The first location of Beefsteak, as the Andrés restaurant will be known, is expected to open in January at 22nd and I streets NW, on the street level of the new George Washington University Science and Engineering Hall. In an interview last week, the chef, who serves as an adviser on food initiatives for the university's president, described a restaurant that would lead with simply prepared vegetables, offer a choice of sauces and grains, but serve meat largely as a kind of "side dish." Diners can expect bowl-style preparations, with offerings designed by the chef and his team, but will also have the option to customize their bowls, a la Chipotle.
This week's Food section chronicles how vegetable-focused restaurants are ascendant in the dining world. More big-name chefs are reaching into their arsenal of techniques and applying them to the very veggies that we, for generations, practically had to be bribed to eat (ahem, Brussels sprouts). Andrés, however, might be the first high-profile chef to launch a "vegetable-focused" fast-food eatery.
"A so-so vegetable, boil it in water, add some salt, it's delicious," he told The Post. "We don't like to call it vegetarian. We want to call it tasty, fun, sexy, good-looking."