Garrison, Rob Weland’s first independently owned and operated restaurant, will officially open on Barracks Row tomorrow, July 22, at 524 8th Street, SE, the space formerly occupied by Tash. As part of the soft opening, Garrison will accept limited reservations and walk-ins for the first week of operation. Weland is a longtime resident of the Hill and is “excited to open his first restaurant a few blocks from his home,” according to the press release.
As expected from the chef, the menu will focus on local, sustainably grown ingredients, and will change often based on what’s in season. Prices range from $11-15 for vegetables and $23-30 for pasta, seafood and meats. It’s not the cheapest option on the block but I have a feeling I will find I’m getting my money’s worth when I taste the dishes.
Weland tapped cocktail maven, Gina Chersevani to design the cocktail menu. You know her from Buffalo & Bergen and formerly at Hank’s Oyster Bar, and we love her creations. The drinks menu also has a hefty wine list and beer from local breweries.
Garrison will open for dinner Tuesday through Thursday from 5:00 to 10:00 p.m., and Fridays and Saturdays from 5:00 to 11:00 p.m, and will take reservations. Details around weekend brunch will be announced soon as well.
The full press release:
CHEF ROB WELAND’S GARRISON TO OPEN ON JULY 22
Barracks Row Restaurant Is a First for Locavore Chef
WASHINGTON July 21, 2015 – Chef Rob Weland will open his first independently owned and operated restaurant, Garrison, on July 22. Located at 524 8th Street, SE, along the historic commercial corridor, Barracks Row, Garrison will soft open initially for dinner service, with weekend brunch soon following. As part of the soft opening, Garrison will accept limited reservations and walk-ins for the first week of operation. The menu is reflective of Weland’s philosophy of using local, sustainably grown ingredients whenever possible, to create clean, simple dishes that embody each season.
The opening menu is categorized by “raw and cured,” “vegetables,” “pasta,” “fish and seafood,” “fire-roasted meats” and “dessert.” Weland’s signature style of rustic yet sophisticated cooking is reflective in many dishes like a seasonal tomato gazpacho with mustard ice cream and a burrata appetizer with grilled peaches and dandelion. Handmade pastas, roasted meats and fish round out the entrees with selections such as nettle and ricotta ravioli with chantrelles and fine herbs, Long Island duck breast with lavender, fennel and peaches and wild striped bass with champ potatoes, poached eggs, lemon and capers. Weland will work closely with Mike Protas of Boyd, Md.’s One Acre Farm, popular on Capitol Hill for his weekly CSA, to directly source custom-grown produce for the neighborhood restaurant.
Weland has tapped local cocktail talent, Gina Chersevani, to design the cocktail menu, which features fresh garden-inspired selections like In the Beginning made with cava, bitters, melon and mint and Pump up the Volume: gin, lillet rose, rose hip, citrus, and bitters. A nod to Weland’s affinity for preserving fruits and vegetables can be found in the We’re Moving On Up made with house pickled peaches, vodka or gin and vermouth. The thoughtfully edited wine list focuses on American and European varietals, all under $100 a bottle, and was built collaboratively by general manager Sam Vause, formerly of BLT Steak, and Weland’s wife, Amy Garrett.
Weland consulted with Erin Mara, owner of Mara Home, on Garrison’s design, which true to its neighborhood restaurant image, embodies a warm, and welcoming aesthetic, featuring wood accents, subway tile and iron light fixtures with Edison bulbs. Preserved fruits and vegetables adorn the tabletops and open shelving around the exposed kitchen. Accepting reservations, Garrison will open for dinner service Tuesday through Thursdayfrom 5:00 to 10:00 p.m., and Fridays and Saturdays from 5:00 to 11:00 p.m. Details around weekend brunch will be announced once finalized.
A longtime resident of the Capitol Hill neighborhood, Weland is excited to open his first restaurant a few blocks from his home. A graduate of the Culinary Institute of America, Weland has cooked in Michelin starred kitchens in Lyon, France, Philadelphia, Manhattan, and Washington. He was formerly Executive Chef at Poste Moderne Brasserie where he became known for his strong commitment to seasonal and sustainably grown products, becoming the first chef in Washington to create his own restaurant garden.
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ABOUT GARRISON
Garrison, a neighborhood restaurant, is owned by respected locavore chef, Robert Weland. Located in Washington DC’s Capitol Hill neighborhood, along historic Barracks Row, Garrison serves a simple yet sophisticated menu featuring seasonal produce, roasted meats and vegetables and house-preserved cultures, vinegars and produce from prior seasons. With more than 20 years’ experience in Washington, DC, New York, Philadelphia and Lyon, France, Chef Weland is recognized as a pioneer of the local food movement in Washington, as well as a proponent of food artisanship, environmentally sound restaurant practices and urban kitchen gardening. Prior to opening Garrison, he was Executive Chef at Poste Moderne Brasserie and Cork Wine Bar. Garrison is located at 524 8th Street, SE, Washington, DC 20003. Dinner is served Tuesday through Thursday from 5:00 to 10:00 p.m., and Fridays and Saturdays from 5:00 to 11:00 p.m. For more information visit www.garrisondc.com. Like on Facebook facebook.com/garrisondc follow on Twitter at@garrisonindc and on Instagram at @GarrisoninDC.