“Bart Hutchins, executive chef of soon-to-open Le Mont Royal, is taking over the Navy Yard kitchen of Maxwell Park beginning October 7th through October 14th”

From a press release:

“Bart Hutchins, executive chef of soon-to-open Le Mont Royal, is taking over the Navy Yard kitchen of Brent Kroll’s hit wine spot, Maxwell Park, beginning Friday, October 7 through Friday, October 14. The pop-up will focus on dishes inspired by a thread Hutchins plans to pull at Le Mont Royal when the “French-Canadian Disco” opens in Adams Morgan this fall: guilty pleasures remade using French techniques. His menu will be available nightly from 5-10 PM during the week-long takeover.

“Pretty much since the beginning of my time in D.C., Maxwell Park has been THE bar I go to, so I’m excited to be a small part of it”, says Hutchins. “But more than that, Maxwell Park has changed the game in terms of the city’s wine culture and it’s an honor to be working with their team”.

Hutchin’s menu for Maxwell Park features his personal greatest hits of guilty pleasures classed up a bit via his training in classic French cooking. “It fits right in at Maxwell Park, in that it’s all about having some fun and not taking itself too seriously. We’ll have that same attitude in the kitchen at Le Mont Royal with some French-Canadian flair added to the mix”.

Takeover offerings include:

Butter Burger, Hutchin’s riff on the burger from Midwest chain Culver’s, topped with shrettuce, onion, and animal sauce;

Duck Heart Crunch Wrap Supreme à la Taco Bell, but made with charred duck heart, Mimolette cheese, pickled radish, and crème fraiche;

An array of seasonal vegetables and salads; and

Popcorn and Reese’s Pieces Panna Cotta

The takeover pop-up menu will be available from 5-10 PM from October 7th through October 14th. Walk-ins only.

Maxwell Park-Navy Yard is located at 1346 4th St SE

Le Mont Royal is opening at 1815 Adams Mill Rd NW“