Andrew Markert has moved on from Vermilion in Alexandria to the top toque job at Clarendon's Tallula (and its happening EatBar lounge). The Neighborhood Restaurant Group announced that chef Nathan Anda, whom Markert replaces, will be developing a butcher-shop-and-restaurant concept.
Although chef George Vetsch has moved from DC's Etrusco to McLean's Le Mistral, he's still visiting the Dupont Circle farmer’s market to source ingredients for his cold soups (vichyssoise, corn and tomato, cantaloupe with port wine), the corn soufflé accompanying his Moroccan-spiced rack of lamb as well as the sauteed greens with garlic that pair with a potato-crusted branzino. In a few weeks, when tomatoes and peaches will be at their best, he'll also be featuring them on the menu.
Meanwhile, Etrusco's new chef Eric McKamey, who honed his skills at IndeBleu and Palena, is using locally farmed ingredients in Italian summer classics like melanzane all’usticese (eggplant with mint, white-wine vinegar and garlic), panzanella (tomato bread salad) and pesto spaghettini with filet beans and toasted pine nuts.