Chef Rob Weland opened his first independently owned and operated restaurant, Garrison, on Capitol Hill’s 8th Street restaurant row earlier this summer. The newest venue along the Barracks Row historic commercial corridor, Garrison is certainly a neighborhood foodie favorite with a menu reflective of Weland’s local/sustainable philosophy and clean, simple, seasonal dishes. And since the Chef is a longtime resident of the area, the Hill hounds are especially excited to have a new Garrison just a few blocks from home.
Some early standout favorites include Weland’s signature seasonal tomato gazpacho with mustard ice cream and a burrata appetizer with grilled peaches and dandelion. And don’t pass up on handmade pastas (like the nettle and ricotta ravioli with chantrelles and fine herbs) or meaty offerings (Long Island duck breast with lavender, fennel and peaches holds strong temptation).
Did you know that Weland was the first chef in Washington to create his own restaurant garden (back in his Poste Moderne Brasserie days)? This time around, he’s contracted to work closely with Mike Protas of Boyd, Md.’s One Acre Farm (popular on Capitol Hill for his weekly CSA), to directly source custom-grown produce.
And to continue the garden-inspired greatness, mixtress Gina Chersevani is in charge of Garrison cocktail menu, and has whipped up such patch perfect wonders as In the Beginning (made with cava, bitters, melon and mint) and Pump up the Volume (gin, lillet rose, rose hip, citrus, and bitters). Or check out her nod to Weland’s affinity for preserving fruits and vegetables in the We’re Moving On Up made with house pickled peaches, vodka or gin and vermouth.
Call in the troops and post up – Garrison is the Hill’s newest gem.
*Images credit Scott Suchman