More details are emerging about the upcoming Tadich Grill, the first-ever spinoff of the historic San Francisco restaurant headed to Pennsylvania Avenue.
Chef Wil Going, formerly the executive director of food and beverage at Chef Geoff’s and Lia’s, has been tapped to helm the kitchen. Like the original 165-year-old Frisco restaurant DC’s location is modeled after, the eatery will serve a large menu of seafood dishes such as cioppino and the signature hangtown fry (fried oysters with eggs and bacon), mesquite-broiled meats, and California wines. Ron Robbins, formerly the GM at Café Deluxe on Wisconsin Avenue, will take on the role of general manager.
Any change is a big one for a nearly two-centuries-old concept, but going has been particularly slow in Washington. Approval to start development had to be granted by five different governmental bodies due to the Pennsylvania Avenue address, including the US Commission of Fine Arts and the National Park Service. The opening is now slated for the first quarter of 2015.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
