Lots more info of Jose Andres’ Beefsteak now open in Foggy Bottom and coming to Dupont this Summer

Photo via Beefsteak

From a press release:

“José Andrés’ ThinkFoodGroup debuts Beefsteak, a new vegetable-focused fast casual restaurant now open on the George Washington University campus at the new Science & Engineering Hall at 800 22nd Street NW. Beefsteak is where farm-fresh, market-driven vegetables take center stage, showcasing the season’s best and year-round favorites to create hearty, nourishing meals you can feel good about. All served in bowls, there are countless options combining flash-prepared vegetables, hearty grains, house-made sauces, crisp and fresh toppings, and optional meatier toppings.

It’s America’s bounty in a bowl – cooked to perfection right in front of you, all brought to you by world-renowned chef José Andrés. Dedicated to bringing quality and accessible food to the masses, ThinkFoodGroup will debut a second location this summer at 1528 Connecticut Ave NW, Washington, DC 20036 with several more currently under development.

“Vegetables are fun and sexy – so full of possibilities and flavors,” said chef José Andrés. “Why not make them the star of the plate – the name Beefsteak is our playful way to celebrate this idea. It’s not about being vegan or vegetarian, but about enjoying vegetables and making food that is wholesome, amazing, affordable and accessible to the many.”

All composed and customizable bowls start at $7.99 with add-on “meatier” options, ranging from $1.59 to $3.99. To create their own bowls, guests combine the following:

A choice of farm-fresh vegetables that serve as the anchor, including a selection of year-round staples and seasonal offerings – vegetables are blanched to order and range from asparagus and cauliflower to snap peas, chard and sweet potatoes
A choice of hearty grains such as quinoa, rice or bulgur
Bold, house-made sauces such as cilantro, spicy tomato or garlic yogurt
Unlimited fresh and crunchy accents such as radishes, romaine lettuce, crispy chickpeas, mozzarella, kimchi and cherry tomatoes
The option of a meatier topping such as salt cured salmon, roast chicken or a poached egg
A light dressing on top, such as lemon honey, sherry vinegar or simply extra virgin olive oil

Beefsteak’s menu also features an initial selection of composed bowls created by José and his culinary team including and each priced at $7.99:

Eden, made with quinoa, snowpeas, edamame, green beans, asparagus, broccoli, cilantro, roasted garlic yogurt sauce, romaine and topped with cucumber salad, scallions, sprouts, toasted sesame seeds and lemon honey dressing. (Add salt-cured salmon +$3.99)
Frida Kale, made with rice, kale, black bean sauce, spicy tomato sauce and topped with cherry tomato, scallions, corn nuts, pumpkin seeds, cranberries and lemon honey dressing. (Add avocado +$1.99)
Kimchi-wa,made with rice, corn, carrot, cabbage, edamame, bok choy, roasted garlic yogurt sauce, and topped with scallions, toasted sesame seeds, roasted chickpeas, kimchi and soy ginger dressing. (Add poached egg +$1.59)
Naked, made with yellow squash, potatoes, asparagus, mushrooms, brussels sprouts, broccoli, roasted garlic yogurt sauce and topped with romaine, almonds, cherry tomato, radish and extra virgin olive oil. (Add avocado +$1.99)

Beverages include a rotating selection of freshly-made juices, Spindrift soda, wine from Denver’s urban winery, The Infinite Monkey Theorem, and craft beer including Flying Dog and Dogfish Head.

Beefsteak takes its name from the idea that vegetables can be just as robust, flavorful and satisfying as any meat. A sly play on words, the beefsteak tomato is the heartiest variety of tomatoes.

The distinctive Beefsteak interior was designed by Barcelona-based Garcia-Capella Arquitectura along with architect HBC. The design harmoniously blends urban and natural elements throughout the space – featuring spruce-colored flooring, tables and stadium seating, punctuated by vibrant blue and white ceramic tiles, hanging light fixtures made of white vegetable crates and a large mural of lush green farm fields as the backdrop for ‘stadium’ seating perfect for solo diners.

Most prominent throughout the Beefsteak design is a playful “vegetable universe,” created by award-winning Spanish artists Juan and Alejandro Mingarro and their design studio, Brosmind. Featured through colorful graphics, murals and patterned walls, the vegetable characters are truly unleashed, from a beefsteak tomato on stilts to a potato driving a carrot roadster to a jolly potato peeling himself. In the world of Beefsteak, vegetables take on a life of their own as they seek adventure, laugh, help one another, and cause mischief, showing just how fun a vegetable can be.

Beefsteak is open daily all week from 10:30am – 10:00pm.”

23 Comment

  • The phrases “market driven” (as used in the press release) and “chef driven” (as used in pretty much every other restaurant ad) seem to have crept into the language in recent years. First of all, what the hell do they really mean by those phrases? And second, can we please stop using them.

  • really looking forward to the look on all the tourists and business travelers faces who walk into this place expecting lots of meat

  • Would be nice to get one of these in Petworth!

    • I know, right. His restaurants are great, really enjoy his food. I’m kind of surprised that everyone lauds him for taking a chance. He has done a lot for the downtown food scene, but if he really wanted to take a chance, he’d stake a claim uptown in Petworth. Would be nice, but he’s a bit too well heeled for that I suppose. Wish he’d prove me wrong.

    • Holy shite, every post about a restaurant or bar now features a commenter saying “Come to Petworth! Pleeeeaze!” Is it an organized campaign of some sort or are Petworthians just particularly desperate?

      • Agreed, please stop this. I know everyone wants easy equity gains on their house, but it has become obnoxious. Jose Andre ain’t coming to PetWorth anytime in the next 10 years. So please stop. They’d be lucky if they got an outpost of Compass Coffee within 5 years.

        • We’ve already done well with the equity, thanks. I’d just like to enjoy his food without going downtown.

  • This a great addition to the block. So was Triple B Fresh, Sweet Green and Shophouse. I practically live off of these fast-casual and fairly healthy bowls now. After more than a decade of those buildings being closed off, it’s nice to see this happening. It will be even better when the Conn. Ave. underpass is covered, but that may be a while off.

  • Right, there definitely aren’t enough restaurants that serve meat. Won’t anybody think of the carnivores?!

    • I don’t care what a restaurant serves, but IMO, it’s stupid to give it an ironic name (in this case, “Beefsteak” for a veggie restaurant) under the misapprehension that it’s “sly” or “clever.”

  • Been hearing not so good things about this joint. Like, the end result of boiling unseasoned veggies = no flavor whatsoever.

  • We need a restaurant called Milk Steak

  • Am I alone in associating “beefsteak” with a tomato and not a hunk of meat?

    • No, same here. Im guessing he chose that name because it alludes to meat but actually refers to the tomato variety. Also, Jose Andres is sorta fascinated by tomatoes- he makes some sort of tomato caviar with the seeds (which to me sounds gross but I’m sure is good in the right mouths).

  • I’m somewhat confused by this concept. Is it really just “boiled vegetables with dressing: yay!”?

    When did eating vegetables become a “fun and sexy” trend, as opposed to something sane, healthy people do everyday? And why, if the purpose is to create interesting and full-flavored food with primarily vegetable ingredients, are they boiling them? This is the only culinary technique the British knew 300 years ago, and I’m pretty sure it’s what led them to invade India out of sheer desperation for food with flavor.

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