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SUSTAINABILITY IS THE NAME OF THE GAME AT BETHESDA’S
Redwood Restaurant and Bar, which opened in late July and specializes
in local, seasonal food. Its name reflects its main high-end design
feature: the reclaimed redwood used throughout.
“Restaurant owners and chefs have limited time outside of work to
contribute to their communities, so it’s important that we do it at work,”
says owner Eli Hengst. “What we do here reflects our core beliefs.”
Redwood is the third restaurant for Hengst and partner Jared Rager,
the faces behind Washington, DC’s, Sonoma Restaurant and Wine Bar
and Mendocino Grille and Wine Bar.
The 225-seat Redwood, which features pale cork floors, envelops
diners in relaxing shades of slate and taupe. A glass-enclosed wine
display reaching to the rafters anchors the dining room. The space also
boasts a private dining room separated by sliding glass doors.
Traffic noise and pollution are not an issue at Redwood’s outdoor
teak tables, as they’re on a pedestrian-only cobblestone street. Linger
over fresh appetizers like the beet salad and a glass of the Carignane-
Petite Sirah blend. ★
BEET SALAD WITH WATERCRESS AND YOGURT CHEESE
Serves 4
1 quart organic unsweetened yogurt
1 bunch baby red beets
1 bunch baby golden beets
1⁄2 cup extra-virgin olive oil
2 sprigs thyme
Salt and fresh-ground pepper to taste
2 shallots, chopped
Sherry vinaigrette (recipe follows)
1 English cucumber
1 bunch watercress or other mixed greens
Drain yogurt in a cheesecloth in the refrigerator
overnight to achieve the consistency of
soft cheese. Wash and dry beets, then toss
with olive oil, thyme, salt, and pepper. Place
in a baking dish, cover with aluminum foil,
and roast in a 350-degree oven for 45 to 60
minutes, until they are easily pierced with a
knife. Peel and cut into quarters.
Marinate beets with shallots and 11⁄2 cups
of the sherry vinaigrette (see recipe below)
at least one hour before serving. Peel
cucumber, halve lengthwise, and remove
seeds. Cut into 1⁄2-inch slices.
Combine beets and cucumbers; pack
into a ring mold on each plate. Top with a
dollop of yogurt cheese and season with sea
salt and pepper. Dress watercress with
remaining vinaigrette and set on top.
SHERRY VINAIGRETTE
1⁄2 cup sherry vinegar
1 tablespoon Dijon mustard
11⁄2 cups extra-virgin olive oil
2 tablespoons chopped tarragon
Combine vinegar and mustard in a bowl. Gradually whisk in oil; add tarragon.
Redwood Restaurant & Bar, 7121 Bethesda Lane, Bethesda, Maryland, 301-656-5515; redwoodbethesda.com. |
