The ground floor bar and lounge where guests enter offers approachable dining in a casual setting with a traditional Japanese Izakaya menu featuring Asian-inspired delights. Upstairs, guests can enjoy a menu that features modern interpretations of Asian dishes. The modern aesthetic design boasts floor-to-ceiling windows that line the restaurant and a two-story, temperature-controlled glass wine wall linking the main floor with the upstairs that holds more than 2,000 bottles of the restaurant’s impressive collection.
The Source is the recipient of many awards and accolades including #3 ranking on Washingtonian Magazine's "Top 100 Restaurants" list, "2008 New Restaurant of the Year" Award from the Restaurant Association Metropolitan Washington and "2008 Restaurant of the Year" from DC Magazine plus has received three stars from the Washington Post food critic Tom Sietsema.
Chef Isabella was named FOOD & WINE magazine’s The People’s Best New Chef Mid-Atlantic for 2012.
Before opening Graffiato, Chef Isabella was the executive chef of Jose Andres’ Zaytinya. During his three-year tenure Chef Isabella generated accolades and national attention for Washington, D.C.’s Mediterranean powerhouse restaurant.
Chef Isabella’s formal training began at The Restaurant School in New York, taking classes and cooking his way through some of New York City’s finest establishments. After honing his skills in the Big Apple, he travelled down the coast to Philadelphia, first as a sous chef for James Beard award winner Douglas Rodriguez at Alma de Cuba, then a host of other Stephen Starr restaurants. At El Vez, Chef Isabella learned the true craft of Latin cuisine under the direction of Jose Garces, and as Executive Sous Chef of Marcus Samuelsson’s Washington Square, Chef Isabella educated himself on the art of opening a fine dining establishment.
While Philadelphia proved to be an incredible learning experience and launching ground, Chef Isabella still needed to find his niche. That niche came when he moved to Atlanta and joined Buckhead Life Group’s top-notch Greek restaurant, Kyma. As Chef de Cuisine of the seafood-inspired menu, Chef Isabella learned the slight flavors and techniques of Greek cooking, as well as immersing himself in the traditions of one of the oldest cuisines in the world. While travelling through Greece and parts of the Middle East, Chef Isabella learned the nuances of these cuisines. Talking to locals and sifting through the daily markets gave Chef Isabella a chance to truly understand these foods, and helped to form a base for his culinary imagination.
Outside the kitchen, Chef Isabella appeared on Season Six of Top Chef and he was the runner-up on Top Chef All-Stars. In 2013, Chef Isabella plans to open Greek concept, Kapnos, and Italian sandwich shop, G. These will be his third and fourth restaurants in Washington, D.C.
Before pursing independent ventures, Albisu served as executive chef of BLT Steak in downtown Washington, D.C. for more than four years. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including Power Spot of the Year in 2012, as awarded by the Restaurant Association of Metropolitan Washington.
Albisu’s other accolades include the Taster’s Choice Award at both the 2010 and 2012 St. Jude’s Annual Gourmet Galas, the People’s Choice Award at the 2011 Lamb Jam and the People’s Choice Award at the 2011 annual Brainfood Grill-Off.
Albisu is a graduate of the prestigious Le Cordon Bleu School in Paris, where he received basic, intermediate and superior diplomas in cuisine, pastry and wine. His professional culinary journey included Michelin three-star restaurant L’Arpege in Paris, as well as contemporary Latin American restaurant, Ceiba; Belgian-influenced, French restaurant, Marcel’s; and contemporary American bistro and bar, Ardeo and Bardeo, all in Washington, D.C.
Outside the kitchen, Albisu serves on the Chef Council for Share Our Strength’s Taste of the Nation annual D.C. fundraiser, and he supports The First Lady’s Let’s Move initiative to end childhood hunger and improve food quality in schools across the United States. In 2011, Albisu also appeared as a guest judge on the FOX TV Series, “Hell’s Kitchen.”
Albisu is fluent in English, Spanish and French, and he holds a Bachelor of Arts in Politics and International Relations from George Mason University. He resides in Northern Virginia with his wife and sons.
