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| Neal Langermann |
From our friends at Capital Restaurant Concepts...
Thomas L. Gregg, CEO of Capital Restaurant Concepts (CRC), is pleased to announce the appointment of Neal Langermann as corporate chef of Capital Restaurant Concepts. Langermann is returning to CRC bringing his wealth of experience and talent. In this new role, he will once again serve as executive chef of the landmark southern restaurant Georgia Brown's, a position he held for eight years, as well as serving as the corporate executive chef of CRC, overseeing the menus at J.Paul’s, Old Glory Bar-B-Que, Paolo’s Ristorante, Neyla in Reston, Virginia, and Ovations, the on-site restaurant for Wolf Trap National Park for the Preforming Arts.
A native of the San Francisco Bay Area, Langermann graduated from the University of Oregon in March 1985 with a double major in Marketing & Economic Theory and Application. His culinary career took flight upon graduation when acclaimed Chef Paul O. Grutter invited him to participate in a three-year, European-style chef apprenticeship. In 1990, Langermann relocated to Washington, DC to advance his career as a sous chef at the prestigious Mayflower Renaissance Hotel, followed by the Jefferson Hotel, before becoming a member of the opening culinary team at Red Sage, which was named Food & Wine’s "Best New Restaurant" in 1992. Then in 1994, he accepted the position of executive chef of Perry’s in Adams Morgan, before joining Capital Restaurant Concepts (CRC) in 1995. He worked a short time at the CRC iconic Paolo’s Ristorante in Georgetown, before being appointed executive chef of Georgia Brown’s, where he remained for the next eight years. The fruits of his labor earned Langermann the title of “Chef of the Year” presented in 2001 by the Restaurant Association of Metropolitan Washington. Then in 2005, Langermann moved to become an executive chef of Clyde's Chevy Chase. One year later, he became the corporate chef for the Gramercy Group, Inc., which ran a chain of restaurants called Café Deluxe. During his year with Gramercy Group, Inc., he focused on creating systems and practices designed to better execute their menus. This led him to open his very own restaurant in 2009, Langermann’s in Baltimore, Maryland, which he still owns today.
Happy to have returned to CRC, Langermann is focusing much of his time on Georgia Brown’s where he also serves as executive chef. Some of the dishes at Georgia Brown's under Neal Langermann's culinary direction include Charleston She Crab Soup with Maryland lump crab, cream, sherry, and lemon zest; Black Eyed Pea Cakes with Carolina red rice, black-eyed pea succotash, and lemon-cayenne mayonnaise; Charleston Perlau with Carolina red rice, andouille sausage, duck confit, scallions, jumbo shrimp, and a cornbread crumble; “Devil” Shrimp with crab stuffed spiced shrimp, sautéed spinach, macaroni and cheese, lobster nage, and sweet and spicy chipotle drizzle; Deconstructed Jambalaya with jerked chicken, gulf shrimp, duck confit, andouille sausage, étouffée gravy, and spicy wild rice pilaf; Sugar & Spice Pork Chop with porterhouse chop, honey laced yams, down home green beans, sugar & spice rub, red eye gravy, and bourbon apple compote, as well as Smoked Chicken with half smoked chicken, sweet potato dumplings, sage, applewood smoked bacon, spinach, and red eye bbq sauce.
Georgia Brown's is located at 950 15th Street, NW (between K and I Streets) Washington, DC 20005. Serving traditional low-country southern fare for lunch, dinner and jazz brunch on Sunday, the restaurant is open Monday through Thursday, from 11:30 AM to 10 PM; Friday and Saturday, from 11:30 AM to 11 AM, and Sunday, from 11:30 AM to 10 PM. For reservations please call (202) 393-4499 or visit our website at www.gbrowns.com.
Capital Restaurant Concepts, Ltd. (CRC) is the premier “iconic” restaurant operator in the Washington, DC Metropolitan area. The company’s history dates back to the 1982 opening of J. Paul's, An American Dining Saloon, in Washington, DC's historic Georgetown. The group also includes Georgia Brown’s, serving fine southern low country cuisine located two blocks from the White House, which opened its doors in 1993; Paolo’s Ristorante, an iconic Italian restaurant in the heart of Georgetown focused on Pizza, Pasta and Pizzazz, which opened in 1987; Old Glory a quintessential Bar-B-Que restaurant since 1985 in the heart of Georgetown which serves traditional BBQ from all over the South, and it also known for its collection of over 100 bourbons, and Neyla, a classic Mediterranean Bistro originally operating in Georgetown which recently re-opened in Reston Town Center in May 2015.
