Food and Drink, The Features

We Love Food: BLT Steak

Courtesy of ThreeLockharts PR

Talk to people who’ve been around this town for a while and you’ll discover that DC used to be a bit of a one-trick pony in the food scene. We had steakhouses. Meat and potatoes was what we did. And though the city’s culinary scene has advanced by leaps and bounds, every now and then it’s nice to go back to those beginnings. And frankly, sometimes you just want a perfectly cooked, big, honkin’ steak. Enter BLT Steak.

The steakhouse down by the White House, which opened its doors in 2006, ushered in a new chef this past spring with the departure of Victor Albisu and the arrival of Jon Mathieson. Though French cuisine might not be the first thing that pops into your head when you think “steakhouse” (unless we’re talking about steak frites), Mathieson has been putting his classic French-training to work on the new menu at BLT. And it suits the restaurant well.
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Food and Drink, The Daily Feed

New Chefs de Cuisine at DC Coast and Michel

Photo courtesy of
‘Watershed- Washington, DC’
courtesy of ‘Plantains and Kimchi’

In most recent chef news (other than which celebri-chef or popular chain are coming to DC), two DC restaurants have new chefs de cuisine.

Matt Kuhn, who has already been at DC Coast as the sous chef for two years, was recently bumped up to chef de cuisine for the restaurant following some minor renovations. “The team loves Matt. He has a great temperament,” said Jeff Tunks, a chef and one of the partners in Passion Food LLC. “He’s open to hearing concerns and ideas, and has an easy-going southern manner, and that makes for a good dynamic in a professional kitchen. Previously, Kuhn worked at FIG in Charleston.

Over in Tysons Corner at Michel, Jon Mathieson was named the chef de cuisine. Mathieson was previously the chef/owner of the now closed Inox and prior to that was the chef de cuisine at 2941. “I cook with a love for the classics, and at Michel at The Ritz-Carlton, I can offer the commitment to excellence that Chef Richard exemplifies,” said Mathieson. Mathieson’s accolades before coming to DC include positions at Le Bernardin and Lespinasse in New York, as well as executive chef at Stonehedge Inn in Tyngsboro, MA, where he won three stars from the Boston Globe and four diamonds from AAA.