This Irish chef still cherishes the memories of working alongside his father in the family garden, bonding time that strengthened not only his family ties, but also his affinity for the land. It was in France, at the age of seven, that Armstrong began his annual student exchange and his food curriculum for life. Each summer he lived with the same family, the Boudains', returning to the truffle farms, peasant food and local vineyards. These influences instilled in Armstrong the importance of organic growing and sustainability, before they were buzzwords.
Today he honors that tradition by demanding the highest-quality ingredients from a handpicked network of suppliers revered for their wholesome products. His guiding principal: "Nature is perfect. Extract the flavor. Enhance it. Don't take away from it."
This impassioned toque's significant contributions to the local food movement garnered him accolades that extend beyond his cooking, including The National Restaurant Association "Neighborhood Community Award," Edible Chesapeake Magazine- "Local Hero Award" and The Washingtonian Magazine's "Green Giant Award" for those who work to protect and preserve our environment and teach the virtues of green living. The White House has taken notice of his four star intentions as well and has honored him as a "Champion of Change."
Cathal's involvement with local farmers goes beyond the restaurant and fundraising events. He is on the board and an active member of Fresh Farm Markets, a non-profit dedicated to preserving and protecting the nation's agricultural resources. He encourages his guests to buy from sustainable organic farmers, to be seasonally specific in their buying and to be mindful of what is used in the production and growth process of these ingredients, so as to not add anything harmful to the body.
Chef Armstrong is a Best Mid-Atlantic Chef nominee by the James Beard Foundation in 2011, selected as both Food & Wine magazine's "10 Best New Chefs 2006" and honored in Food & Wine magazine's "50 Hall of Fame Best New Chefs" and Best Chef Award Winner by the Restaurant Association of Metropolitan Washington DC.
As he grew older, food continued to play a huge role in Sobel's life, and he began his formal culinary training as a 15-year-old high school student at the Votech School for Culinary Arts in Long Island, New York. He later worked under certified master chef John Johnstone before leaving to hone his skills at the Culinary Institute of America in Hyde Park, NY.
Soon after his graduation from culinary school, Las Vegas came calling. Sobel recognized the opportunity to make an impact on the food scene and moved to the West Coast to be part of renowned chef Bradley Ogden's opening team at Ogden's eponymous restaurant in Caesar's Palace. During his tenure there, the restaurant won the 2004 James Beard award for best new restaurant in the country and received Mobil four stars.
He also worked as Chef de Cuisine at Restaurant Guy Savoy, located in Caesar's Palace. During his tenure at Restaurant Guy Savoy, the restaurant won two Michelin stars and was listed as one of the top new restaurants of 2006 by Esquire and Travel + Leisure.
Sobel most recently served as Executive Chef at sustainable seafood advocate and award-winning chef Rick Moonen's RM Seafood at Mandalay Bay Resort and Casino in Las Vegas.
At BOURBON STEAK, Sobel intends to uphold the restaurant's philosophy of using the freshest local produce and will continue to tend to the restaurant's 500-square foot vegetable and herb garden. "One of the most exciting things for me is having that resource and I look forward to learning how to nurture it and getting the most out of it," says Sobel.
Vibrant flavors and lighter dishes incorporating more vegetables will be part of Sobel's new menu at BOURBON STEAK, which will reflect his evolving culinary style and current inspirations.
Sobel also plans on expanding the concepts introduced by Chefs David Varley and Michael Mina by developing strong relationships with local farmers, showcasing sustainable ingredients and upholding the high standards of service and cuisine for which the restaurant is now known.
Iowa-born and Baltimore-raised, Gjerde earned a bachelor’s degree in Philosophy and Chinese before an 18-month apprenticeship in pastry at Baltimore’s Patisserie Poupon cemented him firmly as a back of house culinary fixture. After opening Spike & Charlie’s, Gjerde began setting trends in Baltimore dining, from a neighborhood bistro jr. to the emphatically fresh seafood of Atlantic. His Joy America Café introduced a pan-Latin menu to his repertoire, and a partnership in Vespa allowed Gjerde to explore the Italian side of his creativity.
