One of the best things about living in Brooklyn for several years was of course, the food. Access to Northeastern farms in Vermont, the Catskills and Hudson Valley, Pennsylvania and even New Jersey, great seafood from the coast inspired Brooklyn’s chefs and artisan foodmakers. So it seems Washington, DC also benefits from a nearby pantry–Maryland pick-your-own farms, the Shenandoah Valley, Virginia’s Piedmont, and of course the Chesapeake Bay bring riches, from farm to table.
Seasonal Pantry, the brainchild of chef Dan O’brien, brings the local larder to the Shaw neighborhood and provides a very fresh twist on eating local. From pork ragu to lemon confit, O’Brien prepares delicious take-home items that will knock your socks off. O’brien also cooks a full five-course dinner at the Pantry three times a week. On a recent visit we took home quite a few nice things, from scones to beef jerky.
We look forward to dropping in again soon, including hitting his new pub, A&D bar next door. O’brien told us he uses his homemade jams and syrups, and other ingredients in the cocktails, served alongside his charcuterie, all fresh, all seasonal. And get this, his next venue is focusing on Fried Chicken and Donuts. Hot damn! For more on Seasonal Pantry, check out the write-up NY Times gave them last year.