Food

Againn Picks a Chef

Againn, a British-style gastropub set to open in DC’s Mount Vernon Square neighborhood next month, has decided who will run its kitchen—Wesley Morton, most recently executive chef at *17 in Houston. Morton isn’t a stranger to DC: From 2004 to 2006, he worked at Citronelle and Circle Bistro. In between his DC and Texas gigs, Morton did a stint as sous chef at the Ritz-Carlton’s Half Moon Bay resort in California, where he worked under former CityZen sous chef Aaron Zimmer. The Louisiana native has already mapped out some of his menu for the 140-seat restaurant: Dishes include fish and chips, bangers and mash, shepherd’s pie, and oysters Kilpatrick.

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