Washington, DC

1700 1st Street, NW

From Big Bear:

“We want to take a second and introduce you to our new dinner series.

Chef Quinten Frye of the Big Bear Café is bringing a monthly family-style dinner to Bloomingdale focusing on his in-house craft butchery program.

Featuring items such as the French-Cut Tomahawk pork-chops, roasted bone-in pork belly, cured meats, sausages, and the suckling pig, each night’s menu showcases a “knife to table” approach to sustainably raised meats in a 5 course, wine-paired meal.

The “Wine and Swine” series highlights the best of our collaborative work with local farms and local artisans.

Seating is limited to 20.
To purchase tickets and more information, please visit our website!

August 24th, 2015″


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