When last we checked in on Hill’s Kitchen, original owner and local celebrity Leah Daniels was ready for a new adventure– nay, a Day Out, the Instagram account where you can follow her and catch up with her adventures. But what about the new owners? Who will carry on with our beloved store and community hub?
Sarah Needle and Miles Hamilton, both veterans of the hospitality industry, are the new owners of Hill’s Kitchen. They were most recently at Tail Up Goat and Reveler’s Hour. As such, they are well versed not just in hospitality but in knowing and anticipating the needs of people and of their customers. And they are not just partners in business but life partners as well: They met-cute through a queer book club that Sarah started at work. The rest, as they say, is history.
Being in the hospitality has been very rewarding for them: it has been their home and hub for about ten years. But due to the physical demands, especially those of the back of the house, they are looking forward to a job that still plays to their quick-thinking and problem-solving skills while keeping them in touch with food and food preparation. Already, the bay window is decorated with recipe books and there are plans for a book sale as soon as they are able to open the store again.
But the journey to business ownership has not been without its struggles. “No bank would talk to us,” reminisces Sarah. “Everyone said, ‘Come back when you’ve owned it six months.'” Enter local bank Old Dominion, which took a chance on them, as well as Leah, who liked the idea of service industry folks taking up the HK mantle. Thanks to the additional help of friends and family, the only thing standing in the way of Hill’s Kitchen 2.0 is a bit of bureaucracy.
As for what to expect? “It’s staying the same,” asserts Miles. They both love a place where you can walk in and get everything you need. With the closure of Restaurant Depot in Union Market, Sarah and Miles know that there will be a pressing need for kitchen professionals to find the tools they need without having to hoof it all the way out to the suburbs or, worse, rely on online sellers that started by selling books but have diversified into selling everything else, albeit sometimes lacking in quality. The goal, Sarah says, “is [to help so that] all restaurants can be successful.”
But don’t just expect more offerings for professionals: There will also be classes in the second floor, as well as the possibility of using the space for events. Their main idea is to have a place where they can train people and help them grow. “The goal is to tap our talented friends in the city for classes and support,” adds Miles.
Leah is happy for them. She tells me, “Sarah and Miles are restaurant professionals and are ready to tackle a different side of the food industry–– a retail store with cooking class possibilities. I’m excited to see what they do with the space!”
And now, a few fun food-related questions to get to know them better:
Since you’re from the New Jersey (Sarah)/New York (Miles) area, what are your favorite bagels around town?
Miles: Definitely, Pearl’s Bagels.
Sarah: Oh and Bullfrog is also great.
Miles: Oh but there is the place in Dupont Circle… what’s it called?
Sarah: Bagels, Etc.! (Which, if memory serves, is run by Helen who used to run Bagels and Baguettes here on the Hill many years ago)
Miles: Also excited for H&H! (The new NYC bagel shop opening tomorrow in Mount Vernon Triangle)
And what is the one kitchen tool you can’t live without?
Miles: There is this specific wooden spoon I was gifted by a former boss, that has a flat edge and a bowl-like spoon. It’s great for scraping and stirring.
Sarah: A microplane! Anything that I want to make small ––cheese, garlic, ginger–– I can do so with a microplane. Also good for scraping off burnt toast.
What about a favorite everyday staple?
Sarah: Worcestershire sauce! I’m a Worcestershire Girly!
Miles: Fish sauce–– when you want to add that fishy, yummy tang.
How about for entertaining?
Sarah: I’m obsessed with this double-bowl chip-and-dip set that stores easily. (It’s seriously gorgeous, very mid-century vibes)
Miles: A wine key [pats pockets]. I feel naked without one. Open bottles, open boxes, open anything.
Finally, what’s one piece of kitchen advice you would like to pass on?
Miles: “It’s just dinner.” Seriously. It’s just dinner– don’t take it too seriously and enjoy it.
Sarah: “Did you taste it?” I have people coming to me complaining that things don’t taste like they should and I always ask them, “Did you taste it first?” You can always add things and adjust. Oh and– it could cook a little longer. Let it brown a little more. It’s good for flavor!
Hill’s Kitchen will re-open soon and is located at 713 D Street SE.