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Ex-CityZen Chef’s First of Two Shaw Eateries to Open This Month

by Andrew Ramonas — December 10, 2015 at 3:55 pm 0

Eric Ziebold (Photo courtesy of Kinship)

The former executive chef of the now-shuttered CityZen in the D.C. Mandarin Oriental hotel is about two weeks away from serving diners his takes on soft-shell crab, Brunswick stew and Japanese Wagyu beef in the first of two restaurants he’s opening in Shaw, a representative of the eateries said this week.

Chef Eric Ziebold is slated to officially turn on the grill at Kinship (1015 7th St. NW) the week of Dec. 21, spokeswoman Ellen Gale said. His other restaurant, Métier, is scheduled to open on the lower level of Kinship in early February. That restaurant will include a semi-open kitchen, salon and seven-course tasting menu — all accessible by a private elevator.

“The way we look at dining is that it brings family and friends together to enjoy a shared experience, which creates lasting memories,” Ziebold said in a statement. “We want to emphasize that dinner brings people together.”

According to a news release from the restaurants:

Kinship will be a fun, lively gathering place, yet serious enough for foodies – this is a relaxed and elegant restaurant at the same time. Kinship will be open daily for dinner and for brunch on Sundays. It is Chef Eric Ziebold’s vision of what a truly modern American restaurant is, celebrating the rich diversity of influences that have come to shape America and its cuisine. Housed in a bustling, elegant space with high ceilings, it will feature a lounge, bar and dining room, along with a semi-private dining room seating up to 20 guests intimate events.

The menu will be a seasonal à la carte menu organized in four distinct categories: Ingredients, Craft, History and Indulgence along with a For the Table section. Rather than the traditional “appetizer-entrée-dessert” format, the five categories will offer a different and flexible approach for guests to design their own menu and are a reflection of where Eric draws inspiration.

Within the “Ingredients” section, Eric will feature dishes that celebrate the beauty and product’s unique character – for example, a soft shell crab, a Spring asparagus, an Heirloom tomato.

The “Craft” section will showcase dishes that are inspired by the discipline of cooking – for instance, a Gratin Dauphinois or a dish of Tuna Tataki. The “History” section will revolve around dishes that have a classic heritage, such as a Brunswick Stew, Poule au Pot or a Carbonara. Lastly, the “Indulgence” section will focus on dishes that can be enjoyed as special pleasures, such as truffles, Japanese Kuroge beef, caviar, lobster and other such delicacies.

Additionally, a separate menu section, “For the Table”, gives a nod to dining in the spirit of Kinship and truly sharing your meal with fellow guests at the table; featuring larger format entrees with offerings such as whole-roasted farm-raised chicken with a garlic-lemon panade or a salt-crusted 20 ounce Shenandoah Valley New York strip steak.

Métier will be an upscale dining experience in a 36-seat restaurant, discreetly located on the lower level of the building. Beginning with personalized welcome in a salon, guests will then be led to an intimate dining room where every seat is within comfortable distance of the semi-open kitchen. Métier will offer a seven-course tasting menu and will be open Tuesday through Saturday for dinner only. A semi-private dining room will be available for parties of up to 12 guests.

Photo courtesy of Kinship

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