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Former executive chef of Proof, Estadio and Doi Moi opens Chloe in Navy Yard Today

by Prince Of Petworth January 5, 2018 at 11:15 am 0


Photo courtesy Chloe

Check out the menu here.

From a press release:

“Washington, D.C. chef Haidar Karoum, formerly the executive chef at D.C. favorites Proof, Estadio and Doi Moi, announces January 5 as the opening date of Chloe, his first solo restaurant project. Chloe, a showcase of Karoum’s international culinary perspective, combines two approaches to dining under one roof: a sophisticated, contemporary dinner service and a chef-driven casual carryout lunch that blends the chic with the convenient. Chloe is located in the newly completed Arris building at 1331 4th Street, SE in Washington’s Navy Yard neighborhood. Chloe will debut its dinner service first, followed by lunch and brunch shortly thereafter.

“As I’ve developed Chloe’s menu, I’ve kept it open to all the styles and flavors I’ve worked with over my career,” Karoum said. “My experiences, both personal and professional, are international, and I draw inspiration from personal travels, family traditions and a career spent in some of the best kitchens in D.C. But binding it all together will be a sense of practiced hospitality that anyone who dined at my previous restaurants will recognize.”

The Dinner Menu

At Chloe, the flavors of Karoum’s Mid-Atlantic upbringing and youthful explorations of the Mediterranean region are woven with the Spanish, Southeast Asian and Middle Eastern styles that have been highlights of his culinary career. Perfect examples of his unique perspective include roasted chicken with Vietnamese-style greens and a toasted chili-lime sauce; grilled Berkshire pork chop with escarole and Calabrian chilies; and roasted kaleidoscope carrots and parsnips with vadouvan labne and crispy amaranth.

The beverage list will feature a diverse selection of both domestic and international wine, from delicious every day values to bottles for a special occasion. The beer and cocktail list will be simple but smart, leaning heavily on craft brewers and distillers for a menu that follows Karoum’s lead in showcasing excellent product with restraint and sophistication. Tyler Mitchell, a longtime colleague, will be joining Karoum to head up the beverage program.

The Lunch Menu and Carryout

Lunch at Chloe will be casual, quick, and perfect for carryout. The menu will be limited to handful of items, like a classic banh mi, Persian-style grilled lamb sandwiches and a crispy shrimp burger. With only three to five items on the menu at any given time, the selection will rotate frequently, and guests will be able to sign up to receive regular notifications of menu updates.

“We’ve looked at lunch as a fun challenge,” Karoum said. “We want to be a part of the community, and many of our neighbors are here only during the day, so offering a lunch is a good way to connect with them. It also gives us an opportunity to try something different with our menu. I’m going to be serving lunch the way I like to eat it: casual and quick, but still delicious, considered and well-sourced. ”

The Design

Michelle Bove of designCASE is behind the look of the 3,200-square-foot restaurant, which shares a less-is-more philosophy with Karoum’s cooking. The minimal yet warm design uses light wood, an earthy color palette and subtle textures to realize the chef’s vision for a welcoming, hospitable atmosphere. Dramatic elements, like a greenery-filled metal trellis suspended above the open kitchen’s dining bar, echo the freshness of flavors emerging from the kitchen. Plants are potted in handsome concrete vessels designed by D.C.-based Wilo Studio. Also designed by Wilo Studio, the custom banquette located in the main dining room; constructed by District Furnishings, a local fabricator.

By January, the restaurant named for Karoum’s eldest niece, as well as the Greek goddess of agriculture, will be open for dinner seven days a week with weekday lunch and weekend brunch service. The 105-seat interior features counter seating for 14 at an open kitchen with another 29 in the bar. An adjacent patio space will feature seating for 32 guests during warm weather months.”

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