With so many projects under his belt, Gjerde’s responsibilities from 1999 to 2004 were varied and intense, just the way he likes it. He worked ceaselessly with the chef de cuisine of each restaurant to seasonally update and refine the menus, and not just on the savory side. Gjerde created seasonal dessert menus for each of his operations, and was among the very first chefs to take an active role in developing wine programs to complement his cuisine.
Woodberry Kitchen, which Gjerde opened in 2007, is the award-winning, “Top Ten Best New Restaurants” feather in the chef’s culinary cap. And it’s committed to sustainable infrastructure and local sourcing (Gjerde has about 60 Chesapeake Bay producers on his rolodex). When he’s not defining the future of Baltimore cuisine, and setting sustainability standards for a nation, Gjerde can be found working with the Chesapeake Sustainable Business Alliance, or at home, with his wife and two daughters.
Most recently Artley was the Executive Chef at Evening Star Café, a popular Alexandria neighborhood restaurant where his menus reflected his passion for refined American comfort food. While at Evening Star, Artley was nominated by the Restaurant Association of Metropolitan Washington for their “Rising Culinary Star of the Year” award. Prior to joining Neighborhood Restaurant Group at Evening Star Café, Artley worked at a number of prestigious restaurants in Washington, DC, including Butterfield 9 and Indebleu.
A New Mexico native, Artley was raised in a military family, which afforded him the opportunity to travel the world and be exposed to wide range of cuisines from a very early age. His early culinary exposure fostered his passion for cooking and he decided to enroll in the Culinary Institute of America (CIA) in Hyde Park, New York.
Prior to enrolling in the CIA, Artley staged at some of the greatest restaurants in New York City, including Danube and Jean Georges. He continued staging under notable chefs during his time at the institute and worked with Swedish chef Marcus Samuelsson's Aquavit restaurant in New York City, and did an externship with Chef Seth Bixby Daugherty at his heralded Minneapolis restaurant, D'Amico Cucina.
Upon graduation in 2003, Artley was hired by the legendary Chef Bob Kinkead in Washington, DC to help open his newest restaurant, Colvin Run Tavern, located in Tysons Corner, Va. Artley also served as a line cook at Chef Kinkead's eponymous restaurant in the District, Kinkead's.
Throughout his career, Artley has participated in several prestigious events. In 2003 and 2006, he was invited to cook at the James Beard House in New York with his mentor, Daugherty. In February 2008, Artley was selected as one of eight chefs to participate in the White House Guest Chef program, where he prepared a coursed luncheon for 80 cabinet members and commissioned officers.
Before making the leap to Washington, Sunderam was at the award-winning Bombay Brasserie in London for 14 years, eight of which he served as the executive chef. During his tenure at Bombay Brasserie, Sunderam also gained experience cooking for large scale, high profile events.
Sunderam joined Washington restaurateur Ashok Bajaj in December 2005 to open the140-seat Indian hot spot Rasika. The name Rasikais derived from Sanskrit meaning “flavors” and Chef Vikram Sunderam continues to please critics, celebrities and patrons with his authentic Indian fare with modern flair. His culinary artistry garnered him a nomination for “Best Chef, Mid-Atlantic” by James Beard Foundation in 2009, 2010, and 2012 and a “Chef of the Year” nomination by Restaurant Association of Metropolitan Washington in 2009 and 2010. In 2007, Tom Sietsema of The Washington Post awarded Rasikawith three and a half stars, callingRasika “one of the most exciting Indian restaurants on the East Coast.” Among its many accolades, Rasika has gone on to receive “Four Stars” from The Washington Post in the 2009 and 2010 Dining Guide. The restaurant was awarded the number eight spot of the 100 Best Restaurants in Washingtonian magazine in 2010.
Sunderam is also collaborating with Bajaj on the recipes for Rasika’s new line of Indian sauces, currently for sale at the restaurant as well as Giant and Whole Foods. He currently resides in McLean, Virginia with his wife and two children. When he is not in the kitchen cooking, Vikram can be found enjoying sports such as football, cricket, hockey, table tennis and basketball or immersed in a good book.
