1330 U Street, NW
From a press release:
“The Fainting Goat, 14th Street neighborhood restaurant and bar, is thrilled to announce the appointment of its new Executive Chef, a familiar DC face, Nathan Beauchamp, who has finally returned to his old culinary stomping grounds. Following six years of organic farming in Minnesota, teaching culinary school and opening up a craft beer bar in Minneapolis, Beauchamp is returning to DC to helm the kitchen at The Fainting Goat, maintaining a well-executed, approachable menu in a neighborhood setting.
A former RAMMY Award-winning Rising Star Chef, Beauchamp became loved in DC while serving as Executive Chef at Georgetown dining institution 1789. In addition to maintaining a daily-changing menu and helping put the restaurant’s culinary program on the map, he trained some incredible kitchen talents like Dan Giusti, then sous chef, who now is Chef de Cuisine at one of the world’s best restaurants, Noma in Copenhagen.
A graduate of the Culinary Institute of America (CIA) in Hyde Park, NY, Beauchamp has also worked in acclaimed kitchens such as Park Avenue Café in NYC with David Burke, and in the DC area, Restaurant Eve, Vidalia and Bistro Bis.
Beauchamp left DC in 2008 for Minneapolis, working in several diverse sectors of the food industry. He taught culinary school at the Art Institute, focusing on charcuterie, and dabbled in organic farming at Gemini Farm in Wadena, MN, growing rhubarb, potatoes, green beans and other seasonal, local produce. He also co-opened Devil’s Advocate, a craft beer bar and restaurant in downtown Minneapolis. His goal with the menu was similar to what he plans for The Fainting Goat: creative, but approachable food that surprises people.
“Coming back to DC after a few years away is very exciting!” says Beauchamp. “I equate it to the prodigal son coming home again. I missed being on the East Coast and I’m happy to return to see family and friends.”
The Eastern Shore native says the menu will remain very similar in format (with categories broken down into “Nibble”, “Graze”, “Chomp” and “Feed”) and cooking style (contemporary/modern American), but he will put his own culinary stamp on each dish. With the restaurant’s location on U Street, the menu will be approachable, incorporate some international flavors, and highlight fresh seasonal vegetables and produce.
“After only working in fine dining while in DC, I wanted to change pace and work in a casual space while still creating innovative food,” says Beauchamp. “So when my good friend Greg (Algie, owner of The Fainting Goat) presented me with the opportunity, I knew this was a perfect fit. The restaurant is beautiful, and I am very excited about getting back into the kitchen and especially, pairing the food with their stellar beverage program.”
Dishes that will roll out in mid-July may include smaller bites like Uni Toast withshaved zucchini, radish, opal basil, and Charred Carrots with farro, date molasses, goat cheese; and larger entrees like Arctic Char with cucumber miso, fava beans and pickled chanterelles, and Duck Meatballs with huckleberries and lime cracklins.
And of course, The Fainting Goat will still have its namesake protein on the menu: Chef Beauchamp is playing around with dishes like a Braised Goat Arancini with tomato confit, a Jamaican Curry Goat Sandwich, and Goat Carpaccio.”