Continuing our Washington, D.C., theme this month, this week’s recipe was appropriated from Kevin Reading, executive chef and co-owner of Nage D.C.
Pronounced “nahhhge” and French for “swimming,” this quaint neighborhood bistro has a welcoming atmosphere, exposed brick inside and a stunning crimson façade.
The menu is based on French cooking, with a palette of global flavors and is presented in two formats.
One printed menu features modern twists on classic comfort foods such as Asiago baked oysters, Cajun meatloaf and what Reading calls the “best prime rib burger in the city.”
The second menu option is the prominently displayed chalkboard on which he lives out his culinary mood, offering an exciting array of culinary concoctions that reflect the fun he has in the kitchen and presenting innovative twists on classic comfort foods and modern “mood-reflecting” dishes.
About the chef
A graduate of the Philadelphia Restaurant School, Reading is a passionate restaurateur with 25 years of experience and several opened restaurants under his belt.
Reading opened his first restaurant, the Fox Point Grill in Wilmington, Del., after holding culinary and front-of-the-house positions at famed restaurants up and down the East Coast, including Taboo in Palm Beach, Fla.
Foodies flock to Reading’s restaurant Nage in Rehoboth Beach, Del.
Now, tucked away among the embassies of Scott Circle, is the new Nage of Washington, D.C.
1600 Rhode Island Ave., NW
Washington, DC 20036
(202) 448 8005
Lobster Pot Pie is served at Nage for $19. This recipe makes 4 to 6 restaurant servings.
Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail firstname.lastname@example.org the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.