Kitko, a Connecticut native, was looking to come back east after nine years in San Francisco. “Andrew just responded to our Craigslist ad and wanted a little more info,” Hengst says. “We’d already been interviewing people locally for the executive-chef job, but Andrew was a perfect fit. People on the West Coast are so well versed on what we’re going for—local and sustainable food.”
Kitko’s menu for Redwood is inspired by the California-rooted farm-to-table movement that’s all the rage everywhere these days, but his emphasizes “Mid-Atlantic flavors and traditions.” Look for soft-shell crabs, beef from Maryland’s Roseda Farms, and bison bone marrow from Virginia. You can also expect to see lots of dishes from the wood-burning grill and oven plus roasted Amish chicken, cooked on the restaurant’s rotisserie.
Redwood is a much bigger venture than Hengst and Rager’s other spots—the sprawling 7,500-square-foot restaurant has 18-foot-high ceilings, 120 seats in the dining room, 75 in the bar and lounge, and a patio with room for 100. The Redwood motif extends throughout the space, designed by GrizForm, the architects behind the similarly rustic-chic Sonoma. At Redwood, reclaimed wood is accented with natural stone, slate, and raw steel. The private dining room—with 30 seats—has a working fireplace and its own patio.
Bethesdans don’t have many places to drink well, thanks to Montgomery County’s restrictive wine laws. Known for their wine programs at Sonoma and Mendocino Grille, Redwood's owners installed a temperature- and humidity-controlled Winekeeper system at Redwood, put together a list of 125 wines (16 by the glass), and recruited Brian Cook, formerly of the Source by Wolfgang Puck, to manage the wine program.
The neighborhood is known for family-friendliness—witness the stroller traffic near Barnes & Noble on weekends—but with the owners’ wine focus, Redwood sounds like a very grown-up addition to the suburban scene. Still, kids will likely fill some of the restaurant’s dozens of seats, eating baked macaroni-and-cheese gratin and hand-cut fries while their parents swill wine and nibble on local beet salads and chicken-liver mousse.
Redwood, 7121 Bethesda La., 301-656-5515; redwoodbethesda.com.
Menu items are subject to change.
amish chicken liver mousse black mission figs, toasted hazelnuts $11
potted pennsylvania rabbit apricot mustard, assorted pickles 11
market lettuce salad seasonal vegetables, dijon vinaigrette 8
tuscarora farms beet salad wild watercress, organic lancaster yogurt cheese 10
soup of the day 10
house-made buttermilk biscuits smithfield ham gravy, jalapeno jelly 10
iron skillet pei mussels garlic-parsley butter 13
roasted new frontier bison marrow bones mushroom-herb crust 12
sauteed soft shell crab smoked tomato fondue, basil aioli 14
ivory king salmon grilled summer squash succotash, lime butter 26
pan seared long island duck breast smoky collard greens, roasted cherries 28
buttermilk fried poussin redwood cabbage slaw, rosemary gravy 24
wood burning grill/oven
roasted whole maine lobster mashed potatoes, sweet peas, morels 38
pipe dreams farm pork loin anson mills grits, melted vidalia onions 26
painted hills farm n.y. strip steak braised wild greens, house made steak sauce 33
roseda farm dry aged beef burger or wild mushroom "burger" house made pickles 14/13
for the table
whole roasted local fish of the day lemon, oregano, mcevoy ranch olive oil 42
rotisserie amish chicken toasted breadcrumbs, hand crushed herb sauce 44
vande rose farm smoked beef ribs house made barbeque sauce 46
baked macaroni & cheese gratin 8
hand cut french fries 8
yukon gold mashed potatoes 6
redwood cabbage slaw 6
vidalia onion rings 8
anson mills creamy grits 8
house-made buttermilk biscuits 6
smoky collard greens 6
market lettuce salad 8
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