Jonathan Seningen's rainbow beets, with Daikon, Snow Peas, Horseradish Crème and Nama Shoyu Paper, at Elizabeth's Gone Raw. (Lavanya Ramanathan/The Washington Post)

Seningen is managing cooking operations at Elizabeth’s Gone Raw and the Catering Company of Washington, both owned by Elizabeth Petty. His most recent stint was at Sax , but he has cooked locally at Hook and had a run as a catering chef in the Virgin Islands for Marriott. The chef, who is awaiting the imminent arrival of his first child, was attracted to the position not only because of its more family-friendly hours, but also because of the chance to expand his repertoire with the raw food dinners. In fact, one of the first assignments given to him by Petty was a month of study at the Oklahoma headquarters of raw food guru Matthew Kenny. The transition to heat-less cooking, according to Seningen, has been fairly natural. “The most difficult thing about it,” he said, “has been accepting the flavors of food in the raw state. You learn to use different raw ingredients that help to bring out or lay down some of the qualities you may or may not care for in the raw ingredient. And once you set up that system it really allows you to be as creative as you want.”

The new bar and happy hour will add another day of operation to the Elizabeth’s Gone Raw operation, which had previously only been offering its fixed price, progressive menus on Friday evenings. The Thursday menu will feature a la carte small plates, chef-driven cocktails and organic wine.