And while it’s a rather unfair standard to live up to, the food served at the brewpub has never drawn even near the level of praise.
Enter Andrew Dixon, last seen at the recently shuttered Michel in Tysons Corner, where the 33-year Pacific Northwesterner served as Sous Chef. Dixon spent several years in Blain, Washington as the top toque at the tony Semiahmoo resort, before coming to the D.C. area to work at Michel Richard’s ill-fated suburban outpost. “I was drawn by [Michel Richard],” Dixon explained, saying Richard is “whimsical with food. I wanted to get a little more versed in that type of cooking.”
Bill Madden’s mastery of barley and hops proved a similarly enticing draw for Dixon. “I’m a self described beer geek,” he said, “but now that I’m here I feel like I don’t know anything. With Bill, we’re going to be able to reach a deeper level of pairing and a deeper level of cooking.”
While the chef is working on a quick revamp to brighten up the menu a little bit, he envisions a full makeover “in three weeks or so.” And while he is looking to bring a little more quality and simplicity to the menu, the chef plans to leave a few of the favorites on the menu, including the fried pickles, pretzel bites and the most popular pizzas. Also in the works are plans to ramp up the restaurant’s beer dinners from an occasional event to once- or twice-monthly program.