Gravitas chef Matt Baker will open two new dining places at the Eaton DC hotel. Photograph by Leading DC
Gravitas chef Matt Baker is, admittedly, not fantastic at sitting idle. Around the system of the pandemic, he ready takeout meals and elaborate holiday offers from his Michelin-starred Ivy Town tasting space until the extravagant prix-fixe dinners could resume, and hosted virtual and then in-man or woman cooking lessons. In addition to welcoming a daughter, he opened Baker’s Daughter, an all-day cafe and market place across from Gravitas, and prepared another branch, opening in Chinatown this summer season. And now that the world is slowly and gradually returning to regular? Properly, it’s time to definitely ramp issues up.
Baker is having about the two principal eating spaces in Downtown DC’s hip Eaton hotel, a boutique property that opened in summertime 2018 with Tim Ma as the chef-headliner. Ma is at this time involved in other tasks like Chinese-American restaurant Fortunate Threat, which is opening a 2nd area in Arlington quickly, and new nonprofit Chefs Stopping AAPI Detest. The previous of the progress companions associated in Eaton, Ma states the departure is a “natural progression.” Lobby restaurant American Son and Kintsugi espresso store will close in the coming months to make way for two Baker concepts: Michele’s, a stylish French-American cafe, and a third place of Baker’s Daughter. The latter will open in late summertime, while the redesigned comprehensive-service restaurant is slated for October.
Michele’s is named just after Baker’s mom, who handed away 5 many years back. A native New Orleanian, she elevated Baker in Houston, but the family members often returned to her hometown.
“Both cities have been so impactful in terms of cuisine and lifestyle,” states Baker. “In New Orleans, every thing you eat is a revelation. And Houston is these a various city—we’d have Indian on Wednesday, my dad would grill lamb from a halal marketplace close to our household on Thursday, then Creole po’ boys on Friday, and dim sum out for Sunday lunch. I liked that.”
Baker plans to seize the eclecticism of each metropolitan areas at Michele’s, all from the backdrop of his common French culinary teaching. The centerpiece of the cafe, developed by Natalie Park, is a twelve-seat uncooked bar in which Baker will provide a ticketed omakase-design and style tasting with 18-odd bites—somewhat identical to the chef’s counter at Gravitas, but with a seafood-centric tactic that’ll incorporate raw and char-grilled oysters, caviar, and more.
Menus in the dining space and 30-seat patio—outfitted with unique, personal seating areas related to the types at Le Diplomate—will be a la carte. The uncooked bar will arrive into perform all over again with seafood towers, caviar provider, and dishes like oysters with Lagavulin 16, seaweed mignonette, and cucumber snow. All plates will be intended to share. Lesser merchandise could possibly include luxe riffs on French classics, like a Gruyère omelette with great herbs and morel mushrooms, or uni custard with Maryland crab and grapefruit sabayon. There’ll also be massive-structure dishes in every single class, this sort of as a Vietnamese-type full fried fish or roast rooster with hen fats hollandaise. Attendees can match the food with nouveau-style wines and modern-day normally takes on French cocktails from Gravitas beverage manager Judy Elahi.
For additional casual eating and takeout, the third place of Baker’s Daughter will attribute a identical lineup to the other two: coffees and do-it-yourself pastries, breakfast tacos and biscuits, brilliant salads, sandwiches, and beer, wine, and cocktails to-go. In addition to the foyer house, there will be a wander-up window to purchase food and drinks on 12th Street, Northwest.
When Ma was to begin with concerned in food stuff and beverage for foyer bar Allegory and the rooftop bar, Wild Days, Baker says the only extra expert services he ideas to present are a modified room company.
Michele’s and Baker’s Daughter at the Eaton DC. 1201 K St., NW