Raised in Germany and Belgium by a Belgian father and an American mother, Chef Wiedmaier was classically trained in the French tradition. After attending culinary school in the Netherlands, he worked under leading chefs in Brussels before heading to the U.S. He settled in the Washington, D.C., area, cooking for a succession of seasoned chefs, including eight years under the expert tutelage of Douglas McNeill at the Four Seasons.
In 1999 Chef Wiedmaier opened the elegant Marcel’s, where his French cuisine with a Flemish flair has consistently won top awards for fine dining. In 2012, Zagat named Marcel’s Top Restaurant in Washington, D.C. Chef Wiedmaier also owns and operates a second D.C. eatery, Brasserie Beck, which offers heartier fare and the city’s largest selection of Belgian beer.
Chef Wiedmaier was named Washington’s Chef of the Year by the Restaurant Association of Metropolitan Washington in 2009. That same year he took on all food-and-beverage operations at the Lorien Hotel & Spa in Alexandria, Va.
Which brings us back to Mussel Bar. First opened in Bethesda, Md., in 2010, Mussel Bar is now at Revel. Guests will enjoy celebrating both the simplicity of northern Belgium’s hearty Flemish fare, and the variety, flavor and character of Belgian specialty beers.
Chef Karoum attended the Culinary Institute of America (CIA), completing an extended externship at Michel Richard Citronelle before graduating in 1995 with his associate's degree in culinary arts. After serving as a line cook at Gerard's Place, Chef Karoum returned to the CIA pursue his bachelor's degree in culinary management.
In 1998, Chef Karoum joined Restaurant Nora as Sous Chef for restaurateur Nora Poullion. Poullion's dedication to local and organic produce greatly influenced Chef Karoum's cooking. He developed strong personal relationships with farmer suppliers, most notably Path Valley Growers, a collective of Amish farmers located in South Central Pennsylvania dedicated to sustainable agriculture, and Tuscarora Organic Growers, a cooperative that manages 30 acres of organic grounds in Pennsylvania for fruits and vegetables.
After a two-year stint at Restaurant Nora, including a promotion to Chef de Cuisine, Chef Karoum was asked to head the kitchen at sister restaurant, Asia Nora. As Executive Chef, Chef Karoum immersed himself in Eastern flavor profiles, learning to meld Chinese, Vietnamese, Thai, Indian and Japanese influences into his seasonal, organic menu. He also developed significant seafood supplier relationships, working with Jim Chambers of Prime Seafood, with whom Chef Karoum bonded over their shared interest in fishing, and Nancy Hill of Morningstar Seafood, who supplied Chef Karoum with day boat scallops and fresh Peekytoe crab meat that she purchased directly off the docks in Stonington, Maine.
In January 2007, Chef Karoum left Asia Nora to become Executive Chef of Proof, bringing with him the passion for locally grown and organically raised produce that he has developed throughout his career. Chef Karoum's menu at Proof features clean, balanced cuisine that draws upon fresh, seasonal ingredients and Mediterranean and Asian influences to compliment the restaurant's 1,000+ bottle wine list.
Derek, nominated in 2010 for a James Beard Foundation Award, fell in love with bartending at his first job in a local Adams Morgan bar where he developed a thirst for the history behind the drinks and the precise technique that now defines his bartending style. Derek moved on to develop celebrated beverage programs as a bartender and sommelier at Washington D.C.’s finest bars and restaurants, gaining recognition as one of the top five new sommeliers in the country by Wine & Spirits magazine in 2007 and as Sommelier of the Year by DC Modern Luxury magazine in 2008, before opening his celebrated Columbia Room. He was also invited to the White House to serve cocktails during the 2009 holiday parties for the First Family.
In the past year, Derek Brown was profiled in the Wall Street Journal in an article titled “A Master of Mixological Science,” featured on CNN, lauded by Washingtonian magazine as one of Washington DC’s 40 Who Shaped 2010, and listed in GQ magazine as crafting the best martini in America. You can find Derek holding seminars, behind the bar in the Columbia Room, writing for TheAtlantic.com and otherwise traveling throughout the country. Derek is also a founding member of the DC Craft Bartender’s Guild and on the Board of Directors for the Museum of the American Cocktail.
