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Blue Duck Tavern’s Brian McBride partners with Robert Wiedmaier | Restaurants

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Blue Duck Tavern’s Brian McBride partners with Robert Wiedmaier
Restaurants
Blue Duck Tavern’s Brian McBride partners with Robert Wiedmaier

From Simone Rathle:

They are both forces to be reckoned with in the upper echelons of Washington’s culinary world:   one is the renowned chef who created Blue Duck Tavern, the other is the Full-Circle Chef responsible for Marcel’s, Brasserie Beck, and Mussel Bar, a hunter who is at home in a duck blind as he is in a kitchen.
 
Chefs Brian McBride and Robert Wiedmaier have been friends for over twenty years, and now they’re stepping their relations up to partnership.  Beginning November 14, 2011, McBride looks forward to helping his friend to nurture and grow his carefully cultivated brand.  Within twelve months,they plan to open another restaurant showcasing their shared focus on authentic food sources, with McBride at the helm.  All in good time, nice and slow – just the way they like to prepare their food: slowly, deliberately, and from the heart. 
 
Meanwhile, the two experienced chefs will be working together to keep Brasserie Beck, Wiedmaier’s lively downtown Belgian eatery, true to its roots in slow-cooked Flemish fare -- they have just hired a new chef de cuisine for the purpose, Will Morris, formerly of Bourbon Steak.  And Brian will also lend his expertise at Mussel Bar, a loving contemporary tribute to a Belgian road-side dive, up to its original vision.  McBride’s own hearty but refined rustic cooking will enhance the comfortable, casual, old neighborhood feeling at both restaurants, akin to the beloved haunts in the old ethnic neighborhoods of New York where he grew up. 
 
After being engulfed for 25 years by the demands of multiple hotel dining outlets at Washington’s Park Hyatt, where the five-year-old Blue Duck Tavern is located, McBride is excited to be focusing his attention on a stand-alone restaurant like Brasserie Beck.  He will now have the time to employ more fully the slow-cooking techniques he loves, in dishes like his various hot pots, his Brussels sprouts with bacon, and his Oven Roasted Bone Marrow with Spiced Pumpkin Butter.  Look for his Braised Short Ribsand Cassoulet on the menu, and other time-consuming, time-honored classics that meld flavors and combine each pure individual ingredient into something that is so much greater than the sum of its parts.  Those parts are sure to come from sustainable sources, a practice of which McBride has been an industry leader.  

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