Meet Brick Farm Tavern’s Chef & GM; Delectable Peruvian Dining in DC

Hopewell’s Brick Farm Tavern is Set to Debut on November 19. Here are Its Key Players

Greg Vassos, Mike Lykens, Jon McConaughy, & Robin McConaughy, Brick Farm Tavern

Greg Vassos, Mike Lykens, Jon McConaughy, & Robin McConaughy, Brick Farm Tavern (courtesy Princeton Echo)

The folks behind Double Brook Farm and Brick Farm Market, Robin & Jon McConaughy, have put their much anticipated farm-to-table restaurant, Brick Farm Tavern, into the hands of two alumni of The Broadmoor, the five-star luxury resort in Colorado Springs. Here in the November issue of the Princeton Echo I interview Executive Chef Greg Vassos and General Manager Mike Lykens about how they intend to carry out the McConaughys’ vision.

Brick Farm Tavern

Brick Farm Tavern

btw: Reservations are currently being accepted on OpenTable or by calling the restaurant at (609) 333-9200.

At China Chilcano, Jose Andres Takes on Peruvian Cuisine with Verve

I have yet to encounter a restaurant of DC-based chef Jose Andres that doesn’t bowl me over. It seems no matter what unlikely cuisine this Spanish-born master turns his hand to, he manages to honor and expand on it in a most delicious way. In the past I’ve raved about America Eats Tavern, for example, where he pays homage to historic American dishes while making them modern and desirable (e.g., Manhattan clam chowder, mutton with oysters, and America’s first mac ‘n’ cheese, which features vermicelli).

Andres works the same magic at China Chilcano, where the electric liveliness of the setting matches that of the vibrant food:

China Chilcano

China Chilcano

China Chilcano

China Chilcano

Below are highlights from wide-ranging dinner my table of 4 enjoyed, after cocktails from a list that includes 5 takes on pisco. The menu encompasses both indigenous Peruvian dishes like papas a la Huancaina (potatoes with spicy aji amarillo sauce) and the beloved hybrid rice and noodle dishes developed by the Chinese and Japanese immigrants who flocked to Peru during the late 19th century. (So did Italians, but they’re not represented here.) All photos by Chris Le.

Every gorgeous dish has the Andres touch – none more so than these 3 siu mai from the dim sum section of the menu.

Pork & jicama siu mai topped with gold-flecked egg. China Chilcano

Pork & shrimp siu mai topped with gold-flecked egg. China Chilcano

Scallop & pork siu mai with tobiko. China Chilcano

Scallop & pork siu mai with tobiko. China Chilcano

 

Chicken with aji amarillo siu mai. China Chilcano

Chicken with aji amarillo siu mai. China Chilcano

(Don’t know why that last photo insists on being upside down.) Another gold-flecked dim sum winner is this one of lamb pot stickers, hidden under crispy cumin-scented lace:

Pegao Norteno (lamb pot sticker). China Chilcano

Pegao Norteno (lamb pot stickers). China Chilcano

From the selection of ceviches and tiraditos (Peruvian crosses between sushi and ceviche), here’s the big eye tuna with soy-cured egg yolk, Nikkei leche de tigre (citrus marinade), puffed quinoa, avocado, mountain yam, red onion, and furikake seasoning:

Ceviche Nikkei. China Chilcano

Ceviche Nikkei. China Chilcano

Peru and Asia meet up perfectly in this lomo saltado of hanger steak, tomato, soy sauce, shishitos, ginger, shoestring potatoes, and rice:

Lomo Saltado with Egg. China Chilcano

Lomo Saltado with Egg. China Chilcano

While a classic aji de gallina is purely, and wonderfully, Peruvian:

Aji de gallina. China Chilcano

Aji de gallina. China Chilcano

I can’t decide which of these two desserts I enjoyed more, although the funky look of the suspiro Limena (“woman of Lima’s sigh”) still has me smiling:

Coconut "Birds Nest" Soup with Pink Grapefruit Sorbet. China Chilcano

Coconut “Birds Nest” Soup with Pink Grapefruit Sorbet. China Chilcano

Suspiro Limena: Sweetened Condensed Milk Custard with Meringue & Passion Fruit. China Chilcano

Suspiro Limena: Sweetened Condensed Milk Custard with Meringue & Passion Fruit. China Chilcano

China Chilcano is located on 7th St. NW in the Penn Quarter, very close to Andres’ signature restaurant, Jaleo.

4 responses to “Meet Brick Farm Tavern’s Chef & GM; Delectable Peruvian Dining in DC

  1. Pat, I don’t know how you manage such delight in Jersey offerings, when you experience something this stellar. Thank you for keeping us on the cutting edge of cuisine, wherever you go! best c

  2. I can’t wait to find an excuse to go back! Although I still need to try out Beefsteak too. Such a hard life I lead 🙂

  3. Your China Chilcano meal sounds and looks wonderful, very MOREish (yes, it’s a word).
    😉

  4. Hahaha – good one! Faith, you would love China Chilcano. It’s exciting on every level, and none more so than the food. Want to go? You & I could take Amtrak down. The restaurant’s a short cab ride from Union Station.

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