitement into an existing restaurant as well — or at least mean some serious menu changes. And so it's time to update Eater's New Chef Heatmap. Here's a roundup of some notable restaurants that underwent chef changes in the past six months or so. Consider giving them a revisit.

And keep an eye on others. It's too early to say what kind of impact new chefs will have on, for example, Zest Bistro, Westend Bistro and the W hotel, but all should see some changes over the next several months.

Have you sampled these new chefs' menus? Share your thoughts in the comments below.

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Note: Restaurants on this map are listed geographically.
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Jack Rose Dining Saloon

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The chef: Russell Jones
Recent resume: Restaurant Eve, Le Paradou
The game plan: Jack Rose has, in the past, been more of a destination for drinks than cuisine. Jones is trying to change that with a Southern menu featuring such dishes as shrimp hush puppies, fried chicken skin and swiss chard agnolotti.

BLT Steak

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The chef: Jeremy Shelton
Recent resume: Azul, Bourbon Steak Miami
The game plan: Shelton has already made good on his promise to enhance the restaurant's Wagyu beef program, with new flights. He's also playing with some of BLT's established dishes, putting an Asian spin on bone marrow and experimenting with oysters.

Eventide Restaurant

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The chef: Antonio Burrell
Recent resume: Agua 301, Masa 14
The game plan: Burrell's new menu at Eventide includes such dishes as Caesar salad rolls and "pork and pork" (featuring pork belly and a ham roast).

The chef: Michael Walters
Recent resume: Good Luck Cafe, Central
The game plan: After the opening chef for Silo left abruptly, Walters, a consulting chef, has nixed the restaurant's French and Swiss influences and turned the place more into an American bistro.

Masa 14

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The chef: Felipe Milanes.
Recent resume: Blue Hill at Stone Barns, Zaytinga
The game plan: Milanes has enhanced Masa 14's sushi program. He's also adding some creative new dishes to the mix such as tuna nachos and foie gras fajitas.

Liberty Tavern

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The chef: Matt Hill
Recent resume:Range, Charlie Palmer
The game plan: Liberty Tavern's new menu has lost much of its Eastern European influence. In its place: dishes from Hill like a Maine lobster roll and Roasted Cauliflower Papperdelle. The restaurant still has plenty of pizzas and its "Burger and a Pint" special.

Bistro Vivant

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The chef:Katie Busch
Recent resume: Hospada, Aureole
The game plan: Busch's menus strike a balance between bistro classics and re-imagined dishes. Her dishes like lamb navarin and grilled baby octopus with cuttlefish earned her a two star mention in Sietsema's spring dining guide.

Bourbon Steak Washington DC

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The chef: Joe Palma
Recent resume: High Cotton, Westend Bistro
The game plan: Palma, who is still fully transitioning to his new role, isn't hoping to reinvent the wheel over at Bourbon Steak, which has successfully maintained its quality over several chef changes in the past five years. But he does want to simplify some of the dishes and make sure the restaurant's fish offerings are sound.

Mad Fox Brewing Company

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The chef: Brian Wilson
Recent resume: Tallula, Montmarte
The game plan: Dishes like carrot linguine and sauteed swordfish are finding their way onto the new menu, alongside Mad Fox's classic burgers and pizzas.

The chef: Ed Hardy
Recent resume: Bistro VIvant
The game plan: Hardy is getting the chance to be whimsical at Quench, with dishes like a "pot brownie," chicken and waffles and even ramen.

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Jack Rose Dining Saloon

The chef: Russell Jones
Recent resume: Restaurant Eve, Le Paradou
The game plan: Jack Rose has, in the past, been more of a destination for drinks than cuisine. Jones is trying to change that with a Southern menu featuring such dishes as shrimp hush puppies, fried chicken skin and swiss chard agnolotti.

BLT Steak

The chef: Jeremy Shelton
Recent resume: Azul, Bourbon Steak Miami
The game plan: Shelton has already made good on his promise to enhance the restaurant's Wagyu beef program, with new flights. He's also playing with some of BLT's established dishes, putting an Asian spin on bone marrow and experimenting with oysters.

Eventide Restaurant

The chef: Antonio Burrell
Recent resume: Agua 301, Masa 14
The game plan: Burrell's new menu at Eventide includes such dishes as Caesar salad rolls and "pork and pork" (featuring pork belly and a ham roast).

Silo

The chef: Michael Walters
Recent resume: Good Luck Cafe, Central
The game plan: After the opening chef for Silo left abruptly, Walters, a consulting chef, has nixed the restaurant's French and Swiss influences and turned the place more into an American bistro.

Masa 14

The chef: Felipe Milanes.
Recent resume: Blue Hill at Stone Barns, Zaytinga
The game plan: Milanes has enhanced Masa 14's sushi program. He's also adding some creative new dishes to the mix such as tuna nachos and foie gras fajitas.

Liberty Tavern

The chef: Matt Hill
Recent resume:Range, Charlie Palmer
The game plan: Liberty Tavern's new menu has lost much of its Eastern European influence. In its place: dishes from Hill like a Maine lobster roll and Roasted Cauliflower Papperdelle. The restaurant still has plenty of pizzas and its "Burger and a Pint" special.

Bistro Vivant

The chef:Katie Busch
Recent resume: Hospada, Aureole
The game plan: Busch's menus strike a balance between bistro classics and re-imagined dishes. Her dishes like lamb navarin and grilled baby octopus with cuttlefish earned her a two star mention in Sietsema's spring dining guide.

Bourbon Steak Washington DC

The chef: Joe Palma
Recent resume: High Cotton, Westend Bistro
The game plan: Palma, who is still fully transitioning to his new role, isn't hoping to reinvent the wheel over at Bourbon Steak, which has successfully maintained its quality over several chef changes in the past five years. But he does want to simplify some of the dishes and make sure the restaurant's fish offerings are sound.

Mad Fox Brewing Company

The chef: Brian Wilson
Recent resume: Tallula, Montmarte
The game plan: Dishes like carrot linguine and sauteed swordfish are finding their way onto the new menu, alongside Mad Fox's classic burgers and pizzas.

Quench

The chef: Ed Hardy
Recent resume: Bistro VIvant
The game plan: Hardy is getting the chance to be whimsical at Quench, with dishes like a "pot brownie," chicken and waffles and even ramen.

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