A new culinary team has launched a fresh summer menu at Vienna’s Blend 111. Andrés-Julian Zuluaga has taken on the toque of executive chef, with Brian Williams as his sous-chef.
Zuluaga’s cuisine focuses on flavors of South America and the Carribean, prepared with fresh, local ingredients. Before joining owner Michael Biddick at Blend 111, Zuluaga was DC-based. He was the executive chef at Fabio Trabocchi’s Fiola and sous chef at Fiola Mare and Del Mar.
Williams is a graduate of Maryland’s L’Academie de Cuisine and brings French training to complement Zuluaga’s New World aesthetic. His most recent stomping grounds include Restaurant Eve, Pluma and The Tasting Room.
What can diners expect from the menu on which the two chefs have collaborated? Modern, sustainable Latin fare, intended to be paired with wine and craft cocktails. Entrees are listed with their suggested pairings, so diners know that, for example, sustainable scallops with charred summer corn and red chimichurri is best enjoyed with a 2017 Romo Cour-Cheverny.
Other new dishes include Summer Solstice Tomato Salad with heirloom tomatoes, salsa verde, cape gooseberries, passion fruit and fresh sheep cheese, as well as octopus with squid ink rice, re-hydrated raisins, gordal olives and charred cippolini onions.
Meat lovers will be inspired by the ethically raised pork ribs. They’re glazed with tamarind sauce and served with aji sauce, white sweet potato and herb salad. Vegetarians aren’t overlooked, either. They can try the beet quinotto (quinoa risotto) with colorful radishes, beet puree and baby greens in salsa verde.
Blend 111 is serving up socially distant meals on its patio with seats for 30. There are also eight well-spaced tables inside for those looking to escape the heat. // 111 Church St. NW, Suite 101, Vienna
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