“Newland, a whimsical New American restaurant from chef Andrew Markert, Opens on March 8th”

327 7th Street, SE photo by Kimberly Kong

Ed. Note: This space was previously home to Montmarte.

Check out the Newland Prefixe Menu here.

From a press release:

“On March 8, chef Andrew Markert will open the doors to Newland located at 327 7th Street SE for its soft opening. Named after the street in the Guilford neighborhood of Baltimore where Markert grew up, Newland is his most ambitious project to date, and represents the culmination of his journey in cooking thus far. The restaurant tells Markert’s story through technique-driven dishes with touches of nostalgia that showcase the elevated cuisine that is the focus of the current moment in his career. It joins Beuchert’s Saloon, his nearly nine-year old Capitol Hill restaurant located around the corner, and the upcoming nearby brick-and-mortar space for Fight Club, his pandemic-era sandwich pop-up, in his growing portfolio of Capitol Hill restaurants.

“Newland is the conversion of both where I’ve been and where I’m going. I set out to pay homage to the people and places who have been my greatest influences, but in a style that is uniquely mine. The menu tells the story of the pivotal points in my path as a chef, and how those experiences led to a new, elevated style of cooking”, says Markert. “It picks up and expands on things I’ve been doing over the past couple years at Beuchert’s, and I’m thrilled to give that food its own home and continue to grow with it”.

THE FOOD

Drawing inspiration from his childhood, the many kitchens that have shaped him as a chef, and friends in the industry who have also served as his most important teachers, Markert’s menu is designed to be a nostalgic, yet refined experience. Newland is offering two tasting menu experiences: a four-course prix-fixe for $80 and a chef’s tasting menu ($120) featuring six-courses of on- and off-menu dishes as well as “snacks and surprises” along the way. Charred Scallops are served with charcoal oil, persimmon, pineberries, crispy rice, and a crab fat powder that mimics the vinegar and fatty flavors of steamed crab feasts, a beloved tradition in Maryland; Crispy Pata with rice crisp rinds, kumquat ragu, and peppercorn jus is influenced by accompanying a close friend on his trip home to the Philippines; and a riff on Lemon Pie composed of white chocolate sponge, kumquat, meyer curd, and crumble is Markert’s ode to his mom’s homemade lemon meringue pie.

Some dishes will be familiar to the longtime regulars of Beuchert’s Saloon, reminiscent of Markert’s most recent cooking at his original restaurant, but taken to brand new heights. Dishes representing this evolution include Dry-Aged Duck Breast served with a salted plum sugo, juniper oil, pâté, and crunch; 8-Day Koji-Aged Strip Steak featuring fenugreek, beet bordelaise, shiroita battera kombu, and chervil; and a Chocolate Bar, a twist on the signature “Candy Bar” dessert at Beuchert’s, layered with hay-smoked cream, triple mousse, coco nip, and chamomile amaro. Markert’s dishes at Newland will carry on the philosophy he began at Beuchert’s: utilizing local ingredients and products from farmers and makers in the Mid-Atlantic region.

Supplements to both menus include Caviar Service featuring 1 ounce of Osetra or Hackleback caviar accompanied by sour cream and chive beignets, cured egg yolk, and vanilla curd and Torchon à la Crêpe with fermented huckleberries, marigold, gold, and yogurt. In addition to the two tasting menu options, guests can expect a more elaborate experience offered at the chef’s counter when it opens in the coming months.

THE DRINKS

Mackenzie Conway, longtime beverage director at Beuchert’s Saloon, will oversee a wine-focused beverage program that highlights classic styles of wine from lesser-known producers and producing-regions. He has curated a selection of wines that hit all of the notes guests look for on a wine menu, but from places not typically known for their wine-making or from vineyards they may not recognize. Along with these, Conway is highlighting “deadstock” wines, the last of the inventory from wineries that no longer exist as well as wines from producers that have been out-shadowed or neglected for the past several years. Given this, Conway recognizes that the wine list may seem daunting at first, which is why all wines will also be available as half-pours, allowing guests to taste new-to-them varieties before committing to a full glass or bottle.

“For me, the wine list can be summed up by the saying “a rose by any other name”. All of our wines have elements of something you already know, we’re just presenting them to you in a new way”, says Conway. “Because so many of our offerings might be unfamiliar to guests, I intentionally set out to make the wine list as accessible as possible. We will gladly offer tastes of all of our wines and they are also all available as half-pours. I will pretty much open any bottle as long as a guest can commit to drinking some of it, so we can open the door to them trying something new”.

Conway’s cocktail list follows the same theme: “obscure classics” that have been around a long time, but ones with which guests may be less familiar. Each featured cocktail comes from one of the five main techniques used to make any drink: shaken, stirred, highball, eggwhite cocktail, and a “thrown” or “tossed” cocktail. His creations include the Stone’s Throw made with mastiha (what Conway calls “the O.G. anise liqueur” before sambuca eclipsed it in popularity), barolo chinato, and sazerac 6-year rye; the Ulfbert with meyer lemon, tahini kefir, chamomile, egg white, and aquavit, a drink with a very Levantine flavor profile, but made with a Scandinavian spirit; and the Bodhi featuring ferro chino, maraschino, and Compass Box Glasgow blend. A rotating “spirit optional” cocktail will be available with The Smith Street made using pineapple, dill shrub, honey syrup, and lime being the opening offering.

Echoing Markert’s food menu, the beverage program has nods to Conway’s childhood with his Bolivian and Bulgarian heritage represented in the cocktail and wine lists, respectively. He plans to use the culinary program as inspiration with of-the-moment ingredients and flavors from the kitchen appearing in future cocktails.

THE SPACE

The Newland team transformed the former Montmartre space using a clean design with touches of elegance. The dining room, which seats 42 guests, is unified with soft whites, pinks, and blues with natural elements including millwork using light woods. At the center of the restaurant is a marble bar seating five, situated under a black and white painting by local artist, Emon Surakitkoson, created to be a focal point while still blending into the space. Lighting is the most important element with the goal to feel polished and considerate, while remaining warm and inviting, echoing the ethos of the culinary program.

Newland pulls on the thread of nostalgia and childhood memories with playful touches throughout the restaurant and service including Markert’s childhood photos lining the entryway, caviar service presented in old school lunch boxes, and gold foil-spined childrens’ books as check presenters.

During soft opening, there will be discounted food and beverage menus as well as limited reservations. Newland will be open Tuesday through Thursday from 5:30 to 10 PM and Friday and Saturday from 5:30 to 11 PM. Reservations are available via Tock.”