Upon moving to Washington D.C. at 16, he soon began apprenticing at a micro coffee-roastery near his high school. It was as an apprentice and, later, as a roaster, when he first appreciated the importance of tasting. Moving from estate-grown coffees to illicit sips of single-malt scotch, he fell in love with well-crafted spirits, laying the foundation for an interest in mixology, still a bit down the road.
After stints bartending at a pool hall, a jazz club, and an art-house movie theater, Adam became the Bar Manager at Café Saint-Ex. At Saint-Ex, in addition to building an extensive whisk(e)y list, he took the opportunity to share in his employers’ interests and begin an education in wine and beer.
In 2006, Adam became the opening Bar Manager at PS 7’s Restaurant. There, working under Chef\Owner Peter Smith, Adam was able to experiment with unusual ingredients and preparations in crafting a constantly evolving cocktail list. Later, Adam’s portfolio expanded to include wine, as well.
In 2007, Adam returned to the Saint-Ex family as General Manager of their sister establishment, Bar Pilar. At Pilar, Adam worked with Executive Chef Justin Bittner to maintain a level of constant creativity. It was in this process that Adam created the Tuesday Cocktail Sessions, gaining through it a reputation for obsessive experimentation.
In 2009, Adam assumed the position of Bar Manager at Proof where he once again had the good fortune of working with respected colleagues who were already good friends. Adam works closely with Executive Chef Haidar Karoum to craft drinks that mesh well with Proof’s cuisine and uphold Chef Karoum’s strong tradition of seasonality.
In 2010, Proof owner Mark Kuller hired Adam to also lead the spirits program at Proof’s sister restaurant, Estadio. Adam is in familiar company at the Logan Circle restaurant, working alongside his colleagues, Chefs Karoum and Ruffino Bautista and Wine Director Sebastian Zutant. His cocktail program at Estadio complements the restaurant’s contemporary Spanish theme and includes refreshing claras, frozen alcoholic “slushitos” and inventive sherry cocktails.
Drewno joined the Wolfgang Puck Fine Dining Group in 1998. He started as a line cook at Chinois in Las Vegas, where he melded French cooking practices with Asian flavors and ingredients. After a series of rapid promotions, Drewno was named Executive Sous Chef at Spago, Wolfgang Puck’s celebrated Las Vegas restaurant known for its seasonal American cuisine and celebrity clientele.
In 2001, Drewno left Las Vegas and moved to New York to be closer to his family. He worked for six years furthering his Asian culinary knowledge, cooking first under Jean-Georges Vongerichten at Vong and then for restaurateur Stephen Hansen at Ruby Foo’s. While in New York, Drewno completed an Associate’s degree in Business Management at Borough of Manhattan Community College.
In January 2007, Drewno returned to the Wolfgang Puck Fine Dining Group to serve as Executive Chef of The Source, the company’s first restaurant in the nation’s capital. Since opening, the restaurant has been honored with numerous accolades including three-star reviews from both The Washington Post and Washingtonian Magazine. The Restaurant Association of Metropolitan Washington (RAMW) awarded The Source “New Restaurant of the Year” in 2008 and “Fine Dining Restaurant of the Year” in 2011 and Chef Drewno received the coveted “Chef of the Year” prize in 2010. In 2012, Drewno was a semi-finalist for the “Best Chef mid-Atlantic” James Beard Award.
During his career, Drewno has participated in numerous culinary events including the American Institute of Food and Wine's 5th annual "I Love Crab Cakes!" competition, Pig Out for Diabetes and DC Central Kitchen’s Capital Food Fight, emerging victorious in all three. In March 2011 and again in April 2012, Drewno won the DC leg of Cochon 555, a traveling culinary competition promoting sustainable farming of heritage breed pigs, and competed in the national competition, Grand Cochon, at the Food & Wine Classic in Aspen, Colorado.
Drewno credits his wife Allison Maggart Drewno, a graduate of the Cornell University School of Hotel Administration, for continuing to inspire his passion for food, wine and hospitality.