1336 9th Street, NW at O Street
From a press release:
“Three of Washington, DC’s hottest culinary industry personalities are teaming up to create a new restaurant/bar, centering on sustainability and seasonality. Max Kuller, restaurateur, sommelier and owner of Estadio; Rob Rubba, RAMMY Award “Chef of the Year” finalist, formerly of Hazel; and Adam Bernbach, bar director at Estadio, formerly of 2 Birds 1 Stone, are the dream team behind what will be one of the most anticipated dining experiences of 2019. In an effort to experiment with the forthcoming concept’s food and beverage offerings, Rubba, Bernbach and Kuller are taking over the bar and kitchen of their good friends at Maxwell Park on Saturday, November 24 and Sunday, November 25. They will each showcase four dishes, four cocktails and four sustainable, biodynamic wines, respectively.
courtesy Oyster Oyster
Since departing from Hazel in June of this year, there has been much speculation about where Chef Rubba would end up cooking. He and Kuller quickly developed a friendship based on a shared food and dining philosophy, and joined forces to bring an exciting new culinary experience showcasing vegetable cookery to the city. At the Maxwell takeover, Chef Rubba will serve the following dishes:
- Seaweed Ciabatta, housemade smoked onion butter ($5)
- Oysters on the Half Shell, preserved marigolds, walnut oil ($9)
- Crepe of Hearty Greens, oyster mushrooms, yuba, yellow beet mole ($13)
- Roasted Squash, spiced cauliflower, fermented radish, benne seed miso, gold rice ($16)
Bernbach has long been a fixture in the DC cocktail world, having bartended for 15+ years behind many of the city’s top bars before opening award-winning cocktail destination 2 Birds 1 Stone. Now currently bar director at Estadio, Bernbach is looking forward to continuing to work with Kuller on the new project. He will use trimmings of Chef Rubba’s dishes, incorporating them with unique spirits and liqueurs in the following cocktails:
- Manzanilla Sherry, Oyster Sherry-infused Single Malt Scotch, Dulse Seaweed ($14)
- Capitoline Rose Vermouth, White Wine, Marigold Brine, Spices ($10)
- Bourbon, Mushroom-infused Cognac, Malmsey Madeira, Amaro ($14)
- Beet-Apple Gintonic ($12)
And Kuller, named one of Wine Enthusiast’s “40 Under 40 Tastemakers” this year, will showcase his unparalleled wine palate by pouring four sustainable, biodynamic wines by the glass both evenings, meant to be paired with Chef Rubba’s dishes:
- 2014 Kabaj, pinot blanc, ‘Beli,’ Goriska Brda, SLO
- 2016 Pedro Parra, cinsault, ‘Imaginador,’ Itata, CHI
- 2015 Mother Rock, grenache blend,’Force Celeste,’ Swartland, coastal range, RSA
- 2015 Trabanco, apples, ‘Poma Aurea,’ brut nature, Asturias, ESP
Kuller, Rubba and Bernbach are still in the process of finalizing the concept and finding a space, but will be hosting subsequent pop-ups to share their journey with hungry Washingtonians.
WHEN: Saturday, November 24 – Sunday, November 25, 2018
5 p.m. – 1 a.m. (both nights)
WHERE: Maxwell Park
1336 9th St. NW”