Martin admits a kitchen-staff scuffle led to his termination, saying the argument with another chef “didn’t really go past a push.”
Mike Bramson, co-founder of the restaurant group, would not comment on the details that led to Martin’s leaving and later emailed a statement: “We are excited about the culinary team in place and look forward to making further announcements surrounding the culinary team entrusted with this highest mission shortly.”
This isn’t the only news for SRG: The D.C.-based Bonfire closed in February after only eight months. Up next: The bun-themed Bar Bao, under chef Bonn Soul, is expected to open next month, and 1,800-square-foot The Lot will feature a beer garden with an indoor-outdoor bar, at least 30 tap lines and a rotating lineup of food trucks—including the group’s own—to debut in June. Both locations are set for Clarendon.
The group will soon announce a culinary director to oversee all properties, though Bramson still expects to hire an executive chef for Pamplona.
“I put my heart into that place,” says Martin. “I was looking forward to the spring menu. I pickled 42 quarts of white asparagus.”