Photo: courtesy mk
The new bar area, which seats 40, arrives with a new bar menu featuring crab toast with Maryland blue crab, roasted corn, truffle cream, and chives; wagyu beef sliders topped by bone marrow butter, hen of the woods mushrooms, pecorino cheese, and watercress on focaccia; and fried chorizo-stuffed gordal olives with hazelnut romesco.
Chef/owner Michael Kornick says the bar menu grew from the successful Wine on Wednesdays promotion, where he served three small plates and three wines for $25.
The fine-dining portion of the restaurant remains unchanged, except for a few details only MKrazies will notice. The china is new. Customers will select bread instead of receiving a basket. Team service will be replaced by single headwaiters. Coffee is now pour-over. And wine pairings are now available with the tasting menu, fittingly for a restaurant that takes great pride in its wine list.
On a side note, Kornick says construction will soon begin on the old Kingfisher space in Andersonville that he and David Morton leased. “We’re not sure what it’s going to be,” Kornick says. Hopefully they decide before the construction workers starting knocking walls down.