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Garrison coming to former Tash space on Barracks Row this Summer

tash_capitol_hill
524 8th Street, SE

Ed. Note: I hadn’t realized Tash House of Kabob had closed!

From a press release:

“Chef Rob Weland will open his first independently owned and operated restaurant, Garrison, along the historic commercial corridor, Barracks Row. Located at 524 8th Street, SE, Garrison will exemplify Chef Weland’s signature cooking style of simple, clean flavors using high quality, sustainably grown ingredients whenever possible, served in a comfortable neighborhood setting. Opening is planned for mid to late summer.

Garrison will feature rustic yet sophisticated dishes like roasted meats, fish and vegetables from a wood-burning oven complemented by house-preserved cultures, vinegars and produce. Handmade pastas, crudos, and a variety of simple vegetable dishes will offer diners a la carte options to round out their meals.

Weland will work closely with Mike Protas of Boyd, Md.’s One Acre Farm, popular on Capitol Hill for his weekly CSA, to directly source custom-grown produce for the neighborhood restaurant. The wine and cocktail list will offer seasonal punches, several classic cocktails and a focused wine selection. Weland consulted with Erin Mara, owner of Mara Home, on Garrison’s design, which true to its neighborhood restaurant image will be warm, welcoming and unpretentious.

Initially, the restaurant will serve dinner only with plans to eventually open for Saturday and Sunday brunch. Final food and beverage menus, along with operating hours, reservations, and other information will be made available closer to opening.

A longtime resident of the Capitol Hill neighborhood, Weland is excited to open his first restaurant a few blocks from his home. A graduate of the Culinary Institute of America, Weland has cooked in Michelin starred kitchens in Lyon, France, Philadelphia, Manhattan, and Washington. He was formerly Executive Chef at Cork Wine Bar where he garnered critical praise for his ability to create imaginative dishes using simple ingredients. Prior to that, Weland served as Executive Chef at Poste Moderne Brasserie where he became known for his strong commitment to seasonal and sustainably grown products, becoming the first chef in the city to create his own restaurant garden.”

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