Saturday, October 17, 2015

Takoda Restaurant & Beer Garden Opens in the Nation's Capital

From our friends at Takoda Restaurant & Beer Garden...

Partners Ryan Seelbach and Eric Lund are pleased to announce the early December anticipated opening of TAKODA, the 120-seat contemporary American restaurant and beer garden located at 715 Florida Avenue, NW, Suite 200, Washington, DC, 20001. TAKODA, a Native American name meaning “Friend to Everyone”, hopes to be a welcome addition to the lively Shaw neighborhood. Guests can anticipate creative takes on American classics that pair well with the restaurant’s 24+ American draft beers and extensive 50+ American whiskey collection. Edit Lab at Streetsense is responsible for designing the 4,600-square-foot space. This spacious newcomer spans two levels, and will feature a rooftop beer garden.

Chef Damian Brown has been tapped to spearhead the kitchen at TAKODA Restaurant & Beer Garden. A native of Capitol Heights, Maryland, he earned a culinary degree from the Lincoln Culinary Institute in Columbia, Maryland in 2010. Brown began his culinary career serving as a baker at Zola Wine & Kitchen, a private event and test kitchen concept from the owners of the now shuttered Zola restaurant. Then in August 2010, Brown began working as lead cook of 8407 Kitchen Bar in Silver Spring, Maryland.

Interested in exploring other cuisine styles, in July 2011, Brown accepted a position to serve as sous chef/tournant at Vidalia in Washington, DC. Here he learned how to manage the various kitchen stations while working under James Beard award-winning Chef Jeffrey Buben. In July 2013, Brown accepting a position as junior sous chef of the Occidental Grill & Seafood where he served for one year before being appointed in August 2013 to lead prep cook of the acclaimed Blue Duck Tavern. Brown served for one year before being offered a position as chef de cuisine of Stanton & Greene, which is known for its modern American cuisine and retro bar bites. He served at this Capitol Hill restaurant from October 2014 until July 2015, when he was tapped by Seelbach and Lund to open TAKODA.

Guests can anticipate creative takes on American classics with an emphasis on what’s local and in season. Featured small plates include Rosemary Parmesan Tots; Brisket Sliders, and four types of wings - including Chef's specialty PB&J BBQ Wings. Opening salads include Grilled Romaine Caesar and Cranberry KaleEntrée standouts include Americana staples such as Chicken & Sweet Potato Waffle; Brisket with fresh mozzarella, grilled onions and BBQ aioli, served on a house-made crust; Shrimp & Grits with a Tasso ham and pepper sauce, topped with a sunny side up egg; Bacon-Infused Beef Burger with bacon blue cheese, bacon sliced and a sunny side up egg, served on a pretzel pun, and the Pan-Seared Salmon Cakes. To end the meal on a sweet note, a collection of house-made desserts will also be available including the Molten Chocolate S'mores and Fried Oreos. Prices range from $5 to $9 for small plates, $5 to $8 for salads, $12 to $19 for entrées and $4 to $8 for desserts.

The bar program at TAKODA will offer 24+ American draft beers including local favorites such as DC Brau, perennial favorites such as Bell's Brewery, Inc., and a variety of seasonal options. Prices range from $6 to $10. An extensive whiskey collection of 50+ American whiskies will also be available including Bulleit Bourbon, Knob Creek Bourbon Whiskey, Buffalo Trace Distillery, Copper Fox Distillery, Jefferson's Reserve Bourbon and a monthly rare acquisition. Prices for whiskies range from $7 to $35.

Seelbach and Lund collaborated with Edit Lab at Streetsense to design the space, which offers a classic-industrial look showcasing the building’s original brick walls and wood ceiling beams.  Booths and crushed velvet drapes surround a solid oak bar in the main room, set against the original brick walls of the 1922 building. A decorative tile inset in the wood flooring draws the focus to the central drink rails where patrons can enjoy the large tap lineup and whiskey selection.

The roof deck, accented with hanging and potted plants around an island bar, will overlook Florida Avenue and feature a canopy and operable windows. These removable windows will allow for year-round eating and drinking with an outdoor-inspired setting. On both floors, the unusually broad building dimensions allow patrons to have spacious room to socialize, while retaining the graceful proportions of the historic insurance building.

The 1920’s-era brick structure, originally a Federal Life Insurance building, spans two levels. The main dining room will be situated on the second floor and will accommodate 40 guests seated with 20 additional seats at the bar. The rooftop beer garden will accommodate 40 seated guests with 20 additional seats at the bar. Both rooms will be available for full or partial buyouts, and can accommodate up to 120 seated, or 240 for a standing reception.

TAKODA Restaurant & Beer Garden is located at 715 Florida Avenue, NW, Suite 200, Washington, DC, 20001. The restaurant is located two blocks from the Shaw-Howard Metro Station accessible on the Green and Yellow Lines. Hours of operation are Monday through Thursday, from 5 PM to 12 AM; Friday, through Sunday, from 5 PM to 11 PM. Brunch will begin at a later date, and will be served Saturday and Sunday, from 11 AM to 5 PM. For reservations or additional information, please visit