opportunity may have first introduced Carlie Steiner and Kevin Tien into each and every other's orbit, but they took a a great deal more deliberate path to opening their first restaurant together.
the two met in 2012 when Tien became cooking at Oyamel and Steiner become temporarily working the bar there while helping put together for Barmini's opening. Their new collaboration, Himitsu, debuts Friday in Petworth, within the house that the majority these days housed pop-up Cappy's Crabs and, earlier than that, Crane & Turtle.
[Poke is the newest raw fish dish to hit Washington]
Himitsu, named after the eastern notice for "secret," is jap-inspired, but not a japanese restaurant per se, Tien stated. Steiner referred to they each like meals with freshness, acidity and herbs, explaining that they'll even be leaning heavily on Latin American and Southeast Asian taste profiles.
The menu will commonly alternate and will focal point primarily on smaller, often shareable plates. Tien talked about the mix will consist of his play on jap fried bird, or karaage. The batter will channel the eastern side, however Tien is additionally seeking to his Southern roots by using buttermilk. The hen might be served with a Korean-impressed chili sauce. Channeling chinese language eating places, Tien plans to serve a salt and pepper fried tofu but with a traditional japanese dashi inventory, along with a scallion ginger sauce.
There can be nigiri on the menu as well, so they can alternate day by day reckoning on what sort of seafood Tien can get from his suppliers. About eighty percent of it will come from Japan. simply don't expect to be served soy sauce with the sushi. as a substitute, Tien will present nikiri, a housemade soy blend it is regularly brushed on the fish right earlier than it be served.
Diners on the bar of the diminutive 23-seat restaurant, achieved up in minimalist white, grey and blue, may have an opportunity to partake in an omakase meal, interacting with personnel within the open kitchen over the course of their paired meals and beverage dinner. Steiner observed she and Tien are extra encouraging the relationship between food and drinks and entrance and lower back of the condominium by way of cross-working towards personnel in distinctive positions and giving cooks responsibility for a cocktail and bartenders accountability for one dish.
Steiner, who has been doing variations on a Theme nights at nearby Petworth Citizen and operates the cocktail consulting and catering firm Stir Bartending Co., plans to serve a mix of classic and condo cocktails. For the former, feel diversifications on the old usual, long island and Negroni; for the latter, predict a lower-proof creation with japanese whiskey, sherry and cold brew coffee, garnished with caramelized coconut flakes. a further of Steiner's drinks will characteristic Bolivian spirit Rujero Singani, lime, palm sugar, grapefruit and togarashi, a peppery eastern spice mix.
The rest of the beverage application will consist of about 10 beers by means of the can, break up between normal (IPAs, pilsners) and "wacky" kinds, which might encompass "bizarre ferments" and sour beers, Steiner said. Wines will be nontraditional, emcompassing sherry, orange vintages and sake.
Himitsu will open for dinner only in the beginning, but "we're inclined to do what we should do to fit in this regional," even if or not it's lunch or late nights, Steiner mentioned. To inspire neighborhood purchase-in, Himitsu is raising money on the crowdfunding platform EquityEats via Nov. 17. through EquityEats, individuals who make contributions to the campaign are paid returned in food and drinks credit. Tiers for Himitsu range from a $one hundred investment that receives you a $125 credit to a $2,500 investment that earns you a non-public celebration for seven americans and $800 in credit score.
"We didn't wish to simply do a traditional fundraiser," Steiner noted. "We want to get new people in. We want to get repeat visitors."
brought Tien: "They invest in us, and we invest in them."
Himitsu, 828 Upshur St. NW. Opening Friday for dinner Tuesday through Sunday.
read more:
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