Capital Chefs, Food and Drink, The Features

Capital Chefs: Quanta Robinson of Black’s Bar and Kitchen (Part 2)

Black's Bar and Kitchen-10
‘Black’s Bar and Kitchen-10′
‘courtesy of spiggycat

Summertime rolls around and if you’re like me and have a kitchen that turns into a sauna from June through September, you want to spend as little time as possible over the stove. That’s not to say that you’re willing to sacrifice having a good meal. After the jump, you’ll find chef Quanta Robinson’s recipe for Malt Mussels with Frites (read: french fries). It’s straightforward and doesn’t take a ton of time to cook. Plus who doesn’t love a brothy bowl of mussels with a good chunk of crusty bread or frites?
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