Subscribe Now »

Special Holiday Deal

Give the Gift of the

Give one person a magazine subscription for $29.95, and get each additional subscription for just $19.95.

Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

Pastry Chef Rob Valencia Has Left Northside Social
The sweets master now calls Brooklyn home. By Anna Spiegel
Comments () | Published July 27, 2012
Northside Social’s chocolate-gingerbread cookies. Photograph by Chris Leaman.

We’ve been fans of pastry chef Rob Valencia since he helped open Northside Social, the Clarendon bakery/wine bar/cafe from the folks behind Liberty Tavern and Lyon Hall, in 2010. So we were sorry to learn he’s departed for the Chocolate Room in Brooklyn. Valencia, who worked in New York for eight years before coming here, says he missed the Big Apple and took an opportunity with the Park Slope-based dessert spot, which is expanding to include an ice cream shop.

But those who’ve become addicted to Northside’s chocolate-gingerbread cookies, blueberry crunch muffins, and brownies shouldn’t worry. Bridie McCulla, a mentee of Valencia’s who’s worked in the bakery for more than two years, is taking his place. Although there are no big changes afoot, the menu has received a few new items of late: sweet-corn soft serve, raspberry-rhubarb pop tarts, and an old-fashioned chocolate fudge pie. Weekend dessert plans: done.

Categories:

Chefs
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
  • JTStewart46

    I used the recipe for Bridie's Blueberry and Rosemary Sugar Cookies this afternoon, and it was fantastic. When the cookies were still warm, the delightful aromas of blueberries and rosemary lifted all our spirits on a cold and rainy day. My only regret is that we didn't have a little Lapsang Souchong tea and B&B on the side with them, but next time we will.

  • Her Dad

    Bridie McCulla has a passion for her role at Northside Social and at Liberty Tavern. Her desserts are creative, and most important, delicious! Of course, I'm a bit biased!

  • Abcdejking

    I'll eat Bridie McCulla's desserts anyday! She comes from a long line of great cooks.

blog comments powered by Disqus

Posted at 04:20 PM/ET, 07/27/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs