![]() He lives with his wife, Wanessa, and son, Eduardo, in Rockville, Maryland. While at Boqueria, he worked with Marc Vidal, a Barcelona born Chef who worked for many years in France under the greatest Chefs like Ferran Adrià – elBulli, Alain Passard – L’Arpège, and Alain Ducasse – Alain Ducasse in London. He helped open their Penn Quarter location. George previously worked at Boqueria as Chef of Cuisine from 2018 to 2021. George recently competed on Beat Bobby Flay, Chopped, as well as the 2016 Capital Food Fight hosted by DC Central Kitchen. He became an integral member of Schlow Restaurant Group’s culinary team overseeing the group’s tapas pop-up, Calle Cinco. Due to his incredible success, George was chosen by Schlow to open and run the kitchen at his first DC outpost, Tico. George quickly advanced from sous chef to chef, and during his tenure the restaurant won many awards including Esquire Magazine’s Best New Restaurants in America. The food menu encompasses some of the usual favorites, but also incorporates dishes you wont see on the regular menu, giving the chefs a little more wiggle. Inspired by the possibility for growth opportunities, he moved to Boston to work for Chef Michael Schlow at his bold American restaurant influenced by Latin flavors, Tico. He began working for Iron Chef Jose Garces at Mercat a la Planxa and quickly became a sous chef. After attending culinary school and cooking for a premier hotel in Curitiba, Brazil, George got an offer from a friend to spend some time in Chicago. He began college with the intention of becoming an engineer, but one year before graduating he gave it up to pursue his culinary passion. Landing reservations at some of the top restaurants can get competitive, so plan accordingly.Chef George Rodrigues started his culinary journey in Brazil, learning to love food while cooking with his family. on KAYAK and check out their information, 0 photos and 9,863 unbiased reviews from real diners. Here are some of the can’t-miss dining spots and menus for this summer’s Restaurant Week. Book a table now at Tico DC & Nama 14 Sushi, Washington, D.C. So over the years, we’ve managed to really work in Restaurant Week during a time when restaurants can maybe feel the pinch to give them an extra revenue boost to lead into the next season,” Patterson explained. ![]() “Lots of people in the area are on vacation and maybe tourism isn’t as high in August because typically it’s so hot around here. I-Shi Patterson, operations manager for the Restaurant Association of Metropolitan Washington, says the event helps restaurants too. However, the deal isn’t just a win for diners. Throughout the week, local eateries will offer multicourse menus for $35 for dinner and $22 for lunch and brunch. ![]() The restaurant’s stunning interior, impressive bar program, and food by renowned chef, Michael Schlow, make it one of the hottest spots in the city. Tico was just named one of DC’s Essential 38 Restaurants by Eater, and for good reason. 20, and this year, 250 restaurants in D.C., Maryland and Virginia are participating. Caju Caipirinha at Tico Duck Tacos at Tico Hibiscus Margarita at Tico. Star chef Lee’s classy eatery melds Dixie & Asian flavors in curry succotash, pecan sticky buns, fried chicken & ribs. Summer Restaurant Week starts Monday, Aug. 7:00 PM 2 people Let’s go Book for breakfast today in Washington, D.C. SUCCOTASH DC is a classy spot for unique Southern fare. is the best restaurant city in America, and if you’ve been meaning to find out what makes the District so delicious, now is your chance. ![]() is Summer Restaurant Week (WTOP's Rachel Nania) The only thing hotter than August in D.C. Business & Finance Click to expand menu.
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