Last month, the West End saw the opening of the new Caucus Room—a hotel steakhouse for the farm-to-table era that offers smaller cuts of meats and fresh juices at the bar. Next up: Jardenea, a self-described “farm to fork” restaurant opening a few blocks away in the newly remodeled Melrose Hotel at 2430 Pennsylvania Avenue, Northwest.
Ted Peters, the culinary director for the Gallery (the luxury division of Remington Hotels, which manages the Melrose), says the restaurant was inspired by sister restaurant Azurea in Jacksonville, Florida, but tweaked for Washington diners and taking inspiration from the garden rather than the ocean. Former Azurea chef Nate Lindsay will helm the kitchen, serving up dishes like molasses-basted quail with Tennessee bacon and pomegranate “essence”; filet of beef with potatoes mousseline and shallot demi-glace; and Anson Mill grits and Chesapeake rockfish with celery, tomato water, and pine nuts. Peters says the restaurant will source as much locally grown and sustainably minded ingredients as possible. The food menu will change each season, as will the wine list. Along with lunch and dinner, the restaurant will offer a full breakfast menu seven days a week from 6:30 to 11:30.
Will Jardenea have communal tables? It will. Tables will feature centerpieces of fresh herbs, dishes will be served on vintage plates, and bartenders will be referred to as “bar chefs.” The neighboring lounge will be the spot for sampling bar chef creations made with “fresh fruit consommé infusions,” along with a menu of salads, shared plates, and “cheese presentations.” There is also a garden for al fresco dining.
Jardenea aims to open November 15. Check back here for more information